Chicken Paprikash Recipe
This classic Hungarian Chicken Paprikash features tender, lightly breaded chicken sautéed in butter, then enveloped in a rich, creamy paprika sauce. A comforting, flavorful dish that's perfect for any main meal.
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Servings: 4
Ingredients
- 1 ½ lbs boneless skinless chicken breasts or thighs, diced into bite-size pieces
- ¾ cup full-fat sour cream
- 3 tablespoons all-purpose flour divided
- 2 cups low-sodium chicken broth
- 4 tablespoons unsalted butter divided
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons Hungarian sweet paprika
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon fresh parsley chopped
Instructions
- In a mixing bowl, combine the diced chicken, 1 ½ tablespoons flour, and 1 tablespoon of sweet paprika, tossing to coat the chicken evenly.
- In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the coated chicken and cook until both sides are golden and the chicken is cooked through. Using a slotted spoon, transfer the chicken to a plate.
- Add the remaining butter to the skillet and melt over medium heat. Stir in the chopped onions, cooking until they become soft and translucent. Reduce the heat to low, add the minced garlic, and cook for an additional minute, stirring constantly.
- Sprinkle the remaining flour and paprika into the skillet, stirring for about 2 minutes to incorporate. Gradually pour in the chicken broth, whisking continuously until combined. Allow the mixture to simmer on low heat until it thickens. Season with kosher salt and freshly ground black pepper to taste.
- With the heat as low as possible, gently stir in the sour cream. Return the cooked chicken and any accumulated juices to the skillet, folding it into the sauce. Garnish with chopped parsley.
Notes
- Traditionally made with bone-in chicken; feel free to use bone-in, skin-on chicken breasts, thighs, or legs, or opt for boneless, skinless varieties.
- If a thinner sauce is desired, add extra chicken broth in 2-tablespoon increments until the desired consistency is reached.
- Full-fat sour cream is recommended for the best flavor. To avoid curdling, reduce the heat to the lowest setting before adding the sour cream.
- Ideal serving options include dumplings, egg noodles, mashed potatoes, or rice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on low heat on the stovetop or in the microwave at reduced power.
- Freezing is not advised, as the sour cream may separate upon thawing.