If you’ve ever craved a dish that’s both comforting and bursting with flavor, then you’re in for a treat with this Authentic Chicken Paprikash Recipe. It’s one of those meals that feels like a warm hug on a plate, combining tender chicken with a luscious paprika-infused sauce that’s creamy, savory, and just downright irresistible. Stick with me, and I’ll share how to nail this classic Hungarian dish easily in your own kitchen—trust me, your family will be asking for seconds!
Why You’ll Love This Recipe
- Rich, Authentic Flavor: The Hungarian sweet paprika takes center stage, delivering a smoky, sweet warmth that defines this dish.
- Tender Chicken Every Time: Browning the chicken first locks in juices and builds incredible depth of flavor in the sauce.
- Creamy, Comforting Sauce: Combining sour cream and heavy cream creates that velvety texture without overpowering the paprika.
- Perfect for Cozy Nights: It’s a dish that’s as impressive as it is easy, ideal for weeknights or special gatherings alike.
Ingredients You’ll Need
I love how these ingredients come together to create this classic dish—from the simple vegetables to the star player, Hungarian paprika. When shopping, look for high-quality paprika and fresh, full-fat sour cream for the best results.
- Unsalted butter: Helps brown the chicken and adds richness without extra saltiness.
- Extra virgin olive oil: A great base to sauté the chicken and vegetables, adding subtle fruity notes.
- Whole chicken (cut into pieces, bone-in, skin-on): Using bone-in, skin-on pieces keeps the meat juicy and flavorful.
- Sweet onion: Adds sweetness and depth once caramelized—don’t rush this step!
- Red bell pepper: Provides a fresh, slightly sweet crunch; you can swap for green pepper if you prefer.
- Roma tomatoes: I use Roma because they’re firmer and less watery, packing concentrated flavor.
- Garlic cloves: Adds a nice aromatic punch, finely minced to blend smoothly into the sauce.
- Hungarian sweet paprika: The heart of this dish—use good quality for authentic taste (you can mix in some hot or smoked paprika for extra kick!).
- Chicken broth: Builds the sauce base and keeps the chicken moist while simmering.
- Table salt and black pepper: Basic seasonings that bring everything together—adjust to your taste.
- All-purpose flour: Thickens the sauce gently without lumps when whisked with sour cream.
- Full-fat sour cream: Creates that signature creamy texture and tang that balances paprika’s sweetness.
- Heavy cream: Boosts richness and smoothness—use room temperature to avoid curdling.
- Italian parsley: A fresh, bright garnish that brings life and color to the final dish.
Variations
This recipe is a fantastic base for experimenting—once you get the hang of it, I encourage you to personalize it to your taste or dietary needs. Here are a few ways I’ve tweaked it over the years.
- Spice it up: I sometimes swap 1 tablespoon of sweet paprika for hot paprika to add a gentle heat that my family loves.
- Dairy-free version: Use coconut milk instead of sour cream and cream for a creamy twist suitable for lactose intolerance.
- Vegetable add-ins: Adding mushrooms or carrots during the onion sauté step can deepen the flavor and texture.
- Slow cooker method: Brown the chicken first, then transfer everything to a slow cooker and cook on low for 4-5 hours for a hands-off approach.
How to Make Authentic Chicken Paprikash Recipe
Step 1: Brown the Chicken for Maximum Flavor
Start by melting the butter and olive oil in a large skillet over medium-high heat. Once hot, place your chicken pieces skin-side down and let them brown undisturbed for about 3-4 minutes per side. This step locks in moisture and builds those irresistible browned bits that flavor the sauce. Don’t rush or overcrowd the pan—it’s better to do this in batches if needed. Once browned, transfer the chicken to a plate and set aside.
Step 2: Build the Flavor Base with Vegetables
Lower the heat to medium and add the diced onions to the skillet. Cook them slowly for 6-8 minutes until nice and golden—that sweetness makes a big difference! Then toss in your minced garlic, diced bell peppers, and chopped Roma tomatoes, cooking everything together for another 2-3 minutes. This is where the dish truly begins to develop its complex flavor layers.
Step 3: Incorporate Paprika Carefully
Remove the pan from heat and sprinkle the Hungarian sweet paprika along with salt and pepper over the vegetables. Stir these seasonings in quickly and thoroughly—this prevents the paprika from burning and becoming bitter, which is a common stumbling block. The fragrant paprika smell here is your sign that you’re on the right track!
