Chicken Paprikash Recipe

Chicken Paprikash is one of those comforting dishes that instantly transports you to a cozy kitchen somewhere in Hungary. The rich, velvety sauce bursting with the smoky sweetness of Hungarian paprika, the tender bites of chicken, and that dollop of sour cream that pulls everything together—it’s magic in a skillet. I’ve been making this recipe for years, and while I’ve tried a few variations, this one hits all the right notes for a weeknight dinner that’s simple but so satisfying. Plus, it all comes together in one pan, which means fewer dishes—always a win in my book!

So, what makes this Chicken Paprikash a must-try? It’s all about the paprika, of course. But not just any paprika—Hungarian sweet paprika is the star here. It’s what gives the dish its signature color and a flavor that’s both earthy and slightly sweet, without overpowering the other ingredients. And when you combine that with sour cream, you’ve got a sauce that’s creamy without being heavy. This is comfort food at its finest.

Chicken Paprikash Recipe

A personal kitchen story: my first encounter with chicken paprikash

I still remember the first time I tried Chicken Paprikash. It was a chilly autumn evening, and my friend’s Hungarian grandmother made it from scratch. She didn’t speak much English, but her cooking said everything it needed to. As the paprika-scented steam filled the kitchen, I watched in awe as she stirred the pot with such grace, like she had done it a thousand times before. When she finally served it, the flavors were so deeply satisfying I knew I had to learn how to make it myself.

Back then, I didn’t know Hungarian paprika from regular paprika, and the first time I attempted the recipe, I used whatever paprika I had on hand—needless to say, it wasn’t quite the same. Over the years, I’ve learned that quality ingredients make all the difference in this deceptively simple dish. Now, I never make the mistake of skimping on the good stuff, and every time I cook it, I’m reminded of that cozy evening in my friend’s grandmother’s kitchen.

The humble origins of chicken paprikash

Chicken Paprikash, or “Paprikás Csirke” in Hungarian, is a classic dish from Hungary that’s been around for centuries. Like many Central European recipes, it’s rooted in simple, hearty ingredients that were readily available to farmers. Traditionally, it’s made with chicken, onions, paprika, and sour cream, often served with egg noodles or dumplings called “nokedli.” Over time, the dish has evolved, with cooks adding their own spins—some prefer bone-in chicken, while others go for the convenience of boneless. Whichever way you make it, the heart of the dish is always the same: that rich, paprika-infused sauce that’s perfect for sopping up with bread or noodles.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

Chicken (the star of the show)
I like using boneless, skinless chicken breasts or thighs for ease, but if you prefer bone-in chicken for a deeper flavor, go for it! Thighs are my personal favorite for their juicy tenderness, but breasts work just as well if you prefer leaner meat. If you’re out of fresh chicken, don’t sweat it—frozen works in a pinch. Just be sure to thaw it thoroughly beforehand. And if you ever want to switch things up, turkey or even pork are delicious substitutes.

Hungarian sweet paprika (don’t skimp on this one!)
This is the key ingredient, and it’s not just for color! Hungarian paprika has a distinctive flavor that you won’t get from regular paprika. If you can’t find it at your local store, a good-quality Spanish paprika will work, though the flavor will be slightly different. I also recommend keeping smoked paprika on hand if you want to add a subtle smoky depth to the dish.

Sour cream (for that luscious sauce)
Full-fat sour cream gives the sauce its rich creaminess, but if you’re looking for a lighter version, you can use Greek yogurt or low-fat sour cream. Just be careful—lower-fat versions can sometimes curdle when added to hot liquids. A trick I’ve learned is to temper the sour cream by stirring in a little of the warm sauce before adding it to the pan. Works like a charm!

Onions and garlic (the flavor builders)
The base of any good paprikash starts with onions and garlic. Yellow onions are perfect here, but if you only have white or red onions, feel free to use them. Garlic, of course, is essential, but I’ll admit, I’ve skipped it once or twice when I was out—and while the dish was still tasty, it was definitely missing that extra oomph.

Chicken broth (for richness)
I like to use low-sodium chicken broth so I can control the salt level. If you don’t have broth, water with a bouillon cube works fine, though it might not be as rich. For a vegetarian twist, try using vegetable broth and subbing mushrooms for the chicken.

