Chicken paprikash is a beloved Hungarian dish of tender chicken simmered in a rich, creamy paprika sauce, finished with sour cream and served over egg noodles or dumplings. It’s a comforting, one-pot meal that relies on good-quality paprika for its deep color and smoky-sweet flavor. This version streamlines the traditional method for a weeknight-friendly dinner without sacrificing the silky texture or bold taste.
Ingredients
- 2 lbs (900 g) bone-in, skin-on chicken thighs and drumsticks (or a mix of breasts and thighs)
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large yellow onion, finely chopped (about 1 cup / 150 g)
- 1 red bell pepper, seeded and chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 3 tbsp (24 g) Hungarian sweet paprika (use half hot paprika if you like heat)
- 1 tsp (2 g) caraway seeds, optional
- 1 cup (240 ml) chicken broth, low-sodium
- 1 (14.5 oz / 400 g) can diced tomatoes, drained (or 2 fresh tomatoes, chopped)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 cup (240 ml) sour cream, at room temperature
- 2 tbsp (16 g) all-purpose flour (for thickening, if needed)
- Chopped fresh parsley, for garnish
Instructions
- Pat the chicken dry with paper towels. Season lightly with salt and pepper.
- Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the chicken on all sides, about 4–5 minutes per batch. Transfer to a plate and set aside.
- Reduce heat to medium. Add the onion and bell pepper to the pot. Cook, stirring occasionally, until softened and lightly golden, about 5–7 minutes. Add the garlic and cook for 1 minute more.
- Remove the pot from the heat. Stir in the paprika and caraway seeds (if using). The residual heat will bloom the paprika without burning it—burning makes it bitter.
- Return the pot to medium heat. Pour in the chicken broth, scraping up any browned bits from the bottom. Add the drained tomatoes, salt, and pepper. Stir to combine.
- Return the chicken to the pot, nestling it into the sauce. Bring to a simmer, then reduce heat to low, cover, and cook gently for 30–35 minutes, or until the chicken is cooked through and tender. The safe minimum internal temperature for poultry is 165°F (74°C), checked with a food thermometer.
- Transfer the chicken to a plate. If the sauce is too thin, whisk the flour into the sour cream until smooth, then stir the mixture into the simmering sauce. Cook for 2–3 minutes until thickened.
- Remove the pot from the heat. Let the sauce cool for 2 minutes, then stir in the sour cream until fully incorporated. Do not boil after adding sour cream, or it may curdle.
- Return the chicken to the pot, spooning sauce over the top. Garnish with parsley and serve hot.
Tips
- Paprika quality matters: Use fresh Hungarian sweet paprika for the best color and flavor. Old or stale paprika will taste flat. You can substitute smoked paprika, but it will change the flavor profile to a more barbecue-like smokiness.
- Don’t skip browning: Browning the chicken adds deep flavor to the sauce. It’s worth the extra few minutes.
- Prevent curdling: Always bring sour cream to room temperature and add it off the heat. If the sauce is too hot, the sour cream will separate.
- Thickening: If you prefer a thicker sauce, you can skip the flour and instead simmer the sauce uncovered for the last 10 minutes to reduce it.
Serving Suggestions
Serve the paprikash over wide egg noodles (nokedli, if you can find them), spaetzle, or mashed potatoes. The sauce also pairs well with rice or crusty bread to soak up every drop. A side of roasted green beans or a simple cucumber salad with dill and vinegar balances the richness.
Variations
- Chicken breast: Use boneless, skinless breasts for a lighter version. Reduce cooking time to 20–25 minutes, and check for doneness at 165°F (74°C).
- Vegetarian: Replace the chicken with 1 lb (450 g) of sliced mushrooms and use vegetable broth. Simmer for 15 minutes after browning the mushrooms.
- Spicy: Use hot Hungarian paprika instead of sweet, or add 1/2 tsp (1 g) cayenne pepper with the paprika.
- Dairy-free: Substitute full-fat coconut milk or a plant-based sour cream for the dairy sour cream. The flavor will change slightly, but it still works.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3 days. The sauce may thicken as it sits; add a splash of broth or water when reheating. Reheat gently on the stovetop over low heat, stirring occasionally, until the chicken reaches 165°F (74°C). You can also reheat in the microwave in 1-minute intervals, stirring between. This dish freezes well for up to 3 months, but the sour cream may separate slightly upon thawing; stir well after reheating.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs? Yes, but reduce the simmering time to about 20–25 minutes. They will cook faster than bone-in pieces, so check for doneness earlier.
What if I don’t have Hungarian paprika? You can use regular sweet paprika, but the flavor will be milder. Smoked paprika is a good substitute if you enjoy a smoky taste, but it will not be traditional.
Why did my sauce curdle? Curdling usually happens when the sour cream is added to boiling liquid or is too cold. Always temper the sour cream by stirring in a few spoonfuls of hot sauce before adding it to the pot, and keep the heat low.
Can I make this in a slow cooker? Yes. Brown the chicken and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 4–6 hours or high for 2–3 hours. Stir in the sour cream at the end.
Is this dish gluten-free? The flour thickener contains gluten. To make it gluten-free, omit the flour and instead reduce the sauce uncovered for the last 10 minutes, or use a gluten-free all-purpose flour blend.
Can I use yogurt instead of sour cream? Greek yogurt works, but it may curdle more easily because of its higher protein content. Use full-fat yogurt and add it off the heat, just as you would sour cream.
Related
- Potato Bread Sliced: Soft Homemade Loaf Recipe
- Potato Bread Recipe: Soft & Fluffy Harris Teeter Style
- Potato Bread History: From Famine to Your Table
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).