Throughout the years, I have tasted different types of chicken dishes, but chicken paprikash is by far the most unique one I’ve ever had. Chicken paprikash is a simple dish that has tender chicken served over a bed of butter drenched egg noodles, garnished with rich sauce and seasoned to perfection. As someone who loves food, chicken paprikash feels more like a creamy, paprika dream instead of a mere dish. No wonder it is considered a classic Hungarian dish.
I first came across chicken paprikash when I attended a dinner at a friend’s house, and to say that I got hooked at first bite would be an understatement. The saucy chicken worked perfectly with the butter drenched egg noodles and definitely surpassed my expectations. Once I had my first scoop of the dish, it was impossible to put the plate down. I practically cleaned it up.
Let me tell you – there is nothing quite like chicken paprikash, and for those who have never had it before, get ready to savor a delicious delicacy that combines comfort food with great taste!
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Quick Guide
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What is Chicken Paprikash?
Chicken Paprikash is a traditional Hungarian dish consisting of chicken cooked in a narrow vessel usually made of steel which has heavymade of steel, cream, and pappriok-infused sauce. As the very name of the dish suggests, the important ingredient is Hungarian paprika and that gives the dish a deep red color and a signature sweet and smokey flavor. Typically, it is served with egg noodles, rice, or mashed potatoes which helps in absorbing the flavors of the sauce.
While the ingredients are minimal, the dish remains a favorite for many hungarians because of how comforting it is. Chicken, onions, garlic, and a sour cream sauce is slow cooked to guarantee a deep, satisfying flavor. And in some variations, it is poured over bell peppers and tomatoes to give it added depth.
Although Chicken Paprikash is not spicy by any means, the Paprika guarantees that there is warmth and richness in every bite. This dish works perfectly during the colder months, for family dinners, and even when one seeks pure comfort food.
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Why You’ll Love This Chicken Paprikash Recipe
- It’s ridiculously easy. We’re talking one pan, a handful of ingredients, and barely any effort.
- That sauce? Unreal. Creamy, smoky, and packed with paprika goodness.
- Perfect for meal prep. The flavors get even better the next day, making leftovers a dream.
- It’s pure comfort food. If you love rich, cozy dishes, this one’s a must-try.
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Chicken Paprikash Ingredients
This recipe keeps it simple with pantry-friendly ingredients:
For the Chicken:
- 2 lbs bone-in, skin-on chicken thighs (or drumsticks)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Sauce:
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika (don’t skimp!)
- 1 teaspoon smoked paprika (optional, but adds depth)
- 1 ½ cups chicken broth
- 1 cup crushed tomatoes (or diced if you like texture)
- ½ cup sour cream
- 1 tablespoon flour (to thicken)
To Serve:
- Cooked egg noodles, rice, or mashed potatoes
- Fresh parsley for garnish
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Step-by-Step: How to Make Chicken Paprikash
1. Brown the Chicken
Add salt and pepper to chicken thighs for seasoning. Heat a Dutch oven or a large skillet over medium-high heat and add olive oil and butter. Sear the chicken on both sides, skin side down first, until golden brown (5 minutes on each side). Once done, remove and set aside.
2. Sauté the Onions and Garlic
In the same pot, toss in the sliced onions and sauté for approximately five minutes until the onions become soft and golden brown. Add the garlic and stir for another half a minute.
3. Add the Paprika (This is Key!)
Sprinkle in the sweet Hungarian paprika and smoked paprika. Stir well to coat the onions, letting the paprika bloom in the heat for about a minute. This step makes all the difference!
4. Build the Sauce
Pour in the chicken broth and crushed tomatoes, stirring to combine. Bring to a gentle simmer.
5. Return the Chicken to the Pan
Prop the chicken back in the sauce. Lower the heat, cover it, and let it simmer for 30 to 40 minutes. It should be fall apart tender.
6. Make it Creamy
In a separate bowl, blend sour cream and flour together (this stops curdling). Gradually pour it into the sauce ensuring even distribution. Let it gently bubble for an additional 5 minutes or until the sauce has reached the desired thickness.
7. Serve and Enjoy
Spoon that rich, creamy sauce over egg noodles, rice, or mashed potatoes. Sprinkle with fresh parsley and dig in!
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Tips for the Best Chicken Paprikash
- Use authentic Hungarian paprika. Regular paprika won’t cut it—get the good stuff!
- Don’t rush the simmering. The longer the chicken cooks, the more tender and flavorful it gets.
- Go heavy on the onions. They melt into the sauce, adding natural sweetness.
- For extra richness, mix in a little heavy cream. It’s not traditional, but it makes the sauce even silkier.
