Chicken paprikash isn’t something I cooked often until I realized just how straightforward it is. With just a few pantry staples and chicken thighs, you get a saucy, cozy meal ready in about 40 minutes. Serve it over egg noodles for soaking up every last bit.
The Story Behind This Recipe
I stumbled on chicken paprikash while flipping through some Eastern European cookbooks looking for easy weeknight meals. The recipe was simple enough — chicken simmered with onions, garlic, and a good amount of smoked paprika, then finished with sour cream to make a silky sauce. It sounded like something I could toss together without much fuss.
The first time I made this, I swapped out chicken breasts for thighs because I like how they stay tender and juicy. Browning the chicken well in the pan before adding the sauce ingredients makes a big difference — you get a nice depth of flavor, and the sauce itself thickens up nicely. I usually stir in the sour cream off the heat to keep it from curdling.
Egg noodles are the natural choice here; they’re quick to cook and hold onto the sauce beautifully. Sometimes I add a handful of frozen peas or a little fresh parsley for color, but honestly, it’s just the paprika sauce that makes the dish. It’s warming and cozy without feeling heavy. This recipe definitely earns a spot in my regular rotation, especially on nights when I want something homey but don’t have time to fuss over complicated steps.
People who try it usually comment on the paprika — it’s not spicy, just smoky and rich, which changes up the usual weeknight chicken dinner a bit. Leftovers reheat well, too, making it convenient for lunches. It’s one of those dishes where you feel like you’re having something a little special, even if it’s just a normal weekday night.
Cuisine: Hungarian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients
- 1 1/2 lbs bone-in, skin-on chicken thighs
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons smoked paprika
- 1 teaspoon sweet paprika (optional for extra depth)
- 1 cup chicken broth
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 3 tablespoons vegetable oil or butter
- Salt and pepper to taste
- 12 oz egg noodles
- Fresh parsley, chopped (optional)
Instructions
- Step 1. Bring a large pot of salted water to a boil for the egg noodles.
- Step 2. Season chicken thighs with salt and pepper. Heat oil or butter in a large skillet over medium-high heat.
- Step 3. Brown chicken thighs skin-side down until skin is crisp and golden, about 5-7 minutes, then flip and brown the other side for 3-4 minutes. Remove chicken and set aside.
- Step 4. Lower heat to medium, add sliced onion to the same skillet, cooking until softened and translucent, about 5 minutes.
- Step 5. Add garlic and paprika, stirring for 1 minute until fragrant.
- Step 6. Sprinkle flour over the onions and paprika, stir to coat, and cook for 2 minutes to remove the raw flour taste.
- Step 7. Slowly pour in chicken broth while stirring, scraping up any browned bits from the pan.
- Step 8. Return chicken to the skillet, cover, and simmer on low heat for 20 minutes, or until chicken is cooked through.
- Step 9. Meanwhile, cook egg noodles according to package instructions. Drain and set aside.
- Step 10. Once chicken is done, remove the skillet from heat and stir in sour cream until smooth and creamy. Adjust seasoning with salt and pepper.
- Step 11. Serve chicken and sauce over egg noodles. Sprinkle with fresh parsley if using.
Tips for Success
- Don’t rush browning the chicken—it adds a lot of flavor and texture.
- If your sour cream looks like it might curdle, temper it first by stirring in a bit of the warm sauce before adding it to the pan.
- Using bone-in thighs keeps the chicken juicy and adds flavor to the sauce.
- You can swap the egg noodles for spaetzle or even mashed potatoes if you prefer.
- Leftovers keep well refrigerated for 2-3 days and can be reheated gently on the stove.
Variations & Substitutions
- Add a handful of mushrooms to the onions for a richer sauce.
- For a dairy-free version, use coconut yogurt or omit the sour cream and thicken the sauce with a little extra flour.
- Stir in some diced roasted red peppers right before serving for a touch of sweetness and color.
- Substitute chicken breasts but reduce cooking time to avoid drying out the meat.
- Use hot paprika instead of sweet paprika if you want a bit of a kick.
