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.

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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

1. Toss the diced chicken in flour and paprika until evenly coated.
2. 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.
3. 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.
4. Sprinkle in the remaining flour and paprika, stirring for a couple of minutes to form a paste-like consistency.
5. Gradually pour in the chicken broth, whisking continuously, and allow the sauce to simmer until it thickens.
6. Lower the heat and gently stir in the sour cream. Return the chicken to the skillet, folding it into the sauce.
7. Garnish with chopped parsley and serve warm.

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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.

Chicken Paprikash Recipe

This classic Hungarian Chicken Paprikash features tender, lightly breaded chicken sautéed in butter, then enveloped in a rich, creamy paprika sauce. A comforting, flavorful dish that’s perfect for any main meal.

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Course: Main Course

Cuisine: Hungarian

Keyword: Chicken Paprikash Recipe

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Ingredients

• 1 ½ lbs boneless skinless chicken breasts or thighs, diced into bite-size pieces
• ¾ cup full-fat sour cream
• 3 tablespoons all-purpose flour divided
• 2 cups low-sodium chicken broth
• 4 tablespoons unsalted butter divided
• 1 medium yellow onion finely chopped
• 2 cloves garlic minced
• 2 tablespoons Hungarian sweet paprika
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon fresh parsley chopped

Instructions

• In a mixing bowl, combine the diced chicken, 1 ½ tablespoons flour, and 1 tablespoon of sweet paprika, tossing to coat the chicken evenly.
• In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the coated chicken and cook until both sides are golden and the chicken is cooked through. Using a slotted spoon, transfer the chicken to a plate.
• Add the remaining butter to the skillet and melt over medium heat. Stir in the chopped onions, cooking until they become soft and translucent. Reduce the heat to low, add the minced garlic, and cook for an additional minute, stirring constantly.
• Sprinkle the remaining flour and paprika into the skillet, stirring for about 2 minutes to incorporate. Gradually pour in the chicken broth, whisking continuously until combined. Allow the mixture to simmer on low heat until it thickens. Season with kosher salt and freshly ground black pepper to taste.
• With the heat as low as possible, gently stir in the sour cream. Return the cooked chicken and any accumulated juices to the skillet, folding it into the sauce. Garnish with chopped parsley.

Notes

• Traditionally made with bone-in chicken; feel free to use bone-in, skin-on chicken breasts, thighs, or legs, or opt for boneless, skinless varieties.
• If a thinner sauce is desired, add extra chicken broth in 2-tablespoon increments until the desired consistency is reached.
• Full-fat sour cream is recommended for the best flavor. To avoid curdling, reduce the heat to the lowest setting before adding the sour cream.
• Ideal serving options include dumplings, egg noodles, mashed potatoes, or rice.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on low heat on the stovetop or in the microwave at reduced power.
• Freezing is not advised, as the sour cream may separate upon thawing.