As the rich aroma of paprika fills the air, I’m transported to a cozy little kitchen in Hungary, where the secrets of Chicken Paprikash are lovingly shared from generation to generation. This classic Hungarian dish, brimming with tender chicken simmered in a creamy sauce, is the ultimate comfort food wrapped in a single pot. What I love most is its adaptability; whether you’re brainstorming dairy-free alternatives or tweaking the spice levels to satisfy every palate, this dish works like a charm. It’s perfect for family dinners or when you want something special without spending hours in the kitchen. Ready to warm your soul with a hearty bowl of Chicken Paprikash? Let’s dive into this culinary journey together! Why is Chicken Paprikash a Must-Try? Comforting Warmth: The rich, creamy sauce envelopes tender chicken, making each bite feel like a warm hug. Versatile Ingredients: This dish adapts beautifully to fit dietary needs, whether you’re seeking dairy-free options or adjusting spice levels to your taste. One-Pot Wonder: Easy cleanup means more time enjoying family dinner and less time doing dishes—what’s not to love? Crowd-Pleasing Classic: Perfect for family gatherings or cozy nights in, it’s a dish that brings everyone together. Quick to Prep: In under an hour, you can create a satisfying meal that will impress loved ones and become a staple in your recipe rotation. Want to explore more delicious options? Check out how to make Chicken Biscuits Hot or whip up some Grilled Chicken Broccoli for another delightful meal! Chicken Paprikash Ingredients For the Chicken • Chicken (2 lbs, thighs and legs, bone-in and skin-on) – Main protein that offers richness; feel free to substitute with boneless cuts, but adjust your cooking time for tenderness. For the Sauce and Dredging • All-purpose flour (½ cup) – Dredges the chicken for a golden crust and thickens the sauce; gluten-free flour works if you’re avoiding gluten. • Paprika (3 tablespoons) – The star of the dish that adds depth and color; choose sweet, smoked, or hot Hungarian paprika based on your heat preference. • Sea salt (1 teaspoon) – Elevates and enhances the flavors of the entire dish. • Black pepper (½ teaspoon) – Just enough kick; feel free to adjust based on your taste! • Vegetable oil (2 tablespoons) – Perfect for frying the chicken; olive oil is a great substitute for a different flavor profile. For the Aromatics • Sweet onion (1 cup, chopped) – Balances flavors with its natural sweetness; any onion can work, but flavor may slightly differ. • Cayenne pepper (⅛ teaspoon) – Adds a gentle hint of heat; feel free to skip if you prefer a milder dish. For the Broth • Chicken stock (2 cups, low sodium) – Essential for that rich sauce base; opt for vegetable stock if you want a vegetarian version. For the Creaminess • Sour cream (1 cup) – Provides the dish’s signature creamy texture and tang; you can swap it for Greek yogurt for a lighter touch or use coconut or cashew cream for dairy-free options. Ready to embark on this culinary journey with Chicken Paprikash? Gather these cozy ingredients, and let’s make magic happen in the kitchen! Step‑by‑Step Instructions for Chicken Paprikash Step 1: Prepare Chicken In a large mixing bowl, combine the flour, 2 tablespoons of paprika, salt, and black pepper. Dredge each piece of chicken in this mixture, ensuring an even coating. Set the dredged chicken aside, saving a bit of the flour mixture for later use. This preparation adds flavor and a lovely crust when you cook the Chicken Paprikash. Step 2: Brown Chicken Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the dredged chicken pieces into the hot oil. Sear the chicken for about 3 minutes on each side, or until golden brown. After browning, remove the chicken from the pot and set it aside on a plate. Step 3: Sauté Aromatics In the same pot, add the chopped sweet onion and cayenne pepper. Stir and cook for about 2-3 minutes until the onion becomes tender and translucent, absorbing the flavors left in the pot. This step builds a flavorful base for your Chicken Paprikash, enhancing the overall depth of the dish. Step 4: Simmer Chicken Return the browned chicken to the pot, nestling it among the sautéed onions. Pour in the chicken stock, ensuring that the chicken is mostly submerged. Bring the mixture to a boil over medium-high heat, then reduce to low, cover the pot, and let it simmer for about 45 minutes. The chicken should become tender and fully cooked, releasing delicious aromas throughout your kitchen. Step 5: Thicken Sauce After the chicken has simmered, take a cup of the hot liquid from the pot and mix it with the reserved flour mixture