Chicken Paprikash Recipe

If you’re searching for a vibrant weeknight dinner that brings comfort and a touch of old-world magic to your table, Chicken Paprikash is here to steal the show. This Hungarian classic transforms simple ingredients into a rich, paprika-laced sauce cloaking tender pieces of chicken, resulting in a dish that’s as bold in flavor as it is heartwarming. Whether it’s your first time making Chicken Paprikash or you’re reliving cozy memories, this beloved recipe is guaranteed to become a cherished staple in your home kitchen.

Ingredients You’ll Need

Chicken Paprikash is all about a handful of honest, accessible ingredients coming together in beautiful harmony. Every element brings a special character—sweetness, creaminess, punchy spice, or pure savory appeal—so grab the highest quality you can for maximum flavor.

• Chicken (1 ½ lbs boneless skinless chicken breasts or thighs): Thighs offer extra juiciness, but breasts bring wonderful tenderness—use what you love or mix both!
• All-purpose flour (3 tablespoons, divided): The flour gives body to the sauce and helps brown the chicken beautifully.
• Hungarian sweet paprika (2 tablespoons): Authentic Hungarian paprika is the heart of Chicken Paprikash—seek out the real deal for that signature smoky-sweet flavor and gorgeous color.
• Unsalted butter (4 tablespoons, divided): Butter creates a luscious, rich base for every layer of cooking.
• Yellow onion (1 medium, finely chopped): Sweet and mellow, onion melts into the sauce with savory depth.
• Garlic (2 cloves, minced): For a gentle aromatic kick—don’t let it brown, just let it bloom.
• Chicken broth (2 cups, low sodium): The base for our creamy sauce—homemade or store-bought works, so long as it’s not too salty.
• Kosher salt and fresh ground black pepper: Trusted kitchen classics, there to enhance every note.
• Full-fat sour cream (¾ cup): The tangy, creamy finish that makes Chicken Paprikash impossibly velvety.
• Fresh parsley (1 tablespoon, chopped): For an herbal pop of color and flavor to finish everything off.

How to Make Chicken Paprikash

Step 1: Coat the Chicken

Start by placing your cut chicken pieces into a large bowl. Add 1 1/2 tablespoons of flour along with 1 tablespoon of sweet Hungarian paprika. Toss everything together until every juicy morsel is thoroughly coated—this will not only help the chicken brown but will also lay the flavor foundation for your Chicken Paprikash sauce.

Step 2: Sauté the Chicken

Set a large skillet or Dutch oven over medium heat and melt 2 tablespoons of butter. Add the floured, paprika-coated chicken and let it cook undisturbed until a deep, golden crust forms on each side and the pieces are cooked through—about 5 to 7 minutes. Remove the chicken with a slotted spoon onto a plate to keep it juicy and tender while you build the sauce.

Step 3: Sauté the Aromatics

Melt the remaining butter in the skillet over medium heat and swoop in the chopped onions. Cook, stirring occasionally, until translucent and soft, letting their sweetness quietly infuse the pan. Drop the heat to low and sprinkle in the garlic, stirring constantly for about a minute. You want the garlic to open up and become fragrant, not browned or bitter.

Step 4: Build the Sauce Base

Next, scatter the remaining flour and paprika over the buttery onions and garlic, stirring to absorb that flavor-packed fat and toast the flour gently. Cook for about 2 minutes—this step is key, as it ensures your final sauce is smooth and luscious. Slowly pour in the chicken broth while whisking, dissolving any bits left behind and letting the sauce thicken up beautifully. Season with salt and fresh cracked pepper to taste, letting the whole mixture simmer on low until velvety.

Step 5: Finish with Sour Cream and Return Chicken

With the heat on its lowest setting, leisurely stir in the full-fat sour cream. This is where Chicken Paprikash gets its magical, creamy grandeur! Gently return your chicken (and all those delicious juices from the plate) to the pan, nestling the pieces into the fragrant sauce. Let everything heat through, then shower with plenty of chopped parsley just before you’re ready to serve.

How to Serve Chicken Paprikash

Garnishes

Nothing says home-cooked warmth like a sprinkle of bright, fresh parsley right before serving. A extra dollop of sour cream on each plate adds classic richness, and if you like a little zing, a pinch of freshly ground black pepper or even a touch of hot smoked paprika can be wonderful, too.

Side Dishes

Chicken Paprikash is wonderfully versatile. For the most authentic experience, serve it over pillowy egg noodles, buttery spaetzle, or fluffy mashed potatoes—all ready to soak up that glorious sauce. A crusty loaf of bread is always welcome for mopping the plate, and a crisp green salad on the side keeps things bright and balanced.

Creative Ways to Present

Get playful with how you present your Chicken Paprikash: spoon it into individual bowls for a hearty stew feel, or pile the creamy chicken and sauce over roasted veggies if you want a lighter twist. You can even serve it in shallow platters family-style for a true feast—just don’t forget to have extra sauce on the side!

Make Ahead and Storage

Storing Leftovers

Chicken Paprikash tastes even better the next day, as the flavors deepen and mingle. Let leftovers cool fully before transferring to an airtight container; they’ll stay delicious in the fridge for up to 3 days. The sauce may thicken further as it sits, but that’s part of the charm!

Freezing

If you’d like to freeze your Chicken Paprikash, allow everything to cool, then portion into freezer-safe containers or zip-top bags, leaving a little space for expansion. While the sauce may separate slightly once thawed (thanks to the sour cream), a gentle stir when reheating brings it right back together. Freeze for up to 3 months for best flavor.

Reheating

When you’re ready to revisit those leftovers, reheat gently on the stovetop over low heat, stirring often to prevent the sauce from curdling. If reheating in the microwave, use a lower power setting and stir every 30 seconds to keep things creamy. If the sauce seems too thick, a splash of chicken broth will loosen it up nicely.

FAQs

Can I use smoked paprika instead of sweet paprika?

Traditional Chicken Paprikash calls for sweet Hungarian paprika, which gives the dish its lovable mild warmth and color. Smoked paprika adds a different, deeper layer of flavor—delicious in its own right, but it will shift the dish toward a smokier profile. For the classic taste, stick with sweet paprika and maybe sprinkle a little smoked version on top for flair.

Is it possible to make Chicken Paprikash ahead of time?

Absolutely! In fact, Chicken Paprikash is one of those special dishes that tastes even richer and more developed after a day in the fridge. Just reheat gently and finish with a fresh dollop of sour cream and parsley for the best results.

What’s the difference between Chicken Paprikash and goulash?

They share a beautiful paprika backbone, but Chicken Paprikash is all about tender chicken and a silky, creamy paprika sauce, while Hungarian goulash is a beef-forward stew that’s brothy, hearty, and often filled with vegetables and potatoes.

Can I make this recipe dairy-free?

While the sour cream is part of Chicken Paprikash’s calling card, you can swap it with a rich, tangy dairy-free yogurt or a plant-based sour cream alternative if needed. Just add it off the heat and taste for seasoning—it won’t be exactly traditional, but it’ll still be delicious!

Is this dish spicy?

Classic Hungarian Chicken Paprikash is flavorful but not spicy-hot, since it uses sweet paprika. If you prefer a little heat, add a pinch of hot paprika or cayenne to taste, but always start small—you can add heat, but you can’t take it out!

Final Thoughts

I can’t recommend giving Chicken Paprikash a spot on your dinner rotation highly enough. It’s hearty, full of character, and guaranteed to create the kind of memorable, cozy meal that brings everyone happily to the table. Gather your ingredients, savor the flavors, and let yourself fall in love with this beautiful Hungarian classic tonight!

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