Rich, creamy, and brimming with the warm flavor of paprika, Chicken Paprikash is a classic Hungarian comfort dish that never fails to impress. Tender chunks of chicken are simmered in a silky, spiced tomato and sour cream sauce until melt-in-your-mouth perfection. The dish is traditionally served over egg noodles or dumplings, making it a hearty and satisfying meal that feels like a warm hug on a plate.

What makes Chicken Paprikash truly stand out is its bold yet balanced seasoning—earthy paprika blended with subtle onion sweetness and tangy sour cream. It’s a rustic, one-pan wonder that’s surprisingly easy to make for weeknight dinners but elegant enough to serve for guests. This is the kind of meal that invites second helpings and creates lasting food memories.

Why You’ll Love This Chicken Paprikash Recipe

Authentic & Comforting: Inspired by traditional Hungarian recipes, it delivers soul-warming flavor in every bite.
One-Pan Wonder: Less cleanup, more enjoyment.
Creamy & Flavorful: The sour cream sauce with paprika is irresistibly rich.
Family-Friendly: Loved by both kids and adults.
Customizable: Great with noodles, rice, or even mashed potatoes.

Preparation Phase & Tools to Use for Chicken Paprikash

Before diving into the actual cooking, a bit of preparation goes a long way in making this dish seamless and enjoyable to create. The key is to have everything prepped and within arm’s reach. Mise en place—French for “everything in its place”—is especially helpful here because timing and layering flavors are essential in Chicken Paprikash.

Essential Tools and Equipment (And Why You Need Them)

Large Heavy-Bottomed Skillet or Dutch Oven
This dish requires slow simmering and even heat distribution. A Dutch oven or heavy skillet ensures that the sauce doesn’t burn and the chicken cooks evenly.
Sharp Chef’s Knife
For cleanly slicing onions, mincing garlic, and cutting chicken into uniform pieces.
Wooden Spoon or Silicone Spatula
Perfect for stirring without damaging your cookware, especially when scraping those flavorful bits from the bottom of the pan.
Measuring Spoons & Cups
Paprika is the star here—precise measuring ensures balanced flavor.
Small Mixing Bowl
Used to temper the sour cream before adding it to the hot dish to avoid curdling.

Preparation Tips

Cut Evenly: Dice chicken into uniform chunks to promote even cooking. Overcooked edges and raw centers are the enemies of good paprikash.
Use Good Quality Paprika: Hungarian sweet paprika is non-negotiable. Avoid generic supermarket versions; the right paprika elevates this dish from ordinary to extraordinary.
Sauté Slowly: Take your time with the onions—let them become golden and sweet, not burnt. This forms the base of flavor.
Temper the Sour Cream: Mix it with a bit of warm sauce before adding to the pan. This keeps your sauce creamy and smooth, not grainy.
Deglaze with Care: If anything sticks to the bottom of the pan while browning, a splash of broth or water helps lift those tasty bits without scraping.

Ingredients for This Chicken Paprikash Recipe

To create a rich and authentic Chicken Paprikash, you’ll need a well-balanced mix of pantry staples and fresh ingredients. Here’s everything required to bring out the hearty flavors and creamy texture of this beloved Hungarian dish.

Core Ingredients

2 tablespoons vegetable oil or butter
Adds depth and richness while helping to sauté the aromatics.
1 large onion, finely chopped
Provides a sweet and savory base for the sauce.
2 cloves garlic, minced
Enhances the flavor with a subtle sharpness.
2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
Chicken thighs add more flavor and tenderness, but breasts are a leaner alternative.
2 tablespoons Hungarian sweet paprika
The defining spice of the dish—opt for authentic Hungarian paprika for the best flavor.
1 tablespoon tomato paste
Contributes tang and depth to the sauce.
1 cup chicken broth
Builds a savory foundation and keeps the meat moist while simmering.
1/2 teaspoon salt (or to taste)
Seasoning that balances the flavors.
1/4 teaspoon black pepper
Adds just a hint of heat to complement the paprika.
3/4 cup sour cream (plus extra for serving, optional)
Gives the sauce its signature creaminess and slight tang.
1 tablespoon all-purpose flour (optional, for thickening)
Helps stabilize and thicken the sauce if needed.

