Chicken Paprikash with Paprika

This comforting chicken paprikash is perfect for a cozy dinner that feels special but is easy enough for a weekday. The rich paprika-infused sauce paired with tender chicken thighs makes it a satisfying meal that warms you from the inside out.

I first made this after searching for a comforting dish on a chilly evening and it quickly became a favorite for family dinners.

Ingredients

• Chicken thighs: evenly sized for even cooking and tender juicy meat
• Paprika: choose Hungarian sweet paprika if possible for the authentic smoky flavor
• Onion: adds sweetness and depth when cooked slowly
• Chicken stock: enhances the sauce with savory richness
• Sour cream: thickens and balances the sauce with tangy creaminess best to use full fat for a smoother texture

Instructions

Brown Chicken:

Place chicken thighs skin side down in a hot pan without overcrowding. Cook over medium heat until the skin is golden brown and crisp about 7 to 10 minutes. This step locks in flavor and creates a caramelized base for the sauce. Remove and set aside.

Cook Onions with Paprika:

In the same pan, reduce heat to medium low and add sliced onions. Cook gently stirring often for about 10 minutes until soft and translucent but not browned. Sprinkle the paprika over the onions and stir to release its aroma being careful to avoid burning the paprika since it can turn bitter. This builds the dish’s signature flavor.

Simmer Chicken in Stock:

Return the browned chicken to the pan and pour in enough chicken stock to come halfway up the chicken pieces. Bring to a gentle simmer. Cover and cook for 30 to 40 minutes until the chicken is tender and cooked through. This slow simmer melds the flavors beautifully.

Thicken with Sour Cream Mixture:

Remove the chicken to a plate. Temper the sour cream by mixing a few spoonfuls of hot cooking liquid into it slowly to prevent curdling. Stir the sour cream mixture back into the pan and cook over low heat stirring gently until thickened and silky. Return chicken to coat in the sauce and warm through.

Serve Hot:

Serve immediately with egg noodles mashed potatoes or crusty bread to soak up the luscious sauce.

Sour cream is my secret weapon in this dish. It gives the sauce a velvety texture and a subtle tang that balances the smoky paprika perfectly. Preparing this always reminds me of quiet weekend dinners at my grandmother’s house where the whole family gathered around one big pot of paprikash.

Storage Tips

Cool the dish completely before storing in an airtight container. Chicken paprikash keeps well in the fridge for up to three days and the flavors deepen overnight. For longer storage freeze in portions for up to three months then thaw in the fridge overnight before reheating gently on the stove.

Ingredient Swaps

Use Greek yogurt instead of sour cream for a lighter version but add it off heat to prevent curdling. White wine or vegetable broth can substitute chicken stock to vary the flavor. Swap chicken thighs for drumsticks or boneless breasts but adjust cooking times to keep the meat tender and juicy.

Serving Ideas

Classic egg noodles tossed with butter serve as the perfect bed for the sauce. Spotlight the dish with a simple cucumber salad dressed with vinegar and dill for a refreshing contrast. A side of roasted root vegetables rounds out the meal with earthy sweetness.

I hope this chicken paprikash brings the same cozy feeling to your table as it has to mine over many dinners. It’s one of those dishes you can make with confidence and enjoy sharing with friends and family.

Frequently Asked Recipe Questions

→ What cut of chicken works best for this dish?

Chicken thighs are ideal because their dark meat remains tender and juicy during the slow cooking process, absorbing the rich paprika flavors well.

→ How does paprika influence the flavor?

Paprika adds a warm, slightly smoky depth that is essential to the characteristic taste, enhancing the sauce’s color and aroma.

→ Can I substitute sour cream with another ingredient?

Crème fraîche or plain yogurt can be used as alternatives, but sour cream’s smooth tang balances the sauce best.

→ Is it necessary to brown the chicken first?

Yes, browning seals in the juices and adds rich caramelized notes that deepen the overall flavor.

→ What is the best way to thicken the sauce?

The sauce thickens naturally when a sour cream mixture is stirred in gently near the end, resulting in a creamy texture without heaviness.