You’ll be blown away by this savory Hungarian-inspired Chicken Paprikash, loaded with sauteed onions in a rich, spicy cream sauce!
Our Chicken Paprikash recipe is European comfort food at its absolute finest! Using chicken thighs, onion, and Roma tomatoes, seasoned with garlic and sweet Hungarian paprika, and bathed in a heavy cream and sour cream sauce, this is food for the hungry soul that is anything but boring!
Chicken Paprikash is a One-Pan Wonder!
Authentic Chicken Paprika rivals Goulash as the best Hungarian comfort food! And, honestly, this dish is one of the most delicious chicken recipes ever! Plus…it’s really easy to make! The juicy, tender chicken thighs, sweet onion and lightly-spicy tomato cream sauce are slow-cooked in the same skillet, making this a super simple, incredibly flavorful meal!
A creamy, paprika-infused sauce gives Hungarian Paprikash a mildly sweet, rich, earthy taste that is traditionally served with spaetzle (homemade dumplings) or ladeled over egg noodles or potatoes. The unique flavor of this dish is so unforgettably good, you’ll be soaking up every last drop!
Other Recipes to Serve with Chicken Paprikash
- Cucumber & Onion Salad is a light, tangy, refreshing salad side that complements Hungarian Paprikash beautifully!
- The pastry sweetness of Classic Bread Pudding with Vanilla Caramel Sauce makes a perfect dessert to follow up spicy paprika chicken!
Ingredients
Chicken: Bone-in, skin-on chicken thighs make up the foundation of this fabulous meal!
Veggies: A large onion and Italian (Roma) tomatoes add texture and flavor to Chicken Paprikash!
Sauce: To make the creamy goodness of the sauce, you’ll need unsalted butter, low-sodium chicken broth, sour cream, heavy cream, and a little all-purpose flour for thickening.
Seasoning: Oh, the life of this dish—paprika! The spice from which paprikash gets its name! In addition to the paprika, this recipe calls for minced garlic, black pepper, sea salt, and freshly chopped parsley for garnish.
How to Make Chicken Paprikash
STEP ONE: In a large, deep pot, brown the bone-in, skin-on chicken thighs over medium heat with unsalted butter. You may need to cook in batches to properly brown all the chicken. Remove the chicken to a plate and set aside.
STEP TWO: Add one large minced onion to the pan and cook for 3-5 minutes. Next, add in 4 cloves of minced garlic and three seeded and diced Roma tomatoes. Cook for another 3-5 minutes. Remove the pan from the heat while adding the sweet paprika (not spicy or smoked), salt, and black pepper and blending together.
STEP THREE: Add the chicken back to the pan, along with the chicken broth to almost cover it. (The amount of broth you use will depend on the size of the pan.) Place the pan back over the heat and bring it to a boil. Reduce the heat just enough to keep a low boil. Cover and cook for 40 minutes.
STEP FOUR: When the chicken is done, once again remove it from to the pan to a clean plate. Whisk together the heavy cream and sour cream in a small bowl. Add in the all-purpose flour and mix until there are no lumps. Add this mixture into the pan and stir consistently to keep lumps from forming, cooking for about 15 minutes, until slightly thickened.
STEP FIVE: Add the chicken back in long enough to warm up. Garnish with fresh parsley and serve with your choice of pasta, potatoes, rice, or dumplings!
Tips for Success
- There are three types of paprika – sweet, spicy, and smoked. This recipe requires sweet paprika.
- Imported Hungarian paprika has a more authentic flavor, so look for that information on the label.
- If you salt the uncooked chicken and refrigerate it for an hour before cooking, getting a nice, brown crisp on the meat will be easier.
- Chicken thighs give the best flavor for chicken paprika, but chicken breasts or tenders would still be delicious in this sauce.
- Use full-fat sour cream for the best sauce.
What’s the Difference between Hungarian Goulash and Paprikash?
Chicken Paprikash and Hungarian Goulash are both rich, hearty recipes, infused with lots of paprika flavor. Goulash is a stew. Typically made with beef and vegetables and has a brothy, thin sauce. Paprikash is almost always made with chicken and has a thicker, cream-based sauce. Both are loaded with warm, rich Eastern European flavor!
What Do You Serve with Chicken Paprika?
Chicken paprikash is usually served with a carbohydrate, like dumplings, egg noodles or potatoes, making it a filling, hearty meal. Jasmine rice, polenta, or garlic toast could easily substitute for any of the other carbohydrates (to help soak up every drop of the flavorful sauce!) Brown butter carrots, steamed broccoli or sauteed mushrooms contribute a warm, healthy side option. And fresh green salads or a tangy, fresh vegetable side like slaw or a cucumber & onion salad brighten up the flavors of the meal by balancing the warmth of chicken paprikash.
Other Crave-Worthy Chicken Recipes
- Chicken Cacciatore
- Golden Chicken
- Chicken Tetrazzini
- Creamy Chicken Florentine
- Goat Cheese Chicken Penne
- Chicken with Pomodoro Sauce
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 8 bone-in, skin-on chicken thighs (about 3 pounds)
- 1 large yellow onion peeled and minced
- 4 cloves garlic minced
- 3 Roma tomatoes seeded and diced
- ¼ cup sweet hungarian paprika (see note)
- ½ teaspoon black pepper
- 2 cup low-sodium chicken broth
- ½ tablespoon salt
- 1 cup sour cream full-fat
- ⅓ cup heavy cream
- ¼ cup all-purpose flour
- Fresh parsley chopped, for garnish
Instructions
- Place a large deep-sided skillet (or pot) over medium heat and add the butter. Once melted, brown the chicken in two batches until there is a nice sear on the skin. (It will finish cooking later.) Transfer the chicken to a plate and set aside.
- In the same skillet, cook the onions for about 3-5 minutes until softened. Then add in the garlic and Roma tomatoes and cook for another 3-5 minutes, stirring often to prevent the garlic from burning.
- Take the pan off the heat. Stir in the paprika, salt, and black pepper until well combined. (Paprika is very heat sensitive and can burn quickly, so be sure to add it off the heat.)
- Add the chicken back to the skillet, along with enough chicken broth to almost cover the chicken. Bring things to a boil, then reduce to a low boil. Cover and cook for 40 minutes.
- Once the chicken is done, remove it once again to a plate. Then whisk the sour cream and heavy cream together in a small bowl. Whisk in the flour until there are no lumps. Pour this mixture into the skillet and whisk consistently to prevent lumps. Cook the sauce down until it starts to thicken slightly, about 15 minutes.
- Add the chicken back to the sauce and cook until it's warmed through. Garnish with chopped parsley and serve warm over cooked egg noodles, spaetzle, or with mashed potatoes.
Notes
- In the US, spices labeled “paprika” almost always use sweet paprika. So you can just get a jar of McCormick paprika or the store brand and you’ll be all set. Hungarian paprika (without the word “sweet”) is also the same thing.
- Nutritional information is for 2 chicken thighs and 1/4 of the sauce in the skillet.
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