EASY CHICKEN PAPRIKASH RECIPE

Imagine tender chicken, simmered in a creamy, vibrant sauce, bursting with the rich, smoky aroma of paprika. This isn’t just any chicken dish; it’s Chicken Paprikash, a comforting Hungarian classic that will warm you from the inside out. Get ready to experience a taste of culinary magic with this easy-to-follow recipe that will become a family favorite in no time!

What You’ll Need: Chicken Paprikash Ingredients

For the Chicken:

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and chopped
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup chicken broth
• 2 tablespoons sweet paprika
• 1 tablespoon smoked paprika
• 1 teaspoon dried marjoram
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

For the Sauce:

• 1 cup sour cream
• 2 tablespoons all-purpose flour

Optional Garnishes:

• Fresh parsley, chopped
• Dollop of sour cream

Step-by-Step: Let’s Make Chicken Paprikash!

Step 1: Sear the Chicken

1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
2. Add the chicken pieces in a single layer (work in batches if necessary) and sear for 2-3 minutes per side, until lightly browned. Don’t overcrowd the pan; this helps to get a nice sear.
3. Remove the chicken from the skillet and set aside.

Step 2: Sauté the Vegetables

1. Reduce the heat to medium. Add the chopped onion to the skillet and cook for 5-7 minutes, until softened and translucent.
2. Add the minced garlic and chopped red bell pepper and cook for another 2-3 minutes, until fragrant and slightly softened.

Step 3: Build the Flavor Base

1. Stir in the diced tomatoes (with their juice), chicken broth, sweet paprika, smoked paprika, dried marjoram, salt, and pepper.
2. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Those little bits are packed with flavor!

Step 4: Simmer the Chicken

1. Return the seared chicken to the skillet.
2. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.

Step 5: Create the Creamy Sauce

1. In a small bowl, whisk together the sour cream and all-purpose flour until smooth. This prevents the sour cream from curdling in the hot sauce.
2. Slowly stir the sour cream mixture into the skillet, ensuring it’s evenly distributed.
3. Simmer for another 5-7 minutes, or until the sauce has thickened slightly. Be careful not to boil the sauce after adding the sour cream, as it can separate.

Step 6: Serve and Enjoy!

1. Serve the Chicken Paprikash hot over egg noodles, rice, or dumplings.
2. Garnish with fresh parsley and a dollop of sour cream, if desired.

Why This Recipe Works: My Expert Tips

Choosing the Right Paprika

Paprika is the heart and soul of Chicken Paprikash, so choosing the right kind is crucial. Sweet paprika provides a mild, fruity flavor and vibrant color, while smoked paprika adds a deeper, smoky dimension. Using a combination of both creates a complex and delicious flavor profile. Hungarian paprika is considered the most authentic, but any good-quality sweet and smoked paprika will work beautifully.

Tender Chicken Every Time

Using chicken thighs instead of chicken breasts is key to achieving tender and juicy results. Chicken thighs have a higher fat content, which helps them stay moist during the simmering process. Searing the chicken before simmering also helps to lock in the juices and add flavor.

Preventing Curdling

Adding the sour cream mixture slowly and whisking it in thoroughly is essential to prevent it from curdling. Whisking the sour cream with flour before adding it to the hot sauce also helps to stabilize it. Avoid boiling the sauce after adding the sour cream, as high heat can cause it to separate.

Variations and Additions: Make It Your Own!

Spice It Up

If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the skillet along with the other spices.

Add Some Veggies

Feel free to add other vegetables to the skillet along with the onion and bell pepper. Mushrooms, carrots, or celery would all be delicious additions.

Make It Creamier

For an extra creamy sauce, you can substitute half of the sour cream with heavy cream.

What to Serve with Chicken Paprikash

Chicken Paprikash is traditionally served with egg noodles, but it’s also delicious with rice, mashed potatoes, or dumplings. A side of Chicken Casserole Recipe or Cheesy Chicken Crescent Bake would create a satisfying meal. A simple green salad or steamed vegetables also make a great accompaniment.

Other Chicken Recipes You Might Enjoy

If you love this Chicken Paprikash recipe, you might also enjoy these other delicious chicken dishes: Crock Pot Marry Me Chicken, Marry Me Chicken Pasta, Cajun Chicken Rotini Skillet and Baked Cream Cheese Chicken. There’s a world of flavorful chicken recipes out there to explore!

Storing and Reheating

Storing

Leftover Chicken Paprikash can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating

To reheat, gently warm the Chicken Paprikash in a skillet over medium-low heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be careful not to overheat it, as the sauce may separate.

Final Thoughts: Enjoy Your Homemade Chicken Paprikash!

Now that you’ve learned how to make this delicious Chicken Paprikash, you’re ready to impress your friends and family with a taste of authentic Hungarian cuisine. Don’t be afraid to experiment with different variations and additions to make it your own. With a little practice, you’ll be a Chicken Paprikash pro in no time. Happy cooking!

Easy Chicken Paprikash Recipe

This Chicken Paprikash recipe is a comforting Hungarian classic featuring tender chicken simmered in a creamy, vibrant paprika-infused sauce. It’s an easy-to-follow recipe that delivers a taste of culinary magic, perfect for a family meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Main Course

Cuisine: Hungarian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and chopped
• 1 cup chicken broth
• 2 tablespoons sweet paprika
• 1 tablespoon smoked paprika
• 1 teaspoon dried marjoram
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped for garnish
• Dollop of sour cream for garnish
• Egg noodles, rice, or dumplings for serving

Equipment

• Large, deep skillet or Dutch oven
• small bowl
• whisk
• knife
• cutting board
• Measuring spoons
• Measuring cups

Method

 

1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
2. Add the chicken pieces in a single layer (work in batches if necessary) and sear for 2-3 minutes per side, until lightly browned. Remove the chicken from the skillet and set aside.
3. Reduce the heat to medium. Add the chopped onion to the skillet and cook for 5-7 minutes, until softened and translucent.
4. Add the minced garlic and chopped red bell pepper and cook for another 2-3 minutes, until fragrant and slightly softened.
5. Stir in the diced tomatoes (with their juice), chicken broth, sweet paprika, smoked paprika, dried marjoram, salt, and pepper.
6. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
7. Return the seared chicken to the skillet.
8. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
9. In a small bowl, whisk together the sour cream and all-purpose flour until smooth.
10. Slowly stir the sour cream mixture into the skillet, ensuring it’s evenly distributed.
11. Simmer for another 5-7 minutes, or until the sauce has thickened slightly. Be careful not to boil the sauce after adding the sour cream, as it can separate.
12. Serve the Chicken Paprikash hot over egg noodles, rice, or dumplings.
13. Garnish with fresh parsley and a dollop of sour cream, if desired.

Notes

For a spicier dish, add a pinch of cayenne pepper or a dash of hot sauce. Other vegetables like mushrooms, carrots, or celery can be added. For an extra creamy sauce, substitute half of the sour cream with heavy cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently. Prevent curdling by adding the sour cream mixture slowly and not boiling the sauce after adding it.