You know, there are some dishes that just wrap you up like a warm hug on a chilly evening. For me, that’s Chicken Paprikash. It’s one of those recipes I’ve been making for what feels like forever, and it never, ever gets old. I remember my grandmother making it, and the aroma would fill our whole house, making my stomach rumble before I even saw it. There’s something so deeply satisfying about the tender chicken, the creamy, paprika-infused sauce, and serving it all over fluffy egg noodles. It’s like a classic Pot Roast’s gentler, more vibrant cousin. If you’re looking for a soul-soothing meal that’s surprisingly approachable, you’ve found it. This Chicken Paprikash recipe is truly a lifesaver on busy weeknights, and my kids ask for it all the time – which, let’s be honest, is the ultimate sign of a winner in my book!
What is chicken paprikash?
So, what exactly is Chicken Paprikash? Think of it as a cozy, Hungarian-inspired stew where tender pieces of chicken are simmered in a rich, creamy sauce that’s absolutely bursting with the flavor of sweet paprika. It’s not spicy like some might imagine; the paprika here is meant to give it this beautiful, earthy sweetness and a gorgeous sunset-orange hue. It’s essentially comfort food at its finest. The ‘paprikash’ part of the name comes from the star ingredient, paprika, and it’s cooked down with onions, sometimes a touch of tomato, and then finished with sour cream or heavy cream to make it wonderfully velvety. It’s often served over nokedli (Hungarian dumplings) or, more commonly in my kitchen, over wide egg noodles. It’s rustic, it’s flavorful, and it’s just plain delicious.
Why you’ll love this recipe?
What are some of the reasons why this Chicken Paprikash recipe has earned a permanent spot in my recipe binder and my heart. First offflavor is just out of this world. The sweet paprika, sautéed onions, and the tender chicken meld together into something so comforting and satisfying. It’s got this subtle sweetness and depth that’s just perfect. And the simplicity? You wouldn’t believe it. Despite tasting like it took hours of fancy work, it’s actually pretty straightforward. You brown some chicken, sauté some onions, add your paprika and liquids, and let it simmer away. It’s the kind of meal that feels like a special occasion but is totally doable even when you’re tired after a long day. Plus, it’s surprisingly cost-effectiveWhat I love about chicken thighs is its versatility. I usually buy them on a budget, and the other ingredients are pantry staples.versatility. You can absolutely serve it over noodles, but it’s also fantastic with Mashed Potatoes, rice, or even just some crusty bread to sop up all that amazing sauce. It’s a dish that truly warms you from the inside out, and it’s a favorite for family dinners. It’s a bit like a super-charged chicken and dumplings, but with that distinct Hungarian flair that makes it truly special.
How to Make Chicken Paprikash
Quick Overview
This Chicken Paprikash is all about building layers of flavor. We’ll start by searing the chicken for a beautiful color, then gently cook down some onions before adding the star: sweet Hungarian paprika. A bit of liquid simmers everything together into tender chicken and a luscious sauce, which we finish with a touch of cream. It’s remarkably simple, focusing on quality ingredients and patient simmering to create that soul-warming goodness. Trust me, the aroma alone will have everyone gathering in the kitchen!
Ingredients
For the Chicken:
2.5 to 3 pounds bone-in, skin-on chicken pieces (thighs and drumsticks are my absolute favorite for flavor and tenderness, but you can use a whole cut-up chicken too!)
2 tablespoons vegetable oil or rendered lard (if you have it, it adds a fantastic depth!)
Salt and freshly ground Black Pepper to taste
For the Sauce:
2 tablespoons butter or vegetable oil
2 large yellow onions, thinly sliced (don’t skimp on these, they’re key to the sauce’s body!)
2-3 tablespoons sweet Hungarian paprika (this is crucial! Get the good stuff if you can; it makes a difference)
1/2 teaspoon smoked paprika (optional, but it adds a lovely subtle smokiness)
1 tablespoon all-purpose flour (optional, for a thicker sauce)
1.5 cups chicken broth or stock
1 (14.5 ounce) can diced tomatoes, undrained (or 1/4 cup tomato paste for a deeper tomato flavor)
1/2 cup sour cream or heavy cream (use full-fat for the creamiest results!)