Chicken Paprikash Recipe

Kitchen gear: What you need (and what you can totally skip)

The beauty of Chicken Paprikash is that it doesn’t require any fancy gadgets. Here’s what you’ll need:

  • A large skillet or Dutch oven: I prefer a Dutch oven for its even heat distribution, but a heavy-bottomed skillet works great too. You want something that can hold all the sauce and chicken without overcrowding.
  • A whisk: You’ll need this for making sure the flour and chicken broth combine smoothly without lumps. Don’t have a whisk? A fork will work in a pinch.
  • Slotted spoon: This is handy for removing the chicken from the skillet without taking too much sauce with it. If you don’t have one, a regular spoon will do, but you might have to shake it a little to let the sauce drip back into the pan.

Step-by-step: my foolproof method (and a few hard-learned lessons)

  1. Coating the chicken
    Tossing the chicken in paprika and flour before browning it gives the meat a beautiful color and helps thicken the sauce later. I’ve learned to coat the chicken right before cooking it—if you do it too early, the flour can get gummy.
  2. Browning the chicken
    Melt your butter in the skillet over medium heat and add the chicken. Don’t crowd the pan! If you add too much at once, the chicken will steam instead of brown. Brown it in batches if necessary. Once it’s golden and cooked through, remove it with a slotted spoon and set it aside.
  3. Cooking the onions and garlic
    Add the rest of the butter to the pan and sauté the onions until they’re soft and translucent. Then, lower the heat before adding the garlic—garlic can burn easily, and burnt garlic is bitter. Been there, done that.
  4. Making the sauce
    Sprinkle in the remaining paprika and flour, and let them cook for a couple of minutes to get rid of the raw flour taste. Slowly whisk in the chicken broth, making sure there are no lumps. Let it simmer until the sauce thickens, and season with salt and pepper.
  5. Finishing touches
    Stir in the sour cream over very low heat—don’t let it boil, or the sour cream might separate. Add the chicken back into the pan, letting it warm through in the sauce. Sprinkle with parsley for a pop of color and fresh flavor.
Chicken Paprikash Recipe

Variations and adaptations: let’s get creative

There are so many ways to customize Chicken Paprikash to fit your preferences or dietary needs. Here are a few ideas I’ve tried:

  • Vegetarian version: Replace the chicken with mushrooms or tofu. The mushrooms give it a meaty texture, and the tofu soaks up the sauce beautifully.
  • Low-carb option: Skip the flour entirely and thicken the sauce with a little cornstarch or arrowroot instead.
  • Vegan twist: Use coconut cream instead of sour cream and vegetable broth in place of chicken broth. The result is a slightly sweeter, but equally delicious, sauce.
  • Spicy kick: Add a pinch of hot paprika or cayenne for some heat. I’ve done this when I wanted to spice things up, and it adds a nice little kick.
  • Seasonal variation: In the summer, toss in some fresh tomatoes or bell peppers for a lighter, brighter version. In the winter, hearty root vegetables like carrots or parsnips are a great addition.

Serving and presentation ideas

When serving Chicken Paprikash, I love to keep things simple. Traditionally, it’s served with nokedli (Hungarian dumplings), but if I don’t have the time or energy to make them, I’ll go for egg noodles or even mashed potatoes. For a splash of color and added freshness, sprinkle a bit of extra parsley on top. And if you really want to impress, serve it family-style in the skillet with a big loaf of crusty bread for soaking up the sauce. It’s the kind of meal that invites everyone to dig in.

What to drink? Here’s what I recommend

Paprikash pairs wonderfully with a crisp white wine like a Riesling or Pinot Grigio. The acidity cuts through the richness of the sour cream sauce, balancing the meal beautifully. If you’re a fan of red wine, a light-bodied Pinot Noir would also work well, as it won’t overpower the delicate flavors. For beer lovers, a cold pilsner is a classic match that highlights the paprika’s smokiness.

Storing and reheating tips

If you have leftovers (which, let’s be honest, is rare in my house), Chicken Paprikash stores beautifully. Keep it in an airtight container in the fridge for up to 3 days. When reheating, do so gently over low heat to prevent the sour cream from curdling. You can also freeze it for up to 2 months, though the sauce may separate a bit upon thawing. A good stir while reheating should bring it back together.

