Chicken Paprikash is a classic Hungarian comfort food that wraps tender chicken in a silky, smoky, paprika-rich sauce. This creamy dish is bursting with deep flavors from slow-cooked onions, garlic, and the essential sweet Hungarian paprika, all gently folded into a luscious sour cream base. Traditionally served over wide egg noodles or dumplings, it’s a hearty, soul-warming meal that delivers pure satisfaction in every bite.

Whether you’re craving a cozy weeknight dinner or looking to impress guests with something new yet familiar, Chicken Paprikash is your answer. The balance of creamy and tangy, savory and mildly spicy, makes it both approachable and unforgettable. One spoonful and you’ll see why this timeless recipe has been passed down through generations.

Ingredients for Chicken Paprikash

2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
2 tablespoons vegetable oil or butter
1 large onion, finely chopped
3 garlic cloves, minced
2 tablespoons Hungarian sweet paprika (not smoked)
1 tablespoon tomato paste
1 cup chicken broth
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 cup sour cream (plus more for serving, if desired)
2 teaspoons flour (optional, for thickening)
Fresh parsley, chopped (for garnish)
Cooked egg noodles or dumplings (for serving)

Step 1: Sear the Chicken

Heat the oil or butter in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken pieces in a single layer, searing them until browned on all sides. You don’t need to cook them through—just give them some nice color. Remove the browned chicken and set aside.

Step 2: Cook the Aromatics

In the same pan, reduce the heat to medium. Add the chopped onion and sauté until translucent and lightly golden, about 5–7 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.

Step 3: Add Paprika and Tomato Paste

Remove the pan from the heat briefly to avoid burning the paprika. Stir in the sweet Hungarian paprika and tomato paste until well combined. Return the pan to low heat and cook the mixture gently for 1–2 minutes to allow the paprika to bloom, deepening the flavor.

Step 4: Simmer the Chicken

Return the chicken pieces to the pan. Pour in the chicken broth and season with salt and pepper. Stir well, bring to a gentle simmer, then cover and let cook for 25–30 minutes, or until the chicken is tender and cooked through.

Step 5: Make it Creamy

In a small bowl, mix the sour cream with the flour until smooth (this helps prevent curdling). Gradually stir this mixture into the sauce. Cook for another 5–10 minutes uncovered, stirring occasionally, until the sauce thickens to your desired consistency.

Step 6: Serve

Serve your chicken paprikash hot over a bed of egg noodles or homemade dumplings. Add a dollop of sour cream and a sprinkle of chopped parsley for a classic finish.

Estimated Nutrition (per serving, based on 6 servings)

Calories: 420
Protein: 32g
Fat: 28g
Carbohydrates: 12g
Fiber: 2g
Sugar: 3g
Sodium: 480mg
Cholesterol: 110mg

Note: These are rough estimates and may vary depending on specific ingredients used.

Frequently Asked Questions

1. Can I use smoked paprika instead of sweet Hungarian paprika?

You can, but it will change the flavor profile. Smoked paprika adds a deeper, smokier taste, which isn’t traditional for this dish.

2. What’s the best cut of chicken for paprikash?

Boneless, skinless thighs are ideal for flavor and tenderness, but breasts work fine too if you prefer leaner meat.

3. Is Chicken Paprikash spicy?

Not typically. It’s mildly flavored. You can add a pinch of cayenne pepper if you like heat.

4. Can I make this dish dairy-free?

Yes, substitute the sour cream with a dairy-free version like coconut yogurt or cashew cream, though the flavor will vary.

5. What can I serve with Chicken Paprikash besides noodles?

Try it with mashed potatoes, rice, or spaetzle. A side of steamed green beans or a cucumber salad also complements it well.

6. Can I make Chicken Paprikash in advance?

Absolutely! The flavors deepen over time. It actually tastes even better the next day.

7. Why do I need to take the pan off heat when adding paprika?

Paprika can burn quickly and turn bitter. Briefly removing the pan helps preserve its sweet and earthy flavor.

8. How can I thicken the sauce without flour?

You can simmer it longer uncovered, or use a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) as an alternative thickener.