Chicken paprikash is one of those dishes that always feels like a warm hug after a long day. The smoky, sweet paprika flavors the chicken in a cozy, lightly creamy sauce. It comes together fairly quickly, making it perfect for a weekday dinner. Serving it over plain egg noodles soaks up all the sauce, which is the real treat here.
The Story Behind This Recipe
I first tried chicken paprikash during a trip to Eastern Europe, and the combination of simple ingredients with bold paprika really stuck with me. It’s not fussy but still feels like a special meal.
At home, I usually lean on chicken thighs for this dish because they stay juicy and tender after simmering. The sauce starts with gently sautéed onions and generous paprika, which gives that deep red color and rich aroma. I like adding a splash of sour cream at the end for creaminess, but not so much it overwhelms the paprika flavor.
This recipe works well when you want something that feels homemade but doesn’t take too much effort or time. I typically serve it with egg noodles since they’re quick to boil and pick up all the sauce. Sometimes I include a simple cucumber salad on the side to add some brightness.
Over the years, this dish has become a little comfort classic for me. It’s the kind of meal where you can taste the care and tradition behind it, even in a busy weeknight kitchen. Plus, leftovers reheat nicely and still taste great for the next day.
Cuisine: Hungarian
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika (optional)
- 2 garlic cloves, minced
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- Salt and pepper, to taste
- 8 ounces egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1. Heat oil in a large skillet or Dutch oven over medium heat. Season chicken thighs with salt and pepper.
- Step 2. Add chicken, skin side down, and cook until browned, about 5-7 minutes per side. Remove chicken and set aside.
- Step 3. In the same pan, add onions and cook until soft and translucent, about 8 minutes.
- Step 4. Stir in garlic and both paprikas. Cook for 1 minute until fragrant.
- Step 5. Sprinkle flour over onions and stir to coat. Slowly whisk in chicken broth, scraping up any browned bits from the bottom.
- Step 6. Return chicken to the pan, skin side up. Cover and simmer on low for 25-30 minutes until chicken is cooked through.
- Step 7. Meanwhile, cook egg noodles according to package instructions. Drain and set aside.
- Step 8. Stir sour cream into the sauce off the heat. Adjust salt and pepper to taste.
- Step 9. Serve chicken over egg noodles, spooning extra sauce on top. Garnish with chopped parsley.
Tips for Success
- Use chicken thighs with skin for more flavor and juiciness; boneless works but will cook faster.
- Be sure not to overcook the sour cream once added, or it might curdle. Stir it in off the heat.
- If you don’t have smoked paprika, just use more sweet paprika for a milder flavor.
- Leftover paprikash tastes great made into a hearty soup with added vegetables.
Variations & Substitutions
- Add a diced bell pepper with the onions for a bit of sweetness and color.
- Substitute the sour cream with Greek yogurt for a lighter option, stirred in right before serving.
- Serve over mashed potatoes instead of noodles for a different comforting base.
- Try swapping chicken thighs for pork chops for a twist on this classic.
