Chicken Paprikash

There’s something absolutely magical about the way chicken slowly simmers in a bath of paprika-spiced sauce. My very first encounter with chicken paprikash was in a small, bustling kitchen filled with the warm aroma of smoked paprika and caramelized onions — a scent that clings to your clothes and memory long after the meal. This recipe feels like a big, cozy hug in food form, balancing rich, creamy textures with that unmistakable sweet and smoky paprika kick. If you’ve never made chicken paprikash before, you’re about to discover a recipe that’s as forgiving as it is delicious, perfect for weeknight dinners or impressing friends at your next family gathering.

Chicken Paprikash: The Why & Ingredients

• 2 tablespoons unsalted butter
• 1 large onion, finely chopped
• 2 tablespoons sweet Hungarian paprika (preferably freshly ground)
• 4 chicken thighs, bone-in and skin-on for best flavor
• 1 cup chicken broth (low sodium)
• 1/2 cup sour cream
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• Salt and freshly ground black pepper to taste
• Chopped fresh parsley for garnish
• Optional: 1/2 cup diced tomatoes for a slight tang

Why these ingredients? I’m glad you asked. Unsalted butter is my go-to for that silky, rich base that oil just can’t match. It adds depth without overpowering the dish. Hungarian paprika isn’t just for color—it’s the heart of chicken paprikash, providing a sweet, smoky flavor that stands out without heat. Using bone-in, skin-on chicken thighs helps keep the meat juicy and adds natural fats that melt into the sauce. The sour cream stirred in at the end lends a creamy tanginess that balances the display of sweetness and spice, creating that signature silky texture that sets chicken paprikash apart from other stews.

Chicken Paprikash

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Savor the rich flavors of Chicken Paprikash a comforting Hungarian classic that turns simple ingredients into a hearty unforgettable meal

• Author: molly
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 70 minutes
• Yield: 4 servings
• Category: Dinner
• Cuisine: Hungarian

Ingredients

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2 tablespoons unsalted butter

1 large onion, finely chopped

2 tablespoons sweet Hungarian paprika

4 chicken thighs, bone-in and skin-on

1 cup chicken broth (low sodium)

1/2 cup sour cream

2 cloves garlic, minced

1 tablespoon all-purpose flour

Salt to taste

Freshly ground black pepper to taste

Chopped fresh parsley for garnish

Optional: 1/2 cup diced tomatoes

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Instructions

Start by melting the butter in a heavy pan over medium heat. Add the onions and cook slowly until they turn a deep golden brown, about 15-20 minutes.

Once the onions are golden, lower the heat and sprinkle the paprika evenly over them. Stir quickly to mix the paprika in without burning it.

Place the chicken thighs into the pan, skin side down first. Let them brown for about 5 minutes without moving them.

Flip the chicken, add garlic, and pour in the chicken broth. If using tomatoes, add them now. Bring the mixture to a gentle simmer, cover, and let cook for 30-35 minutes.

In a small bowl, whisk together the sour cream and flour until smooth. Slowly stir a few spoonfuls of hot cooking liquid into this mix to temper the sour cream.

Pour the tempered sour cream mixture back into the pan. Stir gently over very low heat for a few minutes until the sauce thickens and becomes creamy. Do not let it boil.

Season with salt and pepper to taste and sprinkle with chopped fresh parsley. Serve immediately, ideally over buttery egg noodles or mashed potatoes.

Notes

A traditional Hungarian chicken paprikash recipe featuring bone-in, skin-on chicken thighs simmered in a rich paprika-spiced sauce with creamy sour cream for a comforting and flavorful meal perfect for weeknights or family gatherings.

Chicken Paprikash: Step-by-Step Instructions

1. Start by melting the butter in a heavy pan over medium heat. Add the onions and cook slowly until they turn a deep golden brown, about 15-20 minutes. This slow caramelization is key for that deep flavor you’re aiming for.
2. Once the onions are golden, lower the heat and sprinkle the paprika evenly over them. Stir quickly to mix the paprika in without burning it—it’s delicate and can turn bitter if exposed to too much heat.
3. Place the chicken thighs into the pan, skin side down first. Let them brown for about 5 minutes without moving them. This browning step builds a flavorful crust that makes each bite worth it.
4. Flip the chicken, add garlic, and pour in the chicken broth. If you’re using tomatoes, add them now. Bring the mixture to a gentle simmer, cover, and let cook for 30-35 minutes. The chicken should be tender and the broth slightly reduced but still saucy.
5. In a small bowl, whisk together the sour cream and flour until smooth. Slowly stir a few spoonfuls of the hot cooking liquid into this mix — you’re tempering the sour cream, so it won’t curdle when added to the pot.
6. Pour the tempered sour cream mixture back into the pan. Stir gently over very low heat for a few minutes, just until the sauce thickens and becomes creamy. Don’t let it boil or it will split.
7. Season with salt and pepper to taste and sprinkle with parsley. Serve immediately, ideally over buttery egg noodles or even mashed potatoes.

Chicken Paprikash: Tips for Success

• Don’t rush the onions: Slow caramelization is non-negotiable. It unlocks the dish’s deep sweetness and balances the paprika’s smokiness.
• Use Hungarian paprika: It makes all the difference. If you use regular paprika, the flavor will be flat and less vibrant.
• Tender chicken thighs over breasts: They hold up better to the long simmer and stay juicy instead of drying out.
• Temper your sour cream: This step prevents that dreaded curdling and keeps the sauce luxuriously smooth.
• Low and slow is your friend: High heat will toughen the chicken and cause the sauce to separate.

Chicken Paprikash: Storage & Reheating

Chicken paprikash holds up really well in the fridge for 3-4 days. Store it in an airtight container to keep the chicken moist and the flavors bright. When reheating, do it gently on the stove over low heat, stirring often to prevent the sour cream sauce from separating. If it seems too thick, loosen it with a splash of chicken broth or water. Avoid the microwave if you can — it’s easy to end up with dry chicken and curdled sauce that way.

Chicken Paprikash: FAQ

Can I make chicken paprikash with chicken breasts?

You can, but thighs are my pick because they stay juicy and tender when simmered. Breasts tend to dry out and don’t develop the same rich flavor from the skin and bone.

What side dishes go best with chicken paprikash?

It’s traditionally served over buttered egg noodles, which soak up the creamy sauce beautifully. Mashed potatoes or even rice work wonderfully if you prefer a variation.

Can I use smoked paprika instead of sweet paprika?

Smoked paprika adds an extra layer of smoky depth, which can be delicious but might overpower the balance. I stick with sweet Hungarian paprika for the classic flavor.

Is there a dairy-free alternative for the sour cream?

Yes, you can substitute with a dairy-free yogurt or coconut cream, but expect a slight change in flavor and texture. Be sure to temper it slowly to avoid splitting the sauce.

Why does my chicken paprikash sauce sometimes curdle?

That happens when the sour cream is added too quickly or the sauce gets too hot. Always temper your sour cream with hot liquid first and keep the heat low after adding it.

Nutritional Information

Here’s an approximate nutritional breakdown per serving (makes 4 servings):

• Calories: 380
• Fat: 25g
• Protein: 30g
• Carbohydrates: 6g

Remember, these values can vary depending on the exact ingredients and portion sizes you use.

Conclusion

If you follow my trusted method, you’ll nail chicken paprikash that’s bursting with comfort and flavor every time. It’s one of those recipes that feels like a secret handshake between you and classic Hungarian home cooking. I’d love to hear how your version turns out, so don’t be shy—drop a comment or give this recipe a rating. Happy cooking, and may your kitchen fill with that unforgettable fragrance of paprika and warm butter!