There’s something magical about a dish that’s both humble and deeply flavorful, and Chicken Paprikash is exactly that. Originating from Hungarian kitchens, this comforting recipe features tender pieces of chicken simmered in a silky, paprika-infused sauce that’s equal parts savory and slightly sweet. The paprika isn’t just there for color — it adds a warm depth of flavor that makes this dish taste like it’s been passed down through generations. Paired with the creamy tang of sour cream, it’s the kind of meal that warms you from the inside out.
Whether you serve it over noodles, rice, or with crusty bread to soak up every drop of that luscious sauce, Chicken Paprikash is one of those recipes that feels just right for cozy weeknight dinners or slow, lingering Sunday meals. The ingredient list is simple, the method is straightforward, and the end result is nothing short of restaurant-worthy. This is comfort food at its finest — no shortcuts, no rushing, just good old-fashioned cooking.
Why You’ll Love This Recipe:
• Rich, creamy, and packed with warm paprika flavor
• Simple ingredients you probably already have at home
• Perfect for pairing with pasta, rice, or bread
• Comforting enough for cold nights, but light enough for year-round
Ingredients:
• 1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 3 tablespoons all-purpose flour, divided
• 2 tablespoons Hungarian sweet paprika
• 4 tablespoons unsalted butter, divided
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• Kosher salt and freshly ground black pepper, to taste
• ¾ cup full-fat sour cream
• 1 tablespoon chopped fresh parsley
Instructions:
Coat the Chicken
In a medium bowl, combine the chicken pieces with 1½ tablespoons of flour and 1 tablespoon of sweet paprika. Toss well to coat evenly.
Brown the Chicken
Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the chicken and cook until golden brown on both sides and cooked through. Remove with a slotted spoon and set aside on a plate.
Cook the Aromatics
Melt the remaining butter in the same skillet. Add the onion and cook until soft and translucent. Reduce heat to low, add the garlic, and cook for 1 minute while stirring continuously.
Build the Sauce
Sprinkle in the remaining flour and paprika, stirring for 2 minutes to cook out the raw flour taste. Slowly whisk in the chicken broth until smooth. Simmer over low heat until the sauce thickens. Season with salt and pepper to taste.
Finish the Dish
Reduce the heat as low as possible, then stir in the sour cream until fully blended. Return the chicken and any juices to the skillet, stirring to coat in the sauce. Garnish with fresh parsley and serve warm.
Tips:
• For an authentic touch, use true Hungarian sweet paprika for the best flavor.
• If you prefer a richer sauce, substitute part of the chicken broth with cream.
• Serve with buttered egg noodles or mashed potatoes for a classic pairing.
Storage and Reheating:
• Refrigerator: Store in an airtight container for up to 3 days.
• Reheating: Warm gently over low heat on the stove, adding a splash of broth to loosen the sauce if needed.
