Creamy Chicken Paprikash Recipe
If you’re looking for a cozy, comforting dish that feels like a warm hug on a plate, this Creamy Chicken Paprikash recipe is exactly what you need. It’s one of those classic Eastern European dishes that combines tender chicken with a rich, paprika-spiked sauce that’s both vibrant and soothing. I love making it when the weather gets chilly, or whenever I crave a meal that’s both fuss-free and deeply satisfying.
What makes this Creamy Chicken Paprikash recipe stand out is that luscious creamy sauce with just the right hint of smoky-sweet paprika. It’s relatively simple, but the layers of flavor really come through once you get the timing and seasoning right. Trust me, once you try it, it’ll become your go-to weeknight favorite too.
Ingredients You’ll Need
Every ingredient here plays its part in building that classic Hungarian flavor and creamy texture. I recommend getting good quality paprika since it’s the star of the dish, and fresh chicken thighs will keep things juicy and tender throughout cooking.
- Chicken thighs and drumsticks: These cuts are perfect for staying tender and juicy after simmering.
- Butter: Helps build a rich base for the sauce and adds depth.
- Onion: Adds sweetness and texture; chopping it finely helps it melt into the sauce smoothly.
- Garlic: Brings a subtle pungency without overpowering the paprikash’s gentle warmth.
- Sweet Hungarian Paprika: The heart of the dish—look for high-quality, fresh paprika for best flavor.
- Smoked paprika (optional): Adds a nice smoky undercurrent if you want to experiment a bit.
- Chicken broth: Creates the sauce base; add more if you like it saucier.
- Salt and pepper: For seasoning; taste as you go.
- Sour cream: Essential for that creamy finish and slight tang that balances the paprika.
- Flour: Helps thicken the sauce so it clings perfectly to the chicken.
- Water: Combined with flour to make a smooth slurry for thickening.
Variations
One of my favorite things about the Creamy Chicken Paprikash recipe is how easy it is to tweak based on your mood or pantry supplies. I’m always encouraging people to make it their own, whether it means adding a little heat or lightening up the creaminess.
- Spicy Kick: I like throwing in some cayenne or hot paprika when I want it to warm me up a bit more on cold days.
- Dairy-Free Version: Try substituting sour cream with coconut cream or a cashew cream mix; it won’t be traditional but still delicious.
- Vegetable Boost: Adding diced bell peppers or mushrooms can make this a one-pot meal with an extra veggie punch.
- Slow Cooker Adaptation: I’ve done this in a slow cooker by browning the chicken first, then adding all other ingredients to simmer gently for a few hours — hands off but just as tasty.
How to Make Creamy Chicken Paprikash Recipe
Step 1: Sauté the Onions and Garlic
Start by melting the butter in a large, heavy-bottomed pan over medium heat. Once it’s melted and bubbling, add your chopped onions. Cook them gently, stirring often, until they’re soft and translucent—about 5 minutes. Toss in the minced garlic last and cook for just another minute until fragrant; beware of burning the garlic because it turns bitter quickly.
Step 2: Brown the Chicken
Pat your chicken pieces dry to get a nice sear, then add them to the pan. Brown each side until golden — this usually takes about 4-5 minutes per side. Browning the chicken first seals in the juices and adds great depth of flavor to your paprikash.
Step 3: Add Paprika and Broth
Remove the pan from the heat for a moment and sprinkle in your sweet Hungarian paprika and smoked paprika if using. Stir quickly to coat the onions and chicken—this prevents the paprika from burning. Then pour in the chicken broth, adding enough to just cover the chicken pieces. Bring everything back to a low simmer.
Step 4: Simmer Until Tender
Cover the pan and let the chicken simmer gently for about 35-40 minutes, flipping the pieces halfway through. This slow cooking breaks down the chicken to tender perfection and allows the flavors to meld beautifully.
Step 5: Thicken and Finish with Sour Cream
Mix the flour and water together until smooth, then gradually stir this slurry into your sauce. Let it cook for a few more minutes to thicken slightly. Finally, turn off the heat and stir in the sour cream carefully—don’t boil after adding sour cream or it will curdle! The result is a silky, creamy sauce that clings to every bite of chicken.
How to Serve Creamy Chicken Paprikash Recipe
Garnishes
I love finishing this dish with a sprinkle of fresh chopped parsley. It adds a burst of color and a subtle freshness that perfectly contrasts the rich creaminess. Sometimes I add a little dollop of extra sour cream on top too—it’s comforting and looks inviting.
Side Dishes
Traditionally, Chicken Paprikash is served over buttered egg noodles, which soak up the sauce like a dream. But I’ve also enjoyed it with creamy mashed potatoes or even a bed of fluffy rice. For a lighter touch, steamed green beans or sautéed spinach work beautifully alongside.
Creative Ways to Present
When I’ve had guests over, I like to serve the Creamy Chicken Paprikash in wide, shallow bowls with noodles twirled elegantly in the center and chicken nestled around. A sprinkle of paprika on top adds a festive look. Pair it with crusty bread for dipping and a simple green salad on the side for a complete experience.
