Chicken Paprikash is a cozy and comforting dish that shines with its rich, creamy sauce and a perfect touch of paprika spice. Tender chicken pieces simmer in a sauce made with onions, tomatoes, and a good scoop of sour cream, creating a wonderful mix of tangy and savory flavors. The paprika gives it a warm, smoky note that makes every bite feel like a little hug from the inside.
I love making Chicken Paprikash on days when I want something that feels special but is still pretty simple to prepare. One little tip I always follow is to use sweet Hungarian paprika—it really makes a difference in how the flavor turns out. And adding sour cream at the end gives the sauce that lovely creamy texture without being too heavy, which I find makes the dish even more satisfying.
My favorite way to enjoy Chicken Paprikash is served over soft egg noodles or with a side of buttery mashed potatoes to soak up all that delicious sauce. It’s one of those meals that feels like a warm family dinner, perfect for chilly evenings or any time you need a little extra comfort in your day. I’m pretty sure once you try it, you’ll want to make it again and again!
Key Ingredients & Substitutions
Sweet Hungarian Paprika: This is the heart of Chicken Paprikash. It gives the dish its deep, warm color and flavor. If you can’t find Hungarian paprika, use a good quality sweet paprika. Avoid hot paprika unless you like some spice.
Chicken Thighs: I recommend bone-in, skin-on thighs for juiciness and flavor. You can use chicken breasts, but thighs stay tender and absorb the sauce better in my experience.
Sour Cream: Adds creaminess and a slight tang. If you want a lighter option, try Greek yogurt, but add it carefully at the end to avoid curdling.
Onions: Using yellow onions will give you a gentle sweetness that works well with the paprika. Don’t skip cooking them until translucent; it builds the base flavor.
How Do You Get a Creamy, Non-Curdled Sauce in Chicken Paprikash?
The trick to a smooth sauce is how and when you add the sour cream. Follow these steps for success:
- Mix flour into the sour cream before adding it to the sauce. This helps thicken and stabilize it.
- Remove the chicken from the pan to mix the sour cream mixture into the sauce slowly while stirring constantly.
- Heat gently—avoid boiling after adding sour cream, which can cause curdling.
- Return chicken to the pan and warm through just a few minutes over low heat.
Taking these simple steps keeps your sauce silky and delicious every time.
Equipment You’ll Need
- Large skillet or Dutch oven – I like it because it can brown the chicken and simmer everything in one pot for easy cleanup.
- Wooden spoon or spatula – perfect for stirring the onions and mixing ingredients without scratching the pan.
- Measuring cups and spoons – helps you add the right amount of paprika, broth, and sour cream smoothly.
- Whisk – useful for blending the flour and sour cream to keep the sauce silky without lumps.
Flavor Variations & Add-Ins
- Use chicken breasts instead of thighs for a leaner, quicker dish.
- Stir in sautéed mushrooms or bell peppers for extra veggies and flavor.
- Add a splash of white wine or lemon juice to brighten the sauce.
- Serve over mashed potatoes or rice instead of noodles for a different twist.
How to Make Chicken Paprikash?
Ingredients You’ll Need:
- 2 tablespoons vegetable oil or lard
- 1 large onion, finely chopped
- 3 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika (optional, for depth)
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- Salt and black pepper, to taste
- 1 cup chicken broth
- 1 cup crushed tomatoes or tomato sauce
- 1 cup sour cream, at room temperature
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
- Egg noodles or buttered dumplings (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 35 to 40 minutes to cook, totaling around 50 to 55 minutes. Most of the time is spent simmering the chicken to tender perfection in the flavorful sauce.
Step-by-Step Instructions:
1. Cook the Onions and Paprika:
Heat the vegetable oil or lard in a large skillet or Dutch oven over medium heat. Add the finely chopped onions and cook, stirring occasionally, until they become soft and translucent—about 7 to 10 minutes. Stir in the sweet Hungarian paprika and smoked paprika (if using) quickly with the onions to release their flavor without burning.
2. Brown the Chicken:
Season the chicken thighs with salt and black pepper. Add them to the pan and brown on all sides over medium heat, about 6 to 8 minutes total. If needed, brown the chicken in batches so they are not crowded.
3. Simmer with Broth and Tomatoes:
Return all browned chicken pieces to the pan if cooked in batches. Add the minced garlic and cook for another minute until fragrant. Pour in the chicken broth and crushed tomatoes, stirring to combine. Bring to a simmer, cover the pan, and cook gently for about 30 to 35 minutes until the chicken is tender and fully cooked.
4. Finish the Sauce:
While the chicken cooks, whisk together sour cream and flour in a small bowl until smooth. When chicken is done, remove the pieces from the pan and set aside. Slowly add the sour cream and flour mixture to the sauce, stirring constantly to combine and thicken without curdling.
5. Warm Through and Serve:
Return the chicken to the sauce and warm it through for about 5 minutes on low heat, being careful not to boil. Taste the sauce and adjust salt and pepper if needed. Serve the chicken paprikash over egg noodles, buttered dumplings, or mashed potatoes, and garnish with fresh chopped parsley.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, but make sure to fully thaw the chicken in the refrigerator overnight before cooking. This ensures even cooking and helps achieve tender, juicy chicken thighs.
Can I Make Chicken Paprikash Ahead of Time?
Absolutely! You can prepare the dish a day in advance and refrigerate it. Reheat gently on the stove over low heat, stirring occasionally to keep the sauce creamy. Avoid boiling during reheating.
What Can I Substitute for Sour Cream?
Greek yogurt is a good substitute for sour cream. Add it off the heat or at very low temperatures to prevent curdling. Alternatively, use crème fraîche for a similar creamy texture and tang.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm over low heat to maintain the creamy sauce texture and avoid boiling.
