Chicken Paprikash
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Chicken Paprikash is a classic for a reason, but my version keeps it practical and weeknight friendly. Chicken slowly simmered in a rich paprika sauce, with just enough time on the stove to let everything come together properly. No shortcuts that ruin it, no extra steps that don’t matter.
About This Chicken Paprikash
I’ve been making Chicken Paprikash for years, long before it showed up on my blog. Growing up in Romania, Hungarian food and flavors were everywhere, and paprika was never just a background spice. It was the point.
Over time, this became my go-to version, simple, unfussy, and built around one thing done right: good paprika. When the onions are cooked properly and the paprika is treated with a little respect, the sauce takes care of itself. That’s the real secret, and it’s why this dish never feels dated.
Why You’ll Love My Chicken Paprikash
- It’s classic, but not fussy. This version keeps the soul of Chicken Paprikash without turning it into a weekend project or requiring hard to find ingredients.
- The flavor comes from paprika. Good sweet Hungarian paprika and properly cooked onions do the heavy lifting here. No shortcuts, but no unnecessary steps either.
- The sauce is the real payoff. Rich, paprika forward, and perfect for spooning over noodles, dumplings, or mashed potatoes.
- Most of the cooking is hands off. Once everything’s in the pot, it gently simmers and takes care of itself while you do something else.
- It’s even better the next day. Like most dishes that simmer, the flavors deepen overnight, which makes leftovers something to look forward to.
Key Ingredients & Tips
- Chicken (bone-in, skin-on): This dish is meant to simmer, and bone-in chicken holds up better and gives the sauce more flavor. Thighs and drumsticks are ideal here. If you rush this with boneless chicken, it just won’t be the same.
- Paprika: This is the whole point of the dish, so use good sweet Hungarian paprika. Don’t use old paprika that’s been sitting in the back of the cupboard for years. Always take the pot off the heat before adding it, paprika burns easily and turns bitter fast.
- Onions: Two big onions might feel like a lot. It’s not. They cook down, thicken the sauce, and give the paprikash its body. Let them soften properly, this step is important.
- Garlic: Just enough to round things out. You want it present, not loud.
- Flour: This lightly thickens the sauce and gives it that classic texture. It’s a small amount, but it helps everything come together.
- Tomato paste: You don’t need much. It adds depth and color without turning this into a tomato sauce.
- Chicken broth: Low-sodium is best so you can control the seasoning. The sauce reduces as it cooks, so it’s easier to adjust at the end.
- Sour cream: Bring it to room temperature and stir it in gently at the end. Keep the heat low and don’t let the sauce boil once it’s added.
- Brown the chicken properly: You’re not just doing this for color. Those browned bits left in the pot add flavor to the sauce later, so don’t rush this step.
- Don’t over-stir the sauce: Once it’s simmering, leave it alone as much as possible. Letting it cook gently helps the flavors settle instead of turning muddy.
- Taste at the end, not the beginning: Between the paprika, broth, and sour cream, the sauce changes as it cooks. Final seasoning should always happen near the end.
Pat the chicken dry and season it all over with salt and pepper. Nothing fancy here, just make sure it’s evenly seasoned.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken skin side down and let it cook until the skin is nicely browned, about 5–6 minutes per side. You’re building flavor here, not cooking it through, so once it’s browned, move it to a plate.
Lower the heat to medium and add the sliced onions to the same pot. Cook them slowly, stirring often, until they’re very soft and lightly golden, about 12–15 minutes. This step matters, so don’t rush it.
Stir in the garlic and cook for about 30 seconds. Take the pot off the heat, then stir in the sweet paprika and smoked paprika. This keeps the paprika from burning and turning bitter.
Sprinkle in the flour and stir it into the onions. Put the pot back over medium heat, then stir in the tomato paste and chicken broth, scraping up all the browned bits from the bottom of the pot.
Return the chicken and any juices to the pot. Bring everything to a gentle simmer, cover, and cook for 30–35 minutes, until the chicken is cooked through and easy to pull from the bone.
Lift the chicken out briefly and whisk the sour cream into the sauce until smooth. Put the chicken back in, lower the heat, and warm everything through for about 5 minutes. Don’t let it boil. Finish with chopped parsley and serve hot, preferably with something that can soak up the sauce.