Scaling the recipe: cooking for more or fewer people

This recipe is super easy to scale. If you’re cooking for a crowd, simply double the ingredients, but keep an eye on your skillet size—you don’t want to overcrowd the pan. When cooking for just one or two, you can halve the ingredients, but be cautious when reducing the sour cream—too little, and the sauce can become too thick.

Potential issues and fixes (from someone who’s made all the mistakes)

  • Curdled sauce: If the sour cream curdles, it’s likely because the heat was too high. Always add the sour cream off the heat or over very low heat.
  • Too thick or too thin: If the sauce is too thick, add a splash of chicken broth. Too thin? Let it simmer a little longer until it thickens.
  • Bland flavor: Don’t forget to season with salt and pepper! Paprika is mild, and the dish really benefits from proper seasoning.

Ready to give it a go?

There’s something so satisfying about making Chicken Paprikash from scratch. It’s a dish that’s rich in history and flavor but simple enough for even a busy weeknight. Give it a try, and feel free to tweak the recipe to suit your taste. Trust me, once you’ve had that first bite of paprika-infused, creamy chicken goodness, you’ll be hooked.

Chicken Paprikash Recipe

FAQs

1. Can I use smoked paprika instead of sweet paprika?
Yes, but it will change the flavor. Smoked paprika adds a deep, smoky flavor, which can be delicious, but it’s not traditional for Chicken Paprikash.

2. How can I make this gluten-free?
Simply swap the all-purpose flour for a gluten-free flour blend or use cornstarch to thicken the sauce.

3. Can I make Chicken Paprikash ahead of time?
Absolutely! It actually tastes even better the next day as the flavors meld together. Just reheat it gently to avoid curdling the sour cream.

4. What sides go best with Chicken Paprikash?
Egg noodles, mashed potatoes, or even rice are great options. If you want something lighter, steamed veggies or a simple green salad work well too.

5. Can I freeze Chicken Paprikash?
Yes! It freezes well, though the sauce may separate a bit upon thawing. A good stir when reheating will bring it back together.

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Chicken Paprikash Recipe

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Savor the rich flavors of Hungarian Chicken Paprikash made with sweet paprika, tender chicken, and creamy sour cream. Perfect for a cozy dinner!

  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 ½ lbs boneless skinless chicken breasts or chicken thighs cut into bite-size pieces
  • 3 tablespoons all-purpose flour divided
  • 2 tablespoons Hungarian sweet paprika
  • 4 tablespoons unsalted butter divided
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 2 cups chicken broth low sodium
  • Kosher salt and fresh ground black pepper to taste
  • ¾ cup full-fat sour cream
  • 1 tablespoon chopped fresh parsley

Instructions

Coating the chicken

Tossing the chicken in paprika and flour before browning it gives the meat a beautiful color and helps thicken the sauce later. I’ve learned to coat the chicken right before cooking it—if you do it too early, the flour can get gummy.

 

Browning the chicken

Melt your butter in the skillet over medium heat and add the chicken. Don’t crowd the pan! If you add too much at once, the chicken will steam instead of brown. Brown it in batches if necessary. Once it’s golden and cooked through, remove it with a slotted spoon and set it aside.

 

Cooking the onions and garlic

Add the rest of the butter to the pan and sauté the onions until they’re soft and translucent. Then, lower the heat before adding the garlic—garlic can burn easily, and burnt garlic is bitter. Been there, done that.

 

Making the sauce

Sprinkle in the remaining paprika and flour, and let them cook for a couple of minutes to get rid of the raw flour taste. Slowly whisk in the chicken broth, making sure there are no lumps. Let it simmer until the sauce thickens, and season with salt and pepper.

 

Finishing touches

Stir in the sour cream over very low heat—don’t let it boil, or the sour cream might separate. Add the chicken back into the pan, letting it warm through in the sauce. Sprinkle with parsley for a pop of color and fresh flavor.

Notes

Serving and presentation ideas

When serving Chicken Paprikash, I love to keep things simple. Traditionally, it’s served with nokedli (Hungarian dumplings), but if I don’t have the time or energy to make them, I’ll go for egg noodles or even mashed potatoes. For a splash of color and added freshness, sprinkle a bit of extra parsley on top. And if you really want to impress, serve it family-style in the skillet with a big loaf of crusty bread for soaking up the sauce. It’s the kind of meal that invites everyone to dig in.

  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner

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