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