Chicken Paprikash is a cozy and comforting dish that’s all about tender chicken simmered in a rich, paprika-spiced sauce. The sauce is creamy and velvety thanks to a touch of sour cream, which balances the smoky, slightly sweet flavor of the paprika beautifully. It’s the kind of meal that feels like a warm hug on a plate.
I love making Chicken Paprikash when I want something simple but full of flavor. The best part for me is how the sauce comes together with just a few ingredients, yet tastes so special. I like to use a mix of sweet and smoked paprika for a deeper flavor, and I always add extra sour cream at the end to make it extra creamy. It’s my little secret for a richer sauce!
One of my favorite ways to serve this dish is over soft buttery egg noodles or a scoop of fluffy mashed potatoes. The sauce soaks in perfectly, making every bite delicious. It’s a great recipe to make when you want a homey dinner that everyone will ask for again and again.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs add the most flavor and stay juicy. You can swap for boneless thighs if preferred but reduce cooking time. Chicken breasts work too but can dry out more easily.
Paprika: Sweet Hungarian paprika is essential for that signature smoky, slightly sweet flavor. If you can, use a mix of sweet and smoked paprika for complexity. Regular paprika can work in a pinch but lacks depth.
Sour Cream: Adds creaminess and tang. If you need a dairy-free option, try coconut cream or a cashew-based cream, but the flavor will differ. Ensure the sour cream is at room temperature before adding to avoid curdling.
Onions & Garlic: These create the flavorful base. Yellow onions are perfect here, cooking slowly to sweeten. You can swap garlic for garlic powder if needed but fresh is best.
Thickener: Flour is used to thicken the sauce gently. You can substitute with cornstarch mixed with cold water, but add it gradually to avoid lumps.
How Do You Prevent Paprika from Burning and Turning Bitter?
The key is to add paprika off the heat or with care. Paprika burns quickly and can taste bitter if cooked on high heat too long.
- Remove the pan from heat before stirring in paprika into the onions.
- Stir the paprika quickly into the hot onions and mix well.
- Return the pan to low or medium heat to continue cooking gently.
- This preserves paprika’s sweet, smoky flavor without bitterness.
This simple technique makes a huge difference in your sauce’s flavor and keeps it bright and delicious.
Equipment You’ll Need
- Large skillet or Dutch oven – I recommend this because it can brown the chicken and simmer everything in one pot for easy cleanup.
- Tongs or slotted spoon – helps turn the chicken pieces without breaking them apart.
- Mixing bowl – for whisking the sour cream and flour together smoothly.
- Measuring cups and spoons – keeps your ingredients just right for perfect flavor.
- Serving dishes – to plate the chicken with rice or noodles and garnish with parsley.
Flavor Variations & Add-Ins
- Use boneless, skinless chicken breasts for a quicker version that cooks faster but stays tender.
- Stir in sautéed mushrooms for an earthy twist that pairs well with the paprika sauce.
- Add chopped bell peppers or carrots during the onion step for extra veggies and color.
- Mix in a pinch of cayenne or hot paprika if you want a spicy kick.
Chicken Paprikash
Ingredients You’ll Need:
- 2 lbs (900 g) bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil or lard
- 1 large onion, finely chopped
- 2 tablespoons sweet Hungarian paprika (preferably fresh)
- 1/2 teaspoon smoked paprika (optional, for depth)
- 3 cloves garlic, minced
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) water
- 1/2 cup (120 ml) sour cream, at room temperature
- 2 tablespoons all-purpose flour
- Fresh parsley, chopped, for garnish
- Cooked white rice or buttered egg noodles, for serving
Time You’ll Need:
You’ll spend about 15 minutes preparing and browning the chicken plus another 30-35 minutes simmering for the perfect tenderness. Then another 5 minutes to finish thickening the sauce. In total, plan for around 50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Brown the Chicken:
Dry the chicken thighs with paper towels and season well with salt and pepper. Heat oil in a large skillet or Dutch oven over medium-high heat. Add chicken skin-side down and brown on all sides, about 5-7 minutes per side. Remove the chicken and set aside.
2. Cook the Onions and Add Paprika:
In the same pan, cook the chopped onion over medium heat, stirring sometimes, until soft and translucent (about 5-6 minutes). Add minced garlic and cook for 1 minute. Remove the pan from heat, then quickly stir in the sweet and smoked paprika to avoid burning the spice.
3. Simmer the Chicken:
Return the pan to medium heat. Add chicken broth and water, scraping up any browned bits. Return the chicken pieces to the pan, cover, and let simmer gently for 30-35 minutes until the chicken is tender and cooked through.
4. Finish the Sauce:
While the chicken cooks, whisk together the sour cream and flour until smooth. When the chicken is done, take the pan off the heat. Stir a few spoonfuls of the hot sauce into the sour cream mixture to warm it up, then slowly add it back into the pan. Return to low heat and cook for 5 minutes, stirring constantly until the sauce thickens. Avoid boiling to keep the sour cream smooth.
5. Serve and Garnish:
Taste and season with more salt and pepper if needed. Serve the chicken and sauce over cooked white rice or buttered egg noodles. Sprinkle fresh parsley on top for a bright, fresh finish.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before starting. Pat the chicken dry well to ensure it browns nicely.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, plain Greek yogurt works well as a substitute. Add it at the same step but be sure to temper it gently to avoid curdling. Coconut cream is a good dairy-free alternative, though it will change the flavor.
How Do I Store Leftovers?
Store any leftover Chicken Paprikash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the sauce has thickened too much.
Can I Make This Recipe Spicier?
Absolutely! Add a pinch of cayenne pepper or substitute the smoked paprika with hot smoked paprika. Start with a small amount and adjust to your preferred spice level.
