This Chicken Paprikash recipe is a delicious one-pan weeknight dinner meal featuring perfectly browned chicken that's braised in a creamy, sour cream based paprika sauce.
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Why This Recipe Stands Out
This Chicken Paprikash is a classic Hungarian dish that we can't get enough of. Here's why it's our go-to recipe:
- Authentic Flavors: This recipe uses the authentic Hungarian sweet and smoked paprika to get the perfect flavor. For more authentic Hungarian flavor, try some gerbeaud cake!
- Easy to Make: With simple and easy-to-find ingredients, this recipe is a cinch to put together.
- One-Pot: We love one-pot recipes, and this one is no different. It's easy to make and even easier to clean up.
- Family-Friendly: This dish is a hit with kids and adults alike, making it the perfect family meal.
- Versatile: You can serve this over buttery egg noodles, rice, or even vegan mashed potatoes. The sauce is so delicious, it's good on just about anything!
Key Ingredients
- Chicken: I've used bone-in and skin-on chicken thighs because the meat comes out juicy and with a crispy skin. You can also make Paprikash with chicken breast. I've mentioned how to do this above.
- Paprika: You'll, of course, also need some paprika. I've used sweet paprika and smoked paprika for this recipe. I recommend stocking up on some Hungarian sweet paprika if possible.
- Sour cream: The creaminess and flavor in the sauce are thanks to sour cream. Look for the best quality one you can find since it'll really add flavor and richness to the sauce.
- Milk: You'll also need some milk that we'll use to get the right consistency in the sauce and give it a lighter flavor.
- Parsley: We'll garnish our delicious Chicken Paprikash with freshly chopped parsley.
Substitutions and Variations
Here are some of our favorite variations and substitutions:
- Meat: This recipe traditionally uses chicken thighs, but feel free to use chicken breasts if that’s what you have on hand. If you're using boneless, skinless chicken breasts, reduce the cooking time accordingly as they tend to cook faster than bone-in, skin-on thighs.
- Onions: If you’re not a fan of finely minced onions, you can blend them into a smooth paste before adding to the dish. This way, you'll still get the flavor without the texture.
- Flour: If you’re looking for a gluten-free option, you can substitute the all-purpose flour with gluten-free flour blend to thicken the sauce.
How to Make Chicken Paprikash
Step 1: Rub chicken thighs with salt, pepper, paprika, and smoked paprika.
Step 2: Heat olive oil in a large pan over medium heat. Sauté onion until translucent (5 minutes). Brown chicken 5-7 minutes per side.
Step 3: Add chicken broth, bring to a boil, then simmer covered on medium-low for 40 minutes or until chicken reaches 165°F. Remove chicken and set aside.
Step 4: Whisk sour cream, flour, and milk in a small bowl.
Step 5: Add mixture to the pan, simmer, and stir until thickened (about 5 minutes).
Step 6: Return chicken to pan, coat with sauce, sprinkle with parsley, and serve.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Chicken Paprikash
Egg Noodles
- Chicken paprikash is traditionally served with Hungarian egg noodles called nokedli. We love how the tender noodles soak up the delicious paprika sauce.
Rice
- A simple side of white or brown rice can be a great way to balance out your meal and make it more filling.
Potatoes
- We also love serving our chicken paprikash with some homemade mashed potatoes. The creamy potatoes pair beautifully with the flavorful chicken and sauce.
Frequently Asked Questions
While you can use any sweet paprika for this recipe, using Hungarian paprika will give your chicken paprikash a more authentic and flavorful result. If you can get your hands on some, we highly recommend it.
Yes, you can use chicken breast if you prefer. However, we recommend using bone-in, skin-on chicken breasts to keep the meat moist and flavorful. Adjust the cooking time as chicken breasts generally cook faster than thighs.
Chicken paprikash can be kept in the refrigerator for up to 3 days. Make sure to store it in an airtight container to maintain its freshness and flavor.
Recipe
Hungarian Chicken Paprikash
Video
Ingredients
- 6 chicken thighs bone-in, skin-on
- 3 tablespoon olive oil
- 4 teaspoon sweet paprika preferably Hungarian paprika
- ½ teaspoon smoked paprika
- 1 medium onion finely minced
- 1 ½ cup chicken broth low sodium
- 2 tablespoon flour all-purpose
- ⅓ cup sour cream
- ⅓ cup milk
- 3 tablespoon parsley chopped
- salt, pepper to taste
Instructions
Rub chicken thighs with paprika
- Season chicken with salt and pepper and liberally rub it with paprika and smoked paprika.
Sauté the onion and sear the chicken
- Heat olive oil in a large braiser or non-stick pan and on a medium heat. Add minced onion and sauté until translucent, about 5 minutes. Add chicken and brown on both sides, about 5-7 minute per side.
Simmer the chicken
- Stir in chicken broth and bring to a boil. Reduce the heat to medium-low, cover with a lid and simmer for 40 minutes or until instant meat thermometer reads 165 F. When chicken is ready, remove it to a clean plate and set aside.
