Craving a dish that’s bursting with flavor and comfort?
Look no further than Chicken Paprikash! This Hungarian classic delivers tender chicken smothered in a rich, creamy paprika sauce that will have you coming back for seconds.
Get ready to indulge in a dish that’s pure heaven on a plate!
Whether you’re a seasoned cook or just looking for a comforting dinner, this dish is a game-changer! Let the flavors of Hungary shine through right in your own kitchen!
Why You’ll Keep Coming Back to This Recipe
I love how comforting and flavorful this Chicken Paprikash is. The chicken turns tender while the paprika, onions, garlic and tomatoes come together to make the most delicious creamy sauce.
It’s also one of those dinners that feels special without being difficult to make. Everything comes together in one pot, and you end up with a cozy meal the whole family can enjoy.
And that sauce! Serve it with Hungarian nokedli, rice or potatoes so you have something to soak up every last bit.
For Chicken Paprikash
- Chicken – Use bone-in, skin-on pieces for maximum flavor (though boneless/skinless works as an alternative).
- Yellow Onions – Finely chopped for a sweet and savory base.
- Garlic – Minced to add depth of flavor.
- Roma Tomatoes – Finely diced, adding freshness and texture to the sauce.
- Hungarian Bell Pepper – Optional, but adds a mild sweetness to the dish.
- Hungarian Sweet Paprika – The key flavor element that defines this dish, so make sure to use high-quality imported paprika.
- Chicken Broth – High-quality broth enhances the richness of the sauce.
- Sea Salt – To balance and enhance all the flavors.
- Freshly Ground Black Pepper – Adds just the right amount of spice.
For Sauce
- All-Purpose Flour – Used to thicken the sauce and give it the right creamy consistency.
- Sour Cream – Full-fat sour cream creates the perfect creamy base.
- Heavy Whipping Cream – Adds richness and helps smooth out the sauce.
How to Make Chicken Paprikash
This recipe comes together in a few simple steps, and most of the cooking happens right in the same pot.
Brown the chicken first. This gives the chicken extra flavor and leaves delicious browned bits in the pot for the sauce.
Cook the vegetables. The onions, garlic, tomatoes and Hungarian bell pepper create a flavorful base for the paprika sauce.
Add the paprika off the heat. This is an important step because paprika can become bitter if it burns.
Let the chicken simmer. The chicken cooks gently in the broth until tender and flavorful.
Finish the creamy sauce. Mix the flour, sour cream and heavy cream until smooth, then gradually stir it into the sauce. This gives you that rich, creamy texture Chicken Paprikash is known for.
Add the chicken back in. Let it warm through in the sauce, then serve it with your favorite side.
Chicken Paprikash Variations
There are a few easy ways to make this recipe work with what you have on hand.
Use boneless chicken. Bone-in, skin-on chicken gives the best flavor, but boneless, skinless chicken works too. Just remember that it cooks faster.
Add some heat. Sweet Hungarian paprika is the classic choice, but you can mix in a little hot paprika if you like your dinner with a little kick.
Swap the sour cream. Full-fat Greek yogurt can be used instead if needed. It will have a slightly tangier flavor, but still makes a creamy sauce.
Change the side. Nokedli is traditional, but rice, wide egg noodles or mashed potatoes are all delicious with the creamy sauce.
Expert Tips
Use good Hungarian paprika. Paprika is the star of this recipe, so using genuine Hungarian sweet paprika makes a big difference in the flavor.
Don’t skip browning the chicken. It adds so much flavor to the finished dish and gives the sauce a delicious base.
Be careful with the paprika. Remove the pot from the heat before stirring it in. You don’t want to burn it!
Use room-temperature sour cream. This helps it blend into the hot sauce more smoothly and makes it less likely to form lumps.
Keep the heat gentle. Once the chicken is simmering, you want a gentle simmer rather than a hard boil. This helps keep the chicken tender.
Mistakes to Avoid
The biggest mistake is burning the paprika. It only takes a moment, and burnt paprika can make the sauce bitter. Removing the pot from the heat before adding it is an easy way to avoid this.
I also recommend not rushing the chicken. Let it simmer gently so it has time to become tender and soak up all that paprika flavor.
When you add the sour cream mixture, stir constantly and add it gradually. This helps keep the sauce smooth and creamy.
And don’t forget the side! That sauce is too good to leave behind, so serve the Chicken Paprikash with something that can soak it all up.
How to Store Chicken Paprikash
Have leftovers? Lucky you! Chicken Paprikash is just as comforting the next day.