and sour cream in a small bowl until smooth. Stir this creamy mixture back into the pot, allowing it to thicken the sauce. Let it simmer for an additional 5 minutes, adjusting seasoning with salt and pepper as needed to reach the perfect flavor for your Chicken Paprikash. Make Ahead Options These Chicken Paprikash are perfect for busy home cooks looking to save time during the week! You can prepare the chicken by dredging it in the flour and paprika mixture up to 24 hours in advance, storing it in an airtight container in the refrigerator. Additionally, you can chop the onions and measure out the spices a couple of days ahead to streamline your cooking process. When you’re ready to serve, simply brown the prepped chicken, sauté the onions, and complete the dish as directed. This way, your Chicken Paprikash will taste just as delicious with minimal effort, allowing you to enjoy a comforting meal without the last-minute rush. Expert Tips for Chicken Paprikash Tempering Sour Cream: To prevent curdling, always temper the sour cream by mixing it with a bit of hot chicken stock before adding it to the pot. Flavorful Chicken Choice: Using skin-on, bone-in chicken is crucial for maximizing flavor. If you opt for boneless cuts, be mindful of cooking time adjustments. Paprika Selection: The type of paprika you choose can change the dish’s profile significantly. For optimal taste, use Hungarian paprika for an authentic kick, and adjust heat by your personal preference. Avoiding too Thick Sauce: If you find your sauce too thick, gradually add more chicken stock or water while simmering to achieve your desired consistency. Vegetable Add-ins: Feel free to add bell peppers, mushrooms, or other veggies while sautéing to boost flavors and nutrients in your Chicken Paprikash. Storage Tips: Ensure leftovers are stored in an airtight container; they can be refrigerated for up to 3-4 days, ensuring you can enjoy this comforting dish again! What to Serve with Authentic Hungarian Chicken Paprikash As you dive into a bowl of creamy Chicken Paprikash, let’s explore savory sides and delightful accompaniments that perfectly complement this rich dish. Egg Noodles: Soft and buttery, egg noodles soak up the savory paprika sauce beautifully, making each bite a joy. German Spaetzle: These fluffy dumplings offer a slightly chewy texture, capturing the hearty sauce exceptionally well; they’re a wonderful alternative to traditional noodles. Roasted Brussels Sprouts: The crispy, slightly bitter greens contrast beautifully with the creamy sauce and add a touch of freshness to your meal. Garlic Bread: Warm, crusty bread is perfect for mopping up every last drop of that delicious sauce, enhancing the comforting experience. Green Salad: A light, zesty salad with a tangy vinaigrette complements the richness of the Chicken Paprikash, adding a fresh crunch. Pickled Vegetables: The tang of pickled veggies cuts through the richness, adding a delightful burst of flavor and texture to each bite. Chardonnay: A chilled glass of Chardonnay enhances the meal with its crisp acidity, making for a refreshing pairing that balances the creaminess. Chocolate Mousse: End on a sweet note with a luxurious chocolate mousse, offering a rich contrast to your savory dinner and leaving everyone satisfied. Palacsinta (Hungarian Crepes): For a traditional touch, these thin crepes can be served as a dessert, perhaps filled with jam or sweet cheese for a delightful finish. How to Store and Freeze Chicken Paprikash Fridge: Keep your Chicken Paprikash in an airtight container for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of chicken stock to maintain creaminess. Freezer: For long-term storage, freeze your Chicken Paprikash without the sour cream. It can be stored for up to 3 months. Reheat after thawing, then stir in the sour cream for the perfect creamy finish. Reheating: When ready to enjoy, thaw overnight in the refrigerator, then reheat on low heat. Stir frequently to ensure a smooth, luscious sauce and prevent sticking. Chicken Paprikash Variations & Substitutions Ready to put your own spin on a delightful Chicken Paprikash? Feel free to customize this classic dish to suit your taste buds or dietary needs, as it patiently awaits your creative touch! Dairy-Free: Substitute sour cream with coconut cream or cashew cream for a rich, creamy texture without the dairy. Lighter Option: Swap sour cream for Greek yogurt, adding a tangy element while reducing calories. Vegetable Boost: Add diced bell peppers or mushrooms while sautéing onions for an extra layer of flavor and nutrients. Gluten-Free: Use gluten-free flour for dredging the chicken to keep it