Go Back
+ servings
spoon lifting out chicken paprikash
Print

Chicken Paprikash

This easy chicken paprikash recipe is a traditional Hungarian dish with chicken cooked in a sauce loaded with paprika and sour cream.
Course Main Course
Cuisine Hungarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 414kcal
Author Ryan Beck

Ingredients

  • 2 lbs boneless, skinless chicken thighs or breasts
  • 1/2 cup all-purpose flour
  • 3 tbsp paprika OR smoked paprika OR Hungarian paprika (depends on how much spice you like)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp vegetable oil
  • 1 cup sweet onion, chopped
  • 1/8 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 1/2 cup sour cream and 1/2 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 1/2 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 chicken 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 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.
  • 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.

Nutrition

Serving: 1serving | Calories: 414kcal | Carbohydrates: 13g | Protein: 29g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0g | Cholesterol: 137mg | Sodium: 341mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1950IU | Vitamin C: 2.5mg | Calcium: 60mg | Iron: 0.9mg