Fresh parsley, chopped, for garnish
For Serving:
1 pound wide egg noodles, cooked according to package directions, or nokedli (Hungarian dumplings)
Step-by-Step Instructions
Step 1: Preheat & Prep Chicken
First things first, let’s get our chicken ready. Pat the chicken pieces really dry with paper towels. This is a super important step for getting a nice, golden-brown sear, which adds a ton of flavor. Season them generously all over with salt and freshly ground black pepper. If your chicken pieces are on the larger side, you might want to trim off any excess skin or fat, but don’t go crazy – a little bit helps with richness. Make sure your chicken is at room temperature for about 15-20 minutes before cooking; this helps it cook more evenly.
Step 2: Sear the Chicken
Heat the vegetable oil or lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat. You want it nice and hot, but not smoking. Carefully place the seasoned chicken pieces into the hot oil, skin-side down if applicable. Don’t overcrowd the pot; you might need to do this in batches. Sear the chicken for about 4-5 minutes per side, until it’s nicely golden brown. This isn’t about cooking it through, just developing that beautiful color and flavor. Once seared, remove the chicken to a plate and set aside. Leave the rendered fat in the pot.
Step 3: Sauté the Onions
Reduce the heat to medium. Add the butter or oil to the same pot with the chicken drippings. Add the thinly sliced onions and a pinch of salt. Cook the onions, stirring frequently, for about 10-15 minutes, until they are very soft, translucent, and starting to turn golden. This slow cooking of the onions is crucial for building the sweet base of our paprikash sauce. They should be tender and sweet, not browned or crispy.
Step 4: Add the Paprika
This is the magical moment! Remove the pot from the heat for a minute. Sprinkle in the sweet Hungarian paprika (and smoked paprika, if using). Stir it into the softened onions really well. Cook for about 30-60 seconds, stirring constantly. You don’t want to burn the paprika, or it will become bitter. Just toasting it briefly releases its incredible aroma and deepens its flavor. If you’re using flour to thicken, sprinkle it over the onions and paprika mixture now and stir for another minute.
Step 5: Deglaze and Simmer
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced tomatoes (or tomato paste). Bring the mixture to a gentle simmer. Taste and adjust seasoning with salt and pepper if needed. Return the seared chicken pieces to the pot, nestling them into the sauce. Make sure the chicken is mostly submerged. Cover the pot, reduce the heat to low, and let it simmer gently for 30-45 minutes, or until the chicken is cooked through and very tender. The sauce will thicken slightly.
Step 6: Finish with Cream
Once the chicken is tender, stir in the sour cream or heavy cream. Do this gently. You don’t want to boil the sauce after adding the cream, as it can curdle. Just stir it in until the sauce is smooth, creamy, and beautifully colored. If the sauce seems too thin, you can let it simmer very gently (uncovered) for a few more minutes, but be careful not to overheat. The goal is a rich, velvety sauce that coats the chicken.
Step 7: Serve
To serve, spoon the tender chicken and luscious paprikash sauce over a generous bed of hot, fluffy egg noodles. Garnish with fresh chopped parsley for a pop of color and freshness. This is pure comfort food, meant to be enjoyed with gusto!
What to Serve It With
Chicken Paprikash is such a forgiving and versatile dish, which is another reason I adore it. While it’s traditionally served over wide egg noodles or nokedli (those lovely little Hungarian dumplings that are like tiny spaetzle), you have so many wonderful options. For a hearty breakfast or brunch, imagine a smaller portion served alongside some scrambled eggs or even a dollop of plain yogurt for a bit of tang. It’s surprisingly good! For a more elegant brunch spread, you could serve it with a side of those lovely dumplings and a crisp white wine or a light rosé. The rich sauce feels indulgent. And for a comforting dessert… well, Chicken Paprikash isn’t exactly a dessert, but if you’re craving something sweet after dinner, a small portion might hit the spot in a really unexpected way! Though, for a true dessert, I’d recommend a light fruit tart or a simple pastry. For those times when you just need pure, unadulterated comfort food, serving it with creamy mashed potatoes is divine, or even some simple steamed rice to soak up every last drop of that incredible sauce. My family also loves it with a side of simple green beans or a light cucumber salad to cut through the richness. It’s a meal that truly adapts to any occasion.
