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Easy Chicken Paprikash combines bite-sized pieces of chicken pan-fried in butter, all smothered in a creamy sauce seasoned with sweet Hungarian paprika. Make this delicious Hungarian dish and impress your family and friends.
Creamy Chicken Paprikash – Ultimate Comfort Food
Chicken Paprikash is the ultimate comfort food, warm, creamy, and full of flavor. Learn how to make this classic Hungarian dish with our easy-to-follow recipe. For the ultimate comfort food meal, serve it over egg noodles, dumplings, spaetzle, or mashed potatoes. If you like this recipe, try Hungarian mushroom soup, Hungarian goulash, Moroccan chicken, and cabbage soup.
Easy Ingredients – Awesome Paprikash
Chicken – boneless, skinless chicken breasts or thighs
First, add the cut chicken, 1 1/2 tablespoons flour, and 1 tablespoon sweet paprika to a bowl and toss to coat the chicken pieces. Melt 2 tablespoons butter in a large skillet or pot over medium heat. Cook the chicken until golden brown on both sides and cooked through. Remove the chicken with a slotted spoon to a plate, leaving any fat and brown bits in the skillet.
Melt the remaining butter in the skillet over medium heat. Add the onions and cook until translucent and soft. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring continuously. Sprinkle in the remaining flour and paprika. Continue cooking for 2 minutes. Slowly stir in the chicken broth, whisking to combine. Simmer over low heat until thickened. Season with kosher salt and fresh ground black pepper to taste.
Turn the heat as low as possible and stir in the sour cream. Add the chicken and its juices back to the skillet. Sprinkle with fresh chopped Italian parsley. Spoon over pasta, dumplings, mashed potatoes, or rice.
This recipe is traditionally made with bone-in chicken but can also be made with boneless, skinless chicken breasts or thighs.
To thin the dish, add a bit of chicken broth, about 2 tablespoons at a time, until you reach the desired consistency.
For best results, use full-fat sour cream and reduce the heat to as low as it will go before stirring it in.
Though not traditional, other vegetables to consider adding aretomatoes, bellpeppers, or mushrooms.
Serve over dumplings, egg noodles, mashed potatoes, or rice.
What is Hungarian Sweet Paprika?
Paprika is a spice made from dried and ground red peppers. Most commercial paprika comes from Hungary and has a variety of sweetness and heat levels; however, there are three basic types of paprika.
Sweet Paprika – is the most common type and the one most commercial brands fall into. This is the type that you need for this recipe. However, I encourage purchasing from a reputable spice company for the greatest flavor.
Hot Paprika – this type is made from hotter and more pungent peppers. It adds a spicy, peppery kick to recipes like Goulash.
Smoked Paprika – this paprika usually comes from Spain, but there are exceptions to that rule. It is made from peppers that are dried and smoked over fires. It is traditionally used in making Chorizo Sausage.
Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low. Because of the sour cream in this dish, I do not recommend freezing it.
More Chicken Recipes
French Onion Chicken
Chicken Taquitos
Chicken and Wild Rice Soup
Chicken Pesto Pasta
Chicken Potato Soup
Cajun Chicken Pasta
Chicken Paprikash
This Chicken Paprikash is a Hungarian dish of lightly breaded chicken that is pan-fried in butter and smothered in a creamy sweet paprika sauce.
1 ½lbsboneless skinless chicken breasts or chicken thighs cut into bite-size pieces
3tablespoonsall-purpose flour divided
2tablespoonsHungarian sweet paprika
4tablespoonsunsalted butter divided
1medium yellow onion finely chopped
2clovesgarlic minced
2cupschicken broth low sodium
Kosher salt and fresh ground black pepper to taste
¾cupfull-fat sour cream
1tablespoonchopped fresh parsley
Instructions
Add the cut chicken, 1 1/2 tablespoons flour, and 1 tablespoon sweet paprika to a bowl and toss to coat the chicken pieces.
Melt 2 tablespoons butter in a large skillet or Dutch oven over medium heat. Cook the chicken until golden brown on both sides and cooked through. Remove the chicken with a slotted spoon to a plate.
