Chicken Paprikash

Chicken Paprikash is a cozy, comforting dish that’s all about tender chicken simmered in a rich, creamy sauce loaded with paprika. The sauce is smooth and slightly tangy thanks to a touch of sour cream, and the warm, smoky flavor of the paprika really shines through. It’s a simple but deeply satisfying meal that feels like a big hug on a plate.

I love making Chicken Paprikash on chilly evenings when I want something easy but impressive. What I enjoy most is how the flavors balance out — the paprika gives it a nice earthiness without being spicy, and the creamy sauce keeps everything nice and mellow. A little tip: don’t be shy with the paprika, it really makes the dish special.

My favorite way to serve Chicken Paprikash is over soft, buttery egg noodles or even mashed potatoes, so you can soak up all that delicious sauce. It’s one of those meals that brings everyone around the table, making dinner feel a little warmer and brighter. Whenever I make it, it reminds me of family dinners where everyone lingered over the food and good conversation. It’s that kind of dish that feels like home.

Key Ingredients & Substitutions

Chicken Thighs: I prefer bone-in, skin-on thighs for the best flavor and juiciness. You can use chicken breasts if you want leaner meat, but thighs stay more tender in this stew.

Sweet Hungarian Paprika: This is the star spice here. If you can’t find it, regular paprika works, but try to avoid smoked versions so the dish stays true to its classic flavor.

Sour Cream: It adds creaminess and slight tang. Greek yogurt is a good substitute for a lighter option, but add it off the heat to avoid curdling.

How Do You Prevent the Paprika and Sauce from Burning or Curdling?

Two key steps will help keep your sauce smooth and flavorful:

• Take the pan off the heat when adding paprika to the onions. Paprika burns easily and becomes bitter.
• Temper the sour cream by mixing a few spoonfuls of hot sauce into it before stirring it all back into the pan. Avoid boiling after adding the sour cream to stop curdling.

Gently simmer on low after adding sour cream to thicken the sauce without breaking it. This way, your paprikash will have a velvety texture and rich flavor.

Equipment You’ll Need

• Large skillet or Dutch oven – I like it because it heats evenly and can go from stovetop to oven if needed.
• Wooden spoon or spatula – helps stir without scratching the pan and is gentle on delicate ingredients.
• Measuring cups and spoons – for accuracy, especially with spices and liquids.
• Whisk – makes mixing the sour cream and flour smooth and ensures no lumps.
• Serving spoon or tongs – for picking up the chicken pieces and serving the dish.

Flavor Variations & Add-Ins

• Use bone-in, skinless chicken breasts instead of thighs for a leaner option. Adjust cooking time to prevent drying out.
• Add chopped bell peppers or mushrooms during the onion stage for extra flavor and texture.
• Stir in a splash of white wine or lemon juice at the end for a touch of brightness.
• Swap sour cream with creme fraiche or Greek yogurt for different tang and creaminess.

How to Make Chicken Paprikash

Ingredients You’ll Need:

Main Ingredients:

• 2 tablespoons vegetable oil or lard
• 1 large onion, finely chopped
• 3 tablespoons sweet Hungarian paprika
• 2 pounds bone-in, skin-on chicken thighs (about 4–5 pieces)
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup sour cream
• 2 tablespoons all-purpose flour

For Serving:

• Egg noodles or dumplings (optional)
• Fresh parsley, chopped for garnish

How Much Time Will You Need?

This Chicken Paprikash recipe takes about 10 minutes to prepare and 40-50 minutes to cook, for a total time of around 1 hour. It’s a cozy and simple dish that’s mostly hands-off while simmering gently.

Step-by-Step Instructions:

1. Cook the Onions:

Heat the vegetable oil or lard in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring often, until they become soft and translucent, about 5 to 7 minutes.

2. Add Paprika:

Take the pan off the heat and stir in the sweet Hungarian paprika, making sure the onions get well coated. Removing the pan from heat here is important so the paprika doesn’t burn and turn bitter.

3. Brown the Chicken:

Season the chicken thighs generously with salt and pepper. Place them skin side down in the skillet over the onions and paprika. Cook for about 5 to 7 minutes per side, until the chicken turns golden brown.

4. Add Garlic and Broth:

Add the minced garlic and cook for 1 minute until fragrant. Then pour in the chicken broth, bringing the mixture to a gentle simmer. Lower the heat and cover the pan.

5. Simmer the Chicken:

Let the chicken cook slowly for 30 to 40 minutes, until it’s tender and cooked through. Keep the heat low to help the flavors meld and ensure moist chicken.

6. Prepare the Sour Cream Mixture:

In a small bowl, whisk together the sour cream and flour until smooth. This will thicken the sauce and make it creamy.

7. Temper and Finish the Sauce:

Remove the skillet from heat. Slowly stir a few spoonfuls of hot cooking liquid into the sour cream mixture to bring it up to temperature (this prevents curdling). Then stir the tempered sour cream mixture back into the pan. Return to low heat and cook gently for five more minutes. Don’t let it boil, or the sauce may curdle.

8. Adjust Seasoning and Serve:

Taste the sauce and add salt or pepper if needed. Serve the chicken hot, spooning the rich paprika sauce over buttery egg noodles or dumplings. Sprinkle with fresh parsley for a pop of color and freshness.

Enjoy your warm, comforting Chicken Paprikash — a delicious classic that’s sure to become a favorite!

Can I use chicken breasts instead of thighs for Chicken Paprikash?

Yes, you can use chicken breasts if you prefer leaner meat. Just be sure to adjust the cooking time accordingly to avoid drying them out—cook until just done and tender.

Can I make Chicken Paprikash ahead of time?

Absolutely! This dish actually tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 2 days and gently reheat on the stove.

How do I prevent the sour cream from curdling in the sauce?

Temper the sour cream by mixing a few spoonfuls of the hot cooking liquid into it before adding it back into the pan. Also, keep the heat low after adding the sour cream and avoid boiling the sauce.

What can I serve with Chicken Paprikash?

Chicken Paprikash is traditionally served over egg noodles or dumplings to soak up the delicious sauce. Mashed potatoes or rice also work well as alternatives.