Chicken Paprikash is a classic Hungarian dish that’s all about tender chicken pieces simmered in a rich, paprika-spiced sauce with a creamy touch. The bright red paprika gives it a lovely color and warmth, while the smooth sauce feels cozy and comforting, making it a perfect meal for any day you want something hearty but simple.
I love making Chicken Paprikash when I want a dish that feels like a big, warm hug. The combination of sweet and smoky paprika with sour cream creates this amazing balance that’s both comforting and flavorful. One little tip I’ve found helpful is to use good-quality paprika, as it makes a huge difference in this dish’s taste.
My favorite way to serve it is over buttery egg noodles or soft dumplings, soaking up all that delicious sauce. It’s a meal that always brings everyone to the table, eager for seconds and filling the room with the scent of home-cooked goodness. Whenever I make it, it reminds me of cozy family dinners and friendly conversations around a shared plate.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs add flavor and stay juicy during cooking. If you prefer white meat, use chicken breasts but be careful not to overcook them, as they dry out faster.
Hungarian Sweet Paprika: This is the heart of the dish and gives it color and mild sweetness. If you don’t have Hungarian paprika, regular sweet paprika works, but avoid hot paprika unless you want spiciness.
Sour Cream: Full-fat sour cream gives the sauce creaminess and a slight tang. Greek yogurt can be a lighter substitute but add it off heat to prevent curdling.
Onions & Garlic: These build the flavor base. Yellow onions work best for sweetness; white onions are sharper. Fresh garlic boosts aroma and taste.
How Do I Keep the Paprika from Burning and Becoming Bitter?
Paprika can burn quickly and taste bitter, so timing and heat control are important. Here’s what I do:
- Cook onions and garlic first on medium heat until soft and translucent.
- Remove the pan from heat before adding paprika. This prevents direct high heat on the spice.
- Stir the paprika immediately into the onions, then add liquid (broth or water) right after.
- Return to gentle heat to build the sauce without scorching.
These steps keep the paprika flavorful and the sauce smooth and rich.
Equipment You’ll Need
- Large skillet or Dutch oven – I recommend this because it can brown the chicken and simmer the sauce all in one pan, making cleanup easier.
- Measuring spoons and cups – helps you add the right amount of paprika, broth, and sour cream without guesswork.
- Sharp knife and cutting board – for chopping onions and mincing garlic quickly and safely.
- Stirring spoon or spatula – ensures ingredients mix well and helps lift browned bits from the pan for flavor.
Flavor Variations & Add-Ins
- Use turkey or chicken breasts instead of thighs for a leaner option, cooking slightly less to avoid dryness.
- Add sliced bell peppers or mushrooms during the onion step for extra veggies and flavor texture.
- Swap sour cream for Greek yogurt or crème fraîche for a different tang or creaminess.
- Sprinkle with smoked paprika or cayenne pepper to give a spicy kick and deepen the smoky flavor.
Chicken Paprikash
Ingredients You’ll Need:
- 8 chicken thighs (bone-in, skin-on)
- Salt and pepper, to taste
- 2 tablespoons vegetable oil or lard
- 2 medium onions, finely chopped
- 2 tablespoons Hungarian sweet paprika (preferably fresh)
- 1 teaspoon smoked paprika (optional, for depth)
- 2 cloves garlic, minced
- 1 cup chicken broth or water
- 1 cup sour cream (full-fat, stirred well)
- 1 tablespoon all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and brown the chicken, plus 30-40 minutes of gentle simmering, and an extra 5 minutes for finishing the sauce. In total, expect around 50-60 minutes from start to finish.
Step-by-Step Instructions:
1. Brown the Chicken:
Start by seasoning the chicken thighs well with salt and pepper. Heat the vegetable oil or lard in a large skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and cook each side for 5-7 minutes until they turn golden and crispy. Once browned, set the chicken aside.
2. Cook the Onions and Add Paprika:
Turn the heat down to medium and add the chopped onions to the same skillet. Cook, stirring occasionally, until the onions become soft and translucent—this usually takes 8 to 10 minutes. Stir in the minced garlic, then quickly remove the pan from the heat. Add the sweet paprika and smoked paprika, stirring fast to avoid burning the spice.
3. Simmer the Chicken:
Put the skillet back on medium heat and pour in the chicken broth, using a spoon to scrape up all the tasty browned bits at the bottom of the pan. Nestle the chicken thighs back in, skin side up. Cover the pan and let everything simmer gently for 30 to 40 minutes, until the chicken is tender and cooked through.
4. Finish the Sauce:
Take the chicken out and keep it warm. In a small bowl, mix the sour cream with the flour if you’re using it. To prevent curdling, slowly stir in a few tablespoons of the hot cooking liquid to warm the sour cream. Then, pour this mixture back into the skillet and simmer gently for 5 minutes without letting it boil until the sauce is smooth and slightly thickened.
5. Serve and Garnish:
Return the chicken to the sauce just to warm it through. Sprinkle with freshly chopped parsley for a pop of color and fresh flavor. Serve your Chicken Paprikash hot over buttered egg noodles, fluffy dumplings, or creamy mashed potatoes. Enjoy!
Can I Use Frozen Chicken Thighs for Chicken Paprikash?
Yes! Just be sure to thaw them completely in the fridge overnight before cooking. This helps the chicken cook evenly and prevents excess water from diluting the sauce.
What Can I Substitute for Sour Cream?
You can use Greek yogurt or crème fraîche as a substitute. Add them off the heat to prevent curdling, and stir gently to maintain the sauce’s creamy texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to avoid breaking the sauce.
Can I Add Vegetables to Chicken Paprikash?
Absolutely! Sliced bell peppers or mushrooms work wonderfully. Add them when cooking the onions to give the dish extra flavor and texture.