Chicken Paprikash Recipe

If you’re on the lookout for a dish that fills your kitchen with warmth and comfort, this Chicken Paprikash Recipe is just the thing. It’s one of those meals that has a way of bringing people together — simple, hearty, and packed with flavor from that signature Hungarian paprika. Whether you’re new to this dish or looking for a trusted version to add to your go-to meal rotation, I think you’ll find its rich, creamy sauce and tender chicken downright irresistible.

What I love most about this Chicken Paprikash Recipe is how it balances bold spices with smooth, comforting textures, making it a perfect midweek dinner or a special weekend treat. Plus, it comes together fairly easily, with ingredients you probably already have on hand or can find without trouble. Stick with me here — I’ll walk you through every step and share all my best tips to make sure your first (or fifteenth) try is a complete success.

Ingredients You’ll Need

The magic of Chicken Paprikash lies in its few, yet carefully chosen ingredients. Each one plays a part in lending that classic, smoky, creamy flavor profile we all crave. Let’s talk about why I always use these and what to look out for when shopping.

• Chicken thighs and drumsticks: Dark meat is key here for juicy, flavorful bites that stand up well during cooking.
• Butter: Adds richness and helps gently cook the onions and garlic without burning.
• Onion: Chopped finely to melt into the sauce, building that deep, savory base.
• Garlic: Minced fresh garlic brings that subtle kick that lingers warmly.
• Sweet Hungarian paprika: This is the superstar spice that defines the recipe; use good quality for best aroma and color.
• Smoked paprika (optional): I like to add a hint of smokiness for depth—it’s a small touch but makes a big difference.
• Chicken broth: Use a good-quality broth or homemade for that clean, rich chicken flavor in the sauce.
• Salt and pepper: Essential for seasoning—but don’t rush this; taste as you go.
• Sour cream: This creamy component balances the paprika’s heat and adds luscious tang.
• Flour: Thickens the sauce perfectly; just enough to silky-smooth consistency.
• Water: Mixed with flour to create a slurry that combines smoothly into the sauce.

Variations

I’m all about making recipes your own, and this Chicken Paprikash Recipe lends itself well to tweaks. Don’t be shy about experimenting to find what suits your palate. Here are a few ways I like to change things up depending on mood or occasion.

• Use Greek yogurt instead of sour cream: For a lighter tang, I swap sour cream with Greek yogurt—just be gentle when stirring it in to avoid curdling.
• Add mushrooms: When I want an earthier flavor and some texture, sautéed mushrooms are a fabulous addition.
• Make it spicier: Sometimes I add a pinch of cayenne or hot paprika for a bit of a kick, which contrasts beautifully with the sour cream.
• Serve over noodles or potatoes: You can switch from traditional dumplings (nokedli) to buttered egg noodles or creamy mashed potatoes depending on what you have at home.

How to Make Chicken Paprikash Recipe

Step 1: Sear the Chicken to Lock in Juices

Start by patting your chicken thighs and drumsticks dry with paper towels — this helps them brown nicely. Melt butter in a large, heavy-bottomed skillet over medium-high heat, then add the chicken pieces in batches so they’re not crowded. Don’t rush this; let them develop a golden-brown crust on all sides before flipping, usually about 4-5 minutes per side. This step really seals in juices, so your chicken stays moist during simmering.

Step 2: Sauté Onions and Garlic with Paprika

Once the chicken is browned and resting on a plate, lower the heat to medium and add the chopped onion to the same pan. Stir it around in the butter and chicken fat to soak up all those flavors. After the onion softens, toss in the minced garlic and the sweet Hungarian paprika (and smoked paprika if you’re using it). Stir very quickly — paprika burns easily, and you want it fragrant but not bitter.

Step 3: Build Your Sauce and Simmer

Pour in the chicken broth slowly, scraping the bottom of the pan to lift any tasty bits stuck to it. Return the browned chicken to the pan and bring everything to a gentle simmer. Cover and cook for about 35 to 40 minutes until the meat is tender and virtually falling off the bone. Check occasionally to make sure the sauce doesn’t reduce too much—add a bit more broth or water if needed.

Step 4: Thicken and Finish with Sour Cream

Mix the flour and water together in a small bowl to create a smooth slurry. Stir this into the simmering sauce to thicken it, cooking for a few minutes so it loses the raw flour taste. Remove the pan from heat, then spoon in the sour cream slowly, stirring until the sauce is velvety and perfectly creamy. Important tip: don’t boil the sauce after adding sour cream, or it might curdle.