For Serving

Cooked egg noodles, spaetzle, or rice
Perfect for soaking up the delicious sauce.
Fresh chopped parsley (optional)
A bright, herbal garnish that adds color and freshness.

Step-by-Step Instructions for Chicken Paprikash

Creating Chicken Paprikash is all about layering flavors and giving the ingredients time to meld into a rich, savory sauce. Follow these steps carefully for the best results.

Step 1: Prepare and Sear the Chicken

Pat the chicken pieces dry with paper towels.
Season lightly with salt and pepper.
In a large Dutch oven or heavy skillet, heat the oil or butter over medium-high heat.
Add chicken in batches (to avoid overcrowding) and sear until lightly browned on all sides.
Remove from pan and set aside.

Step 2: Sauté the Onions and Garlic

In the same pan, reduce heat to medium.
Add chopped onions and cook until soft and golden, about 7–10 minutes. Stir often.
Add minced garlic and cook for another 30 seconds until fragrant.

Step 3: Stir in the Paprika and Tomato Paste

Remove the pan from the heat for a few seconds (this helps prevent the paprika from burning).
Stir in the Hungarian paprika and tomato paste until everything is evenly coated and the paste is deep red and fragrant.

Step 4: Add Chicken and Broth

Return the chicken pieces to the pan and stir to coat with the paprika-onion mixture.
Pour in the chicken broth and bring to a simmer over medium heat.
Cover and cook for 20–25 minutes, or until the chicken is tender and cooked through.

Step 5: Thicken and Finish the Sauce

In a small bowl, mix the sour cream with flour (if using) and a few tablespoons of hot cooking liquid to temper it.
Slowly stir the tempered sour cream into the skillet.
Let the sauce simmer gently, uncovered, for 5–10 more minutes until thickened. Do not boil.

Step 6: Taste and Adjust Seasoning

Taste the sauce and adjust with more salt or pepper as needed.
Add a dollop of sour cream and a sprinkle of parsley for garnish, if desired.

Notes

Use Authentic Hungarian Paprika: This recipe truly hinges on paprika’s quality. Hungarian sweet paprika has a depth and sweetness not found in generic brands.
Chicken Thighs vs. Breasts: Thighs offer more flavor and remain tender during simmering. If using breasts, be careful not to overcook them.
Make It Gluten-Free: Omit the flour or use a gluten-free thickener like cornstarch if you’re following a gluten-free diet.
Milder Version: If cooking for kids or those sensitive to spice, you can reduce the paprika slightly or use a mix of sweet and smoked paprika.
Sauce Too Thick? Add a splash of chicken broth to loosen it up while finishing.
Sauce Too Thin? Simmer uncovered a bit longer or add a touch more flour in the sour cream mixture.

Watch Out for These Mistakes While Cooking

Burning the Paprika: Paprika burns quickly and turns bitter. Always remove the pan from heat briefly before stirring it in.
Adding Sour Cream Too Fast: Pouring cold sour cream straight into hot liquid can cause it to curdle. Always temper it with a bit of warm broth first.
Overcrowding the Pan While Searing: Doing so will steam the chicken rather than sear it. Work in batches for best browning.
Skipping the Onion Step: Under-sautéed onions won’t release their sweetness, which is crucial for the dish’s balance.
Overcooking Chicken Breasts: If using white meat, check for doneness a few minutes early to avoid dryness.
Boiling the Finished Sauce: Once the sour cream is in, keep heat low. Boiling can break the sauce and ruin its creamy texture.
Using Low-Fat Sour Cream: Full-fat sour cream gives the best consistency. Low-fat versions may separate more easily.
Underseasoning: Paprikash should be boldly seasoned. Don’t shy away from tasting and adjusting at the end.

What to Serve With Chicken Paprikash?

Chicken Paprikash shines with a velvety sauce and comforting flavor, but the right side dishes can elevate it to a full-blown feast. Whether you’re leaning toward traditional Hungarian accompaniments or looking to mix things up with something fresh and vibrant, there are plenty of options to choose from.

