Name: Chicken Paprikash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Hungarian
Ingredients: 3 lb bone-in, skin-on chicken drumsticks and thighs; Salt & pepper; 1 tbsp olive oil; 3 tbsp butter; 1 large onion, diced; 1 red bell pepper, diced; 1 large tomato, diced; 4 cloves of garlic, minced; 1 tbsp tomato paste; 3 tbsp Hungarian sweet paprika; 1 tsp smoked paprika; 1/2 tsp hot paprika or a pinch of cayenne pepper; 2 cups chicken broth; 3 tbsp all-purpose flour; 3/4 cup sour cream; 1 small lemon, juice of; 2 tbsp fresh parsley, minced (optional)

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With its fragrant aroma wafting through the kitchen, Chicken Paprikash is simply enchanting. The rich, warm colors of the dish exemplify comfort food at its best. Picture tender chicken pieces, beautifully simmered in a luscious, paprika-infused sauce, welcoming you home on a chilly evening. You can almost taste the blend of flavors—the sweetness of bell peppers meets the comforting creaminess of sour cream. It’s a dish that whispers stories of cozy gatherings and family traditions.

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Growing up, my grandmother would often make this for Sunday dinners. I remember the anticipation as the smell drifted through the hallways, gathering the family around the table with eager hearts and hungry bellies. It was more than just a meal; it was a moment of togetherness, of laughter, and of love shared over each hearty bite. Today, I invite you to recreate that warmth in your own home. Trust me, this Chicken Paprikash will make your heart feel a little lighter and your home a little cozier.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken Paprikash
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken Paprikash

Why You’ll Love This Recipe

You’ll appreciate how simple & quick it is—whip it up in just about 60 minutes!
The Chicken Paprikash boasts irresistibly rich flavors, with a savory sauce that will leave your taste buds dancing.
Its eye-catching appeal sparks joy, making it perfect for both family dinners and special occasions.
This dish caters to your flexibility in serving; it’s great over egg noodles, dumplings, or with a side of crusty bread.
For those with dietary restrictions, you can easily adapt this recipe to be gluten-free or even use boneless, skinless chicken for a lighter twist.

Ingredients You’ll Need

3 lb bone-in, skin-on chicken drumsticks and thighs: This cut ensures juicy, tender meat. Feel free to use boneless, skinless chicken thighs if you prefer.
Salt & pepper: Essential for seasoning the chicken to enhance its natural flavors.
1 tbsp olive oil: This adds a depth of flavor and helps in browning the chicken.
3 tbsp butter: For richness and a deliciously silky sauce.
1 large onion, diced: Offers sweetness and a beautiful base flavor to the sauce.
1 red bell pepper, diced: Adds a pop of color and sweet crunch to the dish.
1 large tomato, diced: Introduces freshness and further enhances the sauce’s tang.
4 cloves of garlic, minced: Imparts that fragrant aroma that dances through the kitchen.
1 tbsp tomato paste: Deepens the tomato flavor, making the sauce more robust.
3 tbsp Hungarian sweet paprika: The star of the show, it brings warmth and depth characteristic of this dish.
1 tsp smoked paprika: Adds a hint of smokiness, elevating the overall flavor profile.
1/2 tsp hot paprika or a pinch of cayenne pepper: Just a touch for those who enjoy a little kick.
2 cups chicken broth: Provides the base for the sauce, ensuring it’s flavorful and rich.
3 tbsp all-purpose flour: For thickening the sauce, creating that creamy consistency.
3/4 cup sour cream: Introduces creaminess and a slight tang that balances the spices beautifully.
1 small lemon, juice of: Brightens the dish and enhances all the flavors.
2 tbsp fresh parsley, minced (optional): For a touch of freshness and pretty presentation.

How to Make Chicken Paprikash

Season and Sear: Generously season both sides of the chicken with salt and pepper to ensure each bite is packed with flavor. Heat the olive oil and butter in a heavy-bottomed braiser or Dutch oven over medium-high heat. In batches, sear the chicken for about 3 minutes per side until it’s beautifully browned. Remove the chicken and set it aside on a plate; those golden bits will flavor the sauce.

