Dairy Farmers of Canada

Chicken Paprika

This recipe is taken from the 2002 Milk Calendar. A traditional Hungarian dish modernized to satisfy the whole family, without losing the delicious combination of sweet paprika, chicken and sour cream. Serve over fresh angel hair pasta

  • Prep: 10 minutes
  • Cooking: 35 minutes
Yields 4 servings
Chicken Paprika


  • 1 tbsp (15 mL) vegetable oil
  • 1 medium onion chopped
  • 2 tbsp (30 mL) sweet paprika
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 2 lb (1 Kg) skinless chicken thighs
  • 4 tsp (20 mL) all-purpose flour
  • 1 cup (250 mL) Canadian milk
  • 1 red bell pepper or green bell pepper chopped
  • 2 ripe plum tomatoes diced
  • 11 1/2 oz (350 g) fresh angel hair pasta
  • 1/2 cup (125 mL) Canadian sour cream
  • Salt to taste
  • Chopped fresh parsley
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In large non-stick pan, heat oil over medium-high heat; cook onion, stirring, for 2 min. Add paprika; cook, stirring, for 2 min. Sprinkle chicken with salt and pepper and add to pan. Brown for 5 min on each side; adding more oil if necessary to prevent burning.

Reduce heat to medium. Whisk 3 tsp (15 mL) of the flour into milk; pour into pan and bring to a simmer, stirring. Reduce heat to medium-low; cover and simmer for 10 min. Stir in red pepper and tomatoes; cover and simmer for about 10 min longer or until chicken is no longer pink inside.

Meanwhile, cook pasta in boiling water according to package directions; drain.

Transfer chicken to serving plate. Reduce heat to low. Whisk remaining 1 tsp (5 mL) flour into sour cream; whisk into tomato mixture and cook, stirring, for 1 min. Season to taste with salt. Pour over chicken and sprinkle with parsley. Serve over pasta.


For the Adventurous: Add 1/2 cup (125 mL) dry white wine after chicken is browned in step 1.

Healthy Eating Tip: Pumping iron- Using fresh pasta to accompany your meal provides a good source of iron. Iron helps to transport oxygen around our body.

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Nutritional information

Per serving
Energy: 631 Calories
Protein: 48 g
Carbohydrate: 62 g
Fat: 21 g
Fibre: 4.6 g
Sodium: 764 mg

Top 5 Nutrients

(% DV*)
Calcium: 14 % / 149 mg
Folate: 69 %
Niacin: 94 %
Riboflavin: 53 %
Zinc: 58 %