Easy Chicken Paprikash

If you’ve never tried cooking chicken paprikash, get ready for a delightful dive into Hungarian comfort food that’s actually quite easy to make. This dish is all about juicy chicken thighs swimming in a rich, paprika-spiced sauce that’s simultaneously creamy and a little smoky—like a hug in a bowl. It’s simple, yes, but what a transformative experience it offers! And I promise, you’ll be going back for seconds—or maybe thirds. All you need is some cozy carbs to catch every last drop of that amazing sauce. Trust me, you’ll want that.

I can’t even tell you how many times this recipe has saved dinner at my house. One day, I was juggling a cranky toddler and a work deadline, and my husband—bless him—asked if we had anything for dinner. Out came the trusty Paprikash recipe! I love it because even when life is a hot mess, I can pull this together without losing my mind. My husband is obsessed, and it’s the one dish I know brings everyone rushing to the table. It’s become our “Sunday Funday” meal around here.

How to Make It

You start by heating some good ol’ olive oil in a pot; cast iron is my ride-or-die here, but you do you. Brown those chicken thighs like they’re a summer tan, then set ’em aside. In the same pot, toss in some sliced onions until they’re just the right amount of translucent—like thin-lensed sunglasses. Then come in with a splash of broth to deglaze the pan, scraping up all those tasty bits because that’s where the flavor parties. Add your paprika like you mean it, let it mingle with sour cream and, if you’re feeling daring, a little more broth until it’s creamy perfection.

✔Ingredient Notes

– Chicken Thighs: These babies keep it juicy. Don’t swap for breasts unless you’re into sad, dry chicken.
– Paprika: Smoked or sweet, it’s your mood-maker. Go wild. Just don’t use the dusty old jar in the back of the pantry.
– Sour Cream: This is the creamy dream! If dairy’s not your thing, a coconut cream works—though, it’s a bit coconutty.

✔Recipe Steps

1. Heat the oil and brown your chicken thighs; set them aside.
2. Sauté onions till soft, not crispy.
3. Splash some broth to deglaze, feeling like a fancy chef in the process.
4. Stir in paprika and let it create magic with the sour cream.
5. Return chicken to the pot and simmer until the sauce thickens.
6. Serve over egg noodles or rice, whatever makes you happy.

What to Serve It With

Think carb city—egg noodles, mashed potatoes, maybe some crusty bread if you’re feeling rebellious. It’s about soaking up all that saucy goodness.

✔Tips & Mistakes

✔Storage Tips

Store any leftovers in the fridge, good for a couple of days. Honestly, eating it cold? I’ve done it. It’s strangely satisfying. Breakfast paprikash is a thing now—don’t knock it.

✔Variations and Substitutions

When desperation strikes, swap in what you’ve got—like yogurt for sour cream or cauliflower rice for regular. It might not be traditional, but it’s survival.

Frequently Asked Questions

Easy Chicken Paprikash

This classic Hungarian chicken paprikash features tender chicken simmered in a creamy paprika sauce, perfect for an easy weeknight dinner.

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 lb chicken thighs
• ▢ 1.5 tbsp sweet paprika preferably Hungarian
• ▢ 1 cup sour cream full fat
• ▢ 1 tbsp vegetable oil
• ▢ 0.5 cup onion finely chopped
• ▢ 1 cup chicken broth low sodium
• ▢ 2 tbsp all-purpose flour
• ▢ 1 tsp salt
• ▢ 0.5 tsp black pepper freshly ground

Instructions

Preparation Steps

• Heat vegetable oil in a large skillet over medium heat. Add chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove and set aside.
• In the same skillet, add chopped onions and cook until soft and translucent, about 4 minutes.
• Stir in the sweet paprika and flour, cooking for 1 minute until fragrant.
• Slowly whisk in the chicken broth, scraping any browned bits from the pan. Bring to a simmer.
• Return the chicken thighs to the skillet, cover, and cook for 25 minutes or until chicken is cooked through.
• Remove skillet from heat and stir in sour cream until smooth. Adjust salt and pepper to taste.
• Serve hot over egg noodles or rice.

Notes

For best results, use fresh Hungarian paprika and freshly ground black pepper. Leftovers store well for 2 days refrigerated.