Chicken Paprikash is a comforting Hungarian dish that’s full of rich, smoky flavor from lots of paprika. The tender chicken cooks in a creamy sauce made with onions, sour cream, and a bit of broth, creating a perfect balance between tangy and savory. It’s a simple dish but packed with warmth and heartiness.
I love making Chicken Paprikash because it’s straightforward and always feels like a hug in a bowl. The key is using good-quality paprika to get that deep color and taste. I usually serve it with fluffy egg noodles or soft dumplings that soak up all the sauce. It’s one of those recipes that makes the kitchen smell amazing and the whole house feel cozy.
This dish reminds me of family dinners where everyone gathers around the table, ready to enjoy a meal that’s both satisfying and a little special. For me, Chicken Paprikash is more than just a recipe—it’s a chance to slow down, share good food, and smile together. Plus, leftovers taste even better the next day, which is always a win!
Key Ingredients & Substitutions
Chicken Thighs: I love bone-in, skin-on thighs for the best flavor and moist meat. You can swap for chicken breasts if you prefer leaner meat, but thighs stay juicier during cooking.
Hungarian Paprika: This is the star spice! Use sweet paprika for authentic taste. If you only find smoked paprika, it’s okay but will change the flavor a bit. Avoid hot paprika unless you want spice.
Sour Cream: Full-fat sour cream makes the sauce creamy and tangy. For a lighter option, try Greek yogurt, but add it off heat to prevent curdling.
Chicken Broth: Broth adds depth and moisture. If you don’t have broth, water with a bouillon cube works fine.
Onions & Garlic: These build the flavor base. Yellow onions work best, and fresh garlic gives good aroma. I always finely chop onions for a smooth sauce.
How Do You Make the Sauce Creamy Without Curdling?
This sauce is creamy and smooth, but sour cream can curdle if handled wrong. Here’s my simple method to keep it perfect:
- Mix sour cream with flour before adding it to the pan. This thickens the sauce gently.
- Take the pan off heat when adding paprika to avoid burning it—it can get bitter quickly.
- Add the sour cream mixture slowly while stirring constantly to blend it evenly.
- Cook on low heat after adding sour cream, never boiling, to keep sauce smooth.
These easy steps keep the sauce silky and delicious every time, making Chicken Paprikash a winner!
Equipment You’ll Need
- Large heavy skillet or Dutch oven – I prefer it because it holds heat well and browns chicken perfectly.
- Wooden spoon – great for stirring without scratching the pan and scraping up flavorful bits.
- Sharp knife and chopping board – helps quickly prep onions and garlic.
- Measuring cups and spoons – for accurate seasoning and liquids.
- Whisk – essential for smoothly blending sour cream and flour.
- Serving spoon – for transferring the chicken and sauce onto noodles or dumplings.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless, skinless breasts for quicker cooking and leaner meat.
- Stir in sliced bell peppers or mushrooms for extra veggies and texture.
- Add a pinch of cayenne or paprika flakes for some spicy heat, if you like spice.
- Serve over mashed potatoes or rice instead of noodles, for a different twist.
How to Make Chicken Paprikash?
Ingredients You’ll Need:
For the Chicken Paprikash:
- 2 lbs bone-in, skin-on chicken thighs (or substitute with chicken breasts or a mix)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or lard
- 1 large onion, finely chopped
- 3 tablespoons Hungarian sweet paprika (fresh, good quality preferred)
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon tomato paste (optional, for extra depth and slight sweetness)
- 1 cup sour cream (full fat recommended)
- 1 tablespoon all-purpose flour
- Fresh parsley, chopped (for garnish)
- Egg noodles or dumplings (nokedli/spaetzle), for serving
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and brown the chicken, plus 30-40 minutes to simmer the chicken until tender. You’ll spend an additional 5-10 minutes thickening the sauce and finishing the dish. In total, expect about 50-65 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Brown the Chicken
Season the chicken pieces generously with salt and pepper. Heat the oil or lard in a heavy skillet or Dutch oven over medium-high heat. Add the chicken skin side down and brown on all sides, about 5-7 minutes per side. Once golden, remove the chicken from the pan and set aside.
2. Cook the Onions and Garlic
Reduce the heat to medium. Add the finely chopped onions to the pan and cook until soft and translucent, about 5-7 minutes. Stir frequently to prevent burning. Add the minced garlic and cook for 1 more minute until fragrant.
3. Add Paprika and Tomato Paste
Remove the pan from heat. Quickly stir in the paprika and tomato paste (if using) to avoid burning the paprika, which can turn bitter.
4. Simmer the Chicken
Return the pan to medium heat. Add the browned chicken pieces back in. Pour in the chicken broth just enough to come halfway up the chicken. Bring to a gentle simmer, cover, and cook for 30-40 minutes until the chicken is tender and cooked through.
5. Make the Creamy Sauce
In a small bowl, whisk together the sour cream and flour until smooth. Remove the chicken pieces from the pan and keep warm. Slowly stir the sour cream mixture into the pan’s sauce while stirring constantly to prevent curdling. Cook on low heat for a few minutes until the sauce thickens slightly.
6. Finish and Serve
Return the chicken to the pan, coat it with the creamy paprika sauce, and heat through gently for about 5 more minutes. Taste and adjust seasoning with salt and pepper if needed. Serve the Chicken Paprikash over cooked egg noodles or traditional dumplings (nokedli). Garnish with chopped fresh parsley for a lovely touch.
Can I Use Frozen Chicken for Chicken Paprikash?
Yes, you can use frozen chicken, but make sure to thaw it completely in the fridge overnight before cooking. This ensures even cooking and better texture.
How Can I Avoid Curdling the Sour Cream Sauce?
Mix the sour cream with flour first, then add it slowly to the hot sauce off direct heat while stirring constantly. Cook gently on low to keep the sauce smooth without curdling.
Can I Make Chicken Paprikash Ahead of Time?
Absolutely! The flavors develop even more after resting. Store in an airtight container in the fridge for up to 2 days and reheat gently on the stove before serving.
What Are Good Alternatives for Serving Chicken Paprikash?
Traditional egg noodles or Hungarian dumplings (nokedli) are perfect. You can also serve it over mashed potatoes or rice for a comforting twist.