Store leftovers in an airtight container in the refrigerator. When you’re ready to eat, reheat gently on the stovetop or in the microwave until warmed through.
If the sauce has thickened in the fridge, add a small splash of chicken broth while reheating to loosen it back up.
Try not to bring the sauce to a hard boil when reheating. Gentle heat will help keep that creamy texture.
How to Serve Chicken Paprikash
For the traditional way to serve Chicken Paprikash, spoon it over Hungarian nokedli. The little dumplings are perfect for catching all that creamy paprika sauce.
Rice is another easy option, especially for a simple weeknight dinner. Mashed potatoes and wide egg noodles are also delicious if that’s what you have on hand.
I like to add something fresh on the side, such as a simple green salad or your favorite vegetable.
Whatever you choose, just make sure you have plenty of room for the sauce. It’s the best part!
If you loved this rceipe, you’ll want to try these reader-favorite recipes next!
Green Chile Chicken Enchilada Casserole
Cracker Barrel-Style Chicken and Dumplings
They’re just as comforting, flavorful, and easy to make for any weeknight dinner.
Authentic Chicken Paprikash (Paprikás Csirke)
Ingredients
- 2 tbsp butter
- 3 pounds chicken pieces (bone-in, skin-on for authentic flavor; boneless/skinless can be used as an alternative)
- 2 medium yellow onions, finely chopped
- 2 cloves garlic, minced
- 2 Roma tomatoes, seeds removed and finely diced
- 1 Hungarian bell pepper, diced (optional)
- 3-4 tbsp sweet Hungarian paprika (genuine and imported for authentic flavor)
- 2 cups chicken broth (preferably high-quality, such as Aneto brand)
- 1 ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 3 tbsp all-purpose flour
- ¾ cup full-fat sour cream (room temperature to avoid lumps)
- ¼ cup heavy whipping cream
Instructions
Brown the Chicken:
- Heat the lard in a large Dutch oven or heavy pot. Brown the chicken pieces on all sides, then transfer them to a plate.
Sauté the Vegetables:
- In the same pot, add the chopped onions and cook until they turn golden brown. Add the garlic, tomatoes, and bell pepper (if using), and cook for an additional 2-3 minutes.
Add the Paprika and Seasoning:
- Remove the pot from heat and stir in the paprika, salt, and pepper (be careful not to burn the paprika, as it can become bitter).
Simmer the Chicken:
- Return the chicken to the pot and pour in the chicken broth, ensuring the chicken is mostly covered. Bring the broth to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 40 minutes. Remove the chicken from the pot and set it aside.
Prepare the Sauce:
- In a small bowl, combine the flour with the sour cream and whipping cream to form a smooth paste. Gradually whisk the cream mixture into the sauce, stirring constantly to prevent lumps. Bring the sauce to a simmer for 2-3 minutes, allowing it to thicken. Adjust seasoning with additional salt and pepper as needed.
Finish Cooking the Chicken:
- Return the chicken to the sauce and simmer until heated through.
Serve:
- Chicken Paprikash is traditionally served with Hungarian nokedli (similar to German spaetzle), but it can also be enjoyed with rice or potatoes.
Nutrition
1. Can I use boneless, skinless chicken instead of bone-in, skin-on?
Yes, you can! While bone-in, skin-on chicken gives the dish a richer flavor, boneless, skinless chicken will work just fine. Just keep in mind that it will cook faster, and you might miss out on that extra flavor that the bones add.
2. What type of paprika should I use?
For an authentic Chicken Paprikash, make sure to use genuine Hungarian sweet paprika. It’s the star of this dish, so using the right kind will really elevate the flavor. If you like a little spice, you can always mix in some hot paprika too!
3. Can I substitute sour cream?
If you don’t have sour cream, full-fat Greek yogurt works as a great substitute. It still gives the sauce that creamy, tangy flavor, but keep in mind it might be slightly more tart than sour cream. If you can, stick with the sour cream for the best result!
4. How can I thicken the sauce without flour?
You can thicken the sauce by letting it simmer uncovered to reduce the liquid, or blend in a little cornstarch mixed with water. Both methods will help you get a creamy sauce without the use of flour.
5. What should I serve with Chicken Paprikash?
Traditionally, it’s served with Hungarian nokedli (dumplings), but don’t worry if you don’t have those! You can also serve it with wide egg noodles, rice, or mashed potatoes—perfect for soaking up that rich, creamy sauce.
