Chicken Paprikash Recipe

There’s something about Chicken Paprikash that feels like a warm hug on a plate. This Hungarian classic is a celebration of rich flavors, all brought together by that magical ingredient—paprika. When I first made this dish, I was blown away by how something so simple could taste so comforting and layered. The creamy sauce, tender chicken, and hint of spice from the paprika make it a go-to when I’m craving something both hearty and soulful. Plus, it’s the perfect dish to whip up when you want something impressive but not overly complicated. Let’s dive into this recipe and bring some paprika magic to your table!

this RECIPE

🍗 Why chicken paprikash deserves a spot on your table

What makes Chicken Paprikash stand out is the way it strikes the perfect balance between cozy and exciting. The base is simple enough—a chicken dish—but it’s the paprika that turns everything into an experience. It adds an earthiness and a gentle spice, without overwhelming the dish. And the best part? The rich, velvety sauce created from sour cream and the juices of the chicken is pure comfort. I love how it feels indulgent, but not overly heavy, and it pairs beautifully with simple sides like noodles or mashed potatoes. Trust me, after your first bite, you’ll understand why this dish is so beloved in Hungarian homes.

A dish with a story

Chicken Paprikash (or Paprikás Csirke in Hungarian) has roots that go back to Hungarian peasant cuisine, where paprika became the defining spice of the region. Over time, it evolved into a staple dish, with variations in different households. Traditionally, the dish is made with bone-in chicken, but using boneless, skinless chicken breast or thighs makes it quicker to prepare without losing flavor. And while every family might have their little tweaks, the one thing that always remains is the importance of high-quality Hungarian paprika. It’s the soul of the dish, after all!

Let’s talk ingredients: the essentials for a perfect Chicken Paprikash

Now, let’s get into the heart of the dish—those key ingredients that bring Chicken Paprikash to life.

• Chicken: I like to use boneless, skinless chicken breasts or thighs because they cook faster and make the dish a little lighter. Thighs are great for a juicier, more flavorful result, while breasts tend to be leaner. Feel free to go with whichever you prefer! If you’re out of chicken, turkey can be a decent substitute.
• Hungarian sweet paprika: This is non-negotiable. The sweet, smoky flavor of Hungarian paprika is what defines this dish. If you can’t find Hungarian paprika, regular sweet paprika will work, but the depth of flavor won’t be quite the same.
• Onion & garlic: These build the flavor base. The onion provides sweetness, while the garlic adds a bit of sharpness. Go for yellow onions for that mellow sweetness, and if you’re out of garlic, shallots can be a nice substitute.
• Sour cream: This ingredient is what turns the sauce creamy and smooth. Full-fat sour cream is best here for richness, but you can swap it with Greek yogurt if you’re aiming for a slightly healthier version.
• Chicken broth: This adds depth to the sauce and keeps everything moist. Opt for low-sodium broth so you can control the seasoning.
• Butter: It adds richness and helps create the base for the sauce. I prefer unsalted butter, so I can adjust the salt to taste.

Kitchen gear: what you need to get it right

Chicken Paprikash is one of those dishes that doesn’t require fancy equipment, but a few solid tools will make the process smoother:

• Large skillet or Dutch oven: A wide, deep skillet is essential to cook both the chicken and sauce without overcrowding. A Dutch oven works perfectly if you want the heat to distribute more evenly.
• Slotted spoon: This is handy when removing the chicken from the pan, leaving the flavorful juices behind.
• Whisk: You’ll need a whisk to make sure the sauce is smooth when you stir in the chicken broth. A sturdy whisk ensures you don’t end up with any lumps from the flour.
• Sharp knife: For dicing the onions and cutting the chicken into bite-size pieces, a good sharp knife will save you time and effort.

If you don’t have a Dutch oven, don’t sweat it—any heavy-bottomed pan will work. Just make sure it has enough space to hold all the ingredients comfortably.

Step-by-step: let’s cook this delicious Chicken Paprikash

Now for the fun part! Here’s how to make your Chicken Paprikash step-by-step:

1. Prep and coat the chicken
   Start by cutting your chicken into bite-sized pieces. In a bowl, toss the chicken with 1 ½ tablespoons of flour and 1 tablespoon of sweet paprika. This step adds a subtle coating that helps thicken the sauce later and infuses the chicken with that paprika flavor from the start.
2. Sear the chicken
   Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted and bubbling, add the chicken pieces. Let them cook undisturbed for a few minutes on each side, until they’re golden brown. Don’t rush this part—you want that lovely golden crust! When done, remove the chicken from the skillet with a slotted spoon, and set it aside on a plate.
3. Build the flavor base with onions and garlic
   In the same skillet, melt the remaining butter. Add the chopped onion and cook over medium heat until softened and translucent—about 5-7 minutes. Lower the heat, add the garlic, and cook for about a minute, stirring constantly. You don’t want the garlic to burn, just enough for it to release its fragrance.
4. Thicken the sauce
   Sprinkle the remaining flour and paprika over the onions and garlic. Stir and cook for 2 minutes to toast the flour and spices, which deepens the flavors. Slowly pour in the chicken broth, whisking as you go. Let the sauce simmer on low heat until it thickens up slightly. You’ll notice it becoming velvety—this is what makes the dish irresistible!
5. Finish with sour cream and parsley
   Once the sauce is thickened, stir in the sour cream over the lowest possible heat. This will prevent the cream from curdling. Now, return the chicken and any accumulated juices to the skillet, stirring to coat the chicken with the luscious sauce. Let everything warm through for a couple of minutes, then finish with a sprinkle of fresh parsley for brightness.

Variations and tweaks: making it your own

Chicken Paprikash is wonderfully flexible, so don’t hesitate to play around with it!

• Gluten-free version: Swap the all-purpose flour for a gluten-free blend or cornstarch. I’ve tried both, and cornstarch works really well to keep the sauce thick and smooth.
• Dairy-free adaptation: You can use a dairy-free sour cream (or even coconut cream for a twist) to make this suitable for those avoiding dairy. Just be sure to stir it in off the heat to avoid splitting.
• Spicy kick: If you’re into heat, try adding a bit of hot Hungarian paprika or a pinch of cayenne. It gives the dish a nice little punch!
• Vegetarian option: Swap the chicken for mushrooms and add a bit of extra flour to thicken the sauce. Mushrooms give a similar hearty texture and soak up all that delicious paprika flavor.

How to serve Chicken Paprikash

For a traditional feel, serve your Chicken Paprikash over egg noodles or spaetzle, which soak up the sauce perfectly. But mashed potatoes or rice also make excellent alternatives. To add a pop of color, garnish with extra parsley or even a pinch of paprika on top. If you’re hosting, try serving it in a wide shallow bowl—it lets the sauce pool around the chicken for a beautiful, rustic presentation.

Recommended beverages to pair with your meal

When it comes to drinks, you can’t go wrong with something that’s crisp and refreshing. I love pairing Chicken Paprikash with sparkling water with a twist of lime, or a cold glass of iced tea—something light to balance the rich, creamy sauce. For a touch of sweetness, try a homemade lemonade or a simple iced herbal tea like chamomile or mint.

Storing and reheating tips

Chicken Paprikash actually tastes even better the next day, as the flavors have time to meld together. To store, transfer it to an airtight container and keep it in the fridge for up to 3 days. When reheating, do so gently on the stovetop over low heat to prevent the sauce from breaking. If it thickens too much, just add a splash of chicken broth to loosen it up.

Adjusting the recipe for different serving sizes

If you’re cooking for a larger group, doubling the recipe is straightforward. Just make sure your skillet is large enough to hold everything comfortably—you don’t want to overcrowd the pan, or the chicken won’t brown properly. If scaling down, halve the ingredients, but keep an eye on the sauce as it might thicken faster.

Encouraging you to try it yourself!

Chicken Paprikash is one of those dishes that once you make it, you’ll want to keep it in your regular rotation. It’s simple, yet impressive, with flavors that hit all the right notes. Whether you’re cooking for family or hosting friends, it’s a dish that brings people together around the table. Give it a try, and don’t be afraid to make it your own—you might even discover a variation that becomes your new favorite!

FAQs

1. Can I use smoked paprika instead of sweet paprika?
Yes, but keep in mind that smoked paprika has a much stronger, more intense flavor. It can give the dish a more robust, smoky taste, so use it sparingly if you want to maintain the balance.

2. Can I freeze Chicken Paprikash?
While you can freeze it, the texture of the sour cream sauce may change once thawed. If freezing, consider making the sauce without the sour cream and adding it fresh after reheating.

3. What can I serve with Chicken Paprikash?
Egg noodles, rice, mashed potatoes, or crusty bread are all great options. Anything that can soak up the sauce works beautifully.

4. Can I make Chicken Paprikash in a slow cooker?
You can! Just brown the chicken and sauté the onions and garlic beforehand, then transfer everything to the slow cooker. Cook on low for about 4-6 hours, and stir in the sour cream at the end.

5. How spicy is Chicken Paprikash?
It’s generally mild, but you can adjust the heat by adding more or less paprika, or even adding a pinch of cayenne if you like a bit more spice!

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