Make Ahead and Storage
Storing Leftovers
I usually pop leftovers into an airtight container once cooled and store them in the fridge. This Creamy Chicken Paprikash recipe actually tastes even better the next day as the flavors deepen. Just be sure to give it a gentle stir when reheating to recombine the sauce.
Freezing
Freezing works well here if you want to meal prep or save for a busy day. I recommend freezing before adding sour cream, since dairy can separate when frozen and thawed. When ready to eat, thaw overnight in the fridge and stir in fresh sour cream after reheating.
Reheating
Reheat gently on the stovetop over low-medium heat with a splash of broth or water to loosen the sauce if needed. Avoid microwaving on high to keep the sauce smooth. Adding a little fresh sour cream or a touch of butter at the end can revive the creaminess nicely.
FAQs
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Can I use chicken breast instead of thighs for this recipe?
You can use chicken breast, but I recommend cooking it carefully to avoid drying out since breast meat is leaner. Consider cutting it into larger chunks and simmering for a shorter time. Thighs and drumsticks stay juicier and are more forgiving for the slow simmer required in Creamy Chicken Paprikash recipes.
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What type of paprika is best for Chicken Paprikash?
Sweet Hungarian paprika is traditional and provides a bright, mild pepper flavor. Freshness matters here, so try to buy unopened jars or small amounts since paprika loses its punch over time. Adding a little smoked paprika is optional and adds a nice smoky depth but isn’t necessary.
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How do I prevent the sour cream from curdling?
Remove the pan from heat before stirring in the sour cream and avoid boiling after it’s added. Also, temper the sour cream by mixing a small amount of warm sauce into it first, then gradually whisk into the main pot. This reduces temperature shock and helps keep the sauce silky smooth.
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Can I make this dish gluten-free?
Absolutely! Substitute the flour with a gluten-free alternative like cornstarch or a gluten-free flour blend. Just mix it with cold water as usual before stirring in to thicken the sauce.
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What should I serve with Creamy Chicken Paprikash?
Traditionally, it’s served with buttered egg noodles or spaetzle. Mashed potatoes, rice, and steamed vegetables are also excellent side options that soak up the sauce well and complete the meal.
Final Thoughts
This Creamy Chicken Paprikash recipe has a special place in my heart because it brings a little bit of that old-world comfort to the modern kitchen with ease. It’s simple enough for weeknights but elegant enough to share on a cozy dinner night. I hope you’ll give it a try and let the warm flavors remind you that good food doesn’t have to be complicated to be amazing.
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Creamy Chicken Paprikash Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Description
Chicken Paprikash is a traditional Hungarian dish featuring tender chicken thighs and drumsticks simmered in a rich, creamy sauce flavored with sweet Hungarian paprika. This comforting stew is finished with sour cream for a velvety texture and served with your choice of side, making it a perfect hearty meal for any occasion.
Ingredients
Chicken and Seasoning
- 1 kg Chicken thighs and drumsticks
- Salt and Pepper to taste
Vegetables and Spices
- 2 tablespoons butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons sweet Hungarian paprika
- ½ teaspoon smoked paprika (optional)
Liquid and Sauce
- 2 cups chicken broth (up to 2.5 cups for more sauce)
- ¾ cup sour cream
- 1.5 tablespoons flour
- 1 tablespoon water
Instructions
- Prepare the Chicken: Season the chicken thighs and drumsticks generously with salt and pepper on all sides to enhance flavor before cooking.
- Sauté Aromatics: In a large skillet or pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent and soft, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add Paprika: Remove the pan from heat and immediately stir in the sweet Hungarian paprika and smoked paprika (if using) to prevent burning, ensuring the spices are evenly coated in the butter and onion mixture.
- Brown the Chicken: Return the pan to medium heat and add the seasoned chicken pieces, browning them lightly on all sides to develop flavor, about 5-7 minutes.
- Simmer with Broth: Pour in the chicken broth, enough to partially cover the chicken, and bring the mixture to a gentle simmer. Cover and cook for 30-40 minutes until the chicken is cooked through and tender.
- Thicken the Sauce: In a small bowl, whisk together the flour and water to form a smooth slurry. Gradually stir this into the simmering sauce to thicken it while cooking for another 5 minutes.
- Finish with Sour Cream: Remove the skillet from heat. Temper the sour cream by mixing a few spoonfuls of hot sauce into it, then slowly stir the sour cream mixture back into the pan, creating a creamy, rich sauce without curdling.
- Adjust Seasonings and Serve: Taste and adjust salt and pepper as needed. Serve hot, traditionally paired with egg noodles, dumplings, or rice for a complete meal.
Notes
- Temper the sour cream carefully by adding some hot sauce to it before mixing into the pan to avoid curdling.
- Using both sweet and smoked paprika adds a deeper flavor complexity.
- You can increase the chicken broth to 2.5 cups if you prefer a saucier dish.
- Chicken thighs and drumsticks are recommended for their tenderness and flavor.
- This dish pairs wonderfully with buttered noodles or spaetzle.
Keywords: Chicken Paprikash, Hungarian Chicken Stew, Paprika Chicken, Comfort Food, Traditional Hungarian Recipe