How To Serve It
Here’s how I like to serve Chicken Paprikash. Something simple to catch the sauce is a must, whether that’s egg noodles, mashed potatoes, or dumplings, with a side of something green to round out the plate.
Mashed Potatoes
Cafeteria Noodles
Arugula Salad
Quick Yeast Dinner Rolls
Frequently Asked Questions
Can I use boneless chicken instead?
You can, but you’ll lose some flavor and body in the sauce. Bone-in chicken holds up better during simmering and gives the paprikash its richness.
What kind of paprika should I use?
Sweet Hungarian paprika. This dish depends on it. I add a bit of smoked paprika for that smokey flavor, but should be used lightly so it doesn’t overpower the sauce.
Why do you take the pot off the heat before adding paprika?
Paprika burns easily and turns bitter. Taking the pot off the heat keeps the flavor smooth and balanced.
Can I make this ahead of time?
Yes, and it’s actually better the next day. Reheat it gently over low heat and don’t let it boil once the sour cream is in.
Why did my sauce separate?
The heat was too high when the sour cream was added. Keep the heat low and warm it gently to keep the sauce smooth.
Can I skip the flour?
The flour helps thicken the sauce, but you can leave it out if you prefer a thinner paprikash. The flavor will still be there.
Is tomato paste traditional?
Some versions use it, some don’t. A small amount adds depth and color without turning this into a tomato sauce.
Can I freeze Chicken Paprikash?
You can, but the sauce may change texture slightly because of the sour cream. If freezing, it’s best to freeze before adding the sour cream and stir it in when reheating.
Try These Chicken Recipes Next
- Roast Chicken
- Instant Pot Chicken Tikka Masala
- One Pan Roasted Honey Orange Chicken And Potatoes
- Instant Pot Teriyaki Chicken
- Chicken Rice Pilaf
- Cilantro Lime Chicken
- Chicken Parmesan
- Firecracker Chicken Meatballs
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Chicken Paprikash
Video
Ingredients
- 2 pounds chicken thighs and drumsticks (bone-in skin-on )
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 large onions (thinly sliced)
- 3 cloves garlic (minced)
- 3 tablespoons sweet Hungarian paprika
- ½ teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 cups chicken broth (low sodium or no sodium added)
- ½ cup sour cream (room temperature)
- parsley (chopped, for serving)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Pat the chicken dry and season all over with 1 teaspoon of salt and ½ teaspoon of black pepper.
- Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken skin-side down and cook for 5 to 6 minutes per side, until nicely browned. Remove to a plate.
- Reduce heat to medium. Add the sliced onions to the same pot and cook for 12 to 15 minutes, stirring often, until very soft and lightly golden. This step matters, don’t rush it.
- Stir in 3 cloves of garlic and cook for 30 seconds. Remove the pot from the heat and stir in 3 tablespoons of sweet paprika and ½ teaspoon of smoked paprika. This keeps the paprika from burning and turning bitter.
- Sprinkle in 2 tablespoons of flour and stir to coat the onions. Return to medium heat, then stir in 1 tablespoon of tomato paste and 2 cups of chicken broth, scraping up any browned bits.
- Return the chicken to the pot along with any juices. Bring to a gentle simmer, cover, and cook for 30 to 35 minutes, until the chicken is tender and cooked through.
- Remove the chicken again briefly. Whisk ½ cup of sour cream into the sauce until smooth. Return the chicken to the pot and gently warm everything through for 5 minutes. Do not boil.
- Garnish with chopped parsley and serve hot.
Equipment
Notes
- Use the right paprika. Use good quality sweet Hungarian paprika. This dish depends on it, so now is not the time for the dusty jar in the back of the cupboard.
- Take the pot off the heat for the paprika. Paprika burns easily and can turn bitter. Stir it in off the heat, then continue cooking.
- Go slow with the onions. Letting them cook until very soft gives the sauce its natural sweetness and body.
- Keep the heat low when adding sour cream. The sauce should be warm, not boiling, to keep it smooth.
- Leftovers reheat beautifully. Warm gently over low heat and stir often. Add a splash of broth if the sauce thickens too much.
- Freezer tip. If freezing, stop before adding the sour cream. Add it fresh when reheating.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
