Chicken Paprikash – a classic one-pot meal that features tender well-seasoned chicken pieces bathed in a creamy fragrant sour cream paprika-infused sauce. Serve it with some egg noodles, rice or potatoes for an unforgettable flavorful chicken dinner. A must-have on weekly rotation!
Easy. Delicious. One-pot. How can you not fall in love with this classic Hungarian chicken dish?
Happy mid-week everyone! I couldn’t be more excited about sharing this extremely delicious family weeknight meal Chicken Paprikash that has been a regular on our menu since the first time I made it.
Though I’m not claiming that my version here is traditional, I can guarantee you that it brings as much comfort as the traditional one just like its Russian cousin Beef Stroganoff. Both creamy dishes that feature a sour cream-based sauce flavored with paprika.
WARNING: Hold your head up high and resist the urge to drink the sauce. THAT’S how good it is!
What is Chicken Paprikash?
Chicken Paprikash (or others would spell it Chicken Paprika or Paprikas) is a popular one-pot chicken recipe that hails from Hungary. As you can guess, its namesake spice – paprika – is the main flavoring agent in this dish. Aside from paprika, this dish combines some key Hungarian ingredients in one namely – bell pepper, onions, bay leaf, and sour cream.
For this dish, I seasoned my chicken thighs with paprika as well to make it flavorful from the meat down to the sauce. And instead of green bell peppers, I use the red ones as they have that underlying sweetness and fruitier flavor. But like always, feel free to play around with the ingredients that suit your taste buds.
Chicken Paprikash Ingredients
This paprikash recipe uses day to day pantry ingredients. That’s why it won’t be hard for you to make this as often as you like ’cause the ingredients can easily be found at any grocery store.
Here’s the big THREE of this humble yet satisfying dinner meal.
Chicken
I highly recommend using bone-in and skin-on chicken as it adds flavor to the sauce while keeping itself juicy and tender at the same time. For this recipe, I use chicken thighs, but you can always switch it to bone-in chicken breast or drumsticks.
Paprika
Here I also use paprika to season my chicken before pan-searing it. In case you’re new to using this, paprika could range from spicy to sweet and from orange to blood red-colored paprikas. I prefer using this oakwood smoked paprika for that added spicy smoky flavor which I really love. Or if you have that Hungarian paprika, then, by all means, use it.
Sour Cream
Adding sour cream balances out the richness of the stew giving it a mild tang flavor. It won’t be quite the same without it. And if you want to cut back on calories, switch it up to low-fat sour cream.
What Do You Serve with Chicken Paprikash?
Traditionally, easy chicken paprikash is served with Hungarian nokedli (a Hungarian dumpling made from flour and eggs). Here in the U.S., this dish is usually served with any of the following below:
- Egg Noodles
- Roasted Garlic Mashed Potatoes
- Rice
- Easy Dinner Rolls
- Sauteed Brussel Sprouts
- Cucumber Tomato Salad
More Delicious Chicken Recipes to Explore
Want a good chicken dinner on weekly rotation? Try these other scrumptious chicken recipes below.
How To Make Chicken Paprikash
In a medium bowl, toss the chicken with salt, pepper, garlic powder, and paprika. Set aside. In a large nonstick cast iron or skillet, heat oil over medium-high heat. Once oil or butter is heated, place thighs skin side down and sear for about 3 minutes or until brown. Flip chicken over on the other side and brown for another 3 minutes. Remove and set aside. Add the onions, garlic, and bay leaf; cook, stirring often, 3 to 4 minutes.
Stir in bell pepper, paprika and continue cooking , stirring until soft, about 2-3 minutes. Pour in the broth, salt and return the chicken back to the pot, together with all its juice. Cover and cook for about 35 minutes or until chicken is fully cooked through and has reached desired tenderness.
In a small bowl, stir the flour into the sour cream and milk mixture to form a smooth paste. Push chicken thigh aside and add the sour cream mixture into the sauce, stirring until the mixture is fully combined with the sauce. Let it cook on very low heat until the sauce thickens about 3-5 minutes. Adjust seasonings with salt, stock, and pepper to taste.
Serve with pasta or rice.
