Chicken Paprikash

By the way…did I obliterate the spelling here?? What way is actually right? Paprikas…Paprikash…whatever…its yummy. In high school I was a waitress at this amazing 50′s style diner here in my hometown.  Obviously they had amazing burgers, fresh cut fries, and deliciously creamy milkshakes.  Honestly…I think I lived off their food during those years…and it’s really good I was on my feet all night or you would have had to roll me out of the door!

One of my favorite things they had though was not your typical diner style fare….they served up an AWESOME Chicken Paprikash!! The dumplings were mixed right in with the chicken, but for extra carb overload we spooned it over a pile of mashed potatoes…oh….my……goodness, people.

Now, this is NOT their recipe…I am not blessed enough to have that. However…it pleases me and my belly greatly, as it does for the rest of the family. An authentic way of doing this would require a 4-5 pound stewing/roasting chicken, 1 1/2 hours of cooking to make your own broth, pulling the chicken from the bones…we have done it that way and it is amazing. However, why deprive myself from this yumminess during the week?? Below, a way of obtaining this yummy entree, with the taste of slow and methodically cooking, in less than 45 minutes.

Chicken Paprikash

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


For the Chicken

  • 2 Lbs. Chicken Breast
  • Season Salt
  • Black Pepper

For the Paprikash

  • 6 Tbsp. Butter
  • 7 Tbsp. Flour
  • 4 Cups Chicken Broth/Stock
  • 2 1/2 Tbsp Paprika
  • 3/4 Cup Heavy Cream
  • 1/2 tsp Pepper
  • 1 tsp. Salt

For the Dumplings

  • 2 Cup Flour
  • Pinch Salt
  • 4 tsp. Baking Powder
  • 1 Tbsp Shortening
  • 3/4 Cup Milk


For the Chicken: (can be done day ahead if you want!)

  • Season Chicken breasts liberally with seasoned salt and pepper.
  • Grill, bake or cook chicken in skillet for about 4-6 minutes per side depending on thickness.
  • Remove from pan and slice strips.Set aside.

For the Paprikash

  • Over medium high heat, in a large deep skillet/saucepan, melt your butter.
  • Add your flour and mix into the butter, stirring around the pan until lightly golden.
  • Add chicken broth/stock to pan stirring constantly for about 2-3 minutes.
  • Add chicken, paprika, cream and salt and pepper. Combine thoroughly.
  • Reduce to a simmer.

For the Dumplings

  • In large bowl, combine the flour, salt and baking powder.
  • Cut in shortening.
  • Add milk and mix.

To Finish

  • Spoon over the chicken mixture in the pan using a regular tablespoon.
  • Cover and allow to cook for about 15 minutes...but no peeking! The lid being on helps cook those dumplings!!
  • Serve...if you want over mashed potatoes like me 🙂
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