Step 4: Simmer the Chicken in Broth
Return the chicken pieces to the skillet and pour in the chicken broth, making sure most of the chicken is covered. Crank up the heat to bring everything to a boil, then cover the pot, reduce heat to low, and let it gently simmer for 45 to 60 minutes. This long simmering time is key—it really tenderizes the chicken and allows the flavors to meld beautifully.
Step 5: Finish the Sauce with Cream and Flour
After simmering, remove the chicken and cover loosely to keep warm. Turn the heat back up to medium and let the sauce reduce a bit while stirring to scoop up those caramelized bits stuck to the pan. In a bowl, whisk together the sour cream, heavy cream, and flour—this mixture prevents lumps and thickens the sauce perfectly. Gradually whisk this creamy mix into the pan sauce, then bring to a gentle simmer and cook for about 4-5 minutes until thickened.
Step 6: Reheat Chicken and Adjust Seasoning
Return the chicken to the sauce, turning the heat to medium. Let it reheat for 5 minutes or until chicken reaches an internal temperature of 165°F. Taste the sauce and add extra salt and pepper if needed. When everything is warmed through and luscious, you’re ready to plate!
Pro Tips for Making Authentic Chicken Paprikash Recipe
- Don’t Skip Browning: I used to skip this step to save time, but the depth of flavor you get from browning the chicken is totally worth the extra minutes.
- Keep Paprika Off Direct Heat: Adding paprika off the heat prevents it from burning and turning bitter, which is a mistake I learned the hard way.
- Use Room Temperature Dairy: Adding cold sour cream or cream can cause the sauce to curdle; warm or room temp ingredients blend more smoothly.
- Stir Constantly When Adding Sour Cream Mixture: Whisking continuously prevents lumps and creates a silky sauce that’s a dream to eat.
How to Serve Authentic Chicken Paprikash Recipe
Garnishes
I always finish my Chicken Paprikash with a sprinkle of finely chopped Italian parsley. Not only does it add a fresh pop of color, but its bright herbal notes lift the richness of the sauce, making each bite more vibrant.
Side Dishes
Traditionally, this dish is served over egg noodles, which soak up the sauce wonderfully. But I’ve also enjoyed it paired with creamy mashed potatoes or even spaetzle for a heartier meal. A simple cucumber salad on the side helps cut through the richness perfectly.
Creative Ways to Present
For special occasions, I like serving Chicken Paprikash in individual shallow bowls, garnished with a parsley sprig and a dollop of sour cream on the side. It feels cozy yet elegant—plus, everyone loves getting a personalized serving of this comforting classic.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Paprikash stores beautifully in an airtight container in the fridge for up to 3 days. I recommend separating the chicken pieces and sauce for easier reheating and to keep the texture perfect.
Freezing
I’ve frozen this recipe a few times with great results. Just cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Just know the sauce might thicken a bit when frozen—just stir in a splash of chicken broth or cream when reheating.
Reheating
To reheat, gently warm the sauce and chicken over low heat on the stove, stirring occasionally. Adding a little extra broth or cream can refresh the sauce to its original silky consistency. Avoid microwaving if you want to preserve the texture—you’ll get the best results stovetop.
FAQs
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Can I use chicken thighs only for this Authentic Chicken Paprikash Recipe?
Absolutely! Using all thighs is actually a great choice because they stay juicy and tender during the long simmer. Just adjust your browning time since dark meat may take a little longer.
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What kind of paprika is best for Chicken Paprikash?
Hungarian sweet paprika is the gold standard and what gives this dish its signature flavor. If you like a bit of heat or smokiness, you can blend in some hot or smoked paprika, but start with sweet to keep it authentic.
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Can I make this recipe in a slow cooker?
Yes! Brown the chicken first, then add all ingredients except dairy to the slow cooker. Cook on low for 4-5 hours. Add sour cream and heavy cream in the last 15 minutes to avoid curdling.
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How do I prevent the sour cream from curdling?
Bring the sour cream and flour to room temperature before stirring into the warm sauce, and whisk constantly over gentle heat. Avoid boiling vigorously after adding dairy.
