Chicken Paprikash

A comforting Hungarian dish featuring tender chicken simmered in a rich, creamy paprika sauce, perfect for cozy dinners.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Hungarian

Calories: 460

Main Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces Thighs preferred for moisture.
3 tbsp all-purpose flour, divided For coating the chicken and thickening the sauce.
2 tbsp Hungarian sweet paprika, divided Authentic paprika is recommended for best flavor.
4 tbsp butter, divided Use real butter for richness.
1 large sweet yellow onion, chopped
3 cloves garlic, minced
1.5 cups low-sodium chicken broth
1 tsp kosher salt Or to taste.
0.5 tsp freshly ground black pepper
0.5 cup full-fat sour cream For a luxurious sauce.
2 tbsp fresh parsley, chopped For garnish.
Cooked egg noodles Optional, for serving.

Preparation

In a bowl, toss the chicken pieces with 1½ tablespoons of flour and 1 tablespoon of paprika until evenly coated.
In a large skillet, melt 2 tablespoons of butter over medium heat and sear the chicken until golden brown and cooked through, about 5-7 minutes. Transfer the chicken to a plate.
In the same skillet, melt the remaining 2 tablespoons of butter and add the chopped onions, cooking until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the remaining 1½ tablespoons of flour and 1 tablespoon of paprika over the onions and stir for 2 minutes.
Gradually whisk in the chicken broth, bring to a simmer, and let it thicken for about 5 minutes. Season with salt and pepper.
Gently stir in the sour cream until fully combined. Return the chicken to the skillet to warm through.
Garnish with fresh parsley and serve over cooked egg noodles.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For a gluten-free version, use cornstarch instead of flour.