🇮🇹 Italian

Chicken Paprikash with Dumplings

A soul-warming Hungarian classic — silky paprika-red chicken in a rich sour cream sauce, served with pillowy homemade dumplings.

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720 cal / serving 38g net carbs 58g protein 32g fat Prep: 20 min Cook: 45 min 2 servings

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Ingredients

Meat & Poultry

0.75 lb boneless chicken breast, bite-sized pieces

Dairy & Eggs

1 whole eggs (for dumplings — omit dumplings for low-carb; serve over cauliflower rice)
5 oz sour cream

Produce

0.5 whole onion, finely chopped (or 1.5 tbsp onion powder)

Pantry

2 cups chicken broth
1 cup flour (for dumplings)
6 tbsp flour (for sauce thickening — omit for low-carb, use 1/4 tsp xanthan gum instead)
1 tbsp oil
0.875 cup water (for dumplings)
0.75 cup water (for sauce)

Spices & Herbs

0.25 tsp black pepper
1 tsp salt
0.25 tsp salt (for dumplings)
2 tbsp sweet Hungarian paprika

Instructions

1. Set a pot of salted water to boil for the dumplings. Low-carb option: skip dumplings and serve over cauliflower rice.

2. Cut chicken into bite-sized pieces and brown in oil in a deep skillet over medium-high heat, 6–10 minutes.

3. Add paprika, onion, salt, pepper, and chicken broth. Bring to a boil, then reduce heat and simmer 25 minutes.

4. Make the sauce thickener: whisk together water, flour, and sour cream; set aside. Low-carb option: instead whisk sour cream with water and 1/4 tsp xanthan gum.

5. Make dumpling batter: mix eggs, flour, water, and salt until thick. If too thin, add a little flour.

6. When the water boils, drop heaped spoonfuls of dumpling batter into the pot. Cook until they float to the top, then remove with a slotted spoon. Set aside.

7. Pour the sour cream mixture into the chicken, stirring to blend. Raise heat until it comes to a boil and thickens.

8. Gently stir in the dumplings and serve immediately.

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