Making this Chicken Paprikash Recipe was such a hit. It’s a traditional Hungarian dish rich with Hungarian sweet paprika and creamy goodness and is perfect for family dinners or special gatherings. I enjoyed serving it with egg noodles that soaked up the creamy paprika sauce.
Do you love creamy chicken? Then you should try this Chicken Cordon Bleu, Russian Chicken or this Marry Me Chicken.
What is Chicken Paprikash?
Authentic Chicken Paprikash is a beloved Hungarian dish showcasing paprika’s rich, smoky flavor and Hungary’s national spice. Traditionally made with tender chicken simmered in a creamy, paprika-infused sauce, this comfort food staple is often served over egg noodles or dumplings. The dish gets its signature flavor from Hungarian sweet paprika, which adds warmth without overwhelming heat.
Helpful Items For This Recipe
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3.6 QT Braiser Enameled Cast Iron Casserole Pan With Cover, Bianco Perla (Off-White)
Boos Block Reversible Wood Cutting Board with Eased Corners, 1-Inch Thickness, 16″ x 10″ x 1″, Maple
HENCKELS Premium Quality 12-Piece Statement Knife Set with Block, Razor-Sharp
Ingredients for Chicken Paprikash Recipe
Ingredients
Bone-in, skin-on chicken pieces – Chicken thighs or drumsticks are ideal for this recipe because the bone and skin add depth of flavor and help keep the meat juicy during cooking. You can replace them with boneless, skinless cuts, but the flavor may be milder.
Yellow onion – It’s a mild-flavored onion that is mostly used in soups and stews. You can replace it with white onion if needed.
Spices
Hungarian sweet paprika – This is the star of the dish, so go for the Hungarian paprika when possible, but replace it with regular sweet paprika if needed.
Smoked paprika – It adds extra smokiness to this dish, I love that. If you don’t have smoked paprika, you can omit it, but the dish will lose that smokiness.
Vegetables
Garlic – This is a must in sauces; it provides deep and bold flavor to the dish. If you don’t have fresh garlic, garlic powder can be used, but fresh is preferred for a more vibrant flavor.
Red bell pepper – The peppers contribute sweetness and texture to the dish. You can substitute with yellow or orange bell peppers, but red offers the best sweetness and color.
Miscellaneous
Olive oil – Olive oil is used to sauté the ingredients and create a base for the sauce. You can substitute it with vegetable oil or even butter for a richer flavor.
Chicken Broth – If you don’t have chicken broth, you can use water with a bouillon cube or vegetable broth, but chicken broth gives a deeper, more consistent flavor.
Sour cream – The tangy sour cream is key to making the signature creamy sauce for paprikash. If you want a lighter option, you can use Greek yogurt or crème fraîche, but sour cream is traditional and provides the best flavor.
All-purpose flour – Used for thickening purposes. Replace with cornstarch for a gluten-free option.
Salt and pepper – Essential for seasoning the dish and bringing out the flavors of the other ingredients. Adjust them to taste.
Egg noodles – The traditional accompaniment for Chicken Paprikash. Any short pasta, such as penne or rotini, can be used as a substitute, or you can serve it over mashed potatoes or rice for a different variation.
Fresh parsley – Adds a fresh flavor to the dish, contrasting with the richness of the sauce.
How to Make Easy Chicken Paprikash
No, chicken paprikash is not spicy at all. It’s earthy, flavorful and savory. Hungarian sweet paprika has a mild taste that combines amazingly with the creamy tomato sauce.
Season the chicken with salt and pepper on both sides.
In a large skillet or Dutch oven, heat the olive oil or butter over medium heat. Add the chicken to the skillet, skin side down if using skin-on pieces. Brown the chicken on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and bell peppers and cook until softened and translucent, about 5 minutes.
Add garlic, and cook for an additional 3-4 minutes until the peppers start to soften.
Stir in the Hungarian sweet paprika and smoked paprika (if using) into the onion and pepper mixture. Cook for about 1 minute, stirring constantly to prevent the paprika from burning.
Pour in the chicken broth and stir to combine with the vegetables and paprika.
Return the browned chicken thighs to the skillet, nestling them into the sauce. Bring the mixture to a simmer, then cover and cook on low heat for about 30-40 minutes or until the chicken is fully cooked and tender.
In a small bowl, whisk together the sour cream and flour until smooth. Pour it over the cooked chicken and stir to combine. Cook the sauce over low heat for a few minutes, stirring constantly, until it thickens. Taste and adjust seasoning with salt and pepper if needed.
Serve the chicken paprikash over egg noodles or your chosen side dish. Garnish with chopped parsley.
What to Serve this with
When serving Chicken Paprikash, it’s traditional to pair it with sides that soak up the rich, creamy paprika sauce. Here are some classic and tasty options:
- Egg Noodles: The most common accompaniment, wide egg noodles, are perfect for absorbing the sauce and adding texture to the dish.
- Hungarian Dumplings (Nokedli): These small, soft dumplings are similar to spaetzle and offer a tender, pillowy contrast to the flavorful chicken and sauce.
- Mashed Potatoes: For a comforting twist, mashed potatoes provide a smooth, hearty base to complement the rich sauce.
- Rice: A simple side of white or brown rice allows the flavors of the paprikash to stand out and is great for soaking up every bit of the sauce.
Recipe Pro Tips!
Can Paprikash Chicken be Frozen?
Yes, Chicken Paprikash can be frozen, making it a great option for meal prep or leftovers. To freeze it properly, follow these steps:
- Cool the Dish: Let the chicken and sauce cool to room temperature before transferring to a freezer-safe container.
- Separate the Sides: If you’re serving it with egg noodles, dumplings, or rice, freeze them separately, as they can become mushy when reheated with the sauce.
- Store: Place the chicken and sauce in airtight containers or freezer bags, making sure to remove as much air as possible to avoid freezer burn.
- Freeze: Chicken Paprikash can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and reheat gently on the stove over medium heat. Add a bit of extra broth or water if the sauce has thickened too much.
Is Chicken Paprikash gluten-free?
You can make this recipe gluten-free by using cornstarch as a thickener. Of course, you’ll also need gluten-free pasta or rice to serve this meal with.
LOVE CHICKEN AND WANT MORE?
Chicken is so versatile we love having it for dinner! Here are some of our favorite recipes.
Chicken Paprikash
Ingredients
- 2 lbs bone-in, skin-on chicken pieces
- 1 large yellow onion diced
- 2-3 tbsp Hungarian sweet paprika
- 1 tsp smoked paprika
- 2 cloves garlic minced
- 1 red bell pepper thinly sliced
- 2 tbsp olive oil
- 1 cup chicken broth
- 1 cup full fat sour cream
- 1 tbsp all-purpose flour
- 1.5 tsp salt adjusted to taste
- 1/2 tsp ground black pepper adjusted to taste
Instructions
- Season the chicken with salt and pepper on both sides.
- In a large skillet or Dutch oven, heat the olive oil or butter over medium heat. Add the chicken to the skillet, skin side down if using skin-on pieces. Brown the chicken on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and bell peppers and cook until softened and translucent, about 5 minutes. Add garlic, and cook for an additional 3-4 minutes until the peppers start to soften.
- Stir in the Hungarian sweet paprika and smoked paprika into the onion and pepper mixture. Cook for about 1 minute, stirring constantly to prevent the paprika from burning.
- Pour in the chicken broth and stir to combine with the vegetables and paprika.
- Return the browned chicken pieces to the skillet, nestling them into the sauce. Bring the mixture to a simmer, then cover and cook on low heat for about 30-40 minutes or until the chicken is fully cooked and tender. Cooking time will vary if your chicken pieces are smaller.
- In a small bowl, whisk together the sour cream and flour until smooth and add to the chicken. Cook the sauce over low heat for a few minutes, stirring constantly, until it thickens. Taste and adjust seasoning with salt and pepper if needed.
- Serve the chicken paprikash over mashed potatoes, noodles, etc. Garnish with chopped parsley.
Comments & Reviews
Kim says
Yum Tara! What a great weeknight meal. I love Paprika and think my family will love this. We eat a lot of chicken and I think they will love this. Thanks for sharing at Weekend Potluck.
Noshing with the Nolands says
Thanks so much Kim for coming over!!
Jennifer @ Peanut Butter and Peppers says
Your chicken looks amazing and I love the sour cream sauce over the top!
Noshing with the Nolands says
Thanks so much Jennifer!!
Aimee @ See Aimee Cook says
This looks delicious! We are big paprika fans 🙂
Noshing with the Nolands says
Thanks Aimee!
Renee says
I always think of paprika with beef (goulash) and now I can’t wait to try it with chicken. Great sauce with the sour cream too.
Noshing with the Nolands says
Thanks for coming over Renee, I hope you do try it. It is easy and yummy!!