Chicken Paprikash

Easy Chicken Paprikash combines bite-sized pieces of chicken pan-fried in butter, all smothered in a creamy sauce seasoned with sweet Hungarian paprika. Make this delicious Hungarian dish and impress your family and friends.

Chicken Paprikash is the ultimate comfort food, warm, creamy, and full of flavor. Learn how to make this classic Hungarian dish with our easy-to-follow recipe. For the ultimate comfort food meal, serve it over egg noodles, dumplings, spaetzle, or mashed potatoes. If you like this recipe, try Hungarian mushroom soup, Hungarian Goulash, Moroccan chicken, and cabbage soup.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Chicken: Use boneless, skinless chicken breasts or thighs. Remember that thighs need to cook a few minutes longer.
• Sweet Paprika: Preferably Hungarian sweet paprika. See the notes below.
• Onion: Preferably a sweet yellow or Vidalia onion.
• Chicken Broth: Preferably use low-sodium.
• Sour Cream: Use full-fat for flavor and texture.

How to Make Chicken Paprikash

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Add the cut chicken, 1½ tablespoons flour, and 1 tablespoon sweet paprika to a bowl and toss to coat the chicken.
2. In a large skillet or pot over medium heat, melt 2 tablespoons of butter and cook the chicken until cooked through. Remove to a plate.
3. In the skillet over medium heat, melt the remaining butter and add the onions, and cook until translucent. Reduce the heat to low and toss in the garlic. Sprinkle in the remaining flour and paprika.
4. Slowly stir in the chicken broth, whisking to combine. Simmer over low heat until thickened.
5. Reduce the heat as low as possible and stir in the sour cream. Add the chicken back into the skillet.

Preparation Tips

• This recipe is traditionally made with bone-in chicken, but can also be made with boneless, skinless chicken breasts or thighs.
• To thin the dish, add a bit of chicken broth, about 2 tablespoons at a time, until you reach the desired consistency.
• For best results, use full-fat sour cream. Bring the sour cream to room temperature and reduce the heat to as low as it will go before adding it.
• Though not traditional, other vegetables to consider adding are tomatoes, bell peppers, or mushrooms.
• Serve over dumplings, egg noodles, mashed potatoes, or rice.

What is Hungarian Sweet Paprika?

Paprika is a spice made from dried and ground red peppers. Most commercial paprika comes from Hungary and ranges in sweetness and heat; however, there are three basic types of paprika.

Sweet Paprika: The most common type and the one most commercial brands fall into. This is the type that you need for this recipe. However, I encourage purchasing from a reputable spice company for the greatest flavor.

Hot Paprika: This type is made from hotter and more pungent peppers. It adds a spicy, peppery kick to recipes like Goulash.

Smoked Paprika: This paprika usually comes from Spain; there are exceptions, though. It is made from dried, smoked peppers. It is traditionally used in making Chorizo Sausage.

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