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Creamy Chicken Paprikash Recipe

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Chicken Paprikash is a classic Hungarian dish featuring tender chicken simmered in a rich, creamy paprika sauce made with sweet, smoked, and hot paprika for a deep, smoky flavor with a subtle kick. This comforting one-pot meal is perfect served over egg noodles or dumplings, making it a hearty and flavorful dinner option.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes simmering + 10 minutes finishing = 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Hungarian

Ingredients

Chicken

  • 3 lb bone-in, skin-on chicken drumsticks and thighs (can substitute with boneless, skinless chicken thighs)
  • Salt & pepper, to taste
  • 1 tbsp olive oil
  • 3 tbsp butter

Vegetables & Aromatics

  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 large tomato, diced
  • 4 cloves garlic, minced

Seasonings & Broth

  • 1 tbsp tomato paste
  • 3 tbsp Hungarian sweet paprika
  • 1 tsp smoked paprika
  • 1/2 tsp hot paprika or a pinch of cayenne pepper
  • 2 cups chicken broth

Thickening & Finishing

  • 3 tbsp all-purpose flour
  • 3/4 cup sour cream
  • 1 small lemon, juice of
  • 2 tbsp fresh parsley, minced (optional)

Instructions

  1. Season and Sear Chicken: Generously season both sides of the chicken with salt and pepper. Heat the olive oil and butter in a large, heavy-bottomed braiser or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the chicken pieces for about 3 minutes on each side until they develop a nice golden brown crust. Remove the chicken to a plate and set aside.
  2. Sauté Vegetables and Add Paprika: In the same pan, add the diced onions and cook over medium heat for 3 to 4 minutes until softened. Stir in the diced red bell pepper, tomato, and minced garlic, cooking for another 2 to 3 minutes until everything softens and becomes fragrant. Then mix in the tomato paste and all three types of paprika (sweet, smoked, and hot) and cook for about 1 minute to bloom the spices. Season lightly with salt and pepper.
  3. Simmer Chicken in Broth: Pour in the chicken broth, scraping up any browned bits on the bottom of the pan to incorporate their flavor. Bring the mixture to a gentle boil, then reduce heat to low. Return the seared chicken and any accumulated juices to the pot, cover, and simmer for about 45 minutes until the chicken is tender and fully cooked. Remove the chicken to a plate and set aside for easier sauce finishing.
  4. Make the Sour Cream Roux: In a small bowl, whisk together the sour cream and flour until smooth. Temper this mixture by slowly adding a few spoonfuls of the hot sauce from the pot while whisking vigorously to avoid lumps. Pour the tempered sour cream blend back into the sauce, whisking until fully incorporated and the sauce is smooth and creamy. Nestle the chicken back into the sauce and cook uncovered over medium-low heat for another 10 minutes, allowing the sauce to thicken beautifully.
  5. Finish and Serve: Squeeze the juice of one small lemon into the sauce, taste, and adjust seasoning if necessary. Garnish with freshly minced parsley. Serve the chicken paprikash warm over egg noodles, dumplings, or alongside crusty bread for a comforting meal. Enjoy!

Notes

  • For a lighter version, boneless, skinless chicken thighs can be used instead of bone-in, skin-on pieces.
  • Adjust the amount of hot paprika or cayenne to suit your preferred spice level.
  • Removing the chicken before adding the sour cream mixture prevents curdling and makes it easier to stir the sauce.
  • Serve over traditional Hungarian nokedli (dumplings) or egg noodles for an authentic experience.
  • Fresh parsley is optional but adds a nice color and mild flavor contrast.

Find it online: https://cheftinaskitchen.com/creamy-chicken-paprikash-recipe/