Average User Rating

3 Stars

4 Comments | Write a comment

Recipe Tags

Chicken Stove Top

Nutrients per serving

  • Calories  267
  • Protein  30 g
  • Carbohydrates  3 g
  • Fat  15 g
  • Cholesterol  94 mg
  • Sodium  176 mg
  • Potassium  328 mg
  • Phosphorus  253 mg
  • Calcium  63 mg
  • Fiber  0.6 g

Chicken Paprikas

Hungarian paprika and onion are just a couple of ingredients for the kidney-friendly recipe for Chicken Paprikas.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe submitted by DaVita dietitian Anne from Pennsylvania.

Portions: 6     Serving size: 1 piece chicken with 1/4 cup sauce


  • non-stick cooking spray
  • 2 tablespoons canola oil
  • 1/2 cup onion, finely chopped
  • 1 tablespoon sweet Hungarian paprika
  • 1/2 teaspoon black pepper
  • 6 chicken breasts, bone-in
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 cup reduced-fat sour cream


  1. Spray a large pan with non-stick spray and heat 2 tablespoons canola oil. Sauté onion just until tender but not brown or golden.
  2. Add paprika and pepper; whisk until blended. 
  3. Add chicken and sauté until all pieces are coated with seasoning mixture. (Leave skin on chicken.)
  4. Add water and salt and cover with a lid.
  5. Simmer over a very low flame or on low heat for 1–1/2 hour until chicken pieces are tender (check with a fork).
  6. Remove pan from heat and place chicken on a plate.  Allow mixture to cool about 10 minutes, and then stir in the sour cream.
  7. Spoon sauce over chicken before serving or if preparing with dumplings, add them to the sauce, stir and serve.

Renal and renal diabetic food choices

  • 4 meat

Carbohydrate choices


Helpful hints

  • This family recipe was modified to be more heart-healthy. Traditional Hungarian cuisine uses copious quantities of sour cream, butter, lard, and fat from meats. This recipe has been modified to be leaner, while retaining traditional flavors. It is delicious served over dumplings, but is a little easier to serve over noodles.
  • Instead of 2 cups water and 1/4 teaspoon salt, you can use 2 cups reduced-sodium broth.
  • Traditional recipe calls for a whole 3 – 4 pound chicken.  Using chicken breasts keeps it lower in fat.  You can also use chicken thighs – use 12 in place of the 6 breast halves.
  • If you are on a lower protein diet reduce serving to 1/2 chicken breast, approximately 2 ounces. 

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What's everyone saying?

4 Comments | Average User Rating:

Chicken Paprikas

jbowlit says:


One of my 5 star recipes! The only difference is I buy pre-cooked chicken strips to make it easier and faster. Dietitian comment: Some frozen chicken products have added sodium and phosphate additives so be sure to check the ingredients and nutrition facts.

Jan. 22, 2013, 8:57 PM - Inappropriate review?

Chicken Paprikas

mlk6693 says:


My husband did not like it at all - too bland.

Jan. 06, 2013, 2:10 PM - Inappropriate review?

Chicken Paprikas

Hicoda says:


My wife made this last night and it tasted like her grandmother used to make before she went into renal failure.

Jan. 20, 2012, 4:36 PM - Inappropriate review?

Chicken Paprikas

cecelia says:


Not at all tasty. Chicken was bland with no flavor as was the sour cream sauce. Would not make it again!

Oct. 20, 2011, 7:54 AM - Inappropriate review?

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