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Discover the rich flavors of Hungarian cuisine with this Chicken Paprikash. Our version of this classic dish is an easy, filling weeknight meal made with boneless chicken breasts and thighs.
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Indulge in the ultimate comfort food experience with our Chicken Paprikash recipe! Picture tender chicken, bathed in a savory and creamy sauce, then generously ladled over a bed of velvety egg noodles. This delectable dish, utilizing both boneless chicken breasts and thighs, can be on your table in just about an hour, making it an ideal choice for busy weeknights. If you’re looking for a twist to your dinner rotation, then search no more – this Chicken Paprikash recipe is here to satisfy your cravings and bring warmth to your soul.
Ingredients in Chicken Paprikash
- Boneless Skinless Chicken Breasts and Thighs – You can use one or the other but I like the combo of light and dark meat.
- Yellow Onion
- All Purpose Flour – flour helps to thicken the sauce
- Paprika – you can absolutely make this recipe with regular paprika, but if you want it on the next level, use Sweet Hungarian Paprika. It really takes the flavor up a notch.
- Butter
- Garlic
- Chicken Broth
- Sour Cream
- Egg Noodles – traditionally, chicken paprikash is served with German spaetzle or Hungarian nokedli, but egg noodles are the easiest to get at the store. You can also serve it over rice, mashed potatoes, dumplings, or biscuits.
- Note: in some regions of Hungary, the recipe calls for 1 cup of crushed tomatoes, added at the same time as the chicken broth.
Chicken Paprikash with Bone-In Chicken
In the traditional Hungarian dish, you use bone-in chicken, usually drumsticks and thighs. If you want to use bone-in chicken, then you just need to tweak our recipe a little. After tossing with flour and paprika, melt some butter in a large skillet. When the butter is bubbly, sear the chicken on each side. Remove from heat and set aside. Continue the recipe as written, adding the chicken back in to the pot with the chicken broth. Let the chicken simmer for 40-45 minutes, or until the chicken is cooked through. Check it with a meat thermometer and make sure it reaches an internal temperature of 165 degrees.
Recipe Tip
Mixing the sour cream with a little bit of hot broth from the pot allows the sour cream heat up slightly before being added to the pot. This helps give the sauce a super smooth texture. If you add the sour cream directly to the hot pot, then it can clump and curdle.
Frequently Asked Questions about Chicken Paprikash
For such a rich flavor, this dish uses fairly simple ingredients – chicken, onions, garlic, chicken broth, flour, paprika, butter, and sour cream.
The main flavor of this dish is the paprika. Paprika has a sweet, savory, and slightly fruity taste. Make sure to use high quality paprika for the best results.
Depends on which one you buy – sweet or spicy! Make sure to use sweet Hungarian paprika in this recipe.
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How to Make Chicken Paprikash
Chicken Paprikash
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 pound boneless skinless chicken thighs
- 1 medium yellow onion diced
- 3 tablespoons flour divided
- 2 tablespoons paprika divided, Hungarian Sweet Paprika, not spicy or smoked
- 4 tablespoons butter divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 cup sour cream
- 1 pound egg noodles cooked according to package instructions
Instructions
- Dice chicken into bite-sized pieces. Toss with 1 ½ tablespoons of flour and 1 tablespoon of paprika.
- Melt 2 tablespoons of butter in a large pot or dutch oven. When butter is bubbling, add chicken and brown on all sides. Remove from pot and set aside.
- Add remaining butter to the pot. When it is bubbling, add onion. Saute onion until soft and translucent. Add garlic and cook for another 2-3 minutes. Sprinkle the remaining flour and paprika into the pot and stir. Add chicken broth and whisk to combine. Add chicken back to the pot. Bring to a boil.
- Reduce heat to low and simmer for 30 minutes, or until chicken is cooked through and tender.
- To a small bowl, add sour cream and a few ladles of hot liquid from the pot. Stir to combine.
- Add sour cream mixture to the pot. Stir to combine. If the sauce mixture is too thin, you can add a little cornstarch slurry.
- Serve over egg noodles.
Notes
- This dish tastes great served over egg noodles, but we have also served it over rice or even mashed potatoes.
- If you like it spicy, then add a dash of cayenne pepper.
- You can use just chicken breasts or just chicken thighs, but I like to have a little bit of light and dark meat.
- Store leftovers in an air-tight container in the fridge.
Definitely add the tomatoes!