Final Thoughts
Honestly, this Authentic Chicken Paprikash Recipe holds a special place in my heart because it brings together simple ingredients for an extraordinary comfort meal. I still remember the first time I made it exactly following these steps—the rich sauce, tender chicken, and that unmistakable paprika aroma filled my kitchen with warmth. If you want a recipe that’s impressive yet comforting and doable, this one’s it. I can’t wait for you to try it and make it your own family favorite!
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Authentic Chicken Paprikash Recipe
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Description
Authentic Chicken Paprikash is a traditional Hungarian dish featuring tender, bone-in chicken pieces simmered in a rich, creamy, and flavorful paprika sauce. This comforting recipe combines the sweetness of onions and bell peppers with the vibrant warmth of Hungarian paprika, finished with a luscious sour cream and heavy cream blend. Perfectly served over egg noodles and garnished with fresh Italian parsley, it offers a satisfying and hearty meal that’s sure to become a family favorite.
Ingredients
Chicken and Fats
- 1 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 2.5 pounds whole chicken (cut into pieces: 2 breasts, 2 thighs, 2 legs, 2 wings; bone-in, skin on)
Vegetables and Aromatics
- 2 cups sweet onion (small dice)
- 1 cup red bell pepper (small dice; or green pepper)
- 1 cup Roma tomatoes (chopped; or regular tomato)
- 2 cloves garlic (finely minced)
Seasonings and Liquids
- 3 tbsp Hungarian sweet paprika (optional: substitute 1 tbsp with hot or smoked paprika)
- 2 cups chicken broth
- 1 ½ tsp table salt (to taste)
- ½ tsp black pepper (to taste)
Thickening and Cream
- 3 tbsp all-purpose flour
- ¾ cup sour cream (full fat, at room temperature)
- ¼ cup heavy cream
Garnish
- 1 tbsp Italian parsley (finely chopped)
Instructions
- Brown the Chicken: Add the butter and olive oil to a large skillet over medium-high heat. Brown the chicken pieces for 3-4 minutes per side until golden. Transfer the browned chicken to a plate and set aside.
- Sauté Onions: In the same skillet, add the diced onions and cook over medium heat for 6-8 minutes until golden brown and softened.
- Add Vegetables: Stir in the minced garlic, diced bell peppers, and chopped tomatoes. Cook for an additional 2-3 minutes to meld flavors.
- Season Off Heat: Remove the skillet from the heat and stir in the Hungarian sweet paprika, salt, and black pepper carefully. Avoid burning the paprika to prevent bitterness.
- Simmer Chicken: Return the chicken pieces to the skillet and place it back on the stovetop. Pour in the chicken broth until most of the chicken is covered. Bring the mixture to a boil over medium-high heat, then cover and reduce heat to low. Simmer gently for 45-60 minutes until the chicken is tender and cooked through.
- Remove Chicken: Take the cooked chicken out of the skillet and place it on a plate. Tent loosely with foil to keep warm.
- Reduce Sauce: Keep the sauce simmering over medium heat, stirring occasionally to deglaze the pan and stir in the browned bits. Let it reduce and thicken slightly.
- Prepare Cream Mixture: In a small bowl, whisk together the sour cream and heavy cream. Gradually whisk in the all-purpose flour until smooth.
- Incorporate Cream and Thicken Sauce: Slowly add the sour cream mixture to the skillet while constantly whisking to prevent lumps. Bring the sauce back to a gentle simmer and cook for 4-5 minutes until thickened.
- Final Seasoning and Reheat: Taste the sauce and adjust salt and pepper as needed. Return the chicken pieces to the skillet, increase heat to medium, and reheat the chicken for 5 minutes or until it registers at least 165°F internally.
- Serve: Plate the chicken and spoon the creamy paprika sauce over egg noodles. Garnish with finely chopped Italian parsley and serve warm.
Notes
- This Chicken Paprikash is a comforting Hungarian classic known for its tender chicken in a rich, creamy paprika sauce.
- To vary spice levels, substitute a portion of sweet paprika with hot or smoked paprika.
- Ensure the sour cream is at room temperature to avoid curdling when adding to the hot sauce.
- Serve traditionally over egg noodles, but it also pairs well with mashed potatoes or rice.
- Use bone-in, skin-on chicken for best flavor and juiciness in the final dish.
Nutrition
- Serving Size: 1 serving
- Calories: 396 kcal
- Sugar: 6 g
- Sodium: 959 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 108 mg
