Chicken Paprikash

Rich, Comforting Hungarian Chicken Paprikash Made Easy
Few dishes feel as cozy and soul-warming as Chicken Paprikash. This classic Hungarian recipe features tender, bone-in chicken gently simmered in a deeply flavorful paprika-infused sauce, finished with creamy sour cream for that signature silky texture. It’s the kind of meal that’s perfect for family dinners, lazy Sundays, or anytime you want something hearty, nostalgic, and deeply satisfying without complicated steps. Simple ingredients, bold paprika flavor, and slow-simmered comfort—this homemade chicken paprikash delivers every time.

Why You’ll Love This Recipe

• Authentic Hungarian flavors with rich paprika depth
• Creamy, comforting sauce that feels restaurant-quality
• Easy to make with simple pantry ingredients
• Perfect for family dinners or meal prep
• Naturally hearty and satisfying without being heavy

Ingredients

• 2 lbs chicken thighs and legs, bone-in and skin-on – provides juicy meat and builds a rich, flavorful sauce
• ½ cup all-purpose flour – coats the chicken and later thickens the sauce
• 3 tablespoons paprika or Hungarian paprika – the heart of the dish, delivering warmth and color
• 1 teaspoon sea salt – enhances all the flavors
• ½ teaspoon black pepper – adds mild heat and balance
• 2 tablespoons vegetable oil – used for browning the chicken
• 1 cup sweet onion, chopped – adds sweetness and depth
• ⅛ teaspoon cayenne pepper – optional heat to boost the paprika
• 2 cups low-sodium chicken stock – creates the savory base of the sauce
• 1 cup sour cream – gives the sauce its classic creamy finish

How to Make Chicken Paprikash

Prepare the Chicken

In a large bowl, combine the flour, 2 tablespoons of paprika, salt, and black pepper. Dredge the chicken pieces thoroughly in the flour mixture, making sure each piece is well coated. Very important: do not discard the leftover flour—you’ll use it later to thicken the sauce.

Brown the Chicken

Heat the vegetable oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken skin-side down and brown on both sides, about 3 minutes per side. You’re looking for deep golden color, not fully cooked chicken. Remove the chicken and set aside.

Build the Flavor Base

Add the chopped onion to the same pot along with the remaining paprika and cayenne pepper. Sauté for about 2 minutes, stirring frequently, until the onions are soft and fragrant. Be careful not to burn the paprika—it should bloom gently in the oil.

Simmer the Chicken

Return the chicken to the pot and pour in the chicken stock. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the chicken is tender and cooked through.

Thicken the Sauce

In the bowl with the reserved flour, add the sour cream and about ½ cup of hot liquid from the pot. Stir until completely smooth—this step prevents curdling. Slowly add the mixture back into the pot and simmer uncovered for 5 minutes, stirring occasionally, until the sauce thickens and turns a pale orange color. Taste and adjust seasoning if needed.

Tips for Success

• Use bone-in, skin-on chicken for maximum flavor and a richer sauce
• Brown the chicken well to develop deep, savory notes
• Always temper the sour cream with hot liquid before adding it to the pot
• Keep the heat low once paprika is added to avoid bitterness

Equipment Needed

• Large Dutch oven or deep skillet
• Mixing bowls
• Tongs or spatula
• Measuring cups and spoons

Recipe Variations

• Mild Chicken Paprikash: Use only sweet paprika and skip the cayenne
• Smoky Paprikash: Replace 1 tablespoon of paprika with smoked paprika
• Boneless Version: Use boneless chicken thighs and reduce simmer time by about 15 minutes

Serving Suggestions

Serve this classic chicken paprikash over egg noodles, rice, or mashed potatoes to soak up the creamy sauce. A simple cucumber salad or steamed vegetables makes a perfect, refreshing side.

FAQs

What kind of paprika should I use?
Sweet paprika gives a mild flavor, while Hungarian paprika adds noticeable heat. You can mix both for balance.
Can I make chicken paprikash ahead of time?
Yes. It tastes even better the next day as the flavors deepen. Reheat gently to avoid breaking the sauce.
How do I prevent the sour cream from curdling?
Always temper it with hot cooking liquid before adding it to the pot and avoid boiling afterward.
Can I freeze chicken paprikash?
Freezing is possible, but the sauce may slightly change texture due to the sour cream.
Is this recipe spicy?
It’s mildly warm, not hot. Adjust paprika and cayenne to your preference.

Final Thoughts

This easy Chicken Paprikash recipe is a timeless comfort dish that proves why it’s a staple of Hungarian cuisine. Creamy, deeply seasoned, and incredibly satisfying, it’s the kind of homemade dinner that brings people together around the table. Try it once, and it’s sure to become a regular in your dinner rotation—especially when you’re craving something warm, hearty, and full of character.

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