Chicken Paprikash Recipe

There’s something undeniably cozy about a hearty Chicken Paprikash. The rich flavors of sweet Hungarian paprika, tender chicken, and the creaminess of sour cream come together in a way that feels like a warm hug from the inside out. This dish holds a special place in my heart because it’s one of the first recipes I tried when I really started exploring cooking. It was simple enough to ease me in but flavorful and unique enough to make me feel like I’d accomplished something big. The best part? It’s a one-pan wonder that’ll fill your kitchen with the most irresistible aroma, making it feel like home.

this RECIPE

A memory tied to a kitchen filled with paprika

I remember the first time I made Chicken Paprikash—it was a chilly autumn afternoon, and I was in desperate need of comfort food. I’d just come back from a long walk, and the leaves were starting to turn gold and red, mirroring the colors of the paprika I was about to use. I’d never used that much paprika in one dish before, and it was a little intimidating. But as soon as the spices hit the butter in the pan, the smell transformed my kitchen into something magical. It was like the room was wrapped in a blanket of warmth. I found myself stirring the pot slower than usual, just enjoying the moment. When I took that first bite, the tender chicken coated in creamy, paprika-infused sauce, I knew this dish was going to be a regular in my kitchen.

Chicken paprikash: a dish with history

Chicken Paprikash, or “Paprikás Csirke” in Hungarian, is one of Hungary’s most iconic comfort foods. It’s a dish that revolves around paprika, Hungary’s prized spice, which gives it that distinct smoky, sweet, and earthy flavor. Paprika itself was introduced to Hungary from the Americas in the 16th century, and it quickly became a staple in Hungarian kitchens. Traditionally, this dish would often be made with bone-in, skin-on chicken, but modern versions like this one use boneless chicken breasts or thighs for a quicker and easier meal. What hasn’t changed is the love for that rich, flavorful sauce that gets spooned over everything from rice to dumplings.

Let’s talk ingredients: paprika, sour cream, and all the essentials

Each ingredient in Chicken Paprikash plays a special role, and when combined, they create a dish that’s greater than the sum of its parts.

• Chicken: I like using boneless, skinless chicken breasts or thighs, cut into bite-size pieces. Thighs are a bit juicier, but breasts cook faster and stay tender in this dish. If you’re out of chicken breasts, turkey or even a firm white fish could work in a pinch.
• Hungarian sweet paprika: This is the star of the dish. You want to use Hungarian paprika for its unique sweet and slightly smoky flavor. If you don’t have it on hand, Spanish paprika can be a substitute, though it will have a different profile.
• Sour cream: Full-fat sour cream adds that signature tangy creaminess to the dish. You could use Greek yogurt if you’re looking for a lighter option, but it will slightly alter the flavor.
• Onions and garlic: These create the savory base of the dish. Make sure your onions are finely chopped for the best texture.
• Chicken broth: It’s important to use low-sodium broth so you can control the saltiness of the dish. If you’re ever out of broth, you could use water with a bouillon cube as a quick fix.

Essential kitchen tools for perfect Chicken Paprikash

To make Chicken Paprikash as easy and stress-free as possible, having the right tools on hand can make a huge difference.

• A large skillet or Dutch oven: You’ll need something with a wide surface area and high sides for both browning the chicken and simmering the sauce. A Dutch oven is my favorite because it distributes heat evenly and holds onto it for longer, ensuring that everything cooks at a steady pace.
• A whisk: This is key for ensuring the sauce is lump-free when you add the flour and broth. A whisk will help you combine everything smoothly without any annoying clumps.
• A slotted spoon: When removing the chicken from the pan, you’ll want to use a slotted spoon so the juices stay behind and flavor the onions and garlic as they cook.

Step-by-step: how to make Chicken Paprikash

Making Chicken Paprikash is all about building layers of flavor. Let’s dive in, step-by-step.

