Chicken Paprikash Recipe – Once Upon a Chef
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This chicken paprikash recipe is pure comfort food, with tender chicken simmered in a rich paprika sauce that practically begs to be spooned over noodles.
Chicken paprikash, or paprikás csirke, is a classic Hungarian comfort food, with tender chicken simmered in a rich, savory sauce made with plenty of paprika and finished with sour cream. This chicken paprikash recipe is adapted from America’s Test Kitchen, with a few changes of my own. Traditionally, the dish is made with bone-in chicken, but I use boneless, skinless chicken thighs—they cook quickly in the sauce and can be easily pulled into bite-size pieces, so there are no bones to navigate at the dinner table.
Spoon the chicken and its creamy paprika sauce over buttered egg noodles, with an extra dollop of sour cream on the side. And if you love the warm, earthy flavor of paprika, try my Hungarian goulash next—it puts the spice to equally good use in a hearty beef stew.
“This was amazing. So full of flavor and just the right amount of spices.”
What You’ll Need To Make Chicken Paprikash
- Extra-virgin olive oil: Used to sauté the vegetables and build the flavorful base of the sauce.
- Onion, red bell pepper, and garlic: Cook down until soft and savory, adding sweetness and depth to the sauce.
- Diced tomatoes and tomato paste: Diced tomatoes add body and acidity, while tomato paste gives the sauce a deeper, more concentrated tomato flavor.
- Chicken broth: Provides the liquid for simmering the chicken and forms the base of the sauce.
- Paprika: The signature flavor of chicken paprikash. For best results, look for sweet Hungarian paprika at well-stocked grocery stores, spice shops, or online. But don’t worry if you can only find regular paprika—I’ve made it that way plenty of times, and it’s still delicious. Avoid smoked paprika, which has a very different flavor.
- Cayenne pepper: Adds a subtle touch of heat without making the dish spicy.
- Boneless, skinless chicken thighs: Traditional chicken paprikash is typically made with bone-in chicken, but boneless thighs make this version easier to cook (and eat) while still staying juicy and tender as they simmer.
- Sour cream and flour: Sour cream gives the sauce its creamy, tangy finish, while flour helps thicken and stabilize it.
- Fresh parsley: An optional finishing touch that adds freshness and a pop of color.
- Jump to the printable recipe for precise measurements
VIDEO TUTORIAL
More Comforting Chicken Recipes You’ll Love
Chicken Paprikash
This chicken paprikash recipe is a cozy Hungarian classic, with tender chicken and a creamy, paprika-rich sauce.
Ingredients
- ¼ cup extra-virgin olive oil
- 1 large yellow onion, halved and sliced thin
- 1 red bell pepper, thinly sliced
- 1 tablespoon tomato paste
- 5 cloves garlic, minced
- 1 (14.5-oz) can diced tomatoes
- 2½ cups chicken broth
- 2 tablespoons paprika
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 2½ lb boneless, skinless chicken thighs, trimmed of excess fat
- ⅓ cup sour cream, plus extra for serving
- 3 tablespoons tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley, optional for serving
Instructions
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In a large Dutch oven (at least 5 qts/5L), heat the oil over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and garlic and cook, stirring, until fragrant, about 1 minute.
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Add the tomatoes and increase the heat to medium-high. Cook, stirring often, until the vegetables are very soft and most of the liquid has evaporated, about 10 minutes.
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Add the chicken broth, paprika, salt, pepper, and cayenne, scraping up any browned bits from the bottom of the pot. Add the chicken and arrange the thighs so they are submerged in the liquid. Bring to a simmer, then reduce the heat to medium-low. Cover and simmer until the chicken is cooked through and tender, about 30 minutes, flipping the thighs halfway through.
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Using tongs, transfer the chicken to a plate and, using two forks, pull each thigh into large bite-size pieces. Set aside.
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In a medium bowl, stir the sour cream and flour together with a fork until smooth. Gradually whisk in about ½ cup of the pot’s hot cooking liquid to temper the sour cream. Slowly pour the mixture into the pot, whisking constantly until fully incorporated.
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Return the chicken and any accumulated juices to the pot and stir gently to coat with the sauce. Simmer gently, uncovered, for 2 to 3 minutes or until the sauce is slightly thickened and the chicken is warmed through. Taste and adjust the seasoning, if necessary.
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Sprinkle with parsley, if using, and serve with buttered egg noodles and extra sour cream on the side, if desired.
Notes
To freeze, do so before adding the sour cream, as the sauce may separate slightly once thawed. Freeze for up to 3 months, then thaw overnight in the refrigerator and reheat as directed above.
Nutrition Information
Per serving (6 servings)Calories: 413kcalCarbohydrates: 14gProtein: 42gFat: 21gSaturated Fat: 5gCholesterol: 188mgSodium: 1007mgFiber: 3gSugar: 6g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I made this yesterday and it was so easy and delicious. Because my paprika was low, (only had one tablespoon), I used 1/2 tablespoon of smoked paprika to help make up the difference. I didn’t use a full tablespoon because I didn’t want to overwhelm it. Anyway, the flavor was wonderful, and I served it over wide egg noodles. Highly recommend this recipe!
Love this recipe, had all ingredients on-hand, it was easy to make and absolutely delicious! Will be making on repeat for the fall/winter season. Served over egg noodles and followed recipe as written.
what can I substitute for sour cream. I don’t tolerate dairy products very well. Thanks.
Hi Sandra, you can use lactose or dairy-free sour cream (I know Lactate makes one) or a non-dairy alternative to Greek yogurt. Hope you enjoy!
Nice recipe. Easy to follow
Today I tried this new recipe.
I did not serve on noodles. I used both smoked paprika and regular, I found the flavor of the finished product flat, with no dimension – just a strong paprika flavor. I tried adding some lemon juice to give it some spark. I was worried about using lemon in a tomato based dish. But it made no difference in the flavor of the dish. As an example: Thai Ginger Squash Soup by the same chef is deliciously flavorful with complex. Check the Ginger Soup out!!!
Jen, you just jogged my brain of a fond memory! My French mom who cooked German used to make this all the time. It was delicious. In today’s world I’m lactose intolerant,;( any suggestions instead of the sour cream? I know you need a little cream base along with the tomato..
Hi Eve, you can use lactose-free sour cream (I know Lactate makes one) or a non-dairy alternative to Greek yogurt. Hope you enjoy!