Watch How To Make It
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Chicken Paprikash
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Ingredients
Chicken Thighs
- 2 ½ pounds (1.1 kl) bone-in chicken thighs
- salt and pepper
- 1 teaspoon (3 g) garlic powder
- 1 teaspoon (2 g) paprika
Chicken Paprikash
- 2 tablespoons (28 g) unsalted butter or cooking oil
- 2 medium yellow onions , small diced
- 1 tablespoon (8 g) minced garlic
- 1 Bay Leaf
- 1 red bell pepper , small diced
- 2 tablespoons (14 g) smoked paprika
- 2 cups (500 ml) low-sodium chicken broth or water
- salt
- 2 tablespoons (20 g) flour
- ½ - ¾ cup (115 - 172.5 g) sour cream
- ⅓ cup (79 ml) milk
Instructions
- In a medium bowl, toss the chicken with salt, pepper, garlic powder, and paprika. Set aside.
- In a large nonstick cast iron or skillet, heat oil over medium-high heat.
- Once oil or butter is heated, place thighs skin side down and sear for about 3 minutes or until brown. Flip chicken over on the other side and brown for another 3 minutes. Remove and set aside.
- Add the onions, garlic, and bay leaf ; cook, stirring often, 3 to 4 minutes.
- Stir in bell pepper, paprika and continue cooking , stirring until soft, about 2-3 minutes.
- Pour in the broth, salt and return the chicken back to the pot, together with all its juice.
- Cover and cook for about 35 minutes or until chicken is fully cooked through and has reached desired tenderness.
- In a small bowl, stir the flour into the sour cream and milk mixture to form a smooth paste.
- Push chicken thigh aside and add the sour cream mixture into the sauce, stirring until mixture is fully combine with the sauce.
- Let it cook on very low heat until the sauce thickens about 3-5 minutes. Adjust seasonings with salt, stock and pepper to taste.
- Serve with pasta or rice.
Tips & Notes:
- Feel free to swap chicken thighs with any bone-in and skin-on chicken meat.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Karrie Gee says
When adding the chicken back in, do I cover and reduce the heat or keep it on medium high heat?
Imma says
You can cover it, let it come back to a boil, and simmer on low if you’d like.
Shawndra says
This was very delicious. The only change I made was I used boneless chicken thighs, so I didn’t need to cook as long. I will definitely make it again! Thanks for a great recipe.
Imma says
You are more than welcome. And if there’s a recipe you’d love to see, please let me know. Thanks:)
George Duncan says
This is a very excellent recipe , Easy to prepare and very tasty, yum!
Ethan says
This is the second recipe of yours I’ve made, the first being the cow foot soup. This was delicious. My sauce didn’t want to thicken up, I even tried adding a bit of corn starch. It wont stop me from trying again, as the flavor was wonderful. I think I should have simmered this uncovered to help it reduce down a bit. Prior to trying your recipes I felt that paprika was a flavorless powder used to add color to deviled eggs. Now I know I just hadn’t acquired a good smoke paprika. That is the secret to this recipe I think….no $1.00 plastic bottle of paprika. It is worth it to spend the extra on a good quality spice.
I have spoken.
Maria says
I made it today i everybody love it! Thank you Imma i love your recipes!!
Mikey says
Chicken Paprikash! That is truly one of the great recipes of the world. You could whittle down a list of ten recipes that any somewhat seasoned cook should know how to make, and chicken paprikash would easily make the cut. It has got a unique flavour and is bound to impress anybody.
It is a great meal to have on standby, and to build up your repertoire.
Also, loving the new look of the website. Keep up the good work.
Shelly Giampa says
Your recipes are outstanding, absolutely scrumptious ! I look forward to every one of them as they all turn out perfect! Thanks for sharing your gift!
ImmaculateBites says
Thanks so much! Shelly.
Paul S Dobisz says
Need to serve with nokedli not rice or pasta
Cheslie says
Hi,
This recipe looks great! Is there any way I can use regular paprika instead? I’m out of smoked paprika 🙁
ImmaculateBites says
Yes paprika works just fine.
Pat says
Hi
Just wondering Can I use shrimp instead of chicken
imma africanbites says
Hi, Pat! I haven’t tried that. But I’d be adding that to my list. If you happen to make one, I’d be curious to know. Thanks.
Ferdillia says
I would love to get some more recipes with fish or sea food since I’m a vegetarian. Thanks Much. I’ve been enjoying your recipes so far just by reading and seeing the videos.
imma africanbites says
Hi Ferdillia. Thank you for dropping by. I have a couple of those recipes on my list, so stay tuned. Have a wonderful day!