How to Serve Chicken Paprikash Recipe

Garnishes

I usually top my Chicken Paprikash with a sprinkle of fresh chopped parsley. It adds a burst of color and fresh flavor that cuts through the richness nicely. Sometimes a dollop more of sour cream on the side is just plain heavenly too.

Side Dishes

This dish shines when served over classic buttered egg noodles or alongside creamy mashed potatoes — their mildness complements the paprika sauce beautifully. For something different, try it with spaetzle or even steamed rice to soak up all the sauce.

Creative Ways to Present

For special dinners, I sometimes plate the chicken over a neat mound of noodles, then drizzle some extra sauce around the plate with a light sprinkle of paprika on top for color. Adding a lemon wedge on the side gives a fresh zing that some guests really appreciate.

Make Ahead and Storage

Storing Leftovers

After cooling, I like to store leftover Chicken Paprikash in airtight containers in the refrigerator for up to 3 days. The flavors meld even better overnight, making for an easy, delicious lunch or dinner later on.

Freezing

This recipe freezes nicely too. I portion out the chicken and sauce into freezer-safe bags or containers and label them. When frozen properly, it keeps well for up to 3 months without losing much flavor or texture.

Reheating

To reheat, I gently warm it on the stove over low heat, stirring frequently to prevent the sauce from separating. Adding a splash of broth or water helps refresh the sauce if it’s thickened too much. Avoid microwaving at high heat, as sour cream can sometimes curdle.

FAQs

Final Thoughts

This Chicken Paprikash Recipe is one of those comforting classics I return to time and again because it feels like a warm hug after a long day. I hope you’ll give it a try and discover how a handful of simple ingredients can come together to create something so special and soul-satisfying. Cooking this is like sharing a bit of Hungarian tradition with your kitchen—and honestly, it’s just plain delicious! So, roll up your sleeves, get that paprika ready, and let’s make some magic happen.

Chicken Paprikash Recipe

★★★★★ 5 from 111 reviews

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Stews
• Method: Stovetop
• Cuisine: Hungarian

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Description

Chicken Paprikash is a classic Hungarian dish featuring tender chicken thighs and drumsticks cooked in a rich, flavorful paprika sauce made with butter, onions, garlic, and both sweet and smoked paprika. Finished with a creamy sour cream and flour mixture, this comforting stew is perfect served over egg noodles or rice.

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Ingredients

Scale 1x2x3x

Chicken and Sauce

• 1 kg Chicken thighs and drumsticks
• 2 tablespoons butter
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons sweet Hungarian paprika
• ½ teaspoon smoked paprika (optional)
• 2 cups chicken broth (up to 2.5 cups for more sauce)
• Salt and pepper to taste

Thickening Mixture

• ¾ cup sour cream
• 1.5 tablespoons flour
• 1 tablespoon water

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Instructions

1. Prepare the Chicken: Rinse and pat dry the chicken thighs and drumsticks. Season them with salt and pepper.
2. Sauté Aromatics: In a large skillet or heavy-bottomed pan, melt the butter over medium heat. Add the chopped onions and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add Paprika: Remove the pan from heat briefly to prevent paprika from burning. Stir in the sweet Hungarian paprika and smoked paprika (if using) until well combined with the onions and garlic.
4. Cook the Chicken: Return the pan to medium heat and add the chicken pieces. Brown the chicken on all sides, about 7-10 minutes.
5. Add Broth and Simmer: Pour in the chicken broth, ensuring the chicken is mostly covered. Bring to a gentle simmer, cover, and cook for about 30-40 minutes, or until the chicken is tender and cooked through.
6. Prepare Sour Cream Mixture: In a small bowl, whisk together the sour cream, flour, and water until smooth.
7. Thicken the Sauce: Remove the cooked chicken to a plate. Stir the sour cream mixture into the pan sauce off the heat to prevent curdling. Return the chicken to the pan and warm through gently for 5 minutes without boiling.
8. Season and Serve: Adjust salt and pepper to taste. Serve the chicken paprikash hot over egg noodles, spaetzle, or rice.

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Notes

• Be sure to remove the pan from heat when adding paprika to avoid bitterness.
• For more sauce, you can add up to 2.5 cups of chicken broth depending on your preference.
• Do not boil the sauce after adding sour cream to prevent curdling; warm gently instead.
• This dish pairs beautifully with egg noodles, but mashed potatoes or rice are also excellent options.
• Using skin-on chicken thighs and drumsticks adds extra flavor and richness to the dish.

Keywords: Chicken Paprikash, Hungarian chicken stew, paprika chicken recipe, creamy chicken stew, traditional Hungarian dish