Chicken Paprikash
Updated
Updated
Chicken thighs are simmered in a rich tomato-based sauce infused with Hungarian paprika in this classic Chicken Paprikash recipe. Served over egg noodles, I like it as a hearty and cozy dinner for any night of the week.
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5 STAR REVIEW
Easy Chicken Paprikash Recipe
If you’ve never had chicken paprikash, you’re missing out. Chicken paprikash (aka Csirkepaprikás) is a popular Hungarian dish made with chicken cooked in a creamy tomato sauce. The star ingredient is Hungarian sweet paprika, which adds a beautiful flavor throughout—the only other spices used are salt and pepper plus aromatics like onion and garlic.
The chicken is so juicy and tender and the creamy sauce is perfectly spiced and rich. Between the warm flavors of the Hungarian paprika and the overall heartiness of the dish, it’s the perfect comfort food dinner for chilly days. I always serve Chicken paprikash with simple store-bought buttery egg noodles for ease, but if you’re motivated to make homemade spaetzle, go for it!
Chicken Paprikash
Ingredients
- 1½ tbsp olive oil
- 1½ tbsp butter
- 8 bone-in, skin-on chicken thighs, (about 3 lbs.)
- coarse salt and ground pepper
- 2 medium yellow onions, finely diced
- 3 cloves garlic, minced
- ½ cup tomato sauce
- 4 tbsp sweet Hungarian paprika
- 1½ tsp coarse salt
- ½ tsp freshly ground black pepper
- pinch cayenne pepper
- 2 cups low sodium chicken broth
- 3 tbsp all-purpose flour
- ¾ cup full fat sour cream, room temperature*
- ¼ cup heavy whipping cream
- fresh chopped parsley, for garnish
- cooked egg noodles, for serving
Instructions
- Heat the oil in a large deep-sided skillet over medium-high heat until very hot, about 2 minutes. Add the butter and then once melted, swirl to coat. Season the chicken generously with salt and pepper and place skin side down in the skillet. Cook until golden and crisp, 4 to 5 minutes. Transfer chicken to a plate temporarily.
- To the skillet, add the onions and sauté until softened and browned.
- Add in the garlic and cook until fragrant, about 20 seconds. Add in the tomato sauce, paprika, salt, pepper, cayenne, whisking to combine. Then stir in the chicken broth and bring to a gentle simmer.
- Add chicken back to the skillet, cover, reduce the heat to medium-low and gently simmer for 45 minutes, basting occasionally with the sauce (or until a thermometer inserted into the thickest part of the thigh reads 165°F.) Remove the chicken from the skillet and transfer to a plate.
- In a small bowl, stir together the flour, sour cream, and heavy cream until it’s combined and a smooth-like paste, then stir the mixture into the sauce, whisking constantly to prevent lumps. Bring the sauce to a simmer until thickened. Taste and add a bit more salt and pepper, if desired.
- Return the chicken to the sauce and simmer to heat through.
- Serve over German spaetzle or egg noodles with a bit of fresh chopped parsley.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How To Make Chicken Paprikash Step by Step
Cook the chicken skin: Heat 1½ tbsp oil over medium-high heat until very hot. Add 1½ tbsp butter, then swirl to coat. Season the chicken with salt and pepper, then place skin-side down in the skillet. Cook until golden and crisp, about 4-5 minutes. Transfer to a plate.
Add onions: To the skillet, add 2 onions and sauté until softened and browned.
Make the sauce: Add in 3 cloves garlic and cook until fragrant, about 20 seconds. Add in ½ cup tomato sauce, 4 tbsp paprika, 1½ tsp salt, ½ tsp pepper, ½ tsp cayenne, whisking to combine. Then stir in 2 cups chicken broth and bring to a gentle simmer.
Cook: Add chicken back to the skillet, cover, reduce the heat to medium-low and gently simmer for 45 minutes, basting occasionally with the sauce (or until a thermometer inserted into the thickest part of the thigh reads 165°F.) Remove the chicken from the skillet and transfer to a plate.
Add the cream: In a small bowl, stir together the 3 tbsp flour, ¾ cup sour cream, and ¼ cup heavy cream until it’s combined and a smooth-like paste, then stir the mixture into the sauce, whisking constantly to prevent lumps. Bring the sauce to a simmer until thickened. Taste and add a bit more salt and pepper, if desired.
Simmer the chicken: Return the chicken to the sauce and simmer to heat through.
Enjoy. Serve over German Spaetzle or egg noodles with fresh chopped parsley and enjoy.
How To Store
Store leftover chicken paprikash in an airtight container in the fridge for 3-4 days.
Leftovers also freeze well in a freezer-safe container up to 3 months. Thaw in the refrigerator overnight.
Reheat the leftovers gently over medium-low on the stovetop until heated through or portions in the microwave.
Serving Suggestions
Hungarian chicken paprikash is typically served over dumplings or German spaetzle. However, if you don’t feel like making dumplings from scratch, I find that egg noodles are a great substitute. It’s also great over mashed potatoes. If you want a veggie, consider a simple side salad or make roasted broccoli or asparagus.
Because I love everything that I have made of yours so far, I decided to try this for company. There is a tiny spice store down the street and they did carry the sweet Hungarian paprika! Dinner was a winner! This sauce really is to die for. You really do have to make sure that the sour cream is room temp (or below) as Amy mentioned so it doesn’t curdle when adding to the tomato base. I also doubled the sauce recipe to ensure I had some left over. This is so good, I’m sure I’ll be making it again in November. Thanks Amy!