Chicken Paprikash is a classic Hungarian dish that’s all about tender chicken cooked in a rich, creamy sauce loaded with paprika—the true star of the show. The sauce has just the right balance of smoky, sweet, and slightly spicy flavors, with a velvety texture that makes every bite feel cozy and satisfying. It’s usually served over soft egg noodles that soak up all the delicious sauce.
I love making Chicken Paprikash because it’s simple but feels like a special meal. To me, the key is to use good-quality paprika, and I always add a dollop of sour cream at the end—it gives the sauce a lovely creaminess that makes the dish feel comforting without being heavy. It’s one of those recipes that brings warmth to the entire kitchen while it’s cooking.
When I serve Chicken Paprikash, I like to pile it over fresh, buttered noodles and add a sprinkle of fresh parsley on top for a little color. It’s perfect for chilly evenings when you want something satisfying that tastes like a warm hug. Plus, it’s a great dish to make ahead and reheat because the flavors just get better with time.
Key Ingredients & Substitutions
Chicken Thighs: Using bone-in, skin-on thighs gives the best flavor and keeps the meat juicy. You can use breasts if you prefer white meat, but thighs stay tender and rich.
Paprika: Sweet Hungarian paprika is the heart of this dish. Avoid substitutes if possible, but if needed, mild smoked paprika or regular paprika can work. Just watch the amount; smoked adds a deeper flavor.
Sour Cream: This adds creaminess and slight tang. If you want a lighter option, try Greek yogurt, but add it at the end off the heat to prevent curdling.
Flour: Helps thicken the sauce. For gluten-free, replace with cornstarch mixed with a bit of water. Make sure to whisk smoothly to avoid lumps.
Onion & Garlic: These build flavor at the base. Use yellow onions for mild sweetness. If you’re out of fresh garlic, garlic powder can do in a pinch.
How Do You Make Rich, Creamy Paprikash Sauce Without Curdling?
The key is adding sour cream correctly so it doesn’t separate. Here’s how I do it:
- Whisk the sour cream and flour together beforehand to create a smooth mix.
- Remove the pan from heat before adding the sour cream mix to avoid sudden heat shocks.
- Stir sour cream mixture into the sauce gradually, then return to low heat.
- Cook gently—do not boil—until the sauce thickens. This keeps it creamy and smooth.
Doing it this way helps the sauce stay velvety and rich, giving that classic Chicken Paprikash texture that clings to the chicken and noodles perfectly.
Equipment You’ll Need
- Large skillet or sauté pan – I like this because it’s big enough to brown the chicken and cook the sauce all in one.
- Tongs – handy for turning the chicken pieces without breaking the skin.
- Whisk – perfect for blending the sour cream and flour smoothly into the sauce.
- Measuring cups and spoons – to keep things precise, especially with broth and seasonings.
- Serving spoon or spatula – for scooping and serving the sauce over noodles or bread.
Flavor Variations & Add-Ins
- Use chicken breasts instead of thighs for a leaner version, cooking a little less time to avoid drying out.
- Add sautéed mushrooms or bell peppers for extra vegetables and flavor.
- Mix in a pinch of cayenne or hot paprika if you like some heat in the sauce.
- Serve over mashed potatoes instead of noodles, for a hearty twist.
Chicken Paprikash Recipe
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs chicken thighs, bone-in and skin-on
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil or lard
- 1 large onion, finely chopped
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika (optional for depth)
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup sour cream, at room temperature
- 1 tablespoon all-purpose flour
- Fresh parsley, chopped for garnish
- Bread or egg noodles, for serving
Time You’ll Need
This Chicken Paprikash takes about 10 minutes to prep and around 40 minutes to cook, so expect about 50 minutes total. This gives the chicken plenty of time to brown nicely and then simmer in the flavorful paprika sauce.
Step-by-Step Instructions:
1. Prepare and Brown the Chicken:
Start by seasoning the chicken thighs generously with salt and black pepper. Heat your oil or lard in a large skillet over medium-high heat. Place the chicken thighs skin-side down in the pan and brown well on all sides—this should take about 5 to 7 minutes per side. Once nicely browned, remove the chicken and set it aside on a plate.
2. Cook the Onions and Add Paprika:
Reduce the heat to medium, then add the chopped onions to the same pan. Cook and stir until the onions become soft and translucent, about 5 to 6 minutes. Stir in the sweet Hungarian paprika, smoked paprika (if using), and minced garlic. Cook for about 1 minute, being careful not to burn the paprika, which can make the sauce bitter.
3. Simmer the Chicken:
Return the browned chicken thighs to the pan. Pour in the chicken broth and bring everything to a gentle simmer. Cover the pan and let the chicken cook for about 25 to 30 minutes, or until it’s fully cooked and tender.
4. Make and Add the Sour Cream Sauce:
In a small bowl, whisk together the sour cream and flour until smooth. Take the chicken out of the pan and keep it warm. Off the heat, stir the sour cream mixture into the pan sauce to prevent curdling. Return the pan to low heat and cook gently for 3 to 5 minutes until the sauce thickens slightly. Taste the sauce and add salt and pepper if needed.
5. Finish and Serve:
Put the chicken back into the creamy paprika sauce and warm it through for a couple of minutes. Sprinkle fresh chopped parsley over the top for a nice touch of color and freshness. Serve hot over buttered egg noodles or with fresh crusty bread to soak up all that delicious sauce. Enjoy!
Can I Use Frozen Chicken Thighs for Chicken Paprikash?
Yes, you can! Just be sure to fully thaw the chicken thighs in the refrigerator overnight before cooking. Pat them dry to remove excess moisture for better browning.
How Can I Prevent the Sauce from Curdling?
To avoid curdling, always mix the sour cream with flour before adding it off the heat, then warm the sauce gently on low heat. Avoid boiling once the sour cream is added.
Can I Make Chicken Paprikash Ahead of Time?
Absolutely! Prepare the dish and refrigerate it in an airtight container for up to 2 days. Reheat gently on the stove to keep the sauce creamy and chicken tender.
What Can I Serve Instead of Egg Noodles?
You can serve Chicken Paprikash with buttered rice, mashed potatoes, or crusty bread — all great for soaking up the rich paprika sauce.