Chicken Paprikash recipe

Indulge in the comforting flavors of this traditional Hungarian Chicken Paprikash, where tender chicken pieces are sautéed in butter and then simmered in a rich, creamy paprika sauce. This dish is known for its deep, smoky flavors balanced by the creaminess of sour cream, making it an irresistible option for any dinner. Paired perfectly with dumplings, noodles, or rice, Chicken Paprikash is a hearty meal that will bring warmth to your table.

The highlight of this dish is the unique Hungarian sweet paprika, which infuses the sauce with both a vibrant color and a mildly smoky flavor that sets this recipe apart. The chicken is lightly dredged in flour and paprika before searing, creating a slightly crispy exterior while keeping the meat juicy inside. As it simmers, the flavors meld beautifully, creating a sauce that’s creamy, slightly tangy, and incredibly satisfying.

Whether you’re familiar with Hungarian cuisine or trying it for the first time, this Chicken Paprikash is a must-try recipe. Its simplicity, combined with rich, layered flavors, makes it an ideal choice for a cozy, satisfying meal.

Key Ingredients for Chicken Paprikash

Chicken breasts or thighs – Provides the tender and juicy base; boneless cuts make it easier to prepare.
Hungarian sweet paprika – The star ingredient, lending a rich color and slightly smoky flavor that defines the dish.
Sour cream – Adds creaminess and a hint of tang, balancing the spices.
Yellow onion – Deepens the savory flavors as it softens and caramelizes in the sauce.
Unsalted butter – Used for sautéing, giving a mild, rich taste that complements the paprika.
Chicken broth – Creates the base of the sauce and adds depth to the flavor.
Garlic – Enhances the overall aroma, adding a subtle warmth.
Fresh parsley – Adds a pop of freshness and color as a finishing touch.

Step-by-Step Directions for Making Chicken Paprikash

Toss the diced chicken in flour and paprika until evenly coated.
Melt half of the butter in a large skillet, then add the chicken and cook until both sides are golden and the chicken is cooked through. Remove the chicken from the skillet.
Melt the remaining butter in the skillet. Add the chopped onions and cook until they are soft and translucent. Add the garlic and cook briefly until fragrant.
Sprinkle in the remaining flour and paprika, stirring for a couple of minutes to form a paste-like consistency.
Gradually pour in the chicken broth, whisking continuously, and allow the sauce to simmer until it thickens.
Lower the heat and gently stir in the sour cream. Return the chicken to the skillet, folding it into the sauce.
Garnish with chopped parsley and serve warm.

Recipe Tips for a Perfect Chicken Paprikash

Use authentic Hungarian paprika for the best flavor; its quality and mild sweetness make a noticeable difference.
Avoid curdling the sour cream by ensuring the heat is as low as possible before adding it to the sauce.
Control the sauce thickness by adjusting the chicken broth; for a thinner sauce, add broth gradually.
Experiment with bone-in chicken for a more traditional preparation, as it adds extra flavor to the dish.

Recipe Variations

For a different take, you can substitute Greek yogurt for sour cream, though it will have a slightly tangier flavor. While Hungarian paprika is recommended, a smoked Spanish paprika will give a deeper smoky taste. To make the dish extra hearty, serve it over buttered egg noodles or alongside mashed potatoes. For a gluten-free option, replace the flour with a gluten-free flour blend.

Storing Leftovers of Chicken Paprikash

Chicken Paprikash leftovers keep well in the fridge for up to three days. Store the cooled dish in an airtight container, and when reheating, opt for a stovetop over low heat, stirring gently to maintain the sauce’s texture. Avoid high heat to prevent the sour cream from separating. Freezing is generally not recommended, as the creamy sauce may separate upon thawing, affecting both texture and flavor.