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Chicken Paprikash

Chicken Paprikash is a comforting Hungarian classic featuring tender chicken pieces simmered in a rich, creamy sauce made with sweet paprika, onions, and sour cream.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Hungarian
Calories: 450
Ingredients Equipment Method Nutrition

Ingredients
  

Chicken
  • 2 pounds bone-in, skin-on chicken thighs This cut of chicken is perfect for braising, as it remains juicy and tender.
  • 1 tablespoon olive oil Used for browning the chicken and sautéing the onions.
  • 1 medium onion, finely chopped Adds sweetness and depth to the sauce.
  • 3 cloves garlic, minced Provides a fragrant base for the dish.
  • 2 tablespoons sweet paprika The star ingredient that gives Chicken Paprikash its signature flavor and color.
  • 1 teaspoon salt Enhances the overall taste of the dish.
  • 1/2 teaspoon black pepper Adds a mild heat and flavor.
  • 1/4 teaspoon cayenne pepper (optional) For those who enjoy a little kick in their meal.
  • 1 cup chicken broth Provides moisture and richness to the sauce.
  • 1 cup sour cream Creates a creamy texture and balances the spices.
  • 2 tablespoons all-purpose flour Helps thicken the sauce for a luscious finish.
  • Fresh parsley, chopped (for garnish) Adds a pop of color and freshness to the dish.

Equipment

  • Large Skillet (or Dutch Oven)

Method
 

  1. Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
  2. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chicken thighs, skin-side down, and cook for about 5-7 minutes until golden brown. Flip and brown the other side for another 5 minutes. Remove the chicken and set aside.
  3. In the same skillet, add the finely chopped onion and sauté for about 5 minutes until translucent. Then add the minced garlic and cook for about 1 minute until fragrant.
  4. Stir in the sweet paprika, salt, black pepper, and cayenne pepper if using. Cook for about 1 minute, then pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
  5. Return the browned chicken thighs to the skillet, skin-side up. Bring to a gentle simmer, reduce heat to low, cover, and cook for 30-35 minutes until the chicken is tender.
  6. In a small bowl, whisk together the sour cream and flour until smooth. Gradually stir in a few spoonfuls of the hot broth to temper the mixture, then add it back into the skillet. Cook for an additional 5 minutes to thicken the sauce.

Nutrition

Calories: 450kcalProtein: 30gSodium: 800mg

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