Simple Chicken Paprikash
A comforting and flavorful Hungarian classic, this simplified Chicken Paprikash features tender chicken simmered in a rich, vibrant sauce made with sweet paprika and finished with creamy sour cream, perfect for a weeknight meal.
For 4 servings
Pat the chicken breasts dry with paper towels and cut them into 1-inch cubes. Season generously with 1 tsp salt and 1/2 tsp black pepper.
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the seasoned chicken cubes to the pan and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes. The chicken does not need to be cooked through at this stage.
Reduce the heat to medium-low. Stir in the sweet paprika and, if using, the all-purpose flour. Cook for 1-2 minutes, stirring constantly, to toast the paprika and cook out the raw flour taste. Be careful not to burn the paprika, as it can become bitter.
Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender and the sauce has slightly thickened.
Remove the pot from the heat. In a small bowl, whisk a few spoonfuls of the hot sauce from the pot into the sour cream. This step, called tempering, prevents the sour cream from curdling when added to the hot liquid.
Gently stir the tempered sour cream back into the pot with the chicken and sauce. Stir until fully combined and the sauce is creamy. Do not return the pot to a boil after adding the sour cream, as it can cause the sauce to separate.
Taste and adjust seasoning as needed. Garnish with fresh chopped parsley and serve immediately over egg noodles, spaetzle, rice, or mashed potatoes.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use high-quality Hungarian sweet paprika for the most authentic flavor and vibrant color. Avoid smoked or hot paprika unless you specifically desire those flavor profiles.
- 2Temper the sour cream by mixing a small amount of the hot sauce into it before adding it to the main pot. This crucial step prevents the sour cream from curdling and ensures a smooth, creamy sauce.
- 3Do not boil the paprikash after adding the sour cream, as high heat can cause the dairy to separate and become grainy. Keep the heat low or remove it from the stove when incorporating the sour cream.
- 4For an even richer flavor, consider using boneless, skinless chicken thighs instead of breasts. They tend to stay more tender during simmering.
Adapt it for your goals.
Vegetable Boost
Add sliced bell peppers (red or green) or mushrooms along with the onions for extra depth, texture, and nutrition. Sauté them until softened before adding the chicken.
Dairy Free OptionDairy-Free Option
For a dairy-free version, replace the sour cream with a plant-based sour cream substitute or a homemade cashew cream for similar richness and tang.
Spicier KickSpicier Kick
If you prefer a little heat, add a pinch of hot Hungarian paprika or a tiny amount of cayenne pepper along with the sweet paprika. Adjust to your desired spice level.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides a significant amount of lean protein, essential for muscle repair, growth, and overall satiety, helping you feel full longer.
Rich in Antioxidants
Sweet paprika is a good source of antioxidants, including Vitamin A (beta-carotene), which supports vision, immune function, and skin health.
Comforting & Satisfying
As a warm and hearty meal, Chicken Paprikash offers both physical and emotional comfort, contributing to a sense of well-being and satisfaction.
Frequently asked questions
Boiling can cause the sour cream to curdle and separate, resulting in a grainy or lumpy texture. It's best to stir it in off the heat or at a very low simmer after tempering to maintain a smooth, creamy consistency.