8 Recommendations

Egg Noodles
The most classic pairing. Their smooth texture soaks up every bit of the paprika-sour cream sauce.
Hungarian Nokedli (Dumplings)
Similar to German spaetzle, these soft dumplings are a traditional and ultra-satisfying side.
Steamed Rice
A simple and neutral base that allows the bold chicken sauce to stand out.
Mashed Potatoes
Creamy and buttery, they pair beautifully with the rich sauce for ultimate comfort food.
Crusty Bread or Rustic Rolls
Ideal for wiping the plate clean—no drop of sauce should go to waste.
Cucumber Salad with Dill and Sour Cream
A fresh, cool contrast to the warmth of the paprikash.
Roasted Brussels Sprouts or Carrots
Roasted veggies bring earthy sweetness that complements the dish.
Pickled Red Cabbage or Sauerkraut
Their tart crunch balances out the richness of the sauce and adds traditional Eastern European flair.

Storage Instructions

Chicken Paprikash stores beautifully, making it an excellent dish for meal prep or leftovers. In fact, some say it tastes even better the next day as the flavors deepen.

How to Store

Refrigerator:
Allow the dish to cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 4 days.
Freezer:
You can freeze Chicken Paprikash, but keep in mind the sour cream in the sauce may separate slightly when thawed. To avoid texture changes, freeze the chicken and sauce without sour cream, then stir in fresh sour cream after reheating. It can be stored frozen for up to 2 months.
Reheating:
Gently reheat on the stovetop over low heat or in the microwave in short intervals, stirring frequently. Add a splash of broth if the sauce has thickened too much.

Estimated Nutrition (Per Serving, Based on 6 Servings)

These values are approximate and can vary depending on exact ingredients and portion sizes.

Calories: 420
Protein: 32g
Fat: 28g
Saturated Fat: 10g
Carbohydrates: 10g
Fiber: 2g
Sugars: 4g
Sodium: 500mg
Cholesterol: 115mg

Note: Serving this dish with egg noodles or rice will increase the carbohydrate and calorie content accordingly.

Frequently Asked Questions

1. Can I use smoked paprika instead of sweet paprika?

Yes, but use it sparingly. Smoked paprika adds a deeper, woodsy flavor that can overpower the dish if not balanced with sweet paprika.

2. What kind of chicken works best for Chicken Paprikash?

Boneless, skinless chicken thighs are ideal for their tenderness and rich flavor. However, you can use chicken breasts or even bone-in pieces if preferred.

3. Is Chicken Paprikash spicy?

Traditional versions aren’t spicy—Hungarian sweet paprika is mild. If you prefer heat, add a pinch of hot paprika or cayenne.

4. Can I make this recipe dairy-free?

Yes, you can use dairy-free sour cream alternatives made from cashews or coconut. The flavor may vary slightly but will still be creamy and delicious.

5. Why did my sauce curdle?

This usually happens when cold sour cream is added too quickly or the sauce is boiled after adding it. Always temper the sour cream and avoid high heat.

6. What’s the best way to thicken the sauce?

Mix a tablespoon of flour or cornstarch into the sour cream before adding. Simmer gently to activate the thickening.

7. Is this recipe freezer-friendly?

Yes, but for best results, freeze it without the sour cream and add that fresh when reheating.

8. What’s the difference between Chicken Paprikash and Goulash?

Paprikash features a creamy paprika sauce, while goulash is typically a stew made with more broth and no dairy. Different texture, different flavor profiles.

Conclusion

Chicken Paprikash is the kind of recipe that invites you to slow down and savor. With its rich, velvety sauce and deep paprika flavor, it’s a timeless dish that’s both comforting and elegant. Whether you’re revisiting a nostalgic favorite or exploring Hungarian cuisine for the first time, this dish is sure to impress.

It’s a perfect go-to for an easy dinner, weekend meal prep, or a cozy family feast. Pair it with noodles or potatoes, and you’ve got yourself a complete and satisfying meal that warms from the inside out. Don’t be surprised if it becomes a regular in your dinner rotation!