Melt the remaining butter in the skillet over medium heat. Add the onions and cook until translucent and soft. Reduce the heat to low and add the garlic cooking for 1 minute while stirring continuously.
Sprinkle in the remaining flour and the remaining paprika. Continue cooking for 2 minutes. Slowly stir in the chicken broth whisking to combine. Simmer over low heat until thickened. Season with kosher salt and fresh ground black pepper to taste.
Turn the heat as low as it will go and stir in the sour cream. Add the chicken and its juices back to the skillet. Sprinkle with fresh chopped Italian parsley.
Notes
This recipe is traditionally made with bone-in-chicken but it can be made with bone in skin-on chicken breasts, thighs, or legs or boneless skinless chicken breasts or thighs.
To thin the dish simply add a little more chicken broth 2 tablespoons at a time until desired consistency.
For best results use full-fat sour cream and reduce the heat as low as it will go before stirring it in.
Serve over dumplings, egg noodles, mashed potatoes, or rice.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
Because of the sour cream in this dish, I do not recommend freezing it.
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.
Reader Interactions
Comments
DK
Wow, I love this chicken paprikash recipe! It’s so savory and creamy – the sour cream and paprika flavor mixes so well!
Reply
Beth Pierce
Thanks, DK! So happy that you enjoyed the chicken paprikash!
Reply
Erik James
Such a wonderful and standout flavor in this. Surprisingly easy to make, I can’t wait to make it again impress my friends at a dinner party!
Reply
Beth Pierce
Thanks, Erik! I hope they enjoy it!
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Aman
This was a creamy and delicious chicken recipe. The family loved it. We love anything with paprika. Thanks a lot for sharing.
This was amazing and such a treat! I served it over mashed potatoes and it was pure comfort food. Thank you!
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Justina Edwards
It was incredibly simple to make and soooo delicious! A new fav in our house. I can always count on you for great new recipes.
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Beth Pierce
Thanks so much, Justina! I am so glad that you liked the dish!
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Heather Johnson
I love Paprika. This dish had such a delicious mix of flavors.
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Beth Pierce
Thanks, Heather! So glad that you liked the chicken recipe. I love paprika too. It has so much flavor!
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Missy
Has anyone tried this without the sour cream? My hubby is not a fan.
Reply
Barbara Tanner
I make paprikash without sour cream. I add 2 tablespoons of regular cream at the end. It does change the flavor but we prefer it this way.
Reply
Jennifer
I had no idea that paprika had a flavor until kind of recently. Lol! My Mom married in 1956 and received a spice rack thing as a wedding present, and since the paprika was only used on deviled eggs, that ancient red, tasteless powder in a jar lasted into the 1960s or 70s! I think then she bought a small can of red, tasteless powder at the A&P grocery that lasted into the 1990s- you get the picture. She wasn’t interested in cooking, to say the least, but I am, and wow- paprika has a taste, too! Or, as you mention, several flavors, depending on source, type, age, etc. I have 3 kinds in my cupboard. And, I now know that other herbs and spices have flavors as well- they aren’t just strange dark specks to make food seem fancy! Mom was very good at other things. I like the versatility of chicken paprikash, and thanks for this new recipe for it.
Reply
Beth Pierce
The pleasure is all mine, Jennifer! I love cooking with paprika and all kinds of other spices. Have you tried marjoram? I use it often to replace oregano.
Reply
Erin
Sounds incredibly delicious! I would love to try this!
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Catalina
Love how creamy this chicken dish is! Perfect for tonight!
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Beth Pierce
Thanks! So glad that you liked it!
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Holley
I love how flavorful and savory this dish is! Going in my dinner rotation for sure!
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Beth Pierce
Thanks, Holley! I am happy to hear that you like the chicken!
Reply
kushigalu
I love the combination of flavors here. The whole family really enjoyed this! Thanks for sharing.
Reply
Stephanie
I make this dish a lot and you are definitely right about the paprika. The cheap kind is pretty flavorless. The “good” paprika makes it so much better!
