Easy Chicken Paprikash Recipe

If you’ve ever craved a rich, comforting meal that wraps you up in cozy warmth, then I know you’re going to adore this Easy Chicken Paprikash Recipe. It’s a classic Hungarian dish that boasts tender chicken smothered in a creamy, paprika-spiced sauce, perfect for weeknight dinners or any time you want to impress without the fuss. Stick with me here — I’ll guide you through every step so you nail it, even if it’s your first time making paprikash. Trust me, your family will be asking for seconds (and thirds!).

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Ingredients You’ll Need

The heart of an easy chicken paprikash recipe lies in simple, quality ingredients that come together to make magic — that deep paprika flavor, creamy sauce, and perfectly cooked chicken. A quick note: using sweet Hungarian paprika makes a huge difference; it’s worth finding if you haven’t yet!

• Unsalted butter: Adds richness and depth to the sauce without overpowering other flavors.
• Extra virgin olive oil: Helps brown the chicken nicely and balances butter’s richness.
• Chicken (bone-in, skin-on pieces): I prefer a mix (breasts, thighs, legs, wings) for more flavor and tenderness.
• Sweet onion: Slowly caramelized onions layer sweetness into the sauce and complement the paprika’s earthiness.
• Red bell pepper: Adds a slight sweetness and color — you can swap for green pepper if you like a bit of tang.
• Roma tomatoes: They break down nicely to add subtle acidity and body to the sauce.
• Garlic: Gives a gentle savory lift without overpowering the paprika.
• Hungarian sweet paprika: This is the soul of the dish—both flavor and color depend on good paprika.
• Chicken broth: Keeps everything moist and forms the base for the sauce.
• Salt and black pepper: Essential for seasoning and bringing all flavors into harmony.
• All-purpose flour: Used to thicken the sauce to that perfect creamy texture.
• Full-fat sour cream: The secret to the luxurious finish that melts on your tongue.
• Heavy cream: Adds extra silkiness to the sauce without making it heavy.
• Italian parsley: Fresh and bright garnish that balances the richness.

Variations

While I adore the traditional recipe, I’ve played around with a few twists over time—and honestly, you should too! Cooking should be flexible and fun, so feel free to make this easy chicken paprikash recipe your own.

• Spicy Paprikash: I swapped 1 tablespoon of sweet paprika for hot smoked paprika once, and it gave the sauce a smoky heat that my spice-loving friends couldn’t get enough of.
• Dairy-Free Version: For a dairy-free twist, you can use coconut cream instead of sour cream and heavy cream—just know it’ll change the final flavor a bit but still taste delicious.
• Vegetable Add-Ins: Sometimes I toss in mushrooms or carrots for extra texture and earthy notes, especially when I want a heartier meal.
• Chicken Cut Variations: If you’re short on time, boneless thighs work great, though bone-in pieces give more flavor and keep the meat juicy.

How to Make Easy Chicken Paprikash Recipe

Step 1: Brown the Chicken to Build Flavor

Start by heating butter and olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces skin-side down and brown them for about 3-4 minutes on each side until you get that gorgeous golden crust. Don’t rush this — browning is where you build richness and depth. Once browned, transfer the chicken to a plate and set it aside.

Step 2: Sauté the Onions and Veggies

In the same pan with all those delicious drippings, add your diced onions. Cook them gently over medium heat for 6 to 8 minutes until they become golden and sweet. Then toss in garlic, diced bell peppers, and chopped tomatoes. Let these cook together for 2-3 minutes to meld those fresh flavors.

Step 3: Add Paprika Without Burning

This is a key moment — take the pan off the heat before stirring in the Hungarian sweet paprika along with salt and pepper. Paprika burns easily and turns bitter, so this off-heat step keeps the flavor bright and sweet. Stir well to combine the spices with your sautéed veggies.

Step 4: Simmer the Chicken in Broth

Return the chicken pieces to the pan and pour in enough chicken broth to mostly cover them. Turn the heat back on to medium-high and bring everything to a gentle boil. Once boiling, cover the pan and reduce heat to low for a slow simmer—this is where all those flavors meld beautifully over 45 to 60 minutes. Your kitchen will smell amazing!

Step 5: Thicken the Sauce with Sour Cream and Flour

When the chicken is cooked through, carefully remove the pieces and tent with foil to keep warm. Turn the heat back up to let the sauce simmer and reduce slightly, scraping the bottom to lift all those tasty browned bits. In a small bowl, whisk together sour cream, heavy cream, and flour until smooth. Add this mixture gradually to the sauce, whisking constantly — this ensures no lumps sneak in. Simmer for another 4 to 5 minutes until rich and thick.

Step 6: Final Seasoning and Serve

Taste your sauce and adjust salt and pepper as needed. Nestle the chicken back into the sauce and warm for five more minutes until fully reheated and juicy. I love serving this over egg noodles, allowing that creamy sauce to drizzle everywhere. Finish with a sprinkle of fresh Italian parsley — it really brightens the whole dish.

How to Serve Easy Chicken Paprikash Recipe

Garnishes

I’m a big fan of finishing this dish with freshly chopped Italian parsley—it adds a pop of color and a fresh note that cuts through the richness. Some folks like a dollop of extra sour cream on top for creaminess; I say, why not both?

Side Dishes

Traditionally, I serve chicken paprikash over buttered egg noodles because they soak up all that luscious sauce perfectly. Mashed potatoes or spaetzle also work wonderfully if you want a little variety. Pair with a simple green salad or steamed veggies for a balanced plate.

Creative Ways to Present

For special dinners, I like plating a single chicken thigh over twirled egg noodles in a shallow bowl, drizzled generously with sauce, then garnished with cascading parsley and a sprinkle of smoked paprika for a pop of color. It looks elegant but feels like a comforting hug on a plate.

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers, I let the dish cool to room temperature then transfer it to an airtight container. Stored in the fridge, it keeps perfectly for 3-4 days. The flavors even deepen overnight, so leftovers are often better the next day!

Freezing

I’ve successfully frozen chicken paprikash before—freeze in a sealed container for up to 3 months. Just thaw overnight in the fridge before reheating gently on the stove to keep the cream sauce from separating.

Reheating

Reheating gently is key! I warm leftovers on low heat in a skillet, stirring occasionally so the sauce stays smooth. If the sauce thickens too much, a splash of broth or water helps loosen it without losing flavor.

FAQs

Final Thoughts

This easy chicken paprikash recipe holds a special place in my heart because it’s both approachable and deeply satisfying—perfect for those days you want something cozy without complication. I remember the first time I made it; I was blown away by how such humble ingredients could create something so comforting and rich. I can’t wait for you to try it yourself and see how it becomes a family favorite in your home, just like it is in mine.

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