Chicken Paprikash Recipe | Small Town Woman (2024)

November 3, 2022 by Beth Pierce 26 Comments

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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 Recipe | Small Town Woman (1)

Creamy Chicken Paprikash – Ultimate Comfort Food

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.

Easy Ingredients – Awesome Paprikash

Chicken – boneless, skinless chicken breasts or thighs
All-purpose flour
Sweet paprika – preferably Hungarian sweet paprika
Butter – salted or unsalted
Onion – sweet yellow
Garlic – fresh, of course
Chicken broth – low sodium
Kosher salt
Black pepper – fresh ground is always best
Sour cream – full-fat
Fresh parsley

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How to make Chicken Paprikash

First, 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 pot 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, leaving any fat and brown bits in the skillet.

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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 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.

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Turn the heat as low as possible and stir in the sour cream. Add the chicken and its juices back to the skillet. Sprinkle with fresh chopped Italian parsley. Spoon over pasta, dumplings, mashed potatoes, or rice.

Beth’s Recipe 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 and reduce the heat to as low as it will go before stirring it in.
Though not traditional, other vegetables to consider adding aretomatoes, bellpeppers, or mushrooms.
Serve over dumplings, egg noodles, mashed potatoes, or rice.

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What is Hungarian Sweet Paprika?

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

Sweet Paprika – is 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, but there are exceptions to that rule. It is made from peppers that are dried and smoked over fires. It is traditionally used in making Chorizo Sausage.

Store and Reheat

Store leftovers in an airtight container in the refrigerator 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.

More Chicken Recipes

French Onion Chicken
Chicken Taquitos
Chicken and Wild Rice Soup
Chicken Pesto Pasta
Chicken Potato Soup
Cajun Chicken Pasta