Easy Chicken Paprikash

If you’re looking for a hearty, flavorful dinner that’s ready in just 30 minutes, this Easy Chicken Paprikash is a must-try. This traditional Hungarian dish combines tender chicken pieces simmered in a rich, creamy sauce made with smoked paprika, onions, garlic, and tomatoes. Served over noodles or dumplings, it’s the perfect comforting meal for any night of the week.

Ingredients

• 1 tablespoon vegetable oil
• 1 yellow onion, minced
• 2 cloves garlic, minced
• 3 roma tomatoes, minced
• 3 boneless, skinless chicken breasts, cut into 2-inch pieces
• ¼ cup smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups chicken broth
• 3 tablespoons all-purpose flour
• 1 cup sour cream
• ¼ cup heavy whipping cream

Instructions

1. In a large pot, heat vegetable oil over medium-high heat. Sauté the minced onion until soft and lightly golden.
2. Add the garlic and tomatoes and cook for another 2–3 minutes, stirring frequently.
3. Stir in the chicken pieces, smoked paprika, salt, and pepper. Cook until the chicken is nearly cooked through, about 5–8 minutes.
4. Pour in the chicken broth and bring to a rolling boil. Reduce the heat to low and let it simmer for 4–5 minutes.
5. Whisk in the flour, ensuring there are no clumps. Continue simmering until the sauce thickens.
6. Stir in the sour cream and heavy whipping cream, then simmer gently for another 10 minutes, stirring occasionally.
7. Serve hot over noodles or traditional Hungarian dumplings for a complete meal.

Serving and Storage Tips

Serve Chicken Paprikash over traditional egg noodles, spaetzle, or mashed potatoes to soak up the flavorful paprika sauce. For a lighter option, try serving it with rice or cauliflower mash. Garnish with a dollop of sour cream and freshly chopped parsley for a restaurant-style finish.
To store leftovers, transfer the cooled Chicken Paprikash into an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of chicken broth or cream to restore the creamy texture. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Variations

1. Classic Hungarian Style – Use bone-in chicken thighs and legs for a more authentic flavor and add sweet Hungarian paprika instead of smoked.
2. Creamy Mushroom Paprikash – Add 1 cup of sliced mushrooms to the onions for extra umami and texture.
3. Spicy Chicken Paprikash – Include ½ teaspoon of cayenne pepper or hot paprika for a fiery kick.
4. Vegetable Chicken Paprikash – Mix in bell peppers, carrots, or peas for added nutrition and color.
5. Low-Carb Paprikash – Serve over cauliflower rice instead of noodles for a keto-friendly option.
6. Paprikash with Dumplings – Pair with homemade Hungarian nokedli (small dumplings) for a traditional twist.
7. Slow Cooker Version – Combine all ingredients except sour cream and cream in a slow cooker and cook on low for 6 hours. Stir in dairy before serving.
8. Instant Pot Paprikash – Cook all ingredients under high pressure for 10 minutes, then mix in sour cream and cream after releasing pressure.
9. Chicken and Sausage Paprikash – Mix in sliced smoked sausage with the chicken for a hearty, rich taste.
10. Dairy-Free Paprikash – Substitute coconut cream and dairy-free yogurt for the sour cream and whipping cream.
11. Seafood Paprikash – Replace chicken with shrimp or fish for a lighter yet flavorful seafood version.
12. Paprikash Pasta Bake – Combine cooked paprikash with pasta, top with cheese, and bake until bubbly.
13. Vegan Paprikash – Swap chicken for tofu or chickpeas and use plant-based cream alternatives.
14. Extra Creamy Version – Double the amount of sour cream for a thicker, richer sauce that’s extra indulgent.

FAQs

1. What is Chicken Paprikash?
   Chicken Paprikash is a traditional Hungarian dish made with chicken simmered in a rich, creamy paprika sauce.
2. Can I use chicken thighs instead of breasts?
   Yes, chicken thighs work perfectly and add more flavor and tenderness to the dish.
3. What kind of paprika should I use?
   Smoked paprika adds a deep flavor, while sweet Hungarian paprika offers a more authentic taste.
4. Can I make this dish ahead of time?
   Absolutely. It reheats beautifully and tastes even better the next day as the flavors meld together.
5. How do I prevent the sour cream from curdling?
   Add it off the heat or temper it by mixing it with a bit of hot sauce before stirring it into the dish.
6. What can I serve Chicken Paprikash with?
   It pairs best with noodles, spaetzle, mashed potatoes, or rice.
7. Can I make it gluten-free?
   Yes. Use cornstarch or a gluten-free flour blend instead of all-purpose flour.
8. How long does Chicken Paprikash last in the fridge?
   Stored properly, it lasts up to 3 days in the refrigerator.
9. Can I freeze Chicken Paprikash?
   Yes, freeze it in an airtight container for up to 2 months. Thaw overnight before reheating.
10. Can I add vegetables?
    Definitely! Bell peppers, peas, carrots, and mushrooms all complement the creamy sauce beautifully.

This Easy Chicken Paprikash is the perfect blend of comfort and flavor. The smoked paprika gives the dish a deep, rich taste, while the creamy sauce adds a luscious texture that pairs perfectly with tender chicken. Whether you’re preparing a weeknight dinner or hosting guests, this dish delivers an authentic, satisfying experience in every bite. Serve it over egg noodles or spaetzle for a truly traditional touch.

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