There’s just something about chicken paprikash that instantly transports me back to my childhood kitchen, where the warm, smoky aroma of paprika would fill the air and make everyone’s stomach rumble before dinner was even on the table. My grandma used to make this on chilly Sunday afternoons, and it quickly became the dish I begged her to make over and over. If you’re familiar with chicken stew but crave something with a bright, paprika-infused twist that’s effortlessly cozy, chicken paprikash is your new best friend. It’s like Hungarian comfort food’s answer to chicken pot pie—but with a silky sauce that totally steals the show. Trust me, once you taste that rich combo of chicken, creamy sauce, and a little tang of sour cream, you’ll be hooked just like my family.
What is chicken paprikash?
Think of chicken paprikash as the heartwarming cousin of your classic chicken stew, but with a glorious paprika punch. The name “paprikash” comes from “paprika,” that smoky red spice that’s a staple in Hungarian kitchens. It’s essentially chicken pieces simmered gently in a sauce made from onions, paprika, and usually a touch of sour cream to finish things off. The result is a tender, saucy dish that’s both rustic and elegant at once—perfect for cozy dinners when you want something that feels like a warm hug on a plate. And no need to get intimidated by the name or ingredients: if you can sauté, sprinkle paprika, and simmer a little, you’re already halfway there!
Why you’ll love this recipe?
What I absolutely adore about chicken paprikash is how incredibly flavorful it is without relying on a million ingredients or complicated steps. First off, that paprika really shines—smoky, a little sweet, and packed with warmth. It’s bold but not overpowering, and it kisses every piece of chicken beautifully. The simplicity is another big draw: just a few pantry staples like onions, chicken thighs (my favorite for juiciness), good-quality paprika, and some sour cream to finish. No fancy gadgets, no obscure ingredients. If you love recipes like coq au vin or classic chicken stew, this is a delicious, less fussy sibling that you’ll want in your weekly rotation. Plus, it’s budget-friendly, using everyday ingredients but delivering a restaurant-worthy result. I always find it’s the kind of dish that everyone asks for seconds of—my kids actually fight over the last spoonful of that creamy sauce. And versatility? You can serve it over butter noodles, rice, or even mashed potatoes—whatever you’re craving that day.
How do I make chicken paprikash?
Quick Overview
This recipe is all about layering simple flavors to create a comforting bowl of goodness. You start by browning the chicken to lock in those luscious juices, then cook down sweet onions until they’re meltingly soft. Next up is the star of the show: a generous sprinkle of paprika, which toasts just enough to release its full aroma. Everything then simmers together in broth to get super tender. I finish it off with a splash of sour cream for that silky texture that really makes you moan—and it comes together in under an hour. The best bit? It’s forgiving. If your timing’s off or your heat’s a little high, you’ll still end up with something delicious, no sweat.
Ingredients
For the Main Dish:
- 1.5 to 2 pounds bone-in, skin-on chicken thighs (I swear by thighs for juiciness; you can use breasts but the sauce might overshadow them)
- 2 tablespoons sweet Hungarian paprika (the real deal makes all the difference here)
- 1 large onion, thinly sliced (the sweetness from slow-cooked onions is key)
- 3 cloves garlic, minced (optional but adds an extra layer of flavor)
- 2 tablespoons vegetable oil or lard (for authentic flavor, I sometimes go old-school with lard)
- 2 cups chicken broth (homemade or low-sodium store-bought works great)
- Salt and freshly ground black pepper
For the Finishing Touch:
- 1/2 cup sour cream (full-fat is best for that creamy tang, though Greek yogurt can substitute in a pinch)
- 1 tablespoon all-purpose flour (helps thicken the sauce)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat your biggest skillet or Dutch oven over medium-high heat and swirl in your oil or lard. You want it shimmering but not smoking—that little shimmer means it’s perfectly hot for browning. While it heats, pat your chicken dry with paper towels and season generously with salt and pepper. This step helps you get that golden, crispy skin that everyone loves.
Step 2: Brown the Chicken
Place the chicken thighs skin-side down first and let them sizzle without moving until deeply golden and crisp—about 6 minutes. Flip and brown the other side for 3-4 more minutes. Don’t worry if the chicken isn’t fully cooked now; the slow simmer will finish them off. Remove chicken and set aside.
Step 3: Cook the Onions
Lower heat to medium, add the sliced onions with a pinch of salt, stirring occasionally as they soften and turn translucent—this should take about 8-10 minutes. This step unlocks the onion’s sweetness, which balances the smoky paprika beautifully.
Step 4: Add Garlic & Paprika
Stir in minced garlic and after about a minute, sprinkle in your paprika. Stir quickly so the paprika doesn’t burn—it only needs 30 seconds to toast and release those flavors that fill your kitchen. This is the magic moment. You should smell that warm, earthy aroma kick in.
Step 5: Deglaze & Simmer
Pour in chicken broth and scrape the bottom of the pan to lift all those tasty browned bits. Return the chicken to the pan, nestling pieces skin-side up. Cover loosely and let it gently simmer away for 30-35 minutes until the meat is tender and falling off the bone.
Step 6: Thicken & Add Sour Cream
Mix the flour with a few tablespoons of cold water or broth to make a slurry. Remove chicken carefully to a plate. Slowly stir the flour slurry into the simmering sauce and cook until thickened, about 3-5 minutes. Off heat, stir in the sour cream to brighten and smooth the sauce. Don’t let it boil once sour cream’s added or it might curdle—trust me, I learned that the hard way!
