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.


Chicken Paprikash

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Author: Catherine McCord
Prep Time 3 minutes
Cook Time 17 minutes
Total Time 20 minutes


  • 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



    Sodium: 680mg | Sugar: 3g | Fiber: 1g | Cholesterol: 95mg | Calories: 320kcal | Fat: 15g | Protein: 33g | Carbohydrates: 6g
    Did you make this recipe?Mention @Weelicious or tag #weelicious!

    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


    1. Me too – very watery. I did use the chicken stock so maybe that had something to do with it. Still, it was pretty good!

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