A delicious and easy-to-make Chicken Paprikash recipe
Chicken Paprikash is a classic Hungarian dish that is bursting with flavor and warmth. Made with tender chicken, rich and creamy paprika sauce, and served over a bed of fluffy rice or noodles, this dish is perfect for a cozy and satisfying meal. Whether you’re cooking for a family dinner or hosting a dinner party, Chicken Paprikash is sure to impress.
When to Enjoy
Chicken Paprikash is a versatile dish that can be enjoyed at any time of the year. It is especially comforting during the colder months when you crave something hearty and warming. This dish is perfect for cozy family dinners or for entertaining guests.
Where it’s Popular
Chicken Paprikash is a traditional Hungarian dish that is popular not only in Hungary but also in neighboring countries such as Austria, Slovakia, and Serbia. It is a staple in Hungarian cuisine and can be found on the menus of many Hungarian restaurants around the world.
Pairing Suggestions
Chicken Paprikash pairs perfectly with a side of fluffy white rice or buttered noodles, which help to soak up the flavorful paprika sauce. For a complete meal, serve it with a fresh green salad or steamed vegetables on the side. To complement the dish, you can also pair it with a light and refreshing white wine or a crisp and fruity rosé.
Tips and Tricks
Here are some tips and tricks to make the perfect Chicken Paprikash:
- Use high-quality paprika for the best flavor. Hungarian sweet paprika is recommended for an authentic taste.
- Make sure to evenly coat the chicken pieces with paprika before cooking. This will help to infuse the dish with delicious flavor.
- To make the sauce extra creamy, you can add a splash of sour cream or heavy cream towards the end of cooking.
- For added depth of flavor, you can also sauté some onions and garlic before adding the chicken and paprika to the pan.
- Garnish the dish with fresh parsley or chopped green onions for a pop of color and freshness.
With these tips and tricks, you’ll be able to create a delicious and authentic Chicken Paprikash that will have everyone coming back for seconds.
Ingredients
- 4 chicken thighs
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 tbsp paprika
- 1 cup chicken broth
- 1/2 cup sour cream
- Salt and pepper to taste
Instructions
- Season the chicken thighs with salt and pepper.
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken thighs and cook for 5-6 minutes on each side until browned.
- Remove the chicken from the skillet and set aside.
- Add the onion and garlic to the skillet and cook for 2-3 minutes until softened.
- Stir in the paprika and cook for 1 minute.
- Add the chicken broth to the skillet and bring to a simmer.
- Return the chicken to the skillet and spoon some of the sauce over the top.
- Cover the skillet and simmer for 20-25 minutes until the chicken is cooked through.
- Remove the chicken from the skillet and set aside.
- Whisk the sour cream into the sauce until fully incorporated.
- Season the sauce with salt and pepper to taste.
- Return the chicken to the skillet and spoon the sauce over the top.
- Serve the chicken paprikash over cooked egg noodles or rice.
Totally bomb taste! I might just eat this every day.
Yesss! This is my go-to recipe now! Can’t get enough of it!
Is this really authentic? My grandma’s recipe doesn’t use sour cream!
Paprika? I thought it was gonna be more spicy. But real good anyway. Thanks!
I burned the chicken 😭 but it still tasted okay, I guess. Would try again!
I really dont like sour cream and it was too much for me. Maybe use less?
I don’t know why this is called ‘easy,’ it took me forever to clean up! But the taste was alright.
This was a hit with the family! So flavorful and easy to make. Will be making again.
Yummy! 😋
I made this for my boyfriend, and he loved it! I added some mushrooms too. Yum!
I followed it exactly and the chicken came out juicy. One question: should the sour cream be added off-heat to avoid curdling? I whisked it in while simmering and it was fine, but I was nervous.
I usually add the sour cream off-heat or at least lower the heat, but honestly your method (whisking in while simmering) works if it’s not boiling. Next time just keep it at a gentle simmer and whisk constantly.
Could’ve used more instructions for thickness. Also, I didn’t have onions so I used shallots and it was fine. Might reduce broth next time.
Hmm “reduce broth” sounds right, but also did you whisk the sour cream in off heat? If you simmer it hard, it can get weird. I usually do low heat after adding sour cream.
Thanks! I agree—next time I’ll add a step about how to tell the sauce thickness (like simmering a bit longer or adjusting broth). And good to know shallots work too.
I was skeptical about the “easy” part but it actually is. Only thing I’d change is maybe browning the chicken a bit longer for deeper color. Otherwise perfect weeknight meal.
Not bad at all, but 2 tbsp paprika felt like a lot for me. I’d start with 1 tbsp next time. Also I whisked the sour cream and it wanted to split for a minute—lower heat helped.
Don’t think paprika is really necessary here. Just use any spice you have, won’t change much…
I don’t know… I mean, any spice? That’s kinda not how it works with recipes. 😕
Paprika is key to this dish! It gives that flavor and color. Trust me, it makes a difference.
Easy to make but my chicken took longer to cook than the recipe said. Still good though.
I don’t really get why everyone loves this dish. It was too creamy for my taste.
Too creamy? I thought that was the whole point! Try it with more spices maybe…
I actually love the creaminess! It’s such a comforting dish. Have you tried adding less sour cream?
Wow. Didn’t think I could do chicken paprikash at home but this was actually good, even my picky eater approved. 😅
Right?! I always thought paprikash was super fancy, but this looks way more doable. Love that your picky eater liked it too 😄
The ingredient list is straightforward, but 2 tbsp paprika feels like a lot? I did 1.5 and it was perfect. Otherwise it can get a bit too smoky/hot.
Totally agree—2 tbsp paprika is a lot unless your paprika is pretty mild. I’ve done closer to 1–1.5 and it saves the sauce from getting too smoky/hot.
Not gonna lie, 2 tbsp paprika seems like a lot. I was worried it would be overpowering, but it balanced out once the sour cream went in.
I felt the same way the first time I made paprikash—2 tbsp sounds aggressive. But like you said, browning the paprika and then mellowing it with sour cream really helps. It ends up savory instead of smoky-bitter.
Looks like a lot of ingredients for such a simple dish…
10/10 would recommend! Super easy and quick!! My new go-to dish.
I don’t see how this is easy. The steps seem complicated. I’ll stick to microwave meals.
Honestly, I’ve had better paprikash. This one is fine, but the sauce didn’t feel thick enough for me even after simmering. Next time I’ll add a touch of flour or reduce the broth more.
Totally get it—mine never thickened either the first time. I now simmer the broth/paprika longer before adding the sour cream.
I think adding 1-2 tsp flour (or a cornstarch slurry) is the move. Paprika + sour cream can stay kinda thin if the liquid doesn’t reduce enough.
I followed the recipe step by step, but it didn’t come out right. Maybe too much paprika? Idk.
OMG, my kids did NOT like it! Too creamy for them. But I thought it was ok.
This recipe is a game changer! So easy and delicious! My kids loved it.
Very easy recipe! My 10-year-old followed it perfectly! #proudmom
That’s awesome! It’s great to see kids getting involved in the kitchen. Chicken Paprikash is a fun recipe!
Disaster! My chicken burned and the sauce was too runny.
Paprika? Thought it was supposed to be Italian? My fam didn’t even touch it.
I tried this with boneless chicken breast instead, still good!