Step 7: Serve
Return chicken to your luscious sauce to coat. Scatter some fresh parsley if you’re feeling fancy. Serve over buttered egg noodles, mashed potatoes, or spaetzle if you want to keep with the Hungarian vibe. It’s that simple and so worth the effort.
What to Serve It With
For Comforting Family Dinners: Thick buttery egg noodles are my forever choice—something about those soft ribbons soaking up the paprika sauce just hits the spot. Pair with a crisp cucumber salad or tangy pickled peppers for a bit of crunch and contrast.
For a Cozy Weekend Feast: Try creamy mashed potatoes slathered with butter and maybe a dollop of sour cream alongside. If you’re hosting friends who like a touch of green, sautéed green beans with lemon zest are an easy, fresh touch.
For a Light, Casual Lunch: Serve chicken paprikash in a bowl with a bed of fluffy rice and a green side salad. A crisp white wine (or even sparkling water with lemon) pairs beautifully to cut through the richness.
My family has a weird tradition of eating leftovers wrapped in tortillas the day after—a total flavor bomb and perfect for a quick snack or lunch. It’s the kind of dish that’s as happy-go-lucky or special occasion as you want it to be.
Top Tips for Perfecting Your Chicken Paprikash
Choosing Chicken: Bone-in, skin-on thighs provide the best flavor and moisture. I learned the hard way that chicken breasts can dry out quickly, especially if you’re not vigilant.
Paprika Matters: Use Hungarian sweet paprika (not smoked, unless you want a different flavor profile). The flavor is delicate but essential—fresh paprika packs the biggest punch. I keep mine in a sealed container away from light for maximum aroma.
Don’t Skip Browning: Brown the chicken skin-side down first and be patient. It builds the flavor base and texture that turns this dish from good to unforgettable.
Sour Cream Swap: If you want something a bit lighter, Greek yogurt works but add it off heat and don’t boil to prevent curdling. I’ve also tested cream cheese for an ultra-rich twist that my family loved.
Simmer Gently: Keep the heat low once the broth is added—too high and your chicken could toughen or the sauce might reduce too fast. I usually simmer with the lid slightly ajar for even cooking.
Custom Swirl Tip: I like swirling in just a bit of sour cream before serving to make the sauce look extra inviting. It’s a simple touch that has guests thinking you’ve spent hours crafting it.
Storing and Reheating Tips
Room Temperature: If serving the same day, you can leave chicken paprikash at room temp covered for a couple of hours, but best to refrigerate if not eating soon.
Refrigerator Storage: Store leftovers in airtight containers for up to 3 days. The sauce thickens beautifully overnight and flavors deepen, making next-day servings even more delicious.
Freezer Instructions: Freeze in freezer-safe containers or heavy-duty ziplocks for up to 3 months. Thaw in the fridge overnight then gently reheat on the stove with a splash of broth to refresh the sauce.
Glaze Timing Advice: If you want to reheat with sour cream, add it fresh after warming to keep that silky texture. Adding cream before freezing can sometimes cause separation.
Frequently Asked Questions
Final Thoughts
Chicken paprikash isn’t just a recipe in my kitchen; it’s a little piece of comforting tradition that I’m so happy to share with you. Its smoky paprika aroma filling the house just makes everything feel right in the world. Whether you’re cooking for friends, family, or just yourself on a quiet night, this recipe hits that sweet spot between easy and unforgettable. If you enjoy this, I highly recommend trying other Hungarian classics like goulash or lángos—you might find yourself hooked on their vibrant, heartwarming flavors too. Don’t be shy: drop a comment, share your twists, or tell me how your family reacts. Can’t wait to hear your stories and see your photos. Happy cooking and even happier eating!
Chicken Paprikash
Ingredients
Main Ingredients
- 3 tablespoons olive oil
- 0.5 cup all-purpose flour
- 1 tablespoon paprika
- 6 pieces boneless chicken breast halves cut crosswise in half
- 2 cups onions thinly sliced
- 3 large carrots roughly chopped
- 0.5 cup flat leaf parsley
- 0.5 teaspoon dried thyme
- 3 cloves garlic minced
- 2 pieces fresh tomatoes roughly chopped
- 1 cup white wine
- 1 cup chicken broth
- 0.5 cup sour cream
- 6 servings egg noodles cooked
- flat leaf parsley for garnish
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium heat.
- In a large bowl, whisk together the flour, paprika, salt, and pepper to taste.
- Dredge chicken pieces in the flour mixture, shaking off excess, then add to the hot oil.
- Cook chicken for 4 to 5 minutes per side until browned, then remove and set aside.
- Add sliced onions and carrots to the skillet and cook for 5 minutes until softened.
- Stir in parsley and thyme, then add minced garlic and cook for another minute until fragrant.
- Mix in chopped tomatoes, then pour in white wine and chicken broth. Bring to a boil.
- Return chicken to the pan, reduce heat to low, cover, and simmer for 1 hour.
- Divide cooked egg noodles among plates and place chicken on top.
- Whisk sour cream into the pan sauce off heat until fully combined, then spoon the sauce over chicken and noodles.
- Garnish with fresh parsley and serve immediately.
