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Delicious homemade Chicken Paprikash simmered in a creamy paprika sauce, ready to be served.

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.