Chicken Paprikash Recipe

If you’re craving comfort with a whisper of old-world charm, Chicken Paprikash is about to become your new favorite. This beloved Hungarian classic features tender, golden pieces of chicken luxuriating in a luscious, paprika-scented sauce that’s rich enough for a holiday table but easy enough for a weeknight. There’s just something magical about the way just a few humble ingredients transform into this deeply satisfying dish – and after one bite, you’ll understand why Chicken Paprikash has stood the test of time.

Ingredients You’ll Need

The beauty of Chicken Paprikash is in its simplicity. Each ingredient plays a crucial role, building layers of flavor, creating unbeatable creaminess, or providing that signature hue.

• Chicken: Boneless, skinless chicken thighs or breasts keep the dish juicy and quick-cooking; thighs add extra succulence.
• All-purpose flour: Essential for creating both a crispy chicken coating and thickening the final sauce.
• Hungarian sweet paprika: This is the heart of Chicken Paprikash, offering bold color and a gentle, distinctive warmth – don’t substitute generic paprika here!
• Unsalted butter: Gives the sauce a silky richness while letting you control the salt levels perfectly.
• Yellow onion: Finely chopped onion melts into the sauce, adding subtle sweetness and body.
• Garlic: Just a little punch of aromatic depth, without overwhelming the star flavors.
• Chicken broth: Use low-sodium broth to let the seasoning shine without being too salty.
• Kosher salt and fresh ground black pepper: Sprinkle to taste so every bite is perfectly seasoned.
• Full-fat sour cream: The key to the creamy, tangy sauce that sets Chicken Paprikash apart from other stews.
• Fresh parsley: Adds a final pop of color and a hint of herbal brightness before serving.

How to Make Chicken Paprikash

Step 1: Coat the Chicken

Start by tossing your bite-sized chicken pieces in a bowl with half the flour and half the sweet Hungarian paprika. Give them a really even coating—this will ensure the perfect golden crust later, and the flour helps thicken the sauce too. Trust me, this step sets you up for classic Chicken Paprikash texture.

Step 2: Brown the Chicken

Melt half of your butter in a generous skillet or Dutch oven over medium heat. Brown the chicken on both sides (don’t crowd the pan!) until beautifully golden and cooked through. Remove the pieces with a slotted spoon, but don’t clean out the pan—those flavorful browned bits are pure gold.

Step 3: Sauté the Aromatics

Add the remaining butter to the same pan, let it melt, then toss in your finely diced onion. Sauté until the onion is soft and translucent, releasing its sweetness. Drop the heat low and stir in the garlic, cooking just until fragrant—about a minute—so it doesn’t burn.

Step 4: Build the Sauce

Sprinkle the remaining flour and paprika over the onions, stirring constantly. Let it cook for two minutes to toast the paprika and banish any raw flour flavor. Now, slowly whisk in the chicken broth, scraping up those browned bits for extra depth. Simmer on low until the sauce thickens seductively, then taste and adjust with salt and pepper as needed.

Step 5: Finish with Sour Cream & Chicken

With the sauce at its silkiest, reduce the heat to its lowest possible setting and stir in the sour cream. Once your sauce is smooth and dreamy, return the chicken and any collected juices to the pan. Heat it all together gently (don’t boil!), finish with a scatter of chopped fresh parsley, and get ready for applause at your dinner table.

How to Serve Chicken Paprikash

Garnishes

To give your Chicken Paprikash a picture-perfect finish, nothing beats a smattering of fresh parsley. Chopped chives, a swirl of extra sour cream, or even a light sprinkle of smoked paprika can also dial up both flavor and visual appeal.

Side Dishes

This creamy dish craves something to soak up its magnificent sauce. Traditionally, it’s served with egg noodles, but buttered spaetzle, rice, fluffy mashed potatoes, or even pillowy dumplings all make stellar partners.

Creative Ways to Present

For a modern twist, try serving Chicken Paprikash in individual bowls over a crisp potato rosti, or spooned atop a bed of creamy polenta. If you’re hosting, mini puff pastry cups filled with the saucy chicken make stunning appetizers that vanish fast.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Paprikash keeps like a dream in the refrigerator. Store it in an airtight container and enjoy for up to three days—flavors often deepen beautifully overnight. Be sure to let it cool fully before sealing it up to keep it freshest.

Freezing

You can absolutely freeze Chicken Paprikash for busy nights. Let the dish cool, then transfer to freezer-friendly containers for up to two months. The sauce may separate slightly after thawing, but a gentle stir while reheating brings it right back together. For best texture, wait to add the sour cream until reheating if you know you’ll be freezing.

Reheating

To reheat, warm gently on the stovetop over low heat or microwave at 50 percent power in short bursts, stirring occasionally. Avoid boiling, as high heat can sometimes curdle the sour cream in your lovely sauce.

FAQs

Can I make Chicken Paprikash with bone-in chicken?

Absolutely! Bone-in chicken, especially thighs or drumsticks, delivers extra flavor and makes the sauce even richer. Just increase the simmer time until the meat is fully cooked and tender, and remove bones before serving if you prefer.

What’s the best type of paprika to use?

Hungarian sweet paprika is non-negotiable for true Chicken Paprikash. It offers the distinctive flavor and gorgeous color that define the dish. You’ll find it in specialty aisles or online—don’t be tempted by generic paprika blends, which lack depth and sweetness.

Can I make this recipe dairy-free?

Yes! Use a good vegan sour cream alternative or chilled full-fat coconut milk stirred in at the end as a substitute for the dairy sour cream. Keep the butter swap in mind, too—olive oil or plant-based butter work quite well.

Is Chicken Paprikash gluten-free?

The classic recipe uses flour, but you can substitute a gluten-free all-purpose blend or even cornstarch for both coating and thickening. Just keep an eye on the consistency as you stir in the broth, and adjust if needed.

How spicy is this dish?

Chicken Paprikash is traditionally mild, assuming you use Hungarian sweet paprika, which focuses on flavor rather than heat. If you like a little spice, splash in a pinch of hot paprika or cayenne to liven things up!

Final Thoughts

If you’re looking for a one-pan meal that feels both soulful and refreshingly easy, Chicken Paprikash is a must-try. With only a handful of pantry staples and a little care, you’ll create a meal that warms from the inside out. Give this recipe a go—you may just find yourself making Chicken Paprikash part of your regular comfort food rotation!

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