Top Tips for Perfecting Your Chicken Paprikash
Over the years, I’ve picked up a few little tricks that I think really elevate this Chicken Paprikash from good to absolutely fantastic. First, about the paprika: please, please try to get good quality sweet Hungarian paprika. It’s the heart and soul of this dish, and the flavor difference between a generic paprika and a fresh, vibrant Hungarian one is HUGE. I usually buy mine from a specialty spice shop or online. For the onions, don’t rush them! Letting them soften and become sweet over medium-low heat is crucial. It creates the savory base of the sauce, and if they’re too harsh or undercooked, the whole dish suffers. I’ve learned that patience here pays off big time. When it comes to the chicken, I’m a firm believer that bone-in, skin-on thighs and drumsticks offer the best flavor and tenderness. If you’re in a pinch, boneless thighs work, but you might need to shorten the simmering time a bit. And a quick tip on searing: make sure your pot is hot enough and don’t overcrowd it. You want a nice sear, not a steam. A little bit of rendered chicken fat left in the pot after searing adds incredible depth to the sauce. For thickening, I sometimes add a tablespoon of flour with the onions and paprika, just to give the sauce a little extra body, but it’s totally optional. If you skip it, you can always let the sauce simmer uncovered for a bit longer at the end to reduce and thicken naturally. And the creaminess! I’ve experimented with different fats, and while sour cream is traditional and delicious, sometimes I find that using a good quality heavy cream or even a mix of sour cream and cream gives the most luxurious texture without any risk of curdling. Just remember to stir it in gently off the heat and don’t let it boil vigorously afterward. Finally, don’t be afraid to adjust the seasonings. Taste as you go! Some chicken broths are saltier than others, and your paprika might vary in intensity. Making this dish your own is part of the joy.
Storing and Reheating Tips
One of the best things about Chicken Paprikash is how well it keeps and reheats, making it perfect for leftovers or meal prep. If you have any that isn’t devoured immediately (which is rare in my house!), I store it in an airtight container in the refrigerator. It will stay perfectly delicious for about 3 to 4 days. The flavors actually tend to meld and deepen overnight, so sometimes the leftovers are even better! When you’re ready to reheat, you can do it gently on the stovetop over low heat, stirring occasionally, until it’s heated through. If it seems a bit thick, you can add a splash of chicken broth or a little milk/cream to loosen it up. Alternatively, you can reheat individual portions in the microwave. Just be sure to heat it until it’s steaming hot. I don’t typically recommend freezing the finished Chicken Paprikash with the sour cream already added, as the dairy can sometimes separate or get a slightly grainy texture upon thawing. However, if you want to freeze it, I would recommend making the sauce and cooking the chicken, but hold off on adding the sour cream or heavy cream until after you reheat it. Then, stir in the cream and gently warm it through. This way, you’ll maintain that beautiful creamy texture. For thawing, it’s always best to do it in the refrigerator overnight. If you’re in a rush, you can thaw it more quickly, but be mindful of reheating it thoroughly to ensure it’s safe to eat.
Frequently Asked Questions
Final Thoughts
There you have it – my beloved Chicken Paprikash recipe. It’s more than just a meal to me; it’s a feeling of home, warmth, and pure culinary satisfaction. It’s the kind of dish that proves simple ingredients, treated with a little care and patience, can create something truly magical. The way the chicken becomes so tender, bathed in that rich, paprika-infused sauce… it’s just perfection. I really hope you give this a try in your own kitchen. It’s been a crowd-pleaser for years at my house, and I’m sure it will be a hit with your loved ones too. Don’t be intimidated by the steps; they’re all straightforward, and the result is so worth it. If you love this, you might also enjoy my Slow Cooker Pot Roast or my Creamy Tomato Soup – both offer that same comforting vibe. I can’t wait to hear what you think when you make it! Please feel free to leave a comment below with your thoughts, your own tips, or any variations you tried. Happy cooking!
Chicken Paprikash Recipe
Ingredients
Main Ingredients
- 2 pounds chicken thighs bone-in, skin-on
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 2 tablespoons sweet paprika
- 0.5 teaspoon hot paprika (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups chicken broth
- 0.5 cup sour cream
- 1 tablespoon all-purpose flour
- fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Pat the chicken thighs dry and season with salt and pepper.
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the chicken thighs until browned on all sides. Remove the chicken and set aside.
- Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
- Stir in the sweet paprika and hot paprika (if using). Cook for 1 minute until fragrant, stirring constantly. Be careful not to burn the paprika.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
- Return the chicken thighs to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until the chicken is cooked through and tender.
- In a small bowl, whisk together the sour cream and flour until smooth.
- Gradually whisk the sour cream mixture into the simmering sauce. Cook for another 5 minutes, stirring, until the sauce has thickened. Do not boil.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley. Traditionally served with egg noodles or dumplings.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
