Chicken Paprikash is a cozy, comforting dish that’s all about tender chicken simmered in a rich, creamy sauce flavored with sweet paprika. The sauce is silky and slightly tangy, usually made with sour cream, which pairs perfectly with the gentle warmth of the paprika spice. The chicken comes out juicy and packed with flavor, making it a true home-cooked classic.
I love making Chicken Paprikash when I want something that feels like a big, warm hug in food form. It’s one of those dishes that reminds me of family dinners and slow afternoons. What I really like is how simple it is to prepare, yet it tastes like you’ve spent hours on it. A little tip: use good quality paprika for the best flavor—smoked or sweet paprika changes the dish just enough to make it extra special.
My favorite way to enjoy Chicken Paprikash is served over buttery egg noodles or fluffy dumplings so all that creamy sauce can soak into every bite. It’s a perfect meal for cooler evenings when you need something hearty and satisfying. Plus, it’s a great way to bring a little bit of Hungarian comfort right to your table.
Key Ingredients & Substitutions
Chicken: Using bone-in, skin-on thighs and drumsticks gives the dish great flavor and juiciness. You can use boneless chicken, but it won’t be as rich or tender.
Paprika: Sweet Hungarian paprika is the star here. If you can’t find it, you can use regular sweet paprika, but Hungarian has a special depth. Smoked paprika is optional and adds a nice smoky twist.
Sour Cream: Full-fat sour cream is best for that creamy tang and thickness. If you want a lighter version, Greek yogurt works too, but add it off the heat to avoid curdling.
Flour: A little flour thickens the sauce beautifully. For gluten-free, you can try cornstarch or a gluten-free flour blend instead.
How Do You Make the Sauce Smooth and Creamy Without Curdling?
The sauce is a mix of sour cream and flour, which can curdle if added directly to hot stew. To avoid this, “temper” the sour cream by:
- Whisk the sour cream with the flour until smooth in a separate bowl.
- Slowly add a few spoonfuls of hot cooking liquid to this mixture while whisking constantly to gently warm it.
- Pour the warmed mixture back into the pan, stirring gently.
- Cook on low heat to thicken, but don’t boil it after adding the sour cream.
This method keeps the sauce creamy and velvety, making the dish comforting and delicious every time.
Equipment You’ll Need
- Large skillet or Dutch oven – I prefer a deep pan to brown chicken and simmer everything in one place.
- Wooden spoon or spatula – helps scrape up browned bits and stir gently without scratching.
- Measuring spoons and cups – for paprika, broth, and sour cream to ensure accuracy.
- Whisk – makes blending the sour cream and flour smooth and helps prevent lumps.
- Serving spoon – for plating and serving the rich, saucy chicken over noodles or potatoes.
Flavor Variations & Add-Ins
- Use boneless chicken breasts instead of thighs for a lighter, quicker meal— they’ll cook faster and stay tender.
- Add sliced bell peppers or mushrooms during cooking for extra veggies and flavor.
- Stir in a splash of white wine or lemon juice at the end for a brighter, tangy note.
- Replace sour cream with Greek yogurt or crème fraîche for a different creamy texture and tang.
Chicken Paprikash
Ingredients You’ll Need:
- 2 lbs chicken thighs and drumsticks (bone-in, skin-on)
- Salt and pepper, to taste
- 2 tablespoons vegetable oil or lard
- 1 large onion, finely chopped
- 2 cloves garlic, minced (optional)
- 2 tablespoons sweet Hungarian paprika (preferably)
- ½ teaspoon smoked paprika (optional, for depth)
- 1 tablespoon tomato paste (optional)
- 1 cup chicken broth or water
- 1 cup sour cream (full fat recommended)
- 2 tablespoons all-purpose flour
- Fresh parsley, chopped (for garnish)
- Mashed potatoes or buttered egg noodles, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and browning, then about 30–40 minutes to simmer the chicken until tender. Allow an additional 5 minutes for thickening the sauce. In total, plan for around 50–60 minutes to enjoy this flavorful dish.
Step-by-Step Instructions:
1. Prepare and Brown the Chicken:
Season the chicken pieces well with salt and pepper. Heat the vegetable oil or lard in a large, deep skillet or Dutch oven over medium-high heat. Place the chicken skin side down, and brown all sides until golden, about 6–8 minutes. Once browned, remove the chicken and set aside.
2. Cook the Onions and Paprika:
Reduce the heat to medium. In the same pan, add the finely chopped onions and cook until translucent and lightly golden, about 7–10 minutes. If you like garlic, add the minced garlic in the last minute. Remove the pan from heat briefly, then stir in the sweet and smoked paprika to coat the onions without burning the spice. Stir in tomato paste if you’re using it.
3. Simmer the Chicken:
Return the chicken to the pan and pour in chicken broth or water until the chicken is about halfway submerged. Bring to a gentle simmer, cover, and cook on low heat for 30–40 minutes, or until the chicken is tender and cooked through.
4. Finish the Sauce:
In a small bowl, whisk sour cream and flour until smooth. To avoid curdling, slowly add a few spoonfuls of the hot cooking liquid into the sour cream mixture while whisking constantly, then mix this back into the pan. Cook uncovered for 5 more minutes, stirring occasionally, until the sauce thickens into a creamy consistency. Taste and adjust seasoning with salt and pepper.
5. Serve and Enjoy:
Dish out the chicken with plenty of the creamy paprika sauce. Sprinkle chopped fresh parsley on top and serve hot with mashed potatoes or buttered egg noodles to soak up all the delicious sauce.
Can I Use Frozen Chicken for Chicken Paprikash?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to reduce excess moisture for better browning.
How Can I Make This Recipe Dairy-Free?
Replace sour cream with coconut cream or a dairy-free yogurt alternative. Add it at the end off the heat to prevent curdling and give the sauce a creamy texture.
What’s the Best Way to Store Leftovers?
Store leftover chicken paprikash in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to keep the sauce creamy.
Can I Prepare Chicken Paprikash Ahead of Time?
Absolutely! You can cook it a day ahead; the flavors often deepen overnight. Just reheat gently and add a splash of broth or water if the sauce has thickened too much.