Name: Chicken Paprikash
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Hungarian
Ingredients: 4 bone-in, skinless chicken thighs (or chicken breasts for a leaner option); 2 tablespoons olive oil (or vegetable oil); 1 large onion, finely chopped; 3 cloves garlic, minced; 2 tablespoons sweet paprika (Hungarian paprika for the best flavor); ½ teaspoon smoked paprika (optional, for added depth); 1 cup chicken broth (preferably halal-certified); 1 cup sour cream (can use full-fat or light); 1 tablespoon flour (optional, for thickening); Salt and pepper to taste; Fresh parsley, chopped, for garnish; 1 bay leaf (optional, for added flavor); 1 tablespoon lemon juice (optional, for a subtle tang)

Why You’ll Love This Chicken Paprikash Recipe

Rich and Flavorful Sauce: The combination of sweet paprika, onions, and sour cream creates a creamy, aromatic sauce that beautifully complements the tender chicken.
Tender Chicken: The chicken is simmered in the sauce, making it incredibly juicy and flavorful.
Easy to Make: Despite its rich flavor, Chicken Paprikash is surprisingly easy to prepare, requiring just a few simple ingredients.
Comforting: The creamy, paprika-infused sauce makes this dish perfect for cozy family dinners or gatherings.
Customizable: You can adjust the spiciness of the paprika or swap chicken parts to suit your preferences. This recipe is versatile enough to adapt for different dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Paprikash:

4 bone-in, skinless chicken thighs (or chicken breasts for a leaner option)
2 tablespoons olive oil (or vegetable oil)
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons sweet paprika (Hungarian paprika for the best flavor)
½ teaspoon smoked paprika (optional, for added depth)
1 cup chicken broth (preferably halal-certified)
1 cup sour cream (can use full-fat or light)
1 tablespoon flour (optional, for thickening)
Salt and pepper to taste
Fresh parsley, chopped, for garnish
1 bay leaf (optional, for added flavor)
1 tablespoon lemon juice (optional, for a subtle tang)

Directions

Step 1: Prepare the Chicken Paprikash Base

Brown the Chicken: Heat the olive oil over medium-high heat in a large pot or Dutch oven. Season the chicken thighs with salt and pepper on both sides. Add the chicken to the pot and cook for 4-5 minutes on each side until browned. Remove the chicken and set aside.
Cook the Onions and Garlic: In the same pot, reduce heat to medium. Add the chopped onions and cook for 5-6 minutes until softened and golden. Add the garlic and cook for another minute until fragrant.

Step 2: Make the Paprika Sauce

Add Paprika: Sprinkle sweet paprika and smoked paprika (if using) over the onions and garlic. Stir well and cook for 1-2 minutes to toast the spices. Be careful not to burn the paprika.
Add Chicken Broth: Pour in the chicken broth, stirring to combine. Scrape up any browned bits from the bottom of the pot and bring the mixture to a simmer.

Step 3: Simmer the Chicken

Add Chicken Back: Return the chicken to the pot, skin-side up. Add the bay leaf (if using). Cover the pot and simmer for 45 minutes, or until the chicken is cooked through and tender. Check occasionally to ensure the sauce isn’t reducing too much; if it does, add a little more broth.

Step 4: Finish the Sauce and Serve

Make the Sour Cream Mixture: In a small bowl, whisk together the sour cream and flour until smooth.
Thicken the Sauce: Once the chicken is cooked, remove it from the pot. Gradually stir the sour cream mixture into the sauce. Let it simmer for 5-10 minutes until the sauce thickens and becomes smooth. Taste and adjust seasoning with salt, pepper, or lemon juice.

Step 5: Serve

Serve the Chicken: Return the chicken to the pot and spoon the sauce over the top. Garnish with fresh parsley and serve immediately.

Servings and Timing

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Variations

Vegetarian Paprikash: Skip the chicken and substitute with hearty vegetables like mushrooms, cauliflower, or bell peppers for a vegetarian version of this creamy paprika sauce.
Turkey Paprikash: Swap the chicken for turkey thighs or breasts for a leaner variation.
Spicy Chicken Paprikash: If you like heat, add extra smoked paprika or finely chopped chili peppers to the sauce for an added kick.
Creamy Tomato Paprikash: Add crushed tomatoes to the sauce for extra depth and a tangy twist.
Paprikash with Sour Cream and Cheese: For a richer dish, mix a small amount of shredded cheese into the sour cream mixture for a cheesy, creamy sauce.

storage/reheating

Storage: Store any leftover Chicken Paprikash in an airtight container in the fridge for up to 3 days.
Reheating: Reheat on the stove over low heat, adding a splash of broth if needed to loosen the sauce. You can also reheat in the microwave.
Freezing: Chicken Paprikash freezes well for up to 3 months. Let it cool completely, then transfer to an airtight container and freeze. Thaw in the fridge overnight and reheat gently.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless skinless chicken thighs or breasts can be used, but adjust the cooking time since they will cook faster than bone-in chicken.

Can I make this dish ahead of time?

Yes! Chicken Paprikash tastes even better the next day as the flavors develop. Make it ahead and store it in the fridge for 2-3 days. Reheat gently before serving.

Can I substitute sour cream with yogurt?

Yes, you can use plain Greek yogurt as a substitute for sour cream. It will add a tangier flavor but still provide creaminess.

What sides go well with Chicken Paprikash?

This dish is traditionally served with dumplings (nokedli) or egg noodles. You can also serve it with rice, roasted vegetables, or a simple salad.

Can I make this dish dairy-free?

Yes, you can use dairy-free yogurt or coconut cream as a substitute for sour cream. This will make the dish dairy-free but still creamy.

How do I know when the chicken is done?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) or when it’s no longer pink in the center.

Can I use fresh paprika?

Yes, fresh paprika, especially Hungarian sweet paprika, will give the dish the best flavor and vibrant color.

Can I make this with chicken breasts?

Yes, you can use boneless, skinless chicken breasts instead of thighs. Just be aware that breasts may cook faster, so adjust cooking time accordingly.

How spicy is this dish?

This dish is mild to moderately spicy, depending on the paprika you use. If you want a spicier version, add some cayenne pepper or hot paprika.

Can I freeze this dish?

Yes, Chicken Paprikash freezes well. Make sure to cool it completely before transferring it to an airtight container and freezing for up to 3 months.

Conclusion

Chicken Paprikash is a comforting and rich dish that’s perfect for any occasion. With its tender chicken, creamy paprika sauce, and simple ingredients, this recipe will become a family favorite. Whether you’re serving it for a special dinner or making it ahead for easy meals, Chicken Paprikash is a flavorful, hearty dish that everyone will love. Enjoy!