Chicken paprikash is a Hungarian classic that combines tender chicken with a rich, creamy sauce built on sweet paprika, onions, and sour cream. It’s a deeply comforting dish where the paprika isn’t just a spice—it’s the soul, giving the sauce a warm, earthy sweetness and a vibrant red color. The sauce is silky and tangy from the sour cream, with a gentle heat that comes more from the paprika’s depth than from actual spiciness. This recipe walks you through making an authentic stovetop version that’s perfect for weeknights or a cozy Sunday dinner.
Ingredients
- 2 lbs (900 g) bone-in, skin-on chicken thighs or a mix of thighs and drumsticks
- 1 tbsp (15 ml) vegetable oil or neutral oil
- 1 large yellow onion, finely chopped (about 1.5 cups / 190 g)
- 2 cloves garlic, minced
- 3 tbsp (24 g) sweet Hungarian paprika (use high-quality, fresh paprika)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 1 cup (240 ml) chicken broth, preferably low-sodium
- 1 cup (240 g) sour cream, at room temperature
- 2 tbsp (16 g) all-purpose flour (optional, for thickening)
- 1 tbsp (15 ml) water (if using flour)
Instructions
- Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.
- In a large Dutch oven or heavy pot, heat the oil over medium-high heat. Add the chicken in a single layer (work in batches if needed) and sear until golden brown on both sides, about 4–5 minutes per side. Remove the chicken to a plate and set aside.
- Reduce the heat to medium and add the chopped onion to the pot. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes. Add the garlic and cook for 1 minute more.
- Remove the pot from the heat and stir in the paprika, salt, and pepper. The off-heat step prevents the paprika from burning, which would make it bitter. Stir constantly for about 30 seconds until the paprika is fragrant.
- Return the pot to medium heat and pour in the chicken broth, scraping up any browned bits from the bottom. Bring to a simmer.
- Nestle the chicken pieces back into the sauce, skin side up. Cover the pot and reduce the heat to low. Simmer gently for 45 minutes, or until the chicken is cooked through and tender. The safe minimum internal temperature for poultry, as per USDA FSIS, is 165°F (74°C); check with a food thermometer inserted into the thickest part of the meat.
- While the chicken cooks, make a slurry (if using flour) by whisking the flour and water together in a small bowl until smooth.
- Once the chicken is done, remove it to a plate and keep warm. If the sauce looks thin, stir in the flour slurry and simmer for 2–3 minutes until thickened. If it’s already thick, skip the slurry.
- Turn the heat to low and whisk in the sour cream. Do not let the sauce boil after adding the sour cream, or it will curdle. Taste and adjust salt.
- Return the chicken to the sauce, spooning some sauce over the top. Serve hot.
Tips
- Use fresh paprika: Paprika loses its flavor quickly. If yours has been in the pantry for over a year, buy a new jar—it makes a huge difference.
- Don’t skip the sear: Browning the chicken adds depth to the sauce. It’s worth the extra 10 minutes.
- Room-temperature sour cream: Cold sour cream can seize and curdle. Let it sit out for 15 minutes before adding, and always whisk it in over low heat.
- Make it gluten-free: Omit the flour slurry or use cornstarch (1 tbsp cornstarch mixed with 2 tbsp water) for thickening.
Serving Suggestions
Chicken paprikash is traditionally served over egg noodles, but it’s also wonderful with spaetzle, mashed potatoes, or rice. A side of cucumber salad or steamed green beans adds freshness to balance the rich sauce. A dollop of extra sour cream on top is a classic garnish.
Variations
- Add vegetables: Sauté sliced bell peppers or mushrooms with the onion for extra texture.
- Make it spicy: Use 2 tbsp sweet paprika and 1 tbsp hot paprika (or add 1/2 tsp cayenne) for a kick.
- Use chicken breast: For a leaner version, use boneless, skinless breasts and reduce the simmering time to 20–25 minutes. The sauce will be less rich.
- Try other proteins: Pork shoulder or beef stew meat can be substituted—increase the simmering time to 1.5–2 hours until tender.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 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, or in the microwave at 50% power, until the chicken reaches 165°F (74°C) for leftovers. Do not boil. You can freeze paprikash for up to 3 months, but the sour cream may separate slightly upon thawing—stir well and reheat gently to help it come back together.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat dries out more easily. Use boneless, skinless breasts and reduce the simmering time to 20–25 minutes, then check for doneness at 165°F (74°C). The sauce will be less rich because you lose the fat from the skin and dark meat.
Why did my sauce curdle? Curdling happens when sour cream is added to a boiling sauce or when it’s too cold. Always bring the sauce to a gentle simmer (not a boil) before adding, and let the sour cream come to room temperature first. Whisk it in slowly.
Can I make this in a slow cooker? Yes. Sear the chicken and sauté the onions as directed, then transfer everything except the sour cream to a slow cooker. Cook on low for 4–6 hours or high for 2–3 hours, then stir in the sour cream at the end.
What if I don’t have Hungarian paprika? You can use regular sweet paprika, but it may be less vibrant. Smoked paprika will add a smoky flavor that changes the taste—use it only if you want that twist.
Can I skip the flour? Yes. The sauce will be a bit thinner, but you can thicken it by simmering uncovered for the last 10 minutes to reduce, or by adding a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) before the sour cream.
Is this dish spicy? Traditional sweet paprika is mild and slightly sweet, so the dish is not spicy. If you want heat, use hot paprika or add cayenne.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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