If you’ve never tried Chicken Paprikash, you’re in for a Hungarian classic that wraps you in warmth and comfort with every bite. This dish features ultra-tender chicken simmered in a silky, paprika-rich sauce that’s creamy, smoky, and utterly irresistible. From the moment you start sizzling onions in butter, to the last spoonful of sauce mopped up with buttery dumplings, Chicken Paprikash delivers a harmony of flavor that feels like a big, joyful family hug. Whether you’re new to Hungarian cooking or looking to revisit an old favorite, this is the recipe to make your kitchen smell (and taste) like home.
Ingredients You’ll Need
Chicken Paprikash is a wonderful reminder that simple ingredients, when combined with a little patience and love, create something truly special. Each component in this lineup plays a role—whether it’s adding richness, smokiness, or luscious texture to the final dish.
- Chicken: Bone-in, skin-on thighs or drumsticks bring both flavor and succulence, preventing the meat from drying out during simmering.
- Onions: Finely chopped yellow onions are the backbone of the dish, creating a naturally sweet, caramelized base for the sauce.
- Paprika (Hungarian sweet): The star spice provides a deep red color and signature smoky, peppery warmth. Always use fresh, quality Hungarian paprika for best results.
- Butter: Melting butter for sautéing adds a hint of richness that carries throughout the dish.
- Flour: Just a tablespoon or two thickens the sauce to the perfect consistency.
- Chicken broth: A touch of broth lifts all the savory notes and allows the chicken to simmer gently.
- Sour cream: Swirled in at the end, this gives Chicken Paprikash its creamy, tangy finish that’s simply irresistible.
- Salt and pepper: Season simply and taste as you go—this is key for drawing out all the layered flavors.
- Optional: Garlic, bell peppers, or a pinch of hot paprika: For a gentle twist, chopped peppers and garlic add extra depth and aroma, while hot paprika turns up the heat ever so slightly.
How to Make Chicken Paprikash
Step 1: Sear the Chicken
Begin by patting the chicken pieces dry so they sear beautifully in a wide pot or Dutch oven. Over medium-high heat, melt the butter and add your chicken pieces, skin-side down, to brown on both sides. This first step locks in flavor and sets the stage for that mouthwatering sauce. Once browned, remove the chicken to a plate.
Step 2: Sauté the Aromatics
In the same pot, add the chopped onions (and bell peppers, if using). Cook them slowly, stirring often, until they become soft, sweet, and just golden. The butter, chicken drippings, and aromatics meld together to create a rich, fragrant base for Chicken Paprikash.
Step 3: Bring in the Paprika
Turn off the heat momentarily before adding the Hungarian paprika. This gentle pause prevents the paprika from burning and turning bitter. Sprinkle it evenly over the onions, stirring to combine and unlock a flood of deep red color and alluring aroma.
Step 4: Simmer with Chicken and Broth
Return the browned chicken to the pot, nestling it into the paprika-onion mixture. Pour in enough chicken broth to partially submerge the chicken, then bring to a gentle simmer. Cover and cook until the meat is meltingly tender and practically falling off the bone, filling your kitchen with a scent that’s impossible to resist.
Step 5: Thicken and Add Creaminess
In a small bowl, combine flour and a bit of sour cream to make a smooth paste. Temper this mixture with a bit of the hot sauce from the pot, then whisk everything back into the sauce. This step thickens Chicken Paprikash and produces that unmistakably lush, velvety finish. Simmer for a few more minutes, taste for seasoning, and add the rest of the sour cream for extra tang and silkiness right at the end.
How to Serve Chicken Paprikash
Garnishes
A simple sprinkle of chopped fresh parsley adds a burst of color and freshness to the finished dish. For even more visual appeal, try a few extra grinds of black pepper, a pinch of hot paprika, or a dollop of extra sour cream right before serving.
Side Dishes
Chicken Paprikash is almost always accompanied by tender egg noodles, spaetzle, or fluffy homemade dumplings (nokedli). The sauce cradles every bite, making plain cooked potatoes or buttered rice delicious options as well. Choose something with enough heft to soak up every drop of that paprika-infused sauce.
