If you have ever wanted to bring a taste of traditional Hungarian comfort food to your kitchen, this Chicken Paprikash Recipe is an absolute must-try. Imagine tender chicken thighs and legs simmered in a rich, paprika-infused sauce that’s both creamy and vibrant with just the right balance of smoky and tangy notes. This dish is all about simplicity done right, where every ingredient plays a starring role in creating a meal that warms the belly and delights the senses. Whether you’re cooking for family, friends, or simply treating yourself, this recipe delivers a satisfying experience that’s as hearty as it is delicious.

A white bowl filled with five pieces of chicken covered in a thick, creamy orange sauce with smooth texture, sprinkled with chopped green herbs on top. The dish is placed on a white marbled surface with some fresh green herbs around. The sauce has a slightly grainy look and pools softly around the chicken pieces, showing different shades of orange and brown. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients are straightforward but essential to create the authentic, rich flavors and textures of Chicken Paprikash. Each one contributes to the dish’s classic character, from the aromatic paprika to the creamy sour cream finish.

2 lbs chicken thighs and legs, bone-in and skin-on: Provides juicy, flavorful meat that stays tender through slow cooking.
1/2 cup all-purpose flour: Used for dredging the chicken and thickening the sauce later on.
3 tbsp paprika OR Hungarian paprika: The starring spice, offering smoky warmth and vibrant color; Hungarian paprika adds a mild heat especially if you like a bit of kick.
1 tsp sea salt: Enhances all the dish’s natural flavors for a perfectly seasoned meal.
1/2 tsp black pepper: Adds subtle depth and a touch of heat.
2 tbsp vegetable oil: For browning the chicken to develop rich flavor and crispy skin.
1 cup sweet onion, chopped: Creates a tender, sweet base that complements the paprika beautifully.
1/8 tsp cayenne pepper: Adds a gentle background heat to lift the dish without overpowering it.
2 cups low sodium chicken stock: Builds the flavorful sauce, keeping it rich but balanced.
1 cup sour cream: Gives the signature creamy, tangy finish that makes this recipe so comforting.

How to Make Chicken Paprikash Recipe

Step 1: Prepare the Chicken with the Paprika Flour

First things first, mix the flour with 2 tablespoons of paprika, salt, and pepper in a large bowl. This step is key because the paprika-flavored coating will create a flavorful crust on the chicken and also give the sauce its beautiful color later. Don’t throw away the leftover flour mixture—you’ll need it for the sauce thickening toward the end.

Step 2: Brown the Chicken

Heat vegetable oil in a large Dutch oven or heavy skillet over medium-high heat. Brown the chicken pieces well for about 3 minutes per side until they get that irresistible golden skin. This step locks in the juices and gives the final dish a savory depth. Remove the chicken and set aside once browned.

Step 3: Sauté the Onions and Spices

In the same pot, add your chopped sweet onions, the remaining tablespoon of paprika, and cayenne pepper. Sauté for about 2 minutes until the onions become tender and fragrant. This simple base elevates the flavor and aroma, so don’t rush it!

Step 4: Simmer the Chicken in Stock

Return the browned chicken to the pot, then pour in the low sodium chicken stock. Bring everything to a gentle boil before reducing the heat, covering the pot, and letting it simmer for about 45 minutes. This slow simmer is what tenderizes the meat and allows the flavors to meld beautifully into a luscious sauce.

Step 5: Finish with the Sour Cream Sauce

To complete your Chicken Paprikash Recipe, mix the leftover flour in your bowl with sour cream and about half a cup of liquid from the skillet until smooth. Stir this mixture into the pot and simmer for an additional 5 minutes, stirring occasionally. The sauce will transform into a delicate pale orange color, thick and creamy with a subtle tang from the sour cream. Taste and adjust the seasoning as needed, and you’re ready to serve!

How to Serve Chicken Paprikash Recipe

Garnishes

A sprinkle of fresh chopped parsley adds a fresh burst of color and a hint of herbal brightness that perfectly complements the rich, smoky sauce. For a little extra flair, a dollop of sour cream on top can add creaminess and make each bite even more indulgent.

Side Dishes

Chicken Paprikash Recipe pairs wonderfully with classic Hungarian nokedli (small egg noodles) or buttered spaetzle to soak up every bit of the delicious sauce. Mashed potatoes or simple buttered egg noodles are also excellent choices, making your meal hearty and satisfying.

Creative Ways to Present

Serve the Chicken Paprikash in a rustic ceramic bowl with a crusty piece of bread on the side for dipping. You could also plate it family-style on a large platter topped with garnishes, encouraging everyone to dig in together. For a modern twist, try spooning the sauce over roasted vegetables or creamy polenta.

Make Ahead and Storage

Storing Leftovers

Once cooled, place any leftover Chicken Paprikash in an airtight container and store it in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers an easy and tasty lunch or dinner option.

Freezing

This dish freezes beautifully. Transfer cooled Chicken Paprikash to a freezer-safe container and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating to maintain the best texture and flavor.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent the sour cream from curdling. Adding a splash of chicken stock or water can help loosen the sauce if it thickens too much. This careful reheating will bring your Chicken Paprikash Recipe back to its creamy, luscious peak.

FAQs

Can I use chicken breasts instead of thighs and legs?

Yes, but keep in mind that chicken breasts are leaner and can dry out more easily. If you use breasts, shorten the simmering time and keep an eye on them to avoid overcooking. Thighs and legs work best for the most tender, flavorful results.

What type of paprika is best for this recipe?

Hungarian paprika is the traditional choice and brings a lovely smoky depth with mild heat. However, regular sweet paprika works well if you prefer a milder flavor. Feel free to adjust the amount and type based on your spice preference.

Is it necessary to brown the chicken first?

Absolutely! Browning the chicken not only enhances flavor by creating caramelized edges but also keeps the meat juicy during simmering. It’s a small step that makes a big difference.

Can I make this recipe dairy-free?

Yes, you can substitute the sour cream with a dairy-free yogurt or coconut cream for similar creaminess. Just be aware that the flavor profile will change slightly, but it will still be delicious.

What can I do if the sauce gets too thick?

If the sauce thickens too much during simmering or reheating, simply stir in a little extra chicken stock or water to thin it out to your desired consistency without sacrificing flavor.

Final Thoughts

This Chicken Paprikash Recipe is one of those comforting dishes that feels like a warm hug on your plate. It’s straightforward to prepare, incredibly delicious, and perfect for sharing with loved ones. Once you’ve made it, you’ll understand why it’s a cherished classic that keeps everyone coming back for seconds. So, don’t hesitate—grab your paprika, get cooking, and enjoy this heartwarming meal that’s sure to become a favorite in your recipe collection!

Chicken Paprikash Recipe