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You are here: Crunchy Creamy Sweet / Dinner / Chicken Paprikash

Chicken Paprikash

Published: Jan 18, 2021 · Modified: Oct 3, 2022 by Anna 10 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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This Chicken Paprikash is a homemade version of the popular Hungarian dish, made as close to authentic as possible, with a handful of ingredients. Comforting, rich and flavorful, this chicken dinner is bound to be a favorite!

Chicken in paprika sauce in a skillet.
Jump to:
  • Why This Recipe Works
  • Ingredients:
  • How to make Chicken Paprikash?
  • What paprika should I use for this dish?
  • How to serve Chicken Paprikash?
  • Best tips for making Chicken Paprikash:
  • Tomatoes or no tomatoes?
  • Recipe FAQs:
  • More chicken recipes:
  • Chicken Paprikash

Why This Recipe Works

Talk about comfort food! This vibrant Chicken Paprikash is a famous Hungarian dish, right next to goulash. It is called after the generously used spice in this recipe: paprika. It's a very common spice in Hungarian cuisine. Many European countries have their own versions of this paprika chicken dish. My version below is as close to the authentic version as possible, using easy-to-find ingredients.

Ingredients:

Ingredients for chicken paprikash on a board.
  • chicken: bone-in chicken pieces like thighs,
  • vegetables: garlic, onion, red bell pepper,
  • paprika: sweet, Hungarian style,
  • chicken stock or broth: to make the sauce,
  • cornstarch or flour: to thicken the sauce,
  • sour cream: makes the sauce rich and creamy.

How to make Chicken Paprikash?

  • Start by trimming the skin of the chicken pieces.
  • Heat up oil and butter in a large skillet.
  • Brown chicken on both sides, about 6 minutes each.
  • Remove chicken onto a plate. Set aside.
Chicken thighs in skillet.
  • Add garlic, onion and pepper.
  • Saute until the onion is translucent.
Onion and peppers in pan.
  • Lower the heat to medium-low.
  • Add more oil to the pan and stir in.
  • Add paprika and stir in. Cook the mixture for about 1 minute.
Sweet paprika added to veggies.
  • Return the chicken to the pan.
  • Add 1 cup of the stock and bring the mixture to simmer.
  • Cook the dish for 30 minutes.
Chicken returned to skillet.

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  • Check the internal temperature of the chicken, then remove it onto a plate.
  • Mix cornstarch or flour with water and add to the pan. Stir in and cook until it thickens. Add more stock if you want more sauce.
  • Remove the pan from heat and let the sauce cool.
  • Add sour cream and stir in.
Thickened sauce.
  • Return the chicken to the sauce.
  • Serve.
Chicken in sauce.

What paprika should I use for this dish?

As the name suggests, paprika is the key ingredient in this dish. To get as close to authentic flavor, I highly recommend using the sweet Hungarian paprika, not just regular paprika from the spice aisle. The Hungarian Style Sweet Paprika from Szeged, imported from Hungary, is great and easy to find. I do not recommend using smoked paprika.

How to serve Chicken Paprikash?

The classic way of serving this dish is with egg noodles. If you are not a fan of noodles, mashed potatoes always work great! It's actually what we prefer. They are perfect with every last bit of the delicious sauce!

Chicken thigh in paprikash sauce.

Best tips for making Chicken Paprikash:

  • Chicken: use chicken pieces, like thighs, drumsticks, even breasts;
  • Paprika: look for Hungarian-style sweet paprika; I think smoked paprika is overwhelming; add oil before adding paprika; it is oil soluble and it will activate the flavor by sauteeing it for a minute; if you add paprika to a "dry" pan, it will scorch and turn bitter;
  • Sauce: I prefer to remove the chicken thighs from the pan before thickening the sauce and adding sour cream; it's easier to stir it; adding cornstarch or flour is optional, you can let the dish simmer until the excess liquid evaporates;
  • Sour cream: to prevent separating, make sure to pull the sour cream out of the fridge and let it come to room temperature; I also like to cool the sauce before adding it; the simmering sauce will be too hot.

Tomatoes or no tomatoes?

Many recipes add chopped fresh or crushed tomatoes to the paprikash sauce. An authentic recipe, if you ask someone with Hungarian roots, will not call for tomatoes. They will change the flavor. I like to focus on the paprika and use a bell or sweet pepper to deepen the flavor and add texture.

Recipe FAQs:

Is chicken paprikash spicy?

You may expect this dish to be very spicy just by its color. It's rich and vibrant! It is in fact not spicy at all. The sweet paprika in the sauce, enriched at the end with sour cream is very flavorful!

Can I make it ahead of time?

Absolutely! You can prepare the dish, just do not add the sour cream.  Place it in a glass container and refrigerate for up to 4 days. Reheat, then add sour cream.

Can I freeze Chicken Paprikash?

Yes! Prepare the dish but hold off on the sour cream. Cool the chicken and sauce completely. Place in a freezer-safe container, then freeze for up to 3 months. Thaw in the fridge, heat up in the skillet.

I don't have sour cream. What should I use?

Greek yogurt is a great substitute. If you don't have either, heavy cream will work as well.

How do I know if my chicken is done?

I always recommend to check the internal temperature when cooking chicken. It should be at least 165 degrees F, when the thermometer is inserted in the thickes part of the thigh.

Chicken in sauce.

