This easy chicken paprikash recipe is a traditional Hungarian dish with chicken cooked in a sauce loaded with paprika and sour cream.
I'm a big fan of one pot skillet meals - from chicken saltimobocca to pork medallions with blue cheese sauce. For some reason they just scream comfort food to me. Plus it doesn't hurt that you only have to clean up one dish.
But have you ever had chicken paprikash? If you haven't, then you area really missing out. For those that haven't even heard of it, it is the Hungarian National Dish. Well maybe not, but paprika is super popular in Hungary! Basically this dish is chicken loaded with paprika.
I easily remember the first time I ever had it. There was a small little restaurant in Longwood that my dad and mom both really enjoyed, called Chef Henry's. It specialized in Eastern European which meant everything on the menu was foreign to me when I was a kid.
Oh and for some background, I was super picky as a kid. So my mom suggested the only thing that she thought I'd be willing to eat and enjoy - chicken paprikash. I will admit I was skeptical but after one bite all was forgiven.
Over the next couple of years, I actually requested that we go to Chef Henry's just so I could get that orange colored chicken as I called it. Sadly Chef Henry's eventually closed, and for a while it was just one of those dishes I had forgotten about. But a couple of years ago, I was looking for something different during a cold night and a chicken paprikash recipe popped in my head!
After doing a ton of research and trial and error on a few occasions, I created the perfect chicken paprikash recipe that reminds me of my childhood visits to Chef Henry's.
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Ingredient Notes
- Chicken - it isn't traditional but I like to use boneless, skinless chicken thighs as you don't have to cut around the bone.
- Paprika - you can't have paprikash without paprika. Make sure you use a quality one.
- Sour cream - adds a richness and slight tang to the dish.
Ingredient Swaps
As with any recipe, you can mix up the ingredients. Some variations include:
- I like boneless, skinless chicken thighs, but you can use skin-on which is more traditional or even chicken breasts.
- While I use vegetable oil for cooking, you can use canola oil, butter or lard.
- If you don't have sweet onions, white, yellow, red onions or shallots will work too. They all high slightly different flavors.
- I like chicken stock for the added mouthfeel, but chicken broth is a good substitute.
- Some people may say this is blasphemous, but you can substitute the sour cream with Greek yogurt.
Step-by-Step Photos
Mix together the flour with paprika, salt and pepper and dredge the chicken in it. Save the leftover flour and cook the chicken in a large skillet over medium-high heat with some oil for about 6 minutes total. Remove and set aside.
Add the onion, cayenne pepper and remaining paprika and cook for about 2 minutes before adding the chicken and chicken stock in. Bring to a boil then reduce to simmer and cook for about 45 minutes or until the chicken is done.
Add ½ cup of the liquid and ½ sour cream to the leftover flour and mix until smooth. Add the mixture to the the pot and simmer for 5 minutes before stirring in remaining sour cream. Taste for seasoning.
Types of Paprika
There are three types of paprika you will see at the grocery store:
- Paprika - also known as sweet paprika and is the most common you will see.
- Smoked Paprika - referred to as Pimentón de la Vera in Spain, it is made from a combination of sweet and hot peppers with a smokey flavor.
- Hot Paprika - also called Hungarian paprika, it is the hottest and the most commonly used in Hungary.
FAQs
It really is all about preference. I can't take a ton of heat so I normally just do paprika or a combination of paprika and a little hot paprika.
But if you like your dishes on the hot side, go with Hungarian paprika. It leads to what you would call an authentic paprikash.
A traditional chicken paprikash recipe uses bone-in chicken thighs, but at the end of the day you can use whatever cut of chicken you like.
While sour cream the traditional ingredient, you can replace it with Greek yogurt.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink.
Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Side Dish Options
The perfect complement to this chicken paprikash recipe is German spaetzle or cheddar pierogies. You can also go with a starch like mashed potatoes.
For vegetables, roasted Brussels sprouts or broccoli is never a bad choice.
Pro Tips/Recipe Notes
- You control the amount of heat depending on the type of paprika you use. I usually use a combination of regular paprika and smoked paprika but if you want it spicier, use Hungarian paprika.
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Other Chicken Recipes
If you’ve tried this chicken paprikash recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chicken Paprikash
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts
- ½ cup all-purpose flour
- 3 tbsp paprika OR Hungarian paprika (depends on how much spice you like)
- ½ tsp salt
- ½ tsp black pepper
- 3 tbsp vegetable oil
- 1 cup sweet onion, chopped
- ⅛ tsp cayenne pepper
- 2 cups low sodium chicken stock
- 1 cup sour cream
Instructions
- Combine flour, 2 tbsp paprika, salt and pepper. Depending on your tolerance for spice, the type of paprika you use will make a big difference. Regular paprika has almost no heat level while Hungarian has a kick. Dredge the chicken in the flour mixture. (VERY IMPORTANT - save the leftover flour, do not throw out)
- Heat oil in large Dutch or skillet over medium-high heat. Add chicken and brown on both sides, about 6 minutes total. Remove chicken and set aside. Add onion, cayenne pepper and 1 tbsp paprika and saute the onion until it's tender, about 2 minutes.
- Return chicken to the pot and add chicken stock. Bring to boil then reduce heat, cover and simmer for about 45 minutes or until chicken is done.
- Once chicken is done, make mixture to thicken sauce. With leftover flour, add ½ cup sour cream and ½ cup of liquid from skillet. Mix until smooth. Add mixture to pot and simmer for 5 minutes, stirring occasional. Turn heat off and add remaining ½ sour cream, stirring constantly. The sauce should be a very pale orange color. Serve immediately.
Notes
- Use chicken thighs as it contributes to the richness of the dish. You can use skin-on as well but I just like skinless for this paprikash recipe.
- You control the amount of heat depending on the type of paprika you use. I usually use a combination of regular paprika and hot paprika but if you want it spicier, use Hungarian paprika.
- You can replace the sour cream with yogurt or Greek yogurt.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Chris says
I’ve never had chicken paprikash. Sounds tasty though.
Joyful Cook says
Made it today. Very tasty and pretty easy to make. Just a warning to those who are sensitive to heat. The large amount of paprika and the cayenne give this dish a good bit of spicy heat. Too much for me.
Next time I will cut back. Otherwise, it is a good recipe. Just very spicy! Whew! 😅
Ryan says
Yes it definitely depends on the type of paprika you use which affects the spice level!
Linda says
This was very good. Used Hungarian paprika and 3lbs of boneless chicken thighs since I trim off most of the fat. There’s enough sauce to have started with 4 lbs of chicken. Served with homemade spaetzle and a salad. Will definitely make again.
Ryan says
Awesome!
Andrea says
Made this today. My grandma who makes a great paprikash loved it! Will use this recipe again, for sure.
Ryan says
Glad you enjoyed it! One of my favorites.
JJ says
Delicious! Used one tablespoon of hot Hungarian paprika and two regular paprika. Cast iron skillet also.
Served over rice. Pinot Noir wine with dinner! Delicious and basically easy.
Ps. Used boneless skinless chicken breasts so added one more tablespoon of oil to onions.
Ryan says
Glad you liked it!
Carin Schwartz says
I've tried a variety of chicken paprikash recipes trying to recreate my late Hungarian grandmother's. This was by far the closest. I absolutely loved it. Thanks!
Ryan says
That's great to hear!
Marlene says
A bit too spicy. Next time I’ll eliminate the cayenne.