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Easy Chicken Paprikash combines bite-sized pieces of chicken breaded and pan-fried in butter, all smothered in a creamy sauce seasoned with sweet Hungarian paprika. For the ultimate comfort food meal serve it over egg noodles, dumplings spaetzle, or mashed potatoes.
How to make Chicken Paprikash
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 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. Spoon over pasta, dumplings, mashed potatoes, or rice.
This recipe is traditionally made with bone-in chicken but it can be made with boneless skinless chicken breasts or thighs.
To thin the dish simply add a little more chicken broth. Add about 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.
Though not traditional other vegetables to consider adding aretomatoes, bellpeppers, or mushrooms.
Serve over dumplings, egg noodles, mashed potatoes, or rice.
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.
What is Hungarian Sweet Paprika?
Paprika is a spice made from dried and ground red peppers. Most commercial paprika comes from Hungary with a variety of sweetness and heat levels however there are three basic types of paprika.
Sweet Paprika – which is your most common type and the one that most commercial brands fall into. This is the type that you need for this recipe. However, I would encourage you to purchase 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.
More chicken recipes to try
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
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
Heather Johnson
I love Paprika. This dish had such a delicious mix of flavors.
Reply
Beth Pierce
Thanks, Heather! So glad that you liked the chicken recipe. I love paprika too. It has so much flavor!
Reply
Missy
Has anyone tried this without the sour cream? My hubby is not a fan.
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.
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Erin
Sounds incredibly delicious! I would love to try this!
Reply
Catalina
Love how creamy this chicken dish is! Perfect for tonight!
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Beth Pierce
Thanks! So glad that you liked it!
Reply
Holley
I love how flavorful and savory this dish is! Going in my dinner rotation for sure!
Reply
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!
Reply
Dannii
I love anything with paprika and this was incredible. Really comforting.
Reply
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.
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.
Chicken Paprikash is a famous Hungarian dish, known for its mellow flavor, mild sweetness, and tender chicken. Some might consider it a stew, and I'm not arguing that fact – honestly, it really doesn't matter. This stuff just tastes good. This dish is commonly served with egg noodles or spätzle-like dumplings.
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.
Regular is sweet and smoked. Hungarian: Special Quality is sweet and very mild, Delicate is mild and rich, Exquisite Delicate is more pungent, Rose is strong with mild punguency and Noble Sweet, the most common export, is very mild and slightly pungent, the least flavorful of all.
If, for some reason, the sauce does not thicken after bringing it to a boil with the sour cream mixture, try to make a slurry of 2 tablespoons of cornstarch mixed with water and add it to the pot once it is boiling.
Both paprikash and goulash are paprika-based stews, but goulash is made with beef and vegetables, while paprikash is most typically made with chicken. Recipes vary, but goulash is usually not thickened with flour like paprikash is, and goulash typically isn't enriched with cream or sour cream.
If you don't have this everyday version on hand, you can use sweet Hungarian paprika as a substitute. Because regular paprika is mainly used for color rather than flavor, though, expect the flavor of your dish to change if the recipe calls for a decent amount of the spice.
McCormick® Culinary® Hungarian Style Paprika uses only the highest quality peppers to deliver a sweet and slightly pungent flavor, and a deep red color.
Due to its smokiness, lively colour and the surprising fresh or even spicy taste of some varieties, paprika is a wonderful ingredient that's deeply rooted in the traditions of Hungarian gastronomy.”
Additionally, some studies have suggested that paprika may be able to lower blood pressure and improve heart health, as well as reduce inflammation and improve skin health. It may also improve brain function and cognitive abilities due to its high antioxidant content.
Hungarian paprika is made using blends of different varieties of pepper. There are eight different grades, which are sorted according to sweetness, heat levels and coarseness. There are some hotter grades, known as csipős or erős, but sweeter, more flavourful paprika is more commonly used.
Both paprikash and goulash are paprika-based stews, but goulash is made with beef and vegetables, while paprikash is most typically made with chicken. Recipes vary, but goulash is usually not thickened with flour like paprikash is, and goulash typically isn't enriched with cream or sour cream.
The peppers are ground while fresh, strained of their liquid, then mixed with salt and ascorbic acid (a preservative) which lends a mild tang. It mirrors tomato paste in texture and body, though it is more brightly almost iridescent red. Paprika paste is often used in combination with dried paprika, not in place of it.
Chicken Paprikash is a beloved Hungarian comfort food made with tender chicken that's braised in a creamy sauce with paprika, onions, and garlic. Served with the easiest dumplings, this is a recipe you'll want to make over and over again!
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