There’s something about Chicken Paprikash that just feels like a warm hug in a bowl. This Hungarian classic is rich, creamy, and packed with smoky paprika flavor that seeps into every tender bite of chicken. It’s the kind of dish that makes your whole kitchen smell amazing and has everyone eagerly waiting at the table.
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The best part? It’s incredibly easy to make! With just a handful of simple ingredients, you’ll create a deeply satisfying meal that’s perfect for cozy nights at home. Serve it over egg noodles, rice, or even mashed potatoes, and trust me—you’ll be licking your plate clean.
Why You’ll Love Chicken Paprikash
Comfort Food at Its Best: Creamy, flavorful, and oh-so-satisfying, this dish is perfect for when you need something cozy and delicious.
Simple Ingredients, Big Flavor: No fancy ingredients needed—just classic pantry staples that come together beautifully.
One-Pan Wonder: Everything cooks in one pot, making cleanup a breeze.
Easy to Customize: Want it spicier? Add a pinch of chili flakes. Prefer a thicker sauce? Let it simmer a little longer.
Perfect for Leftovers: This dish tastes even better the next day, making it a great meal prep option!
Ingredients in Chicken Paprikash
Chicken Thighs or Drumsticks: Dark meat stays juicy and absorbs all the delicious flavors.
Onions: A must for building that rich, savory base.
Garlic: Because every great dish needs a little garlic!
Hungarian Paprika: The star of the show! Use high-quality sweet or smoked paprika for the best depth of flavor.
Chicken Broth: Adds richness and enhances the overall taste.
Tomatoes or Tomato Paste: Brings a hint of acidity and balances out the flavors.
Sour Cream: The key to that luscious, creamy sauce!
Flour (Optional): Helps thicken the sauce if you prefer a richer consistency.
Butter or Oil: For sautéing and adding extra depth to the dish.
Salt and Pepper: Simple seasonings that bring everything together.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Sear the Chicken: Heat oil or butter in a large pan over medium heat. Season the chicken with salt and pepper, then sear until golden brown on both sides. Remove and set aside.
Sauté the Onions and Garlic: In the same pan, add the onions and cook until soft and golden. Stir in the garlic and cook for another minute.
Add the Paprika: Sprinkle in the Hungarian paprika and stir quickly to coat the onions—this step releases its incredible flavor. Be careful not to burn it!
Simmer the Sauce: Add the tomatoes (or tomato paste) and chicken broth. Stir well, then return the chicken to the pan. Let everything simmer gently until the chicken is tender.
Make It Creamy: Lower the heat and stir in the sour cream. If the sauce needs thickening, mix a little flour with water and stir it in.
Serve and Enjoy: Spoon the rich, flavorful chicken paprikash over egg noodles, rice, or mashed potatoes and dig in!
Nutrition Facts
Servings: 4
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
How to Serve Chicken Paprikash
Egg Noodles: The classic pairing—perfect for soaking up the creamy sauce.
Rice: A great alternative that keeps it light and fluffy.
Mashed Potatoes: Ultra-creamy mashed potatoes make this dish even more indulgent.
Crusty Bread: Use a slice to mop up every last drop of that delicious sauce.
Steamed Veggies: Add a side of green beans, peas, or roasted carrots for a balanced meal.
Additional Tips
Use High-Quality Paprika: Hungarian paprika makes all the difference—don’t skimp on it!
Don’t Boil the Sour Cream: Add it at the end and stir gently to prevent curdling.
For Extra Depth: A splash of white wine can enhance the flavor even more.
Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat gently to keep the sauce smooth.
Make It Spicy: Add a pinch of cayenne or hot paprika for a little heat!
FAQ Section
Q1: Can I use chicken breast instead of thighs?
A1: Yes, but thighs stay juicier and more flavorful in this dish. If using chicken breast, be careful not to overcook it.
Q2: Can I make this dish ahead of time?
A2: Absolutely! It actually tastes even better the next day as the flavors meld.
Q3: How do I prevent the sour cream from curdling?
A3: Make sure to lower the heat before adding it, and stir gently. You can also temper it by mixing it with a bit of warm sauce before adding it to the pan.
Q4: Can I freeze Chicken Paprikash?
A4: Yes! Just leave out the sour cream until after reheating. Freeze in an airtight container for up to 3 months.
Q5: What’s the best way to reheat this dish?
A5: Reheat on the stovetop over low heat, stirring occasionally. Add a splash of broth if needed.
Q6: Can I make it dairy-free?
A6: Yes! Swap sour cream for coconut cream or a dairy-free alternative.
Q7: Is there a gluten-free option?
A7: Yes! Skip the flour or use a cornstarch slurry to thicken the sauce.
Q8: Can I use smoked paprika instead of sweet paprika?
A8: Yes! Smoked paprika adds a deeper, more intense flavor.
Q9: Can I add vegetables to this dish?
A9: Definitely! Bell peppers or mushrooms work well with the sauce.
Q10: What can I serve with leftovers?
A10: Try it as a filling for wraps or over roasted potatoes for a new twist!
Final Thoughts
Chicken Paprikash is a timeless classic that’s full of rich, smoky, and creamy flavors. It’s the kind of dish that brings warmth to your soul and comfort to your table. Whether you’re making it for a family dinner or meal prepping for the week, it’s guaranteed to be a hit. Give it a try and let me know what you think—I have a feeling this will become one of your new favorites!
Print
Chicken Paprikash
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Description
This Chicken Paprikash is a comforting Hungarian classic with tender chicken simmered in a rich paprika cream sauce with onions, peppers, and tomatoes. Perfect over noodles, rice, or dumplings for a hearty meal!
Ingredients
- 2 lbs boneless chicken breasts
- 1 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp bacon fat, pork lard, or butter
- 2 yellow onions, diced
- 3 cloves garlic, diced
- 2 Roma tomatoes, seeds removed and diced
- 1 red bell pepper, diced
- 3 tbsp all-purpose flour
- 3 tbsp sweet Hungarian paprika
- 1 1/2 cups chicken stock
- 3/4 cup full-fat sour cream
- 1/4 cup heavy whipping cream
- Chopped parsley (for garnish)
Instructions
- Slice each chicken breast horizontally into cutlets. Season both sides with salt and pepper.
- Heat bacon fat in a large skillet over medium-high heat. Brown the chicken for 3 minutes per side. Remove and set aside.
- In the same skillet, cook onions and garlic until golden brown.
- Add diced tomatoes and red bell pepper. Cook for 3 minutes, stirring often.
- Sprinkle flour over the vegetables and stir for 1 minute. Add chicken stock, stirring until the sauce thickens.
- Stir in sweet Hungarian paprika, sour cream, and heavy whipping cream. Simmer for a few minutes.
- Return chicken to the pan, spoon sauce over it, and simmer on low for several minutes. Adjust seasoning to taste.
- Serve hot, garnished with chopped parsley, over your favorite side dish.
Notes
- Serving Suggestion: Best served with egg noodles, rice, or dumplings.
- Paprika Tip: Use high-quality sweet Hungarian paprika for authentic flavor.
- Substitutions: Greek yogurt can replace sour cream for a lighter version.
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg