Hearty Hungarian Chicken Paprikash

When I’m in the mood for a cozy meal that’s still a crowd-pleaser, Chicken Paprikash hits the spot. Tender chicken gets drenched in a dreamy, paprika-kissed sauce with a swirl of cream. The smell instantly brings people into the kitchen, eager to dig in.

The first time I made Chicken Paprikash was on a cold night and it brought cozy vibes fast. Once it’s simmering, my whole crew hangs around the stove, trying to sneak a taste.

Tasty Ingredients

• Fresh parsley: just chop a handful last minute to give every bowl color and a zippy finish
• Full-fat sour cream: don’t swap this—it’s what makes the sauce luscious and tangy
• Ground black pepper and kosher salt: season to your crew’s liking and try grinding your own pepper for more oomph
• Chicken broth: homemade is best, but a good boxed low-sodium works—it lets you tweak the salt
• Garlic: gives each bite a mellow sharpness—use fresh cloves for the best punch
• Yellow onion: pick firm onions for sweetness and flavor depth
• Unsalted butter: opt for the best stuff you can get, it really rounds out the sauce
• Hungarian sweet paprika: this is the star—get the traditional kind for bright color and real taste
• All-purpose flour: helps thicken the sauce and gives the chicken a golden sear—unbleached works great
• Chicken thighs or breasts (boneless, skinless): go with whichever you like, just choose juicy, good-quality pieces

Handy Steps

Wrap Things Up with Chicken:

Pop the browned chicken and any juices back in the pan. Let it soak in all the creamy sauce for a few minutes, then sprinkle on the parsley right before serving so the flavors really come together.

Give It Creamy Goodness:

With the skillet on super low, gently blend in your sour cream until the sauce turns dreamy and glossy. Don’t let it bubble or the cream will split.

Time for Broth:

Slowly pour in chicken broth while whisking so the mix stays velvety. Let it bubble gently on low till the sauce thickens. Add salt and pepper if needed.

Build That Sauce:

Now stir in the rest of your flour and paprika—cook for a couple minutes till the air smells amazing and the paprika really pops.

Soften Onion & Garlic:

Melt in the rest of your butter before tossing in diced onion. Let it go slow and low till translucent and sweet—no browning. Stir in the garlic for about a minute till it smells great, but don’t burn it.

Get Chicken Golden:

Drop half your butter in a big skillet over medium. Add chicken, cook till the first side is golden, then flip and do the other. Set aside when cooked through so you build flavor in the pan.

Season Chicken Pieces:

Mix half your flour and half the paprika with the chicken chunks till coated—every bit should get dusted so your sauce will turn out nice and silky.

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The key here is using the freshest Hungarian paprika you can grab. I always open a new tin, so the flavor pops. Finishing with fresh parsley on top brings me right back to my grandmother’s table, where we’d gather up and laugh around meals finished with a handful of green herbs.

Storing Leftovers

Let leftovers cool first, then seal them tight in a container. They’ll keep in the fridge a solid three days and actually get tastier by day two. Warm them up super gently on the stove or in the microwave at half-power so the creamy sauce stays smooth. Don’t freeze this—it’ll just split and go weird.

Switch Things Up

If you’re working with chicken on the bone, let it cook a bit longer for extra rich flavor. No Hungarian paprika? Use a sweet one if you can—steer clear of the smoked stuff to keep the vibe right. If you’re out of sour cream, thick full-fat Greek yogurt gives a tangy twist in a pinch.

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Great Sides

Egg noodles are classic and really hold all that gravy. Creamy mashed potatoes or a heap of white rice make it even more comforting. Feeling old-school? Whip up tiny dumplings—they suck up every bit of sauce and taste awesome.

A Touch of Tradition

Chicken Paprikash started out in Hungary, where paprika is so much more than just a spice—it’s a family treasure. Generations made warming food from pantry odds and ends and turned it into something special for everyone. Sharing it feels like passing on a bit of comfort and history in every bite.

Recipe FAQs

→ Which chicken should I pick?

Boneless thighs or breasts are totally fine, but using bone-in chicken gives you extra tasty flavor like old-school versions. Just remember to cook it a bit longer if you go with bone-in.

→ What kind of paprika makes it best?

Hungarian sweet paprika is what you want for that gentle smoky-sweet hit. Skip smoked or spicy paprika—they change the classic taste.

→ How do I get the sauce nice and creamy?

Stir in full-fat sour cream slowly, and make sure the heat stays super low so it doesn't curdle. It's safest to add it right at the end after turning off the stove if you're worried.

→ What's good to serve on the side?

Try it over rice, mashed potatoes, egg noodles, or dumplings. They're all great for soaking up the yummy sauce.

→ What should I know about storing leftovers?

Pop leftovers in a container with a lid and chill in the fridge for up to three days. Reheat them gently on the stove or at low setting in the microwave. It's better not to freeze—sour cream sauce doesn't handle it well.