Easy Chicken Paprikash Recipe for Authentic Flavor
Easy Chicken Paprikash Recipe for Authentic Flavor If you’re craving a cozy, comforting dinner that’s simple to make yet packed with authentic flavor, look no further than this easy chicken paprikash recipe. Chicken paprikash (also called “paprikás csirke”) is a classic Hungarian dish famous for its rich, creamy paprika sauce and melt-in-your-mouth chicken. Known for…
Easy Chicken Paprikash Recipe for Authentic Flavor
If you’re craving a cozy, comforting dinner that’s simple to make yet packed with authentic flavor, look no further than this easy chicken paprikash recipe. Chicken paprikash (also called “paprikás csirke”) is a classic Hungarian dish famous for its rich, creamy paprika sauce and melt-in-your-mouth chicken. Known for its vibrant red color and undeniable aroma, chicken paprikash brings traditional Central European flavors right to your kitchen—no passport required.
This dish has a fascinating history rooted in Hungarian home cooking. For generations, families have simmered chicken with onions, sweet paprika, and sour cream, creating a stew-like dinner perfect for any time of year. Paprika, Hungary’s famous spice, gives the dish its signature color and gentle warmth. The result? A comforting meal that’s both nourishing and deeply satisfying.
Besides its comforting taste, chicken paprikash can also fit into a balanced weekly menu. It’s high in protein, moderate in carbs, and can be made gluten-free depending on your choice of accompaniments like noodles or rice. Using skinless chicken thighs makes it lower in fat but keeps it incredibly juicy. You’ll love how easy this recipe is—including some meal prep and ingredient swap ideas to make it even more flexible for your busy evening.
Ready to cook? Let’s dig into the details!
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Easy Chicken Paprikash Recipe for Authentic Flavor
Ingredients
- 2 lbs bone-in, skinless chicken thighs (about 6 pieces)
- 2 tbsp olive oil (or unsalted butter)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp sweet Hungarian paprika (plus extra for garnish)
- 1 cup low-sodium chicken broth
- 1 red bell pepper, sliced thin (optional, for added sweetness and color)
- 1 can (14 oz) diced tomatoes, drained (optional, for a tangier sauce)
- 1/2 cup sour cream (or plain Greek yogurt for lighter option)
- 1/4 tsp salt (more to taste)
- 1/4 tsp black pepper
- Chopped parsley or dill (for garnish)
Optional for serving:
- Cooked egg noodles, rice, or mashed potatoes
Ingredient Swaps and Substitutions Table
| Ingredient | Substitution Option | Notes |
|---|---|---|
| Chicken thighs | Chicken breasts or drumsticks | Increase broth as breasts are leaner |
| Sour cream | Greek yogurt, crème fraîche | Lighter or extra creamy texture |
| Red bell pepper | Yellow or green bell pepper | Adjust flavor and color |
| Olive oil | Butter, avocado oil | Butter for richer flavor |
| Diced tomatoes | Tomato paste, omit for classic version | Adds a tangy note |
Step-by-Step Instructions
- Prep your chicken: Pat the chicken thighs dry with paper towels. Season both sides lightly with salt and pepper.
- Brown the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken thighs, skin side down (if bone-in, skin-on), and cook 4-5 minutes on each side until golden brown. Remove to a plate.
- Sauté the onions: Lower heat to medium. Add more oil if needed. Cook diced onions until soft and translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute more.
- Add paprika: Sprinkle paprika evenly over the onions and stir well. Toast for 30 seconds, just until fragrant—don’t let it scorch!
- Simmer everything: Add sliced bell pepper and drained tomatoes if using. Pour in chicken broth and gently scrape the browned bits from the pan’s bottom. Return chicken thighs to the skillet.
- Cover and cook: Cover and let it simmer on low heat for 30-35 minutes, or until chicken is fully cooked and tender. Flip chicken halfway for even cooking.
- Make the sauce creamy: Take two spoonfuls of the hot sauce and mix it into the sour cream (this prevents curdling). Stir the sour cream mixture back into the pan just before serving. Simmer on low for 2-3 minutes. Taste and adjust seasoning if needed.
- Serve: Spoon chicken and sauce over cooked egg noodles, rice, or mashed potatoes. Garnish with chopped parsley or dill, and an extra sprinkle of paprika.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings
- Category: Dinner, Chicken Recipes
- Diet: High-protein, can be gluten-free
Nutrition Facts (Per Serving)
| Calories | Carbohydrates | Fat | Protein | Prep Time | Cook Time | Total Time | Category | Yield | Diet |
|---|---|---|---|---|---|---|---|---|---|
| 320 | 8g | 17g | 31g | 15 min | 40 min | 55 min | Dinner, Chicken | 4-6 | High-protein, gluten-free option |
Helpful Cooking Tips
- Use authentic sweet Hungarian paprika: This is essential for classic flavor and color.
- Don’t skip browning the chicken: It adds rich flavor and helps seal in the juices.
- Temper your sour cream: Mixing with hot sauce first prevents curdling in the pan.
- Add broth gradually: You want a thick, creamy sauce—not soupy.
- Make it ahead: Chicken paprikash tastes even better the next day, so feel free to prep ahead.
- Dairy-free? Substitute coconut cream and use a little lemon juice for tang.
- Serve with: Egg noodles (classic), but any starchy side works.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the sauce.
Frequently Asked Questions (FAQ)
What makes chicken paprikash authentic?
The most authentic chicken paprikash is defined by its use of genuine Hungarian sweet paprika, slow-simmered chicken, sautéed onions, and creamy sour cream sauce. The combination of bone-in chicken and tempering the sour cream gives both richness and a tangy finish that is classic to Hungarian kitchens.
Can I make chicken paprikash in an Instant Pot or slow cooker?
Yes! For Instant Pot, brown the chicken and sauté the onions using the “Sauté” function. Add the rest of the ingredients (minus the sour cream), seal, and cook on high pressure for 12 minutes (quick release). Stir in tempered sour cream just before serving. For a slow cooker, follow the same sauté steps on the stove, then transfer everything (except sour cream) to the slow cooker and cook on low for 5-6 hours.
Is chicken paprikash spicy?
Traditional chicken paprikash uses sweet paprika, which adds warmth and depth but not heat. If you prefer a touch of spice, add a pinch of hot paprika or a small diced chili with the onions.
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Serve Up Comfort: Why You’ll Love This Easy Chicken Paprikash
Chicken paprikash is one of those rare recipes that truly delivers on both convenience and comfort. With a balance of bold flavors, creamy sauce, and wholesome protein, it’s suited for satisfying family weeknights, freezer-friendly meal prepping, and even casual entertaining. Plus, its vibrant paprika-kissed sauce makes every plate look and feel special.
Give this easy chicken paprikash recipe a try, and you’ll see why it’s a staple in so many Hungarian homes—and now, yours too! If you enjoyed this recipe, don’t forget to save it to Pinterest, share it on your favorite food Facebook groups, or let me know how it turned out in the comments below.
Happy cooking, and enjoy every bite!
