Chicken Paprikash Recipe

If there’s one dish that never fails to cozy up both the kitchen and the heart, it’s Chicken Paprikash. This traditional Hungarian favorite is all about tender chicken simmered in a velvety, paprika-laced sauce, rounded out with gentle onions and creamy sour cream. Whether you’re new to Eastern European cooking or a longtime fan of soulful, belly-warming meals, Chicken Paprikash belongs at the top of your comfort food lineup. Its vibrant flavors, rustic charm, and simple techniques make it a go-to recipe worth mastering and sharing for years to come.

Ingredients You’ll Need

What makes Chicken Paprikash truly special is its surprisingly short list of ingredients — each one choosing to shine rather than shout. Together, they construct that signature balance of smoky, creamy, and savory flavors. Gather these essentials and you’ll taste why classic recipes are often the best.

• Chicken breasts or thighs: Boneless, skinless cuts work best here, giving you juicy, tender bites every time — thighs add extra richness, while breasts create a lighter version.
• All-purpose flour: Used for dredging as well as thickening, flour helps give the sauce its luscious, silky body.
• Hungarian sweet paprika: This is the star — don’t skimp! Hungarian paprika brings warmth, color, and that distinctive peppery sweetness that makes paprikash, well, paprikash.
• Unsalted butter: Butter adds a luxurious, golden finish to both the chicken and the sauce. If you only have salted, just adjust the added salt at the end.
• Yellow onion: When cooked gently, onions melt into the background, lending their natural sweetness to the sauce.
• Garlic: A little garlic brings depth and a savory base without outshining the paprika.
• Low sodium chicken broth: Broth forms the backbone of the sauce, tying all the flavors together while letting the paprika take center stage.
• Kosher salt and black pepper: Essential for seasoning — always taste as you go for the perfect balance.
• Full-fat sour cream: This is what gives Chicken Paprikash its silky, tangy finish. Low-fat works in a pinch, but full-fat is where the magic (and authenticity) lies.
• Fresh parsley: A pop of green not only looks lovely, but cuts the richness with a fresh note just before serving.

How to Make Chicken Paprikash

Step 1: Coat the Chicken

Start by tossing your bite-sized pieces of chicken with half the flour and a tablespoon of that gorgeous sweet paprika. This quick prep step infuses each piece with flavor and ensures a light, golden crust that’ll later help thicken your sauce as it cooks.

Step 2: Brown the Chicken

Melt half your butter in a big skillet or Dutch oven over medium heat. Lay the chicken in a single layer and let it brown on both sides. You’ll know it’s ready when the outside is beautifully golden and the inside cooked through. Transfer the chicken to a plate with a slotted spoon — but keep all those glorious pan drippings behind for the next step!

Step 3: Sauté Onion and Garlic

Into the same pan, add your remaining butter. Toss in the onions and cook them gently until they’re soft and translucent. Go slow — low and steady brings out their natural sweetness. Afterward, stir in the minced garlic for just about a minute, letting it bloom without burning.

Step 4: Build the Sauce

Sprinkle in the rest of your flour and paprika, stirring to form a fragrant, brick-red roux. Cook for a couple of minutes to eliminate any raw flour taste, then gradually pour in the chicken broth, whisking constantly to prevent lumps. Let the sauce simmer on low until thickened and luscious, seasoning with salt and pepper to your liking.

Step 5: Add Sour Cream and Finish

With the sauce piping hot but not boiling, dial the heat as low as it’ll go and fold in the sour cream slowly. This is where Chicken Paprikash gets its creamy signature — be gentle so it doesn’t curdle! Return the chicken and its resting juices to the skillet, giving it all a good stir. Finish with a generous sprinkle of fresh parsley before serving.

How to Serve Chicken Paprikash

Garnishes

A final dusting of extra paprika, fresh parsley, or even a dollop of additional sour cream makes Chicken Paprikash not just delicious, but a feast for the eyes, too. Let your garnishes add a crisp, herbaceous contrast right at the end.

Side Dishes

You can’t go wrong with the classics: buttered egg noodles or fluffy dumplings (nokedli or spaetzle!) are absolute perfection with Chicken Paprikash. They soak up every bit of the rich sauce, but mashed potatoes, steamed rice, or even crusty bread will gladly do the job.

Creative Ways to Present

Try serving Chicken Paprikash in individual bowls with a swirl of sour cream and a tiny sprig of parsley on top. For a fun dinner party twist, offer it family-style at the table, letting guests build their plate with plenty of sauce and sides. Even leftovers make an incredible paprikash-inspired sandwich tucked in warm pita or on a toasted bun!

Make Ahead and Storage

Storing Leftovers

Chicken Paprikash actually tastes even better the next day, once the flavors have mingled and deepened! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The sauce thickens beautifully overnight and reheats like a dream.

Freezing

If you’d like to freeze for later, simply let everything cool to room temperature first. Spoon the Chicken Paprikash into freezer-safe containers, leaving a little space for expansion. It will keep for up to 2-3 months. Just be aware that sour cream can sometimes change texture when frozen, but a gentle reheat fixes things right up.

Reheating

Gently reheat in a covered saucepan over low heat, adding a splash of broth or water if the sauce has thickened too much. Stir frequently to prevent the sour cream from separating. Microwaving works, too — just use half-power and stir midway for the creamiest results.

FAQs

Can I use smoked or hot paprika for Chicken Paprikash?

You can, but Hungarian sweet paprika is traditional and gives Chicken Paprikash its mild, gently sweet flavor. Smoked or hot paprika adds a different twist, so feel free to experiment — just use a lighter hand until you know your spice level preference!

What’s the best chicken cut for Chicken Paprikash?

Both chicken breasts and thighs work — thighs are juicier and more forgiving, while breasts create a slightly lighter dish. If you love extra depth, use a mix of both or whichever you have on hand.

How do I avoid curdling the sour cream?

Add the sour cream off the heat or with the burner at its lowest. Tempering the sour cream by mixing it with a little hot sauce before adding helps as well. Take your time — slow and steady gives the best, creamiest result.

Can I make Chicken Paprikash gluten-free?

Yes! Substitute a gluten-free all-purpose blend for the flour. Cornstarch can also work for thickening the sauce; just mix it with a little cold water first and add at the end of simmering.

Is Chicken Paprikash spicy?

Not typically! Classic Chicken Paprikash is rich and creamy with a hint of sweet warmth from paprika, not heat. If you like a little kick, add a pinch of hot paprika or cayenne to taste.

Final Thoughts

If you’re craving comfort food with heart and heritage, Chicken Paprikash ticks every box. It’s deeply soulful, gorgeously hued, and surprisingly easy to master in your own kitchen. Try it once, and you’ll soon be finding every excuse to simmer up this timeless favorite. Go on and treat yourself — your taste buds will thank you!

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