Chicken Paprikash Recipe

If there’s one dish I could make on repeat for both family dinners and cozy gatherings with friends, it’s Chicken Paprikash. This Hungarian classic has a way of drawing everyone in with its rich, paprika-scented sauce and tender pieces of chicken—it’s pure comfort served up in a bowl. Creamy, a bit tangy from sour cream, and glowing with the color (and warmth) of paprika, Chicken Paprikash is perfect for anyone hunting down simple weeknight fare or planning a showstopper for Sunday supper. Let’s jump in and make this irresistible recipe together!

Ingredients You’ll Need

The beauty of Chicken Paprikash is how every ingredient works in harmony to create those signature flavors. These aren’t fancy or hard-to-find items, but each one truly counts—think aromatic onions, silky sour cream, and that all-important Hungarian paprika bringing everything to life.

• Chicken (1½ lbs boneless skinless breasts or thighs): Use bite-size pieces for quicker cooking and a more tender texture.
• All-purpose flour (3 tablespoons, divided): Helps coat the chicken for a golden sear and thickens the luscious sauce.
• Hungarian sweet paprika (2 tablespoons, divided): The essential spice that gives Chicken Paprikash its signature deep flavor and beautiful red hue.
• Unsalted butter (4 tablespoons, divided): For richness and to coax out the sweetness from onions and paprika.
• Yellow onion (1 medium, finely chopped): Adds a gentle sweetness and lovely aroma as the base of the sauce.
• Garlic (2 cloves, minced): Just a hint, to wake everything up with subtle warmth.
• Chicken broth (2 cups, low-sodium): Builds the sauce around all that lovely paprika flavor.
• Kosher salt & freshly ground black pepper: Taste as you go! Seasoning transforms the dish right at the end.
• Full-fat sour cream (¾ cup): For creamy texture and a gentle tang that balances the spices beautifully.
• Chopped fresh parsley (1 tablespoon): The splash of green that wakes up the finished plate.

How to Make Chicken Paprikash

Step 1: Coat the Chicken

Begin by tossing the chicken pieces in a bowl with 1½ tablespoons of flour and 1 tablespoon of sweet paprika. Coating the chicken here gives it a lightly crisp exterior and a gorgeous hue, which will deepen once it hits the pan. This simple step lays the flavor foundation for your Chicken Paprikash.

Step 2: Sear the Chicken

Heat 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Once melted and bubbling, add the chicken and cook until golden brown on both sides and cooked through. Don’t rush—let the chicken develop color, which equals flavor. When done, lift out the pieces with a slotted spoon so any juices stay behind in the pan.

Step 3: Soften the Onions and Garlic

Melt the remaining 2 tablespoons of butter in the same skillet. Add the chopped onions and cook them until they’re soft and translucent—patience here pays off with extra sweetness. Turn down the heat and add the minced garlic, sautéing just until fragrant, about 1 minute. This duo adds a gently savory base to the sauce.

Step 4: Build the Sauce

Sprinkle in the rest of the flour and paprika, stirring constantly as you let them cook for about 2 minutes. This cooks out the raw flavor of the flour and blooms the paprika’s aroma. Slowly pour in the chicken broth, whisking all the while to avoid lumps. Simmer the sauce on low heat until it thickens to a silky, spoon-coating consistency. Now’s the time to taste and season with salt and pepper.

Step 5: Finish with Sour Cream and Chicken

With the heat at its very lowest, stir in the sour cream until smooth and gently warmed through (avoid boiling after this point to prevent curdling). Slide the chicken and its juices back into the skillet, letting everything mingle and soak up all those savory, creamy flavors. Scatter over fresh parsley right before serving for a burst of color and freshness.

How to Serve Chicken Paprikash

Garnishes

The simplest touch can elevate this dish from homey to dazzling. A generous scattering of chopped fresh parsley gives Chicken Paprikash a welcome pop of color and freshness. If you want extra richness, a dollop of sour cream or a dusting of paprika on each serving makes it picture-perfect.

Side Dishes

While Chicken Paprikash is a star on its own, it absolutely loves company! Serve it over pillowy egg noodles, buttery mashed potatoes, or even a mound of steamed rice to catch every drop of the flavorful sauce. For a classic Hungarian feel, homemade spaetzle or nokedli is perfection on the side.

Creative Ways to Present

If you’re aiming to impress, spoon Chicken Paprikash into individual bowls with crusty bread on the side for dipping, or pile it high over toasted baguette slices for a rustic but elegant appetizer. For gatherings, turn it into a family-style spread with all the sides, letting everyone build their own unique plate.

Make Ahead and Storage

Storing Leftovers

Chicken Paprikash keeps beautifully! Once cooled, store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits, making each reheated bowl even more comforting than the last.

Freezing

To freeze, let the paprikash cool completely and spoon it into freezer-safe containers. It will keep well for up to 2 months. For best results, freeze before adding the sour cream, then stir it in fresh after reheating to maintain that creamy texture.

Reheating

Warm leftovers gently in a saucepan over low heat, stirring occasionally. If the sauce thickens up too much, add a splash of chicken broth or water. Avoid boiling after adding the sour cream to keep everything luscious and smooth.

FAQs

What’s the best paprika to use for Chicken Paprikash?

Hungarian sweet paprika is traditional and gives the dish its signature flavor and vivid red color. If you can find it, always reach for Hungarian over generic paprika—it really makes a difference!

Can I use bone-in chicken pieces?

Absolutely. Bone-in thighs or drumsticks infuse the sauce with even more flavor, though you’ll want to extend the cooking time so the chicken becomes fall-off-the-bone tender. Remove the skin for a lighter sauce, if you like.

Is it essential to use full-fat sour cream?

Full-fat sour cream brings the creamiest texture and best flavor, but you can substitute with low-fat if you prefer. Just make sure to add it at the end and avoid high heat to prevent curdling.

Can I make Chicken Paprikash ahead for a dinner party?

Yes! Make the Chicken Paprikash up to a day ahead, keeping the sour cream separate. Reheat the sauce gently and stir in sour cream just before serving for a crowd-pleasing, stress-free meal.

What can I do if my sauce is too thick or too thin?

If your sauce is thicker than you like, whisk in a bit of chicken broth until it reaches your preferred consistency. If it’s too thin, simmer a few more minutes or stir in a touch more flour dissolved in broth to thicken it up.

Final Thoughts

I hope you fall in love with Chicken Paprikash as much as I have—this dish brings comfort, warmth, and that irresistible combination of creamy sauce and savory spices in every bite. Give it a try, share with people you love, and let it become a new favorite at your table!

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