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Chicken Paprikash

Featured in Delicious Main Dish Recipes for Every Occasion.

Chicken is browned, then simmered in a creamy mixture of butter, sweet paprika, and sour cream. It's hearty comfort food at its best.
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Updated on Tue, 06 May 2025 13:37:07 GMT
A plate of creamy orange chicken sauce sitting over fettuccine, decorated with parsley on top. Pin it
A plate of creamy orange chicken sauce sitting over fettuccine, decorated with parsley on top. | chefmelt.com

This paprika chicken comes from a special Hungarian grandma who shared her tricks with me. The magic happens when butter meets sweet paprika, creating that sunset-colored sauce. When I cook this dish, wonderful smells fill every room and my hungry family shows up before I even call them.

What Makes This Special

You'll love how the chicken turns out so juicy and the sauce feels like velvet with a nice sour cream zing. Paprika isn't just there for the pretty color - it adds a sweet richness that'll have you grabbing bread to wipe your plate clean. Nothing fancy here, just everyday stuff that comes together in something absolutely mouthwatering.

Your Shopping List

  • The Chicken: Any boneless cuts work great, whether you prefer dark or white meat.
  • The Star: Grab authentic Hungarian sweet paprika, it's what makes this dish shine.
  • Build Flavor: You'll need mild onions, some garlic cloves, unsalted butter and thick sour cream.
  • The Base: Don't forget regular flour, some tasty chicken stock and a bunch of fresh parsley.

Let's Cook

Start With Chicken
Mix flour with paprika, dip chicken pieces in it, then brown them in melted butter and put aside.
Build Your Sauce
Throw onions in the pan until they're clear, drop in garlic, sprinkle more flour and paprika, then stir with extra butter.
Make It Creamy
Slowly add your stock while stirring, get it smooth, then carefully mix in sour cream without letting it bubble up.
Bring It Together
Return chicken to the pan and let everything bubble gently until the sauce sticks to each piece perfectly.
A bowl of creamy chicken dish topped with herbs, served with noodles and a dollop of sour cream. Pin it
A bowl of creamy chicken dish topped with herbs, served with noodles and a dollop of sour cream. | chefmelt.com

Kitchen Secrets

Finding real Hungarian paprika makes a huge difference, so shop around for it. Always keep the heat low after adding sour cream or it'll break apart. Give those onions plenty of time to soften up - they're the backbone of your flavor. I sometimes sneak mushrooms into the pot when nobody's watching because they soak up the sauce so well.

Serve It Right

Wide egg noodles are perfect sauce-catchers, but don't rule out a nice pile of mashed potatoes. Throw fresh parsley on top for a pop of green. And always have extra crusty bread nearby because that sauce is too good to leave behind.

Save Some For Later

Leftovers will stay yummy in your fridge for about 3 days. Heat them up slowly on the stovetop to keep everything smooth. Don't try freezing though - the sour cream gets weird when thawed. Better to just whip up a new batch when you want it again.

Mix It Up

Toss in some colorful peppers or chunks of tomato if you feel like it. Need more sauce? Just splash in extra broth. Want it thicker? Let it bubble a little longer. This dish doesn't mind if you play around with it a bit.

A plate of creamy chicken dish served with egg noodles and a dollop of sour cream, garnished with chopped parsley. Pin it
A plate of creamy chicken dish served with egg noodles and a dollop of sour cream, garnished with chopped parsley. | chefmelt.com

Make It Yours

Try adding hot paprika if you want some kick. My children always ask for extra sauce on their noodles while my hubby grinds black pepper all over his plate. That's the beauty of handed-down cooking - you take something traditional and slowly turn it into your family's favorite.

Frequently Asked Questions

→ What type of paprika works best?
Go for Hungarian sweet paprika. It’s got a rich, sweet flavor that makes the dish authentic and gives that deep red color.
→ Can I switch the chicken cut?
Absolutely. Bone-in pieces are classic, but boneless thighs or breasts cook faster and are a breeze to eat.
→ Why does my sour cream split?
It happens when sour cream hits hot liquid too fast. Add it on low heat and stir constantly. Full-fat versions hold up better too.
→ What pairs well with this?
Serve it with nokedli dumplings, egg noodles, mashed potatoes, rice, or even crusty bread to mop up the sauce.
→ How long do leftovers last?
You can refrigerate them for about three days. Reheat gently to avoid the sauce separating. Freezing isn’t great because of the cream.

Chicken Paprikash

Juicy chicken simmered in a velvety sauce made with paprika and sour cream. A Hungarian-inspired comfort meal that's incredibly satisfying.

Prep Time
5 Minutes
Cook Time
35 Minutes
Total Time
40 Minutes

Category: Main Dish Recipes

Difficulty: Intermediate

Cuisine: Hungarian

Yield: 4 Servings (4 servings)

Dietary: ~

Ingredients

01 1 tablespoon chopped fresh parsley.
02 1½ pounds of chicken, cut into small chunks (use breasts or thighs).
03 2 garlic cloves, minced.
04 3 tablespoons of regular flour, split.
05 2 cups reduced-salt chicken stock.
06 Salt and pepper, to taste.
07 ¼ cup paprika, preferably Hungarian sweet.
08 4 tablespoons butter, split.
09 ¾ cup of sour cream (use full-fat for better flavor).
10 1 medium-sized yellow onion, diced small.

Instructions

Step 01

In a bowl, toss the chicken chunks with 1 tablespoon paprika and 1½ tablespoons flour until coated evenly.

Step 02

In a big pan, melt 2 tablespoons of butter. Cook the chicken pieces on both sides until golden and done. Set them aside.

Step 03

With the remaining butter in the pan, sauté the onion until soft. Toss in the garlic and let it cook another minute. Sprinkle in the rest of the flour and paprika, stirring, and let it cook for a couple of minutes.

Step 04

Pour in the broth while whisking, and let the mixture simmer until it thickens up. Add salt and pepper to your liking.

Step 05

Lower the heat all the way down and gently stir in the sour cream. Put the chicken and any juices back in the pan. Sprinkle parsley over the top before serving.

Notes

  1. Chicken thighs give a juicier result, but breasts work well too.
  2. To avoid curdling, keep the heat very low when adding the sour cream.
  3. Stick to full-fat sour cream for the creamiest finish.

Tools You'll Need

  • Use a large frying pan or a Dutch oven.
  • A slotted spoon will help with removing chicken.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat.
  • Made with dairy ingredients.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 431
  • Total Fat: 25 g
  • Total Carbohydrate: 12 g
  • Protein: 40 g