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Beth Pierce
Yes indeed!
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Dannii
I love anything with paprika and this was incredible. Really comforting.
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Jess
This is total comfort food at its finest!
Reply
Sandra
I’m excited to try this recipe! Looks so good and sounds so easy to make!
Paprikas csirke is made with pan seared bone-in chicken pieces tat are then braised in a simple sauce made with chicken stock, onions, garlic, tomato paste or tomatoes, and lots of good quality sweet Hungarian paprika. The one thing you mustn't skimp on is using good Hungarian paprika.
Paprikash, or paprikas in Hungarian, is a traditional paprika-based stew. The most famous preparation is chicken paprikash (paprikas csirke), although veal is sometimes used. Bone-in chicken pieces are browned in butter or lard, then braised until tender in a sauce of onions, garlic, water and paprika.
Spanish paprika is typically of the sweet variety and is made from Spanish chiles. Hungarian paprika is often lauded as the most desirable and most flavorful iteration of the spice. It can be either hot or sweet and is made using ground Hungarian paprika chile peppers.
This is the kind that you'll find labeled as simply "paprika" in the grocery store. It won't carry much flavor. It's a mild spice that's mainly used to add color to a dish or to garnish food. If you don't have this everyday version on hand, you can use sweet Hungarian paprika as a substitute.
Due to the favourable climate, and geographical conditions Hungarian paprika has a bright red colour and a distinctive rich flavour that allowed Hungary to became one of the leading producers in the world. Kalocsa and Szeged in the southern part of Hungary are the heart of production in Hungary.
Chicken paprikash (Hungarian: paprikás csirke or csirkepaprikás) or paprika chicken is a popular dish of Hungarian origin and one of the most famous variations on the paprikás preparations common to Hungarian tables. The name is derived from paprika, a spice commonly used in the country's cuisine.
Paprika paste is the vital base layer of many Hungarian stews, like gulyás (goulash), halászlé (fish stew), pörkölt (stew), lecsó (pepper stew), and csirke paprikás (paprika chicken). The paste is usually bloomed in hot oil, added just after onions, garlic, or other mirepoix to build flavor and body.
Goulash terminologies can be confusing. Abroad, goulash has retained its original meaning — a paprika-strewn beef stew usually served with egg dumplings (galuska or nokedli) on the side. A paprikash is essentially the same thing except it's made with chicken or veal and finished with sour cream.
My belief is that, unlike goulash, which was invented by trail herders on the move, Chicken Paprikash originated among the farmers of southern Hungary.
Beef Goulash is a rich dish that needs an equally rich red wine with high acidity. Traditionally is Beef Goulash served with a red wine from Hungary, its original nation. A general rule is to drink the same wine used to cook.
Rioja pairs well with traditional goulash as it's fruity, earthy, and robust. The paprika in goulash gives it a spicy and savoury punch that needs to be stood up to, and Rioja does just that! Rioja Crianza is usually the best type of Rioja to go for with goulash.
The rose paprika of Hungary is generally considered the finest variety. It is made from choice dark red pods that have a sweet flavour and aroma. A sharper Hungarian variety, Koenigspaprika, or king's paprika, is made from the whole pepper.
Paprika is the Hungarian word for pepper, and Hungarian-style paprika is not smoked, but rather fairly sweet. It was the Turks who introduced the chilies to Hungary, and it's a very popular spice in Hungarian cuisine, giving distinctive flavor to soups and stews such as chicken paprikash and beef goulash.
Hungarian Paprika is one of the most popular spices in the world, made from ground dried red peppers, known for its spicy heat as well as a fiery flavor and crimson color that makes any food that it is added to so much more appealing.
Paprika paste is made from fresh Hungarian wax peppers, which are sweet and slightly hot (between 5,000 and 15,000 Scoville units on the heat scale), and deeply red when fully ripened.
Introduction: My name is Trent Wehner, I am a talented, brainy, zealous, light, funny, gleaming, attractive person who loves writing and wants to share my knowledge and understanding with you.
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