Chicken Paprikash Recipe

If you love comforting, rustic flavors, Chicken Paprikash is going to sweep you right off your feet. This classic Hungarian dish transforms humble ingredients into something truly unforgettable: tender chicken smothered in a creamy, paprika-kissed sauce and served with a flourish of celebration around the dinner table. Whether you’re new to Hungarian cooking or this is an old favorite, Chicken Paprikash is a timeless meal you’ll crave over and over for its flavor-packed simplicity and heartwarming character.

Ingredients You’ll Need

The wonderful thing about Chicken Paprikash is how straightforward the ingredients are—each one brings a key element, from deep color to rich flavor and irresistible aroma. Here’s what you’ll need to capture that comforting, old-world magic:

• Chicken thighs and legs (2 lbs, bone-in and skin-on): These cuts turn unbelievably tender and juicy, soaking up all the delicious sauce.
• All-purpose flour (1/2 cup): Helps create a luscious, velvety texture to the sauce while giving the chicken a golden crust as it browns.
• Paprika or Hungarian paprika (3 tbsp): This is the soul of the dish—Hungarian paprika brings a spicy depth and fiery color, while regular paprika is milder.
• Sea salt (1 tsp): A simple foundation that pulls out the best flavors from every component.
• Black pepper (1/2 tsp): Adds a gentle heat and subtle sharpness that balances the creamy sauce.
• Vegetable oil (2 tbsp): For browning the chicken to perfection and sautéing the aromatics.
• Sweet onion, chopped (1 cup): It melts right into the sauce, bringing natural sweetness and depth.
• Cayenne pepper (1/8 tsp): Just a pinch to wake up your taste buds, but not overpower the other flavors.
• Low sodium chicken stock (2 cups): Infuses the chicken and sauce with savory goodness while keeping things light.
• Sour cream (1 cup): This is the magic swirl that makes Chicken Paprikash creamy and tangy and downright addictive.

How to Make Chicken Paprikash

Step 1: Dredge the Chicken

First, let’s give our chicken its flavor-packed coat. Whisk together the flour, 2 tablespoons paprika, salt, and pepper in a wide bowl. Pick your paprika adventure here: Hungarian paprika will give you more zing, while the standard variety is all about color and warmth. Roll each chicken piece in the mixture until thoroughly coated—don’t forget, you’ll need the extra flour for the sauce, so set the bowl aside, flour and all!

Step 2: Brown the Chicken & Sauté the Onion

Heat vegetable oil in a dutch oven or deep skillet over medium-high heat. Add your coated chicken and sear 3 minutes per side, just until each piece gets that gorgeous golden crust (they don’t need to cook through yet). Remove the chicken to a plate for now. Into the same pot, toss in the onion, remaining paprika, and a pinch of cayenne. Stir and cook for about 2 minutes, letting the onions soften and mingle with all those delightful paprika drippings.

Step 3: Simmer to Perfection

Gently return the chicken pieces to the pot, nestling them back into the onion-paprika mixture. Pour in the chicken stock—listen to it sizzle up—and bring everything to a good boil. Then lower the heat, cover, and patiently let it simmer for about 45 minutes. The chicken will slowly become fall-off-the-bone tender, bathing in those incredible flavors.

Step 4: Creamy Paprika Sauce Magic

While your kitchen smells like paprika heaven, it’s time to finish the sauce. In your reserved flour bowl, add sour cream and half a cup of hot liquid from the pot. Whisk until the mixture is silky smooth—no lumps allowed. Stir this right back into your simmering Dutch oven. Let it bubble gently for another 5 minutes, and watch as the sauce turns a luscious, pale orange. Taste and season if needed—then get ready for applause!

How to Serve Chicken Paprikash

Garnishes

Top your Chicken Paprikash with a shower of fresh chopped parsley for a pop of color and freshness. A dollop of extra sour cream on each serving also adds a creamy finish that looks and tastes fantastic—don’t be shy!

Side Dishes

Traditionally, Chicken Paprikash loves to be partnered up with egg noodles, buttered spaetzle, or creamy mashed potatoes. These starchy sides are perfect for soaking up every drop of that dreamy sauce. Even some hearty bread is welcome at the table, ready for sopping and scooping.

Creative Ways to Present

For an unexpected twist, serve Chicken Paprikash over fluffy rice or garlic-infused polenta. Or go bold: pile it onto toasted sourdough or nestle it into a shallow bowl with fresh seasonal vegetables for a modern, rustic vibe. A sprinkle of extra smoked paprika on top is never out of place for color and flair.

Make Ahead and Storage

Storing Leftovers

If you have any Chicken Paprikash left (lucky you!), cool it completely before transferring to an airtight container. Store in the refrigerator where it will keep beautifully for 3 to 4 days. The flavors often deepen overnight, making leftovers even better.

Freezing

Chicken Paprikash is a great freezer meal. Once cooled, portion into freezer-safe containers, omitting any fresh garnishes. Freeze for up to 2 months. Thaw overnight in the fridge before reheating gently for a comforting meal in no time.

Reheating

To reheat, place your Chicken Paprikash in a covered saucepan over low to medium heat. Stir occasionally until thoroughly warmed. If the sauce thickens too much, loosen with a splash of chicken broth or water. Avoid boiling, as it may cause the sour cream to separate.

FAQs

What kind of paprika is best for Chicken Paprikash?

Hungarian sweet paprika is the gold standard for authentic flavor and vibrant color, but regular paprika (or spicy Hungarian if you want more heat) works well too. Just be sure your paprika is fresh for the brightest flavor.

Can I use chicken breasts instead of thighs and legs?

Absolutely! Chicken breasts will cook a bit faster and may be a little less juicy, but they’ll still soak up the paprika sauce nicely. Consider cutting larger breasts in half for more even cooking.

Is Chicken Paprikash spicy?

By default, Chicken Paprikash is more flavorful than spicy. The amount and type of paprika, plus the small pinch of cayenne, keep it mild with a gentle warmth. Want more kick? Use hot Hungarian paprika and add extra cayenne to taste.

Can I make Chicken Paprikash ahead of time?

Yes, in fact it tastes even better after resting for a day! Prepare as usual, cool, then refrigerate. Gently reheat before serving and you’ll be amazed at how the flavors have blossomed.

What can I use instead of sour cream?

If you need a substitute, plain Greek yogurt makes a good swap in a pinch, bringing the creamy tangy notes that Chicken Paprikash is famous for. Mascarpone or crème fraîche also work if you want something a bit richer.

Final Thoughts

There’s something so irresistibly soothing about a simmering pot of Chicken Paprikash at dinnertime. Whether you’re making it for a weeknight dinner or a special occasion, each bite brings you pure comfort and joy. Take the plunge and make this recipe your own—you just might discover your new favorite classic!

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