Chicken Paprikash

Chicken Paprikash is an incredibly comforting, rich, and delicious Hungarian dish that features bone-in chicken cooked in a creamy paprika sauce. Serve it with noodles or rice, that way not a single drop of that bold sauce goes to waste.

Do you love chicken recipes the most? You will want to try other comforting chicken dinners like Chicken Fricassee, Coq Au Vin, and of course, Chicken Alfredo.

Comforting Chicken Dinner

Chicken Paprikash is a traditional Hungarian recipe that features tender chicken that’s served in a creamy paprika based sauce. It’s rich with flavor and is deliciously comforting, especially when served with noodles or rice. Enjoy this chicken over some egg noodles or rice to make sure none of the sauce goes to waste. It’s just too good!

Chicken Paprikash is a great meal to make for a hearty weeknight dinner with family. It’s just simple enough, kid friendly, and so flavorful to make everyone quite satisfied.

Simply sear the chicken, make the sauce, cook the chicken in the sauce, then finish it off with a roux and sour cream for a little extra thickness. While the chicken slowly cooks through, the aroma will draw everyone to the kitchen to see what’s for dinner.

This easy dinner really checks all of the right boxes. It’s filling and has so much flavor from the Hungarian paprika, garlic, seared chicken, sautéed onions, and more! The dish is also delectably creamy from the sour cream and heavy whipping cream keep. Chicken itself is also made very tender by slowly simmering it in the sauce.

What is Chicken Paprikash?

Chicken Paprikash is one of the most famous Hungarian recipes that is known for tender chicken in a creamy, paprika sauce. You must have already guessed that “paprikash” comes from the Hungarian word “paprika.”

This dish dates centuries ago and believed to be created among the farmers in southern Hungary. This region was known for it’s excellent paprika and use to brighten a simple chicken dish.

Key Ingredients for a Traditional Dish

Bone-in chicken – traditionally you want to use bone-in chicken for this dish and it’s also the best choice for flavor. Bone in chicken will give you the beset meat flavor as well as the sauce flavor.

Hungarian paprika – Hungarians have been proudly growing peppers for their paprika for centuries and they take making paprika very seriously. While in the states, we are used to sweet or hot paprika, Hungarian paprika is a whole new ball game. It’s made with extra care and knowledge to get the best blend for flavor and aroma. Hungarian paprika has as strong flavor and aroma, it has some sweetness, and bright color. Good quality imported Hungarian paprika is a key element of chicken paprikash.

All Ingredients You’ll Need:

• Bone-In Chicken – Traditionally, you want to use bone-in chicken for this dish. It’s the best choice for flavor. Bone-in chicken will give you the most tender consistency and best flavor in the dish as a whole.
• Oil – Canola oil is the best to use for searing the chicken.
• Butter – it’s best to use unsalted butter to control the amount of sodium in your dish.
• Onion – Yellow onions will work great in this dish.
• Garlic – As always, use fresh garlic for the best flavor and aroma.
• Paprika – it’s important, use Hungarian paprika for the most authentic results!
• Chicken Stock/Broth – I always prefer using Homemade Chicken Stock when I can.
• Salt
• Black Pepper
• Sour Cream – For the thickest, creamiest sauce, use a full fat sour cream.
• Heavy Whipping Cream – try not to substitute heavy whipping cream because you will get the creamiest results.
• Roux – an equal combination of all-purpose flour and softened unsalted butter. Use gluten free flour if needed!

Cooking Directions

Sear the chicken.

Place a Dutch oven over medium heat and add oil.

Season the chicken with salt and pepper. Sear the chicken for a few minutes on each side until golden brown. Set the chicken aside once seared.

Cook the chicken.

Add butter and onions to the pot and sauté until softened and begin to brown.

Add the garlic to the center of the pot and cook until fragrant. Mix in with the onions.

Mix in the paprika and add the chicken back into the pot. Pour the chicken stock over the meat, ensuring that all of the chicken is covered. Stir to mix.

Bring the mixture to a simmer, then lower the heat to low. Cover with a lid, but leave a small crack for heat to escape.

Cook for 20 minutes. Remove the lid, stir the chicken, and cook uncovered for another 15-20 minutes.

Finish the sauce.

Make a roux by simply combining softened butter and flour. Mix until a paste forms.

Stir the roux into the pot, keep stirring continuously as it simmers and thickens for about 3-5 minutes.

Add in the sour cream and heavy whipping cream. Cook for an additional minute, then take the pot off of the heat.

Serve with egg noodles, and enjoy!

Frequently Asked Questions:

Storing Instructions

Store leftover Chicken Paprikash in an airtight food storage container in the refrigerator for 4-5 days. Reheat individual portions in the microwave as needed. If you need to reheat it on the stove top, reheat it over medium-low heat in a pot covered with a lid. Reheat just until chicken is warm throughout and remember to use lower heat so you don’t scald the sauce.