With school and busy schedules revving up again, the need for fast dinners that you can pull off AND everyone will love is even greater. I get tons of requests for recipes from readers every week — both here on weelicious and on Facebook — but for some reason, one that I’ve been getting a lot of demand for lately is chicken paprikash.
Often you’ll find recipes for this classic Hungarian dish swimming in a heavy cream sauce, but by adding just a little more sherry wine than most recipes normally call for and then boiling it down until the sauce starts to thicken, a dollop of sour cream is all you need to make a healthier version that is just as luscious as what you remember tasting as a kid. And while this dish may seem too fancy to be fast and easy, trust me, it is.
- 1 Tbsp olive oil
- 1 small onion, diced
- 2 Cups Mushrooms, thinly sliced
- 1 small garlic clove, minced
- 1 Tsp Paprika Powder
- 1 Tsp kosher salt
- 1 Lb Chicken Breast or Tenders, rinsed & cubed into bite-size pieces
- 3/4 Cup Sherry Wine
- 3/4 Cup water
- 1/4 Cup sour cream
Me too – very watery. I did use the chicken stock so maybe that had something to do with it. Still, it was pretty good!
I had the same problem with the liquid! Chicken cooked, but liquid is still really watery. Not sure what happened. Any suggestions?
I just made this tonight and it was great! I didn’t have mushrooms so I added leftover steamed peas at the very end. My 10.5 month old and 3 year old gobbled it down 🙂 (as did I).
mushroom with pasta and chicken my favourite meal
Glad to hear the tofutti worked! I’ve been wanting to try this, but my 2 year old can’t have dairy. Guess what’s for dinner tomorrow? 😉
Very tasty, but I think I did something wrong. The sauce was runny and I think the sour cream fell apart a bit. Any suggestions for next time?
I made this tonight for my very picky husband and he loved it!!! Definitely a keeper in the recipe box 🙂
Made the meal the other day and it came out just wonderfully! I served it over brown rice and also added more mushrooms and some other vegetables I had on hand. Thanks again for the wonderful recipe!
We had this tonight and used nonfat Greek yogurt and served it over brown rice noodles. Super yum!
I’ve been making chicken paprikash for 5 years. I use chicken stock (never tried sherry), and yogurt instead of sour cream. I also dredge the chicken in flour before cooking, and it comes out super moist without drying out from all the simmering. I like to add a few more veggies to mine – green and red bell peppers seem to work well. I like it best over egg noodles, but having it with polenta is great too!
I used nonfat Greek yogurt and it’s delicious!
We don’t drink or use alcohol in cooking.
I se Ginger Ale in its place.
All the recipes I have substituted it for it has worked! 🙂
Going to try it here too!
Hi Catherine, just wonder g if you could recommend a good sherry wine? Thanks 🙂
I recently looked this up when creating a recipe for a baby puree that I wanted to add vanilla extract to. I was VERY surprised to discover how little alcohol actually cooks/bakes off per the USDA. Not the end of the world, but helpful info to know when creating recipes for kids and adults that cannot consume alcohol (i.e., those with allergies, or on Antabuse). Hope this helps!
This is really good, but I was worried the chicken would dry out in the 10 min of simmering time, so I scooped out all the solids 2 min in, and let the sauce simmer down. Added sour cream (as directed) with a splash of cream (minor deviation) and simmered again until sauce coated spoon. Then stirred in the reserved solids. Delish! The kids loved it (19 mo. and 3 yrs), especially over rotini noodles! Thanks Catherine!
Marsala would totally work!
We never have Sherry around the house but I do have marsala… wonder if it would work just as well?
My friend from Hungary makes it w/out sour cream but perhaps she did that knowing I can’t have milk since I’m breastfeeding a milk-allergy infant. It was ok without cream or substitute but with the sour cream, from when I had it before, it is muuuch better.
I personally would use yogurt, no prob, for those curious but since I’ve never made it and can’t have yogurt now, who knows.
I feel like it would work. Tell me if you try it!
I was also wondering if you could sub the sour cream for Greek yogurt? Thanks 🙂
Sounds great! I just bought a bunch of mushrooms and now I know what I will do with them. Thanks!
I haven’t ever tried greek yogurt. I feel like it may work, though. Will you send me a message if you try it?
Can you substitute nonfat Greek yogurt for the sour cream?
My boy is not a fan of mushrooms, but this recipe may be a winner since it includes sour cream which he loves. I think I’ll give it a try. Thanks!
Good to know!
I have been making chicken paprikash for 17 years, and come from a Hungarian family… we don’t put sherry in it, we use chicken stock, and add half of a small can of tomato paste for the sweetness Sherry would add. We also add a container of sour cream to make it extra creamy.
I’m pregnant and actually not too worried if there is a bit of alcohol left, as it is very minimal, but I’ve got an induction stovetop (electric)–do you think I could light a match and light the sherry and burn off the alcohol that way, or will it a) not work or b) ruin the dish somehow?
Holly, I was going to say about the same thing! After watching Alton Brown and his theory, I did some research on my own, and found this to be very true. 10-15 minutes would still leave 40% of the alcohol. For it to be completely gone…2.5-3 hours of cooking would be neccessary.
Still worth trying IMO. Or heck, perfect for a little date night dinner for hubby.
Fair warning, contrary to popular belief, alcohol does NOT burn off completely in cooking. At the length of time this recipe cooks you will still end up with about 40%.
Personally, I still feed this stuff to my kid, but others may not want to! 🙂
You could use chicken stock, but there’s a ton of flavor in the sherry in this dish. Any alcohol burns off 🙂
Instead of sherry could I use chicken stock?