Why Make This Recipe
Chicken Paprikash is a comforting, savory dish that brings the taste of Hungary to your kitchen. It’s simple to make, uses everyday ingredients, and promises to satisfy everyone at the dinner table. This dish is ideal for a weeknight meal or a special gathering. With its rich flavors and creamy sauce, it’s a true classic that never goes out of style.
How to Make Classic Chicken Paprikash
Ingredients
- 2 pounds Bone-in, Skin-on Chicken Thighs (Preferred for their rich flavor and juicy texture.)
- 2 tablespoons Sweet Paprika (The star spice providing color and flavor.)
- 1 medium Onion, diced (Adds sweetness and aroma.)
- 2 cloves Garlic, minced (Provides a fragrant kick.)
- 2 cups Low-sodium Chicken Broth (Essential for cooking and sauce.)
- 1 cup Sour Cream (Adds creaminess and tang.)
- 2 tablespoons Vegetable Oil (For searing the chicken.)
- Salt and Pepper (To taste.)
- 1 handful Fresh Parsley, chopped (For garnish.)
Directions
- Prepare your ingredients: dice the onion and mince the garlic.
- Heat vegetable oil in a large pot over medium-high heat.
- Season chicken thighs with salt and pepper, then sear skin-side down for 5-7 minutes until golden brown.
- Flip the chicken and sear for another 5-7 minutes.
- Remove the chicken and set aside. Sauté onions in the same pot for 5 minutes until translucent.
- Add minced garlic and sauté for 1 minute.
- Stir in sweet paprika and cook for 1 minute.
- Pour in chicken broth, scraping the bottom to deglaze.
- Return chicken to the pot, skin-side up, and bring to a simmer. Cover and cook on low for 30-35 minutes.
- Check chicken for doneness, then remove and set aside.
- Increase heat to medium-high to reduce the sauce for 5-10 minutes.
- Stir in sour cream and adjust seasoning.
- Return chicken to the pot, coating with sauce, and let rest before serving.
- Garnish with parsley and serve with noodles, rice, or bread.
How to Serve Classic Chicken Paprikash
Serve this dish warm, garnished with fresh parsley, alongside egg noodles, rice, or crusty bread. The creamy sauce is perfect for scooping up with your favorite side, making every bite enjoyable.
How to Store Classic Chicken Paprikash
To store leftover Chicken Paprikash, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it longer, you can freeze it for up to 3 months. Just make sure to thaw it in the fridge before reheating.
Tips to Make Classic Chicken Paprikash
- For a thicker sauce, you can mix a bit of cornstarch with water and stir it in while simmering.
- Using bone-in chicken thighs enhances the flavor and texture. If you prefer, boneless thighs can be used, but adjust the cooking time.
- Make sure to allow the sauce to simmer long enough to develop deep flavors.
Variation
Feel free to add bell peppers or mushrooms for a twist of flavor and extra vegetables. Some people also like to serve it with a side of pickles for added zing.
FAQs
Can I use other types of chicken?
Yes, you can use bone-in, skin-on chicken breasts or drumsticks, but the cooking times may vary slightly.
Is Chicken Paprikash spicy?
Chicken Paprikash is not typically spicy. The sweet paprika gives it a rich flavor without heat. If you like a little spice, you can add a pinch of cayenne pepper.
Can I make this dish in a slow cooker?
Absolutely! You can sear the chicken first on the stove, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender. Add the sour cream at the end before serving.
Print
Classic Chicken Paprikash
- Total Time: 70 minutes
- Yield: 4 servings
- Diet: Gluten-free
Description
Chicken Paprikash is a comforting, savory Hungarian dish featuring rich flavors and creamy sauce, perfect for weeknight meals or special gatherings.
Ingredients
- 2 pounds Bone-in, Skin-on Chicken Thighs
- 2 tablespoons Sweet Paprika
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 cups Low-sodium Chicken Broth
- 1 cup Sour Cream
- 2 tablespoons Vegetable Oil
- Salt and Pepper, to taste
- 1 handful Fresh Parsley, chopped, for garnish
Instructions
- Prepare your ingredients: dice the onion and mince the garlic.
- Heat vegetable oil in a large pot over medium-high heat.
- Season chicken thighs with salt and pepper, then sear skin-side down for 5-7 minutes until golden brown.
- Flip the chicken and sear for another 5-7 minutes.
- Remove the chicken and set aside. Sauté onions in the same pot for 5 minutes until translucent.
- Add minced garlic and sauté for 1 minute.
- Stir in sweet paprika and cook for 1 minute.
- Pour in chicken broth, scraping the bottom to deglaze.
- Return chicken to the pot, skin-side up, and bring to a simmer. Cover and cook on low for 30-35 minutes.
- Check chicken for doneness, then remove and set aside.
- Increase heat to medium-high to reduce the sauce for 5-10 minutes.
- Stir in sour cream and adjust seasoning.
- Return chicken to the pot, coating with sauce, and let rest before serving.
- Garnish with parsley and serve with noodles, rice, or bread.
Notes
For a thicker sauce, mix cornstarch with water and stir in while simmering. Bone-in chicken thighs enhance flavor; boneless can be used with adjusted cooking time.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian