Chicken Paprikash is a classic Hungarian dish that’s warm, comforting, and packed with rich flavors. The star of the dish is the tender chicken simmered in a creamy sauce flavored with sweet paprika, onions, and a touch of sour cream. It’s a perfect blend of smoky, tangy, and smooth textures that make every bite cozy and satisfying.
I love making Chicken Paprikash when I want something that feels like a big, comforting hug in meal form. One of my favorite tips is to serve it over simple buttered egg noodles or fluffy dumplings to soak up all that delicious sauce. It’s that kind of dish where the sauce is the real hero, and having something to dip and scoop just makes it even better.
This recipe always reminds me of homey family dinners, where everyone gathers around the table eager for a plate piled high with chicken and that rich sauce. It’s easy to make but tastes like you put in a lot of love and time. If you’ve never tried it, I think you’ll be surprised how quickly it becomes a favorite for weeknight meals or special dinners alike.
Key Ingredients & Substitutions
Chicken: Bone-in, skin-on thighs and drumsticks are best because they stay juicy and add flavor. If you prefer white meat, breasts work but watch cooking time so they don’t dry out.
Paprika: Sweet Hungarian paprika gives the signature color and taste. If unavailable, try mild paprika, but avoid hot paprika unless you like spice. Smoked paprika adds nice depth but is optional.
Sour Cream: Adds creaminess and tang. Full-fat sour cream is ideal, but Greek yogurt or crème fraîche can work as lighter or milder substitutes.
Onions: Yellow onions bring the mild sweetness needed here. Cook them slowly to soften and sweeten, which builds the sauce’s rich base.
How Can I Make the Sauce Smooth and Avoid Curdling When Adding Sour Cream?
Adding sour cream at the end can be tricky—it may curdle if heated too fast or too high. Here’s how to keep it creamy:
- Mix the sour cream with flour first. This helps it thicken and stay stable.
- Temper the sour cream mixture: stir in a few spoonfuls of hot sauce from the pan before adding it all in. This warms it gently.
- Keep the heat low and stir constantly when you add the sour cream mixture back to the pan.
- Never let the sauce boil once the sour cream is added. Just warm it gently until thickened.
This method keeps your sauce silky and smooth, perfect for coating the tender chicken!
Equipment You’ll Need
- Large Dutch oven or deep skillet – I prefer this because it can go from stove to oven if needed and holds lots of sauce and chicken.
- Cutting board and sharp knife – makes chopping onions and garlic quick and safe.
- Whisk – helps smooth out the sour cream mixture without lumps.
- Measuring spoons and cups – ensures your ingredients are just right for a balanced sauce.
- Soup spoon or tongs – for turning and removing the chicken pieces easily.
Flavor Variations & Add-Ins
- Use turkey or pork instead of chicken for different flavors and textures.
- Stir in sautéed mushrooms or bell peppers for extra veggies and earthiness.
- Add a dash of hot paprika or cayenne if you like a bit of heat in the dish.
- Serve over mashed potatoes, polenta, or crusty bread to soak up the sauce.
How to Make Chicken Paprikash?
Ingredients You’ll Need:
- 3 lbs chicken pieces (bone-in, skin-on thighs and drumsticks recommended)
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil or lard
- 2 medium onions, thinly sliced
- 2 tablespoons Hungarian sweet paprika (preferably fresh)
- 1 teaspoon smoked paprika (optional, for extra depth)
- 1 cup chicken broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 garlic cloves, minced (optional)
- Fresh parsley, chopped for garnish
Time Needed
This dish takes around 15 minutes to prep and about 45 minutes to cook. The total hands-on time is about 60 minutes, perfect for a hearty weeknight or weekend meal.
Step-by-Step Instructions:
1. Prepare and Brown the Chicken:
Pat the chicken pieces dry with paper towels and season them with salt and black pepper. Heat the vegetable oil or lard in a large skillet or Dutch oven over medium heat. Add the chicken pieces skin side down and brown them well on all sides, about 6-8 minutes per side. When browned, remove them and set aside.
2. Cook the Onions and Add Paprika:
In the same pan, add the sliced onions and cook over medium heat until they become soft and translucent, about 8–10 minutes. Add minced garlic if you like, cooking for another minute. Turn the heat to low, then sprinkle in the Hungarian sweet paprika (and smoked paprika if using). Stir to coat the onions evenly but be careful not to burn the paprika.
3. Simmer the Chicken:
Put the browned chicken pieces back into the pan. Pour in the chicken broth, bring it to a simmer, then cover and cook gently over low heat for about 40 minutes, or until the chicken is tender and fully cooked through.
4. Make and Add the Creamy Sauce:
In a small bowl, whisk together the sour cream and flour until smooth. Take the chicken out and set aside. Gradually stir the sour cream mixture into the onion sauce, stirring constantly over low heat until the sauce thickens and becomes creamy. Avoid boiling to prevent the sauce from curdling.
5. Finish and Serve:
Return the chicken to the sauce to warm for a few minutes. Sprinkle freshly chopped parsley over the top for a fresh finish. Serve hot over buttered egg noodles, spaetzle, or rice to enjoy the rich, creamy sauce.
Can I Use Frozen Chicken for Chicken Paprikash?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat dry thoroughly to avoid excess moisture, which can prevent proper browning.
Can I Make Chicken Paprikash Ahead of Time?
Absolutely! Prepare the dish up to the simmering step, then cool and refrigerate. Reheat gently on the stove, stirring often, and add a splash of chicken broth if the sauce thickens too much.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, stirring occasionally to keep the sauce smooth.
What Are Good Side Dishes for Chicken Paprikash?
Traditional sides include buttered egg noodles, spaetzle, or rice—perfect for soaking up the creamy paprika sauce. Mashed potatoes or crusty bread also work wonderfully!