Chicken Paprikash

This Chicken Paprikash is a Hungarian dish of lightly breaded chicken that is pan-fried in butter and smothered in a creamy sweet paprika sauce.

Course main meal chicken

Cuisine Hungarian

Keyword chicken paprikash recipe, how to make chicken paprikash, Hungarian chicken paprikash, what is chicken paprikash, what is in chicken paprikash

Prep Time 5

Cook Time 35

Servings servings

Calories 431kcal

Author Beth Pierce

1 ½ lbs boneless skinless chicken breasts or chicken thighs cut into bite-size pieces
3 tablespoons all-purpose flour divided
2 tablespoons Hungarian sweet paprika
4 tablespoons unsalted butter divided
1 medium yellow onion finely chopped
2 cloves garlic minced
2 cups chicken broth low sodium
Kosher salt and fresh ground black pepper to taste
¾ cup full-fat sour cream
1 tablespoon chopped fresh parsley

Add the cut chicken, 1 1/2 tablespoons flour, and 1 tablespoon sweet paprika to a bowl and toss to coat the chicken pieces.
Melt 2 tablespoons butter in a large skillet or Dutch oven over medium heat. Cook the chicken until golden brown on both sides and cooked through. Remove the chicken with a slotted spoon to a plate.
Melt the remaining butter in the skillet over medium heat. Add the onions and cook until translucent and soft. Reduce the heat to low and add the garlic cooking for 1 minute while stirring continuously.
Sprinkle in the remaining flour and the remaining paprika. Continue cooking for 2 minutes. Slowly stir in the chicken broth whisking to combine. Simmer over low heat until thickened. Season with kosher salt and fresh ground black pepper to taste.
Turn the heat as low as it will go and stir in the sour cream. Add the chicken and its juices back to the skillet. Sprinkle with fresh chopped Italian parsley.

This recipe is traditionally made with bone-in-chicken but it can be made with bone in skin-on chicken breasts, thighs, or legs or boneless skinless chicken breasts or thighs.
To thin the dish simply add a little more chicken broth 2 tablespoons at a time until desired consistency.
For best results use full-fat sour cream and reduce the heat as low as it will go before stirring it in.
Serve over dumplings, egg noodles, mashed potatoes, or rice.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
Because of the sour cream in this dish, I do not recommend freezing it.