Prepare the sauce
- While chicken is simmering, in a small bowl whisk together sour cream, flour, and milk.
Add sauce to a pan
- Add the sour cream mixture to the pan and simmer stirring constantly until the sauce thickens, about 5 minutes.
Cook chicken in a sauce
- Return chicken to the pan, cover with the sauce. Sprinkle with chopped parsley and serve immediately!
Notes
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Bev says
This is such a good recipe. I always follow a new recipe exactly the first time I make it, then decide what I need to change. This is absolutely perfect, will not change a thing.
Iryna Bychkiv says
Bev, thank you for your comment and 5-star rating! I'm happy you enjoyed this paprikash recipe!
Sandy Policky says
Would like to make recipe for 8 and cannot get recipe to change from 4 sevings when printing so can see how much more ingredients needed. Can you give recipe for 8?
Iryna Bychkiv says
Hi Sandy! Here are the ingredients, for 8 people -
12 chicken thighs bone-in, skin-on
6 tablespoon olive oil
8 teaspoon sweet paprika preferably Hungarian paprika
1 teaspoon smoked paprika
2 medium onion finely minced
3 cup chicken broth low sodium
1/4 cup flour, all-purpose
2/3 cup sour cream
2/3 cup milk
6 tablespoons parsley, chopped
salt, pepper to taste
Peg says
This was delicious! Way better than I expected. The whole family loved it.
Iryna says
Peg, thank you so much for your comment and 5-star rating! We're happy your family enjoyed this recipe!
Cara says
This was amazing - I followed the directions exactly (except for adding some cayenne with the paprika) and we loved it! Served it over egg noodles. It smelled wonderful while it was cooking!
Iryna says
Cara, thank you so much for your comment and a 5-star rating! I'm happy you enjoyed this Hungarian chicken recipe:)
Thomas Mezei says
I'm a real Hungarian. Born and raised in Budapest.This is a very good recipe. The only thing is it's not Hungarian. The Romanians making this recepy.
Anna says
This was absolutely delicious. We’re dairy-free so I used coconut yogurt and coconut milk instead of sour cream and milk. Served with a side of kalette sautéed in garlic butter and homemade oven potato chips. Delicious.
Iryna says
Anna, thank you so much for your comment and a 5-star rating! I'm very happy you enjoyed this recipe.
Sally G says
I have no idea how this is edible. Paprika should NEVER be subjected directly to the high heat required for a decent sear! You add paprika off heat.
Iryna says
Sally, it's actually really delicious. I didn't invent this recipe. My Paprikash recipe is adapted from traditional Hungarian cookbook by Hungarian author and searing the meat in paprika is a part of the process.
Jillian Riebe says
Turned out great and a big win in my house. I added a bit more paprika and salt and pepper to chicken-also I used boneless skinless breast cut into chunks-cut down on the cooking time. I was out of milk—of course but had some heavy cream. Whisked the sour cream mix into pot over medium low heat-no clumping or clotting issues. Turned out amazing and I served over mashed potatoes-very yummy and very filling. This recipe is a keeper! Thank you for sharing!
Allison says
I make this all the time. Slightly different never made it with sour cream. I will try that next time. It sounds good. My Dad was Hungarian and my Mom made it all the time. We make it with home made dumplings and call it chicken and dumplings or chicken paprikash.
Iryna says
Hi Allison! I actually never tried other chicken paprikash recipes, but I love making it with sour cream. I hope you will like this recipe as much as my family did:)
Judy says
Made it today! Chicken thighs were delicious...but. When I added the sour cream, milk, flour mixture it got lumpy. Beat it and some of the lumps melted. But what did I do wrong?
Iryna says
Hi Judy! I'm not really sure what went wrong but when you add milk and flour mixture to the pan, it can easily get lumpy. The key here is to stir mixture into the sauce very actively and continuously until all lumps melt.
Ariana says
I'm Hungarians, so I make chicken paprikás a lot. It's important to "temper" the flour+sour cream mixture (milk isn't traditional and increases the chance of lumps) with some of the sauce the chicken braised in. You add a little of that to the flour+sour cream mixture, stir until smooth, and then add the tempered flour+sour cream to the sauce. No lumps!
Maria Jenkins says
I have been wondering about this. If sour cream isn't traditional, what would have been used instead?
Tami Smith says
I haven't made this yet. My dad is Hungarian. He made this dish often. I do recall that he cut up bacon and fried it. He left the bacon in the dish. He used the bacon grease in the pan instead of olive oil. He also diced up green peper and sauteed it with the onion. Just a thought for everyone!
Judit says
Am Hungarian. Do not add paprika to chicken. Add it after frying onions, stir and add a little water so it doesn’t burn. Then add chicken. Paprika’s flavor is soluble in oil, so it needs to be sauteed in oil.
Empressa Komlo says
Am Hungarian as well and yes, absolutely agree. It burns easily and becomes brown and bitter flavored. Also, flavor and color are released in hot fat, so sprinkling it on dishes may improve their appearance, but does little for their flavor.
This site has really good info: http://www.itshungarian.com/hungarian-cuisine/hungarian-paprika/