Let’s talk about comfort food. And I mean the kind that wraps you in a hug after a long day. Chicken Paprikash is that dish. It’s hearty, creamy, and packed with flavor, and the best part? It’s easier than you think. This recipe is a lifesaver on hectic weeknights or when you’re simply craving something soul-soothing with minimal fuss.
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Why You’ll Love This Chicken Paprikash
Chicken Paprikash is the kind of meal that checks all the boxes: quick to make, made with pantry staples, and family-approved. If you’re juggling work, picky eaters, or just plain tired of takeout, this dish will be your new go-to. The rich paprika-infused sauce is dreamy, especially when it hugs tender pieces of chicken. Add a dollop of sour cream and sprinkle of parsley, and boom—you’ve got dinner magic.
Ingredients You’ll Need
This Chicken Paprikash keeps it real with simple ingredients you probably already have:
- Chicken – Boneless, skinless breasts or thighs (go with your favorite!)
- All-purpose flour
- Sweet paprika – Hungarian sweet paprika brings authentic flavor
- Butter – Salted or unsalted works
- Onion – Sweet yellow, chopped
- Garlic – Always fresh, never from a jar
- Chicken broth – Low sodium to keep salt in check
- Kosher salt
- Black pepper – Fresh ground, please
- Sour cream – Full-fat for maximum creaminess
- Fresh parsley – For that fresh, herby finish
Step-by-Step: Making Chicken Paprikash
- Coat the Chicken: In a bowl, toss your cut chicken pieces with 1½ tablespoons of flour and 1 tablespoon of sweet paprika. This simple step locks in flavor and sets the stage for a golden crust.
- Sear It Up: Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Cook the chicken until golden and cooked through. Use a slotted spoon to transfer it to a plate—don’t sneak a bite just yet!
- Sauté the Onions and Garlic: In the same skillet, melt the remaining butter. Add the onions and cook until they’re soft and translucent. Turn the heat to low, toss in the garlic, and stir for a minute. Your kitchen will smell amazing.
- Make the Sauce: Sprinkle in the rest of the flour and paprika. Cook for 2 minutes, stirring constantly. Gradually whisk in the chicken broth until smooth. Simmer on low heat until thickened. Season with salt and pepper to taste.
- Add the Creamy Touch: Lower the heat to the lowest setting and stir in the sour cream. Don’t let it boil—just let it gently warm through.
- Bring It Together: Add the chicken (plus all those juicy bits from the plate) back to the pan. Finish with a sprinkle of freshly chopped parsley.
Tips for Chicken Paprikash Perfection
- Paprika Power: Hungarian sweet paprika is the star here. If yours has been hiding in the spice cabinet for years, do yourself a favor and get a fresh tin.
- Don’t Rush the Onions: Let them get nice and soft—they add a sweet base to the sauce.
- Sour Cream Smarts: Add the sour cream at the end and keep the heat low so it doesn’t curdle.
A Little Story from My Kitchen
This dish earned a permanent spot in my weeknight rotation after a rainy Tuesday when the kids were cranky and the fridge was almost bare. One pan, 30 minutes, and a sprinkle of paprika later, the whole table was quiet—except for the sound of happy chewing. That’s when I knew Chicken Paprikash was a keeper.
FAQs About Chicken Paprikash
Can I use Greek yogurt instead of sour cream?
Yes, if you’re in a pinch, plain full-fat Greek yogurt can work. It’ll be a bit tangier, but still delicious.
What’s the best way to store leftovers?
Pop it in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove to keep the sauce creamy.
Can I freeze Chicken Paprikash?
It’s not ideal. The sauce might separate a bit, but if you must, freeze it before adding the sour cream.
One Last Sprinkle of Flavor
Chicken Paprikash is the comforting, crowd-pleasing dinner you didn’t know you needed. Whether you’re whipping it up for a cozy night in or feeding a table full of hungry faces, this dish delivers big flavor with minimal effort. Now go grab that paprika and let’s make dinner magic tonight!
Craving More Cozy Chicken Dinners?
If this creamy and flavorful Chicken Paprikash hit the spot, you’re going to love these other comforting dishes from Chicken Magic Recipes. Whether you’re into pasta, orzo, or melt-in-your-mouth chicken, there’s something for every busy night:
- Dig into the ultra-cozy flavors of Creamy Chicken Pot Pie Orzo for a one-pan meal that screams comfort.
- Try this fan-favorite Crockpot Marry Me Chicken—it’s slow-cooked, creamy, and downright irresistible.
- Need a quick stovetop fix? The Skillet Bang Bang Chicken Thighs bring a little heat and a lot of flavor.
- For another rich and creamy indulgence, don’t miss the Creamy Tuscan Chicken Orzo—it’s perfect for busy weeknights with a gourmet twist.
These recipes pair beautifully with the same ease and heartwarming satisfaction that made you fall in love with Chicken Paprikash in the first place.
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Chicken Paprikash
- Total Time: 40 mins
- Yield: 4 servings 1x
Description
This creamy Chicken Paprikash features tender chicken in a rich Hungarian paprika sauce, finished with sour cream and served over egg noodles. A quick, comforting dinner perfect for busy weeknights or family meals.
Ingredients
1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces
3 tbsp all-purpose flour, divided
2 tbsp Hungarian sweet paprika, divided
4 tbsp butter, divided
1 large sweet yellow onion, chopped
3 garlic cloves, minced
1½ cups low-sodium chicken broth
1 tsp kosher salt (or to taste)
½ tsp freshly ground black pepper
½ cup full-fat sour cream
2 tbsp fresh parsley, chopped (for garnish)
Cooked egg noodles (optional, for serving
Instructions
In a bowl, toss the chicken pieces with 1½ tablespoons of flour and 1 tablespoon of paprika until evenly coated.
In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Sear the chicken until golden and cooked through. Transfer to a plate.
Melt the remaining 2 tablespoons of butter in the same skillet. Add the onions and cook until soft and translucent.
Lower heat, stir in garlic, and cook for 1 minute.
Add remaining flour and paprika. Stir and cook for 2 minutes to remove raw flour taste.
Gradually whisk in chicken broth until smooth. Simmer on low until thickened. Season with salt and pepper.
Reduce heat to lowest setting, then stir in sour cream. Return chicken and juices to the skillet and heat through gently.
Garnish with parsley and serve over egg noodles if desired.
Notes
For authentic flavor, use fresh Hungarian sweet paprika—not smoked.
Add sour cream on low heat to prevent curdling.
Leftovers store well in the fridge for 3 days. Reheat gently to maintain sauce texture.
Egg noodles are traditional, but mashed potatoes or rice work too!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Hungarian-American
Nutrition
- Serving Size: 1 serving
- Calories: 425 kcal
- Sugar: 4 g
- Sodium: 490 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 125 mg