The scent of slow-cooked chicken warming on the stovetop always brings a wave of nostalgia. Today, I’m excited to share my take on Chicken Paprikash, a traditional Hungarian comfort dish that transforms simple ingredients into a hearty meal. This recipe delights the senses with tender pieces of chicken simmered in a rich, creamy sauce infused with paprika, making it a perfect choice whether you’re cooking for a cozy weeknight dinner or a family gathering. With quick prep time and the flexibility to customize spice levels, this Chicken Paprikash offers an easy way to win over even the pickiest eaters. Serve it over a bed of egg noodles, rice, or creamy mashed potatoes, and watch everyone fall in love with its warming flavors. Ready to dive into a bowl of nostalgia? Let’s get cooking!

Why is Chicken Paprikash so comforting?

Nostalgia in every bite: This Chicken Paprikash recipe evokes fond memories of family meals around the table, where flavors melded into hearty warmth. Easy to customize: Adjust the spice level by choosing sweet or Hungarian paprika, ensuring it suits every palate. One-pot wonder: With all ingredients simmered together, cleanup is a breeze! Serve it over your favorite base, like egg noodles or mashed potatoes for a complete comfort food experience. Whether enjoyed on a chilly evening or at a festive gathering, this dish promises to be a crowd-pleaser!

Chicken Paprikash Ingredients

For the Chicken
• Chicken thighs and legs – Skin-on, bone-in chicken provides the best flavor and tenderness in this Chicken Paprikash.

For the Coating
• All-purpose flour – Used to dredge the chicken for a crispy texture; substitute with gluten-free flour if needed.
• Paprika (Sweet or Hungarian) – Adds a signature flavor punch; choose Hungarian for a spicier kick!
• Sea salt – Essential for enhancing all the flavors in this comforting dish.
• Black pepper – Adds depth and warmth; use freshly ground for the best flavor.

For Cooking
• Vegetable oil – Used for browning the chicken; olive oil can be a healthier alternative.
• Sweet onion – Contributes sweetness and richness to the sauce; feel free to swap in shallots if preferred.
• Cayenne pepper – Optional pinch to elevate the heat based on your spice tolerance.
• Low sodium chicken stock – Provides the liquid base for your sauce; homemade stock elevates this recipe even more!

For the Sauce
• Sour cream – Adds a creamy tang that makes the sauce delectable; substitute with Greek yogurt or crème fraîche for a similar consistency.

Step‑by‑Step Instructions for Chicken Paprikash

Step 1: Dredge the Chicken
In a shallow dish, combine all-purpose flour, sweet paprika, sea salt, and black pepper. Whisk until well mixed. Dredge each piece of chicken in the flour mixture, ensuring every side is coated evenly. Set aside the leftover flour for later use. You’ll want the chicken to have a nice, thin layer of flour for optimal crispiness.

Step 2: Brown the Chicken
Heat a Dutch oven over medium-high heat and add vegetable oil until shimmering. Carefully place the dredged chicken in the pot, ensuring not to overcrowd it. Cook for about 3 minutes on each side until golden brown. The chicken should be crisp and take on a rich color. Once browned, remove the chicken and set it aside on a plate.

Step 3: Sauté the Onions
In the same Dutch oven, add the chopped sweet onions and sauté them for about 2 minutes until they become soft and translucent. Scrape the bottom of the pot to release any flavorful bits. Stir in the cayenne pepper and remaining paprika, cooking for an additional minute until fragrant. This step builds the flavor base essential for your Chicken Paprikash.

Step 4: Simmer the Chicken
Return the browned chicken to the pot, placing it atop the sautéed onions. Pour in low sodium chicken stock, ensuring it covers the chicken halfway. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, or until the chicken is tender and cooked through, reaching an internal temperature of 165°F.

Step 5: Thicken the Sauce
In a small bowl, combine the reserved flour with sour cream and a ladle of hot broth from the pot. Stir until smooth, ensuring there are no lumps. Gradually add this mixture back into the Dutch oven, stirring constantly to avoid curdling. Allow it to simmer for an additional 5 minutes, until the sauce thickens and envelops the chicken beautifully. The Chicken Paprikash will have a creamy consistency with a vibrant hue.

Make Ahead Options

These Chicken Paprikash preparations are a lifesaver for busy weeknights! You can dredge the chicken and sauté the onions up to 24 hours in advance, ensuring you maximize flavor while saving time. Simply store the dredged chicken in an airtight container in the refrigerator, and refrigerate the sautéed onions separately. When it’s time to enjoy this comforting dish, return the chicken and onions to the pot, add the chicken stock, and simmer as per the original recipe. For the best results, remember to temper the sour cream with hot broth before mixing it in to maintain that creamy texture. With this make-ahead approach, you’ll savor delicious homemade Chicken Paprikash with minimal effort!

How to Store and Freeze Chicken Paprikash

Fridge: Refrigerate leftovers in an airtight container for up to 4 days to maintain freshness and flavor.

Freezer: Chicken Paprikash can be frozen for up to 3 months. For best results, freeze the dish without sour cream, adding it after reheating.

Reheating: When ready to enjoy, reheat gently on the stovetop over low heat to maintain a creamy consistency. If the sauce thickens too much, add a splash of chicken stock.

Chicken Paprikash Variations & Substitutions

Feel free to make this comforting Chicken Paprikash your own with these fun and tasty twists!