Sauté the Veggies: In the same pan, add the diced onions. Cook them for about 3–4 minutes over medium heat until they soften and become fragrant. Next, toss in the bell pepper, diced tomatoes, and minced garlic, sautéing everything for another 2–3 minutes, allowing the flavors to meld. Then, stir in the tomato paste and all three types of paprika—sweet, smoked, and hot. Cook for about a minute to awaken their flavors, seasoning with a pinch of salt and pepper.

Add Broth and Simmer: Pour in the chicken broth, scraping up any delicious browned bits stuck to the bottom of the pan. Bring the mixture to a gentle boil, then lower the heat, returning the chicken along with any juices back into the pot. Cover it and let this simmer for about 45 minutes. This step is crucial; it tenderizes the chicken while infusing it with a rich flavor.

Incorporate the Cream: Once the chicken is cooked through and tender, remove it from the pot and set it aside. In a small bowl, whisk together the sour cream and flour until smooth. To temper the mixture, slowly stir in a few spoonfuls of the hot sauce from the pot, then add it back in. Whisk until the sauce is creamy and free of lumps. Nestle the chicken back into the sauce, cooking uncovered over medium-low heat for another 10 minutes until it thickens to that creamy consistency we all crave.

Finish and Serve: To elevate the dish, squeeze in the juice of one lemon, tasting and adjusting the seasoning as needed—after all, you want it just right! Garnish with fresh parsley for a pop of color and serve warm. This **Chicken Paprikash** is amazing over egg noodles, alongside fluffy dumplings, or lest we forget, with a crusty loaf of bread for mopping up that incredible sauce.

Storing & Reheating

To store any leftovers, let the Chicken Paprikash cool to room temperature before placing it into an airtight container. It should keep in the fridge for about 3-4 days. If you want to freeze it, portion it into freezer-safe containers, leaving room for expansion, and you can enjoy it up to three months later. When ready to eat, simply thaw overnight in the refrigerator before reheating. Warm it gently on the stove over low heat, stirring occasionally, until heated through. Just a heads up—the sauce might thicken slightly, so a splash of chicken broth can bring it back to that nice, saucy consistency.

Chef’s Helpful Tips

Avoid overcrowding the pan when searing the chicken; this prevents steaming and ensures a great browning.
For an extra depth of flavor, toast the flour in the pan for a minute before adding the sour cream, enhancing the sauce’s richness.
If the sauce is too thick, don’t hesitate to add a bit more chicken broth until it reaches your desired consistency.
Always let your ingredients sit at room temperature for about 30 minutes before cooking, allowing for even cooking.
For a kick without too much heat, using smoked paprika alongside sweet paprika creates a wonderful depth of flavor.

Recipe FAQs

Can I use boneless chicken for this recipe?

Absolutely! While traditional Chicken Paprikash often uses bone-in, skin-on pieces for extra flavor, boneless chicken thighs will work beautifully as well. Just reduce the cooking time slightly, as boneless pieces will cook faster, about 25-30 minutes should suffice.

What do I serve with Chicken Paprikash?

This delightful dish pairs wonderfully with egg noodles, dumplings, or a slice of crusty bread to soak up that saucy goodness. You can also serve it alongside a fresh garden salad for a vibrant contrast.

Can I make Chicken Paprikash ahead of time?

Yes! In fact, the flavors often deepen when allowed to sit. Just reheat gently on the stovetop before serving. If preparing ahead, consider undercooking slightly to ensure it doesn’t dry out when you reheat.

Is Chicken Paprikash spicy?

Not necessarily! The beauty of Chicken Paprikash lies in its balanced flavors. You can control the heat by adjusting the amount of hot paprika or cayenne pepper according to your preferences. It’s more about warmth, not overwhelming heat.

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