More chicken recipes:

  • Chicken fricassee in a dish.
    Easy Chicken Fricassee
  • Square image of chicken breasts in a creamy tomato sauce in a skillet.
    Creamy Tomato Chicken
  • Square photo of roasted chicken thighs with onions and sauce in a Dutch oven.
    French Onion Roasted Chicken Recipe
  • Chicken thighs on a plate.
    Skillet Chicken Thighs

If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!

Chicken in paprika sauce in a skillet.

Chicken Paprikash

Author: Anna
This Chicken Paprikash is a homemade version of the popular Hungarian dish, made as close to authentic as possible, with a handful of ingredients. Comforting, rich and flavorful, this chicken dinner is bound to be a favorite!
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine Hungarian
Servings 4 servings
Calories 535 kcal
Prevent your screen from going dark

Ingredients
 
 

  • 2 tablespoon olive oil divided
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 4 bone-in chicken thighs see notes
  • 1 cup chopped red bell or sweet pepper
  • 3 tablespoons sweet paprika Hungarian style
  • 1 large yellow onion sliced
  • 2 garlic cloves minced
  • 1 ½ cup chicken stock or broth
  • ½ cup sour cream
  • 2 teaspoons cornstarch optional
  • 1 tablespoon water
  • chopped parsley for garnish

Instructions
 

  • First, trim the excess fat and remove skin from the chicken pieces. Season with salt and pepper, on both sides.
    1 teaspoon salt, 4 bone-in chicken thighs, ¼ teaspoon black pepper
  • Heat up oil and butter in a large skillet.
    2 tablespoon olive oil, 1 tablespoon unsalted butter
  • Brown chicken on both sides, about 6 minutes each. This is building flavor, so make sure it is nice and brown. Remove chicken onto a plate. Set aside.
  • Add garlic, onion and pepper to the pan. Saute until the onion is translucent.
    1 large yellow onion, 2 garlic cloves, 1 cup chopped red bell or sweet pepper
  • Lower the heat to medium-low. Add more oil to the pan and stir in.
  • Add paprika and stir in. Cook the mixture for about 1 minute. This activates the spice.
    3 tablespoons sweet paprika
  • Return the chicken to the pan. Add 1 cup of the stock, stir in. Bring the mixture to a boil, then lower the heat and simmer. Cook the dish for 30 minutes.
    1 ½ cup chicken stock or broth
  • Check the internal temperature of the chicken. It should be at least 165° F. Remove chicken onto a plate.
  • Mix cornstarch or flour with water and add to the pan. Stir in and cook until it thickens. Add more stock if you want more sauce.
    2 teaspoons cornstarch, 1 tablespoon water
  • Remove the pan from heat and let the sauce cool for about 5 minutes. You do not want it to simmer.
  • Add sour cream and stir in. Return the chicken to the sauce.
    ½ cup sour cream
  • Garnish with chopped parsley.
    chopped parsley
  • Serve with egg noodles, mashed potatoes, roasted potatoes or even rice. Pour the sauce generously over the chicken.

Notes

  • The classic way of serving this dish is with egg noodles. If you are not a fan of noodles, mashed potatoes always work great! It’s actually what we prefer. They are perfect with every last bit of the delicious sauce!
  • Use bone-in chicken pieces, like thighs, drumsticks, even breasts. Remove skin.
  • To freeze: prepare the dish but hold off on the sour cream. Cool the chicken and sauce completely. Place in a freezer-safe container, then freeze for up to 3 months. Thaw in the fridge, heat up in the skillet.
  • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

Nutrition

Calories: 535kcal | Carbohydrates: 14g | Protein: 28g | Fat: 41g | Saturated Fat: 13g | Cholesterol: 167mg | Sodium: 852mg | Potassium: 670mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4131IU | Vitamin C: 50mg | Calcium: 70mg | Iron: 3mg
Tried this recipe?Leave a comment with rating below!

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Reader Interactions

Comments

    5 from 7 votes (2 ratings without comment)

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    Recipe Rating




  1. Christopher says

    April 22, 2024 at 11:47 am

    5 stars
    An unrivalled recipe for chicken. It's a completely different taste than I associate with roast chicken. I feel like I'm in Hungary. Thank you Anna for this recipe!

    Reply
  2. Lori Jean Finnila says

    June 09, 2023 at 4:02 pm

    5 stars
    This is one of my favorite recipes if not my favorite! I just had to cut down on the sweet paprika but it’s my favorite spice.

    Reply
    • Anna says

      June 15, 2023 at 10:34 pm

      Thank you so much, Lori!

      Reply
  3. Rasheeda says

    March 04, 2021 at 10:08 am

    5 stars
    This was a fantastic recipe! Loved it. Very flavorful.

    Quick question - is it possible to try this with salmon as well?

    Thanks!

    Reply
  4. Beth says

    January 19, 2021 at 9:36 am

    Oh my goodness! Looks so delicious and flavorful! Can't wait to give this a try! So excited!

    Reply
    • Anna says

      February 05, 2021 at 10:52 pm

      Thank you, Beth!

      Reply
  5. Jen says

    January 19, 2021 at 9:33 am

    5 stars
    This was exactly what we needed to change up our normal chicken dinner routine. Such great flavor!

    Reply
    • Anna says

      February 05, 2021 at 10:52 pm

      I am so glad! Thank you, Jen!

      Reply
  6. Julia says

    January 19, 2021 at 5:15 am

    5 stars
    This chicken was absolutely delicious. Perfect comfort food!!

    Reply
    • Anna says

      February 05, 2021 at 10:53 pm

      Awesome! Thank you, Julia!

      Reply

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