Creative Ways to Present
Transform Chicken Paprikash into a showstopper by serving it family style in a rustic Dutch oven or cast-iron skillet, so everyone can spoon out their favorite pieces. For a weeknight twist, try shredding leftover chicken over warm rice, tucking it into crusty rolls for paprika-sauced sandwiches, or using it to fill savory crepes.
Make Ahead and Storage
Storing Leftovers
Allow any remaining Chicken Paprikash to cool to room temperature before transferring it to an airtight container. It can be refrigerated for up to 3 days without losing its beautiful texture or flavor.
Freezing
This dish freezes surprisingly well! Just place portions in freezer-safe containers, making sure there’s a layer of sauce to keep the chicken moist. When sealed tightly, Chicken Paprikash lasts for up to 2 months in the freezer.
Reheating
When you’re ready to enjoy your leftovers, warm the Chicken Paprikash gently in a saucepan over low to medium heat, stirring occasionally and adding a splash of broth or water if needed to loosen the sauce. Avoid high heat to prevent the sour cream from curdling and to keep the sauce creamy.
FAQs
Can I use chicken breast instead of thighs?
Chicken breast can be used, but keep in mind it cooks faster and may become less juicy. For best results, stick with bone-in, skin-on thighs or drumsticks to enjoy the classic, tender texture of Chicken Paprikash.
What kind of paprika works best?
Hungarian sweet paprika is the true star here—it provides vibrant color and winsome warmth without overpowering heat. Avoid substituting with smoked or hot paprika unless you want a noticeably different flavor.
Is Chicken Paprikash gluten-free?
The traditional recipe uses flour as a thickener, but you can easily substitute with a gluten-free flour blend or cornstarch slurry to make this dish gluten-free without sacrificing creaminess.
Can I make Chicken Paprikash ahead of time?
Absolutely! In fact, Chicken Paprikash often develops deeper flavors after resting. You can make it a day in advance and rewarm gently before serving—just save the final dollop of sour cream for right before you eat.
What’s the secret to a smooth, creamy sauce?
Tempering the sour cream and flour mixture with hot sauce before adding it to the pot is key. This step helps prevent curdling and ensures the sauce is velvety-smooth and glossy, just like classic Chicken Paprikash should be.
Final Thoughts
There’s just something magical about sharing a steaming pot of Chicken Paprikash—it’s comfort food in its purest form, filling your kitchen with warmth and your table with smiles. Give this beloved recipe a try and discover why it’s so deeply cherished in Hungarian kitchens around the world. Your family and friends will thank you for every last delicious bite!
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Chicken Paprikash Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
- Diet: Gluten Free
Description
A comforting and flavorful Hungarian dish, Chicken Paprikash features tender chicken simmered in a rich, creamy sauce infused with paprika, onions, and sour cream. Served over buttered noodles or rice, this dish is a true classic that will satisfy your cravings for a hearty meal.
Ingredients
For the Chicken:
- 2 lbs chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika
- 1 cup chicken broth
- Salt and pepper to taste
For the Sauce:
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- Fresh parsley, chopped (for garnish)
For Serving:
- Buttered noodles or cooked rice
Instructions
- Prep the Chicken: Season the chicken thighs with salt, pepper, and half of the paprika.
- Sear the Chicken: In a large skillet, heat olive oil over medium-high heat and brown the chicken on both sides. Remove the chicken and set aside.
- Saute the Aromatics: In the same skillet, sauté the onions until translucent. Add garlic and remaining paprika, stirring until fragrant.
- Deglaze and Simmer: Pour in the chicken broth, scraping up any browned bits. Return the chicken to the skillet, cover, and simmer until chicken is cooked through.
- Thicken the Sauce: In a small bowl, mix sour cream and flour until smooth. Slowly stir into the skillet to thicken the sauce.
- Finish and Serve: Adjust seasoning, garnish with parsley, and serve the Chicken Paprikash over buttered noodles or rice.
Notes
- This dish tastes even better the next day as the flavors meld together.
- Adjust the amount of paprika to suit your spice preference.
- For a lighter version, you can use Greek yogurt instead of sour cream.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 180mg
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