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What to Serve with Chicken Paprikash
The best side for chicken paprikash is a big heap of buttery egg noodles. But if you’re looking for something different, try:
- Mashed potatoes (because that sauce needs something to soak into!)
- Rice (fluffy, simple, and perfect for the creamy sauce)
- Crusty bread (wipe that plate clean, no shame!)
What’s a favorite dessert soup? Relaxing feeling desserts, what I want is my Sweet and Creamy coddled ricotta Oats breakfast casserole. It’s not only breakfast, and here is why. My bakes are lightly delicious and have protein with soft blueberries and warm vanilla as well as a pinch of cinnamon. It gies chicken paprikash a run for its money when it comes to balance. This recipe can also be prepped the night before. Just pairs perfectly with a hot cup of coffee. You lose nothing at all!
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What is the Best Paprika to Use?
For chicken paprikash, the ideal type of paprika is Hungarian sweet paprika. For that authentic taste, this kind of paprika is important to have a rich, slightly sweet flavor with a deep red color. Grocery store paprika will not be able to achieve the same depth of flavor, so it’s worth getting the real deal.
If you like a bit of smokiness, then you can blend in some smoked paprika. Don’t entirely switch it though, as the key ingredient is Hungarian sweet paprika. Unless you want a spicier version of the dish, avoid hot paprika.
To make sure you achieve the best results, make sure to use high-quality Hungarian paprika from brands like Szeged or Kalocsa. Also, note that paprika loses its taste over time, so be sure yours is fresh for the best tasting chicken paprikash.
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Four Benefits of Making This Chicken Paprikash Recipe
1. Simple Ingredients, Big Flavor
You don’t need anything fancy—just chicken, onions, garlic, paprika, broth, and sour cream—but the result is a rich, flavorful dish that tastes like you spent hours in the kitchen.
2. One-Pan Meal = Easy Cleanup
Everything comes together in a single skillet or Dutch oven, which means fewer dishes to wash and more time to relax after dinner.
3. Perfect for Meal Prep
This dish tastes even better the next day as the flavors meld together. Make a big batch, and you’ve got delicious leftovers for the week.
4. Comfort Food Without Being Too Heavy
This might come as a surprise, but this dish is neither cloyingly buttery nor cheesey like other creamy dishes. The addition of sour cream makes it rich and tasty but doesn’t add weight which means that it still feels cozy and satisfying without the feeling of being overstuffed.
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Storing and Reheating Chicken Paprikash
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in a pan over low heat, adding a splash of broth if needed.
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Frequently Asked Questions About Chicken Paprikash
Q: Can I make chicken paprikash with boneless chicken?
Yes! While bone-in chicken gives more flavor, you can use boneless thighs or even chicken breasts. Just reduce the simmering time to about 20 minutes.
Q: What kind of paprika should I use?
Sweet Hungarian paprika is key. If you like a smoky taste, add a little smoked paprika. Don’t use generic grocery store paprika—it won’t have the same depth.
Q: Can I make this in a slow cooker?
Definitely! Brown the chicken first and then put everything into the slow cooker, not including the sour cream. Cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours. Mix in the sour cream at the end.
Q: Is chicken paprikash spicy?
Not at all! Paprika adds a rich flavor but there isn’t any heat associated with it. If you like spice, sprinkle a bit of cayenne.
Q: Can I use Greek yogurt instead of sour cream?
Yes, but it’ll be tangier. Go for full-fat Greek yogurt for the creamiest result.
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Reader Feedback
Kayla K.“I prepared chicken paprikash yesterday, and it was exceptional. The chicken was tender, and the flavor was delicious! The sauce itself was added on top of some egg noodles, and they absorbed all of the sauce juice really well. My wife said it was the best, and she went for seconds (or possibly thirds). It is appealing to have this as part of our family meals.”
Roy T.“Eating my grandma’s chicken paprikash is something I grew up doing, and this recipe sure does bring back a few memories. The paprika was on color, and the sour cream can really be tasted in how creamy the sauce was. Very easy to cook as well. Appreciated the share!”
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Chicken paprikash looks like a gourmet dish but it is deceptively easy to prepare. The classic dish is loved by many due to the rich sauce filled with paprika, tender chcken and the creamy essence makes it oh so delicious. Blend it together with egg noodles, mashed potatoes, or rice and you’ll have a dish that is comforting in every single bite.
Don’t forget to indulge in dessert afterword as well! “That Blueberry Cottage Cheese Breakfast Bake With Oats” is oh so delightful. Trust me when I say this, you won’t regret the decision.
Go grab that jar of paprika from the kitchen and get cracking!