1. Coat the chicken: Start by tossing your bite-size chicken pieces in flour and paprika. This little trick not only gives the chicken great flavor but also helps to thicken the sauce later on. (Pro tip: If you ever forget this step—guilty as charged—you can sprinkle the flour into the pan with the paprika, just before adding the broth.)
2. Brown the chicken: Melt half of your butter in a large skillet or Dutch oven. Brown the chicken pieces on both sides. The goal isn’t to cook them through at this stage, just to get a golden crust. Once they’re done, remove the chicken with a slotted spoon. It’s okay if the chicken releases some liquid—those juices will help flavor the sauce.
3. Cook the onions and garlic: Melt the rest of the butter in the same pan, scraping up any browned bits from the chicken. Add the onions and cook until they’re soft and translucent. Then, toss in the minced garlic, letting it sauté for just about a minute. Don’t rush the onions—let them sweat and get a little golden. This is where a lot of your flavor comes from.
4. Make the sauce: Sprinkle in the remaining flour and paprika. Stir it around and cook for a couple of minutes to cook out the raw flour taste. Slowly whisk in the chicken broth, making sure to smooth out any lumps. Let the sauce simmer gently until it thickens slightly—about 10 minutes.
5. Finish with sour cream: Lower the heat as much as possible and stir in the sour cream. It’s important not to boil the sauce at this stage, or the sour cream might curdle. Once it’s smooth and creamy, add the chicken (and any juices from the plate) back into the skillet. Let everything simmer together for a few more minutes. Sprinkle with fresh parsley, and you’re done!

Variations: making Chicken Paprikash your own

Chicken Paprikash is a versatile dish that can be adapted to fit different diets and preferences. Here are a few ideas:

• Vegetarian: Substitute the chicken with hearty vegetables like mushrooms, zucchini, or even cauliflower. You can also add tofu or tempeh for a protein boost.
• Gluten-free: Swap the flour for a gluten-free all-purpose blend, or use cornstarch to thicken the sauce.
• Low-carb: Serve the Chicken Paprikash over cauliflower rice or zucchini noodles for a lighter, low-carb option.
• Spicy twist: If you like a little heat, add a pinch of cayenne pepper along with the paprika. It’ll give the dish a nice kick without overpowering the sweet paprika flavor.
• Seasonal changes: In summer, I’ve tried adding a handful of fresh tomatoes or bell peppers to the sauce, and it adds a lovely brightness. In the winter, you could add carrots or parsnips for a heartier version.

Serving suggestions for Chicken Paprikash

When it comes to serving Chicken Paprikash, you’ve got plenty of options. I love it over a bed of egg noodles—the sauce clings to them beautifully. But rice or mashed potatoes work just as well. For a little color, sprinkle some fresh parsley on top, and if you want to go all out, add a dollop of extra sour cream. This dish is rich, so pairing it with a light side salad of greens with a lemony vinaigrette helps balance everything out. Crusty bread to soak up the sauce? Always a good idea!

drink pairings

Since Chicken Paprikash is on the richer side, I like to pair it with something light and refreshing to balance out the flavors. A sparkling water with a squeeze of lemon or lime works perfectly, adding a nice zesty contrast. I’ve also enjoyed it with a chilled iced tea—something herbal like chamomile or peppermint cuts through the richness of the sour cream sauce. If you’re a fan of fruit juices, try a crisp apple or pear juice; their natural sweetness complements the smoky paprika wonderfully.

How to store and reheat leftovers

If you’re lucky enough to have leftovers (it’s a rare occurrence in my house), Chicken Paprikash stores beautifully. Keep it in an airtight container in the fridge for up to three days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally to prevent the sour cream from separating. If the sauce has thickened too much, you can stir in a splash of chicken broth to loosen it up. Avoid the microwave if you can; the sauce can break down, and you lose that luxurious creamy texture.

Scaling the recipe for more (or less)

This recipe can easily be scaled up or down depending on how many people you’re feeding. If you’re making it for a crowd, just double the ingredients, but keep an eye on the flour and sour cream—you might need a little less to keep the sauce from getting too thick. For a smaller portion, halve the recipe but use the same amount of onion and garlic to keep the flavor intensity. One thing to note: when doubling or halving, the cooking time may vary slightly, so keep that in mind when simmering the sauce.

Frequently asked questions

1. Can I use smoked paprika instead of sweet paprika?
Yes, but smoked paprika will give the dish a much stronger, smokier flavor. If you like that, go for it! Just know that it will change the traditional taste.

2. Can I make Chicken Paprikash ahead of time?
Absolutely! In fact, it tastes even better the next day once the flavors have had time to meld together. Just store it in the fridge and reheat gently.

3. Can I freeze Chicken Paprikash?
You can freeze the chicken and sauce, but I recommend adding the sour cream after reheating. Sour cream can sometimes separate when frozen.

4. What can I serve with Chicken Paprikash?
Egg noodles, rice, mashed potatoes, or even dumplings are great choices. You could also pair it with a simple green salad to cut through the richness.

5. Can I use light sour cream instead of full-fat?
Yes, you can use light sour cream, but it might not be as creamy. You could also try Greek yogurt for a lighter option.

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