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.
Jump to:
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 tablespoon paprika OR Hungarian paprika (depends on how much spice you like)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoon vegetable oil
- 1 cup sweet onion, chopped
- ⅛ teaspoon cayenne pepper
- 2 cups low sodium chicken stock
- 1 cup sour cream
Instructions
- Combine flour, 2 tablespoon 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 tablespoon 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.
Simon says
Deliciousl
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!
Monica says
When do you add the garlic?
Shannon says
Add the garlic? The ingredients didn't list garlic, but if you choose to add it that would be done when the onios have finished sautéing, before adding back chicken and broth. Add minced garlic to onions and stir until fragrant... about 30 seconds. Then add chicken and broth, continue as recipe directs. Garlic burns quickly so have the broth ready before adding garlic!
ERIN Elizabeth SMITH says
Huh?! 🤔 did you actually read the recipe?
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!
Lorie says
Never knew what this dish is and it's my boyfriend's favorite comfort food so I researched a bunch of recipes and decided to try yours. He absolutely LOVED it!! Said it's very authentic to what he has had his whole life!! Only change I made was I added 1 tbs of spicy Hungarian paprika because we like spice in our food. Thank you very much for this wonderful recipe that I will be making over and over again!!
Ryan says
I just had it last night myself. One of my favorites!
Marlene says
A bit too spicy. Next time I’ll eliminate the cayenne.
Swarneem says
Hi. Can I use gluten free flour?
Ryan says
Yep that will work just fine!
Jeanette Smith says
One of my family's favorite comfort food dinners. Done it a number of times. Just delicious.
Ryan says
Definitely a favorite!
Lindsay says
I have a batch on the stove now. I add sliced mushrooms and baby peas the last ten minutes. I think that goes well together. We love it!!!
Ryan says
Great idea!
Sha says
I grew up eating Chicken Paprikosh as my Hungarian mother and Grandma (who immigrated from Hungary). I want to say this is close to theirs although their recipe included bacon. Yummy I say. So follow this recipe but cut a package of bacon into cubes and cook to barely crisp. One pound of bacon is for the use of a whole chicken so adjust. Then I fry the onion in the bacon grease- drain well! Then the breaded fried chicken goes into a covered roaster, add enough chicken broth to about cover chicken by 1/2, bacon and onion on top of chicken the a very good sprinkle of paprika. In the oven it goes-350 for 30 minutes. After that remove chicken from roaster and put into a bowl ( get as much bacon and onion from chicken into roaster. Follow the thickening directions in the recipe. Cook in roaster til thickened, take off heat then add sour cream and whisk until combined Do not boil once sour cream in. Better if sour cream left on counter for 30 minutes. Always served with dumplings or rice( my mom only!).
Ryan says
Bacon makes everything better!
Brittany Clark says
Could you use chicken tenders?
Ryan says
Yep! Any type of chicken works here.
Paula P. says
Simply delicious! I would use an entire sweet onion. Makes a lot of sauce so you could increase the amount of chicken. I used boneless, skinless thighs work well in this recipe as they are very flavorful, moist and tender after cooking. Adjust sauce with salt and pepper before serving. Leftovers were even better the next day. Everyone enjoyed so it will be part of the regular rotation, for sure. Would work well for a large gathering or pot luck. Served with mashed potatoes and steamed green peas. Would be great with pasta or rice.
Ryan says
Glad you enjoyed!
Cara says
My husband hates sour cream. Is the sour cream a must? Can I omit with Greek yogurt or will it be too sour? Thanks!
Ryan says
To be honest I'm not the biggest sour cream fan either but this is used to add a creaminess and a slight tang which is what paprikash is known for. Greek yogurt can be used too.
Carol D says
Absolutely delicious! 2 T paprika was enough for us. Served with smashed potatoes. A keeper that will be added to the rotation! ❤️❤️❤️
Nora says
Great recipe. Needs a few tweaks- boneless skinless chicken thighs will not take anywhere near 45 mins to cook through (more like 10-20 mins). Also it’s a lot easier and less fussy to just add the extra flour after you cook the onions before you add the broth, then just let the chicken cook in that thickening gravy all together. And simply stir in the cold sour cream at the end. Really enjoyed!
Donna says
I used boneless skinless chicken breast because that's what I had. I found the gravy to be too thick and not really creamy after I added the flour mixture. I ended up adding some water to thin it a bit and then added the rest of the sour cream. How thick is the gravy supposed to be. My grandma's was always a bit thinner and creamier.
Ryan says
I like mine on the thicker side but as you said, you can thin it out with some water or chicken stock.
Morgan says
Made this for dinner tonight and it was delicious! My husband couldn't stop raving about the sauce.
Ryan says
I just made it again the other day. It is one of my favorites.
Dawn Kragelund says
Very good! My grandmother always cooked with her sweet Hungarian paprika or her hot Hungarian paprika. Unfortunately I didn’t have either but I have a huge Costco bottle of paprika so I added some cayenne for heat but didn’t over do it for my kids. I cooked exactly as recipe said to. It was perfect! Thank you! It’s a keeper!
Ryan says
Glad you liked it!
Beverly says
This delicious. I added a bit of minced garlic & a chopped green pepper to the sauté. I used 2 tbsp of hot paprika & 1 tbsp sweet, leaving out the cayenne. It then had the perfect heat. I also needed this to be gluten free so instead of regular flour I used a 1/4 c of Cup4Cup brand flour, and 1/4 c mixture of rice flour & cornstarch. The breading then attached to the chicken and thickened like regular flour. Have to watch gluten free breading as it browns faster. It was perfect! Will be making this again soon.
Ryan says
Great idea for the gluten free. Glad you enjoyed!
Melissa says
Very delicious and easy, definitely will make again. Thanks so much 🙂
Ryan says
Glad you enjoyed it!
Lori says
Oh my gosh, this was amazing! I doubled the recipe and I could drink the sauce 😳 I used bone in thighs and cooked for about an hour and a half, fell off the bone ! Whisked a cup of crème fraiche and a half cup of sour cream into the leftover flour/spice mix and then as you suggested, additional sour cream after it was combined. I did use Hungarian paprika and the cayenne , my grandparents were both from Hungry and this was almost exactly how my grandmother’s tasted! Thank you for a great recipe !
Ryan says
Glad you enjoyed it!
Susan Armstrong says
Needs the full amount of cayenne. I used regular plus smoked paprika. A touch of Hungarian paprika would be nice! We like it served on rice. Nice full-bodied flavour.
Ryan says
Glad you enjoyed it!
Geo says
Loved this…..made it for the first time at 15 with friends from Hungary who were opening a restaurant. Could never get close to it until now.All the tips on mixing paprika were perfect. My only changes were to pre cook the thighs a bit and take off the skin and fat and cut from the bone before dredging.
I use so much cayenne normally that I wanted a brighter taste and sautéed some fresh cut jalepenos ( no seeds) with the onions instead. It was perfect thanks.
Ryan says
Glad you enjoyed it.
Judy says
At the end you say to use left over flour. What left over flour? Only one mention of flour in recipe. How much “left over”?
Ryan says
Whatever is left after dredging the chicken. See step 1. Dredge the chicken in the flour mixture. (VERY IMPORTANT - save the leftover flour, do not throw out)
Paul says
Excellent recipe. Made it down here in South Africa with breasts and lactose-free yoghurt. Really good! And with some fine South African red wine of course!
Ryan says
Glad you enjoyed it! Can't go wrong with wine!
Sue says
Making this for the second time. It’s a new go to recipe for our chicken rotation. Hubby loves it.
Ryan says
Glad you like it! It's a favorite of mine!
The Actual Chris says
As someone who doesn't care for chicken thighs, this was a great recipe. If you're hungry for Hungarian style chicken, this is the one for you.
Rachel Taylor says
I just made this and it was absolutely delicious. BTW, for anyone who is celiac/gluten intolerant, I subbed out flour for King Arthur GF flour 1:1 and it turned out perfect.
Ryan says
Glad you enjoyed it!
Vshaynes says
I made it using bone in thighs and it came out great. I used a digital thermometer to verify that they were done. My husband gave it a positive review so it’s a winner for me.
Ryan says
Glad you enjoyed it!
Chris Oancia says
I made this dish the other day and it was delicious, comforting and a dish I will make more regularly now. I had chicken breast on hand so cubed it up into big chucnks and used that; only other addition I made was to use a generous amount of garlic powder and onion powder in it and other wise, a fantastic dish; my family loves comfort food and I served it over hot egg noodles and it was all gone by the end of the day. Well done!
Ryan says
Glad you enjoyed it!