Chicken Paprikash is a cozy, comforting dish that’s full of warm flavors and a beautiful red color thanks to the paprika. It features tender chicken cooked in a creamy sauce made with onions, garlic, and lots of paprika, creating a rich, slightly smoky taste that’s hard to resist. The sauce is smooth and comforting, perfect for spooning over soft noodles or rice.
I’ve always loved how simple ingredients come alive in this recipe. The key is to use good-quality paprika, which really brings out that authentic flavor. I like to let the sauce simmer slowly so the chicken becomes super tender and everything melds together perfectly. It reminds me of home cooking that’s made with care but doesn’t require a lot of fuss.
My favorite way to enjoy Chicken Paprikash is with some warm egg noodles or buttery dumplings to soak up every bit of the sauce. It’s one of those dishes that brings the whole family to the table, with everyone asking for seconds. If you’re looking for a meal that feels like a warm hug, this one’s a great choice.
Key Ingredients & Substitutions
Chicken pieces: Bone-in, skin-on thighs and drumsticks add the most flavor and stay juicy. If you prefer, boneless works too, but watch cooking time to avoid drying out.
Hungarian sweet paprika: This gives the dish its vibrant color and signature flavor. If you can’t find it, substitute with Spanish paprika or a mild smoked paprika, but avoid hot chili powder.
Sour cream: Full-fat sour cream creates the creamy sauce that’s traditional in this recipe. Greek yogurt can be used as a lighter swap, but add it off the heat to prevent curdling.
Onions and garlic: These build the flavor base. Take your time cooking the onions until soft and translucent to bring out their sweetness.
How Do You Keep the Sauce Creamy Without Curdling?
The creamy sauce with sour cream is key but can be tricky. Here’s how to get it smooth every time:
- Mix the sour cream with flour first to thicken gently and prevent curdling.
- Remove the pan from heat before adding paprika so it doesn’t burn.
- Once chicken is cooked, take it out, then stir the sour cream mixture into the sauce on low heat.
- Keep the heat gentle and don’t let the sauce boil after adding sour cream.
- Constantly stir until the sauce thickens and becomes silky.
These tips help keep your sauce rich and smooth, perfect for spooning over noodles.
Equipment You’ll Need
- Large skillet or Dutch oven – I like this because it browns the chicken and cooks everything in one pot, saving time and dishes.
- Wooden spoon or spatula – Great for stirring and scraping up the flavorful brown bits from the bottom of the pan.
- Measuring cups and spoons – Keeps your ingredients just right so the flavors come together perfectly.
- Whisk – Handy for mixing the sour cream and flour smoothly without lumps.
- Serving spoon – Ideal for transferring the chicken and pouring the sauce over noodles or rice.
Flavor Variations & Add-Ins
- Swap chicken with turkey or pork for a different twist but same comforting flavor.
- Add sliced bell peppers or mushrooms to the sauce for extra vegetables and texture.
- Mix in a pinch of hot paprika or cayenne pepper if you like some heat.
- Use dill or parsley as a fresh garnish to brighten the dish’s flavor.
Chicken Paprikash
Ingredients You’ll Need:
- 3 lbs (about 1.4 kg) bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or lard
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons Hungarian sweet paprika (preferably)
- 1 teaspoon smoked paprika (optional, for deeper flavor)
- 1 teaspoon caraway seeds (optional)
- 1 tablespoon tomato paste (optional, for richness)
- 1 cup chicken broth or water
- 1 cup sour cream (full fat preferred)
- 1 tablespoon all-purpose flour (to thicken sauce)
- Chopped fresh parsley or dill, for garnish
- Egg noodles or broad buttery noodles, cooked, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and browning the chicken, plus about 30-40 minutes of gentle simmering. Mixing the sour cream sauce and finishing the dish takes an additional 5-10 minutes. Overall, plan for around 50-60 minutes from start to finish to enjoy a delicious Chicken Paprikash!
Step-by-Step Instructions:
1. Prepare and Brown the Chicken
Season the chicken pieces well with salt and pepper. Heat the vegetable oil or lard in a large skillet or Dutch oven over medium-high heat. Place the chicken pieces skin-side down and brown all sides until golden, about 8-10 minutes. Work in batches if necessary to avoid overcrowding. Remove chicken and set aside.
2. Cook Onions and Garlic
Lower the heat to medium and add the chopped onions to the same pan. Cook slowly, stirring often, until soft and translucent, about 8 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Paprika and Simmer Chicken
Take the pan off the heat briefly. Stir in the Hungarian sweet paprika, smoked paprika, caraway seeds, and tomato paste if using. This keeps the paprika from burning. Return the pan to medium heat, add the browned chicken back, and pour in the chicken broth or water. The liquid should come halfway up the chicken. Cover and simmer gently for 30-40 minutes until the chicken is cooked through and tender.
4. Finish Sauce and Serve
While the chicken simmers, whisk sour cream and flour in a small bowl until smooth. When the chicken is cooked, carefully transfer it to a serving dish and cover to keep warm. Stir the sour cream mixture into the pan sauce on low heat, stirring constantly until thick and creamy—do not let the sauce boil. Season with salt and pepper. Return chicken to the sauce to heat through. Serve hot over cooked egg noodles or buttery broad noodles. Garnish with fresh parsley or dill.
Enjoy a warm, comforting, and truly delicious classic Hungarian Chicken Paprikash!
Can I Use Boneless Chicken Instead of Bone-In?
Yes, you can use boneless chicken breasts or thighs, but reduce the cooking time since boneless cooks faster and can dry out if overcooked. Keep an eye on the simmer and cook until just tender.
How Do I Prevent the Sauce from Curdling?
To keep the sour cream sauce creamy, whisk the sour cream with flour before adding it to the pan. Stir it in off the heat or over very low heat, and avoid boiling the sauce once sour cream is added.
Can I Make This Recipe Ahead of Time?
Absolutely! Chicken Paprikash tastes great the next day. Let it cool, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth if the sauce thickens too much.
What Should I Serve with Chicken Paprikash?
The traditional choice is egg noodles or buttered broad noodles, which soak up the delicious sauce beautifully. You can also serve it with rice or mashed potatoes if you prefer.