Classic Chicken Paprikash Delight

This creamy Chicken Paprikash brings a comforting warmth that makes it perfect for cozy dinners any night of the week. It balances tender chicken with the deep, smoky sweetness of Hungarian paprika in a silky sauce that feels special but is wonderfully simple to prepare.

I threw this together on a chilly evening when I craved something hearty and flavorful. It quickly became a favorite for its ease and comforting taste that reminds me of family meals.

Ingredients

• Chicken breasts or thighs: cut into bite-size pieces work well Choose thighs if you want moisture and rich flavor
• All-purpose flour: helps thicken the sauce but use it sparingly to avoid any floury taste
• Hungarian sweet paprika: is the heart of this dish Look for a fresh, vibrant tin for the best flavor and color
• Unsalted butter: gives the sauce a silky texture and richness Fresh quality butter always makes a difference
• Yellow onion: adds sweetness and depth Chop finely to melt into the sauce smoothly
• Garlic: punches up the aroma and flavor Use fresh cloves for the best effect
• Low sodium chicken broth: builds the body of the sauce Homemade or a trusted brand ensures better flavor
• Kosher salt and fresh ground black pepper: season perfectly Adjust to your taste
• Full-fat sour cream: adds creaminess and tang Important not to boil it or it might curdle
• Fresh parsley: brings brightness and a fresh finish Pick bright green parsley with no yellow leaves

Instructions

Build the Chicken Base:

Toss the chicken pieces with one and a half tablespoons flour and one tablespoon of paprika until evenly coated. This step seasons the chicken well and helps build the sauce’s thickness later.

Brown the Chicken:

Melt two tablespoons butter in a large skillet or Dutch oven over medium heat. Add the chicken carefully and cook until golden brown on both sides and cooked through. This should take about eight to ten minutes depending on size. Transfer the chicken off the pan to a plate with a slotted spoon to keep the flavorful browned bits in the skillet.

Cook the Aromatics:

Melt the remaining two tablespoons butter in the skillet over medium heat. Add finely chopped onions and cook gently until translucent and soft. This should take about seven minutes and it forms the sweet base for the sauce. Turn the stove down to low heat and add minced garlic. Cook for one minute stirring continuously so the garlic does not burn but releases its aroma.

Create the Sauce:

Sprinkle in the remaining one and a half tablespoons flour and the remaining tablespoon of paprika. Continue cooking the mixture for two minutes to toast the spices and flour which prevents any raw taste. Slowly pour in the chicken broth while whisking constantly to avoid lumps. Allow the sauce to simmer on low heat until it thickens and coats the back of a spoon. Season with kosher salt and fresh ground black pepper to your liking.

Finish with Sour Cream and Chicken:

Lower the heat to the lowest setting possible to prevent the sour cream from curdling. Stir the sour cream into the sauce until smooth. Return the cooked chicken and its juices back to the skillet. Stir gently to coat the chicken evenly without breaking the pieces. Just before serving, sprinkle chopped fresh parsley for a burst of color and fresh flavor.

Paprika is my favorite part of this dish. I learned the hard way that toasting the paprika briefly with the flour brings out its smoky sweetness and keeps it from tasting bitter. I remember the first time I made this for a friend who grew up in Hungary. Her smile as she tasted it made me realize this simple dish carries so much tradition in every bite.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on low heat adding a splash of broth or water to loosen the sauce if it thickens too much. Avoid boiling to keep the sauce creamy and smooth.

Ingredient swaps

Chicken thighs add more moisture and richness but chicken breasts work fine if you prefer leaner meat. Sour cream can be swapped with Greek yogurt but stir it in off heat to prevent curdling. Hungarian paprika is key but if not available use regular sweet paprika or a mild smoked variety for a different twist.

Serving ideas

Serve this over egg noodles or fluffy rice to soak up the sauce. A side of steamed green beans or a simple cucumber and dill salad rounds out the meal nicely. For a cozy touch try dollops of sour cream on top with extra parsley.

This Chicken Paprikash recipe delivers a delicious and heartfelt meal. Enjoy the layers of smoky paprika and creamy sour cream in every comforting bite.

Frequently Asked Recipe Questions

→ What cut of chicken works best for this dish?

Chicken thighs are preferred for their richer flavor and tenderness, but chicken breasts also yield a leaner option while remaining moist when cooked properly.

→ How can I adjust the paprika flavor level?

Paprika can be increased for a bolder, smoky taste or reduced if you prefer a milder, subtler spice in the sauce.

→ What sides pair well with this dish?

Serve alongside egg noodles or steamed rice to soak up the creamy paprika sauce and complement the chicken's tender texture.

→ Can I substitute sour cream in the sauce?

Full-fat sour cream adds richness and tang; however, Greek yogurt can be a lighter alternative though it may slightly alter the sauce's texture.

→ How do I prevent the sauce from curdling when adding sour cream?

Temper the sour cream by stirring in a small amount of hot sauce before combining fully, and keep the heat low while mixing to maintain a smooth consistency.