Gluten-Free: Use gluten-free flour to dredge the chicken for a delightful variation that caters to those with dietary restrictions.
Dairy-Free Option: Swap sour cream for coconut cream or cashew cream. This will lend a subtle sweetness and a unique twist to the sauce.
More Spice: Want a heat boost? Swap out sweet paprika for Hungarian paprika or add a pinch of cayenne pepper to elevate the spice level.
Quicker Prep: Use boneless chicken cuts for a faster cooking time. Simply adjust the simmering time to about 25 minutes instead.
Flavorful Chicken Stock: If you have homemade stock, use that! The depth of flavor will take your Chicken Paprikash to new heights.
Smooth Sauce: For a smoother texture, blend the sauce before serving. It brings an elegant finesse, perfect for special occasions.
Extra Aroma: Add fresh herbs like parsley or thyme during simmering for a pop of flavor and freshness. It’s a lovely way to brighten up this dish.
Vegetarian Delight: Replace chicken with firm tofu or chickpeas for a hearty vegetarian version. The creamy sauce will still deliver that comforting taste.

Whichever variation you choose, this Chicken Paprikash is bound to bring warmth to your table, much like my other favorites like Avocado Chicken Salad or Salsa Verde Chicken. Enjoy the creativity!

Expert Tips for Chicken Paprikash

Paprika Selection: Choose your paprika wisely; Hungarian paprika adds a rich flavor, while sweet paprika offers a milder taste. Experiment to find your favorite.
Browning Mastery: Make sure to properly brown the chicken before simmering. This caramelization deepens the flavor and creates a robust base for your sauce.
Reserve a Bit: Don’t toss the leftover flour! Using it to thicken the sauce creates a silky texture. Mix it with sour cream and hot broth to avoid lumps.
Temperature Control: When reheating Chicken Paprikash, do it gently over low heat. High temperatures can cause the sauce to lose its creamy consistency.
Taste and Adjust: Always taste your sauce before serving! Add more salt or a dash of cayenne if you prefer a little extra kick in your Chicken Paprikash.

What to Serve with Chicken Paprikash

Nothing elevates a cozy meal like complementary sides that bring texture and flavor to the table.

Creamy Mashed Potatoes: Their velvety texture pairs perfectly with the rich, saucy chicken, soaking up every delicious drop.
Butter Egg Noodles: Light and tender, these noodles create a wonderful base for your chicken and sauce, making every bite divine.
Roasted Brussels Sprouts: Their slight crunch and caramelized sweetness contrast beautifully with the creamy sauce, adding a fresh element to your meal.
Crispy Garlic Bread: Perfect for scooping up any leftover sauce, its crunchy exterior and buttery garlic goodness make it an irresistible addition.
Simple Green Salad: A bright mix of leafy greens and fresh veggies balances the hearty Chicken Paprikash, providing a refreshing crunch.
Chardonnay or Riesling: A chilled glass of these wines enhances the flavors of the dish, bringing out the warmth of the paprika with each sip.

Chicken Paprikash Recipe FAQs

What kind of paprika should I use in Chicken Paprikash?
Absolutely! The type of paprika you choose can significantly impact the flavor of your Chicken Paprikash. Hungarian paprika offers a deeper, smokier flavor, perfect for those who love a robust dish. If you prefer heat, opt for hot Hungarian paprika or add a pinch of cayenne pepper. Sweet paprika is great for a milder taste, so feel free to experiment to find what suits your palate best!

How should I store leftover Chicken Paprikash?
Very! To keep your Chicken Paprikash fresh, place leftovers in an airtight container and refrigerate them. This way, they will stay good for up to 4 days. When you’re ready to enjoy your leftovers, simply reheat gently on the stovetop over low heat to maintain that wonderful creamy consistency. If the sauce thickens too much, just add a splash of chicken stock!

Can I freeze Chicken Paprikash?
Absolutely! You can freeze Chicken Paprikash for up to 3 months, but I recommend freezing it without the sour cream. This prevents any potential separation when reheating. To freeze, let the dish cool completely, then place it in a freezer-safe container. When you’re ready to enjoy it, thaw it in the refrigerator overnight and reheat on low heat, stirring in the sour cream afterward for that creamy finish.

What should I do if my Chicken Paprikash sauce is too thin?
If your sauce is thinner than you’d like, don’t worry! You can thicken it easily. Mix a tablespoon of cornstarch with a bit of cold chicken stock or water to create a slurry. Pour this into the pot while stirring over low heat until the sauce thickens to your desired consistency. Just remember to let it simmer for a few minutes to fully cook the cornstarch.

Is Chicken Paprikash safe for people with dairy allergies?
The traditional Chicken Paprikash recipe includes sour cream, which may not be suitable for those with dairy allergies. However, you can easily make a dairy-free version! Substitute the sour cream with coconut cream or cashew cream. Just keep in mind that this will alter the flavor slightly, but it will still yield a deliciously creamy sauce that everyone can enjoy.

How do I know when the chicken is fully cooked?
To ensure your chicken is fully cooked and safe to eat, use a meat thermometer. The internal temperature should reach 165°F (75°C) for chicken thighs and legs. If you don’t have a thermometer, check that the juices run clear and the meat is no longer pink near the bone. This will give you peace of mind as you savor each comforting bite of your Chicken Paprikash!