deliciously crispy without the gluten. Spice Levels: Experiment with sweet, smoked, or hot Hungarian paprika to tweak the heat and flavor; a little goes a long way! Boneless Cuts: If you prefer less work, use boneless chicken breasts or thighs, adjusting the cooking time for tenderness. Stock Swap: For a vegetarian version, replace chicken stock with vegetable stock, infusing the dish with subtle flavors. Heat It Up: Want more heat? Add crushed red pepper flakes or a dash of hot sauce to the chicken stock for a spicy kick. Whichever variation you choose, you’ll find that this Chicken Paprikash still remains a cozy comfort food classic. For more delightful meal ideas, be sure to check out my Cream Cheese Chicken or the satisfying Cranberry Chicken Savory for your next family gathering! Chicken Paprikash Recipe FAQs How do I select the right chicken for Chicken Paprikash? Absolutely! I recommend using bone-in, skin-on chicken thighs and legs for the best flavor and tenderness. If you prefer boneless chicken, be sure to adjust the cooking time to avoid overcooking. What is the best way to store leftover Chicken Paprikash? Very good question! Store your Chicken Paprikash in an airtight container in the refrigerator for up to 3-4 days. Make sure to reheat gently on the stove or in the microwave, adding a splash of chicken stock to keep that creamy texture intact. Can I freeze Chicken Paprikash? Yes! To freeze your Chicken Paprikash, omit the sour cream before freezing. Place it into airtight containers, and it can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, let it thaw in the refrigerator overnight, then reheat and stir in sour cream for that creamy finish. What should I do if my sauce is too thick? If you find your sauce thicker than desired, here’s a simple remedy! Gradually add more chicken stock or water while simmering to achieve your desired consistency. Stir frequently until it reaches the perfect creamy texture. Can I make Chicken Paprikash dairy-free? Absolutely! For a dairy-free option, substitute the sour cream with coconut cream or cashew cream. This will maintain the creamy texture without any dairy, allowing everyone to enjoy this comforting dish! What type of paprika is best for Chicken Paprikash? I recommend using authentic Hungarian paprika for an optimal flavor. This spice adds depth and warmth, and you can also adjust the heat level by opting for sweet, smoked, or hot paprika based on your personal preference. Delicious Chicken Paprikash: A Cozy Comfort Food Classic This Chicken Paprikash is a classic Hungarian dish featuring tender chicken simmered in a rich, creamy sauce, perfect for cozy family dinners. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 45 minutes minsTotal Time 1 hour hr Servings: 4 servingsCourse: ChickenCuisine: HungarianCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken2 lbs Chicken thighs and legs, bone-in and skin-on Main protein that offers richness; feel free to substitute with boneless cuts.For the Sauce and Dredging½ cup All-purpose flour Dredges the chicken for a golden crust; gluten-free flour works.3 tablespoons Paprika The star of the dish that adds depth and color.1 teaspoon Sea salt Enhances the flavors of the dish.½ teaspoon Black pepper Adjust based on taste.2 tablespoons Vegetable oil For frying the chicken; olive oil can be substituted.For the Aromatics1 cup Sweet onion, chopped Balances flavors with its natural sweetness.⅛ teaspoon Cayenne pepper Adds a hint of heat; skip for milder dish.For the Broth2 cups Chicken stock, low sodium Essential for the rich sauce base.For the Creaminess1 cup Sour cream Provides creamy texture; swap for Greek yogurt for lighter touch. Equipment skilletDutch ovenmixing bowl Method Step-by-Step Instructions for Chicken PaprikashIn a large mixing bowl, combine the flour, paprika, salt, and black pepper. Dredge each piece of chicken in this mixture and set aside.Heat vegetable oil in a skillet over medium-high heat. Sear the chicken for about 3 minutes on each side until golden brown. Remove from pot.In the same pot, add chopped onion and cayenne pepper; cook until onion is tender and translucent, about 2-3 minutes.Return the browned chicken to the pot, add chicken stock, bring to a boil then simmer covered for about 45 minutes.Mix a cup of hot liquid with reserved flour mixture and sour cream in a bowl until smooth. Stir back into the pot to thicken the sauce. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 2mg NotesEnsure to temper the sour cream with hot chicken stock to prevent curdling. Use skin-on, bone-in chicken for the best flavor. Tried this recipe?Let us know how it was!
