Chicken Paprikash

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Chicken thighs are simmered in a rich tomato-based sauce infused with Hungarian paprika in this classic Chicken Paprikash recipe. Served over egg noodles, it's a hearty and cozy dinner for any night of the week.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: Hungarian

Keyword: chicken paprikash, chicken paprikash recipe, hungarian chicken paprikash

Servings: people

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

*Make sure the sour cream is both full-fat and at room temperature. Low-fat sour cream will not create the right texture and cold sour cream can curdle.

Nutrition