Chicken Paprikash
Tender, bone-in chicken pieces braised in a rich, creamy paprika-infused sauce until they nearly fall off the bone. This Hungarian comfort classic balances sweet paprika with a touch of heat and a velvety sour cream finish. Perfect served over egg noodles or with crusty bread to soak up every bit of the luscious gravy.
For 4 servings
- prep
Season the chicken and prep the vegetables.
1.Pat the chicken pieces dry with paper towels.2.Season them all over with 0.25 tsp salt and a pinch of black pepper.3.Finely dice the onions, mince the garlic, and dice the tomato. - fry · ~12 min
Brown the chicken in batches.
1.Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat.2.Place the chicken skin-side down and sear for 4 to 5 minutes until deep golden brown.3.Flip and brown the other side for another 3 minutes.4.Remove the chicken to a plate and set aside.TIPDon't crowd the pot — browning in batches ensures a rich, caramelized flavor base. - saute · ~8 min
Sauté the onions and garlic until soft.
1.Reduce the heat to medium-low.2.Add the diced onions and cook, stirring often, for 6 to 7 minutes until soft and translucent.3.Add the minced garlic and cook for 1 more minute until fragrant.TIPScrape up the brown bits left from the chicken — they dissolve into the onions and build incredible flavor. - saute · ~4 min
Bloom the paprika and tomato.
Take the pot off the heat for a moment. Add the sweet paprika and hot paprika. Stir vigorously into the onions for about 30 seconds — be careful, paprika burns quickly and turns bitter. Immediately add the diced tomato, return to low heat, and cook for 2 to 3 minutes until the tomato breaks down. Pour in the water and stir well.
TIPAlways add paprika off the direct heat to prevent scorching. Burnt paprika is irreversibly bitter. - simmer · ~40 min
Braise the chicken in the paprika sauce.
1.Nestle the browned chicken pieces back into the pot along with any resting juices.2.The liquid should come about halfway up the chicken — add a splash more water if needed.3.Cover and simmer on low heat for 35 to 40 minutes until chicken is cooked through and very tender.4.Check once or twice and give it a gentle stir. - mix · ~6 min
Temper the sour cream and finish the sauce.
1.In a small bowl, whisk the sour cream with the all-purpose flour until smooth.2.Ladle about 0.5 cup of the hot braising liquid from the pot into the sour cream and whisk immediately.3.Pour the warmed sour cream mixture back into the pot and stir gently to combine.4.Simmer uncovered for 5 minutes to thicken the sauce. Season with the remaining 0.25 tsp salt.TIPTempering the sour cream with hot liquid prevents it from curdling when it hits the pot. - serve
Rest briefly and serve.
Let the Chicken Paprikash rest off the heat for 3 to 4 minutes. Serve hot, spooning plenty of the creamy sauce over the chicken.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken very dry before browning to achieve a deeper, crispier sear and richer flavor.
- 2Always pull the pot off the heat before adding paprika to avoid burning it, which makes the sauce bitter.
- 3Use Hungarian sweet paprika for the most authentic, mellow flavor—regular grocery store paprika can be less aromatic.
- 4Let the rested chicken paprikash sit for 3–4 minutes before serving so the sauce thickens slightly and clings better.
- 5For a silky sauce, make sure the sour cream is at room temperature before tempering to reduce the risk of curdling.
- 6Don't skip scraping the browned bits from the bottom of the pot after searing the chicken—they add deep savory notes.
- 7If you have time, make this a day ahead; the flavors meld overnight and taste even better reheated.
Adapt it for your goals.
Lighter cream option
Replace the sour cream with plain full-fat Greek yogurt and skip the flour tempering step; the result is a tangier, slightly thinner sauce with less fat.
boneless chicken thighsBoneless chicken thighs
Use boneless, skinless chicken thighs and reduce the simmering time to 25–30 minutes for a faster, easier weeknight version that still stays moist.
vegetarian mushroom paprikashVegetarian mushroom paprikash
Swap the chicken for 600g of mixed mushrooms (cremini, oyster, shiitake) and use vegetable broth instead of water; simmer just 15 minutes for a hearty, umami-rich meatless meal.
Why this is on our healthy list.
High-quality animal protein
Chicken drumsticks and thighs provide complete protein and essential amino acids that support muscle maintenance and repair.
Rich in iron and zinc
Dark-meat chicken is a natural source of heme iron and zinc, which aid oxygen transport and immune function.
Vitamin A from paprika
Sweet paprika is packed with beta-carotene, which the body converts into vitamin A for healthy vision and skin.
Frequently asked questions
Yes, but reduce the simmering time to about 20 minutes and add the chicken later to prevent it from drying out. The sauce will be less rich without the skin.
