Easy Chicken Paprikash Recipe | The Recipe Critic


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Indulge in a rich and creamy Chicken Paprikash that is so delicious, and it pairs perfectly over noodles. This classic Hungarian dish combines tender chicken with a flavorful blend of smoked paprika, onions, garlic, and tomatoes.

Chicken is our go-to dinner option every time we want something easy and filled with lots of flavors! Check out more chicken favorites like this delicious Coconut Curry Chicken, this yummy Chicken Milanese, or a favorite at our house, this Baked Sweet and Sour Chicken.

Easy Chicken Paprikash Recipe

The recipe for Chicken Paprikash originated in Hungary, a country known for its delicious food. It’s a dish made with chicken, onions, garlic, tomatoes, and a special spice called paprika. The chicken is cooked in a tasty broth until it’s almost done. Then, a creamy sauce is made by adding sour cream and heavy whipping cream.

This chicken is often served with noodles (you can use regular pasta or egg noodles) or dumplings It has become popular across the world, too, because it’s so tasty and comforting. Plus, not only does this dish really deliver on the taste, but it’s quick to make. It takes very little preparation and cooks in less than 30 minutes. Though not your traditional weeknight meal, this recipe will become a new family favorite! And then if you love this Hungarian dish, you must try this delicious Hungarian Goulash too!

Ingredients in Hungarian Chicken Paprikash

Once you look over this list of ingredients, you can immediately tell why this dish is so tasty! I especially love the flavor of the smoked paprika. It brings a warm, deep element of flavor that you don’t want to miss! Check out the recipe card at the bottom of the post for exact measurements.

Vegetable Oil: Used for cooking and adding a mild flavor to the dish.

Yellow Onion: Adds a savory and slightly sweet taste to the recipe when minced.

Garlic: The garlic gives off a delicious aroma. You can use minced garlic from the jar if you don’t have fresh cloves. ½ teaspoon equals about 1 clove of garlic.

Roma Tomatoes: Mincing these tomatoes adds a fresh and tangy element to the dish.

Boneless Skinless Chicken Breasts: Cut into pieces, they serve as the main protein in the recipe.

Smoked Paprika: I love paprika but smoked paprika really takes this warm spice to the next level.

Salt: This enhances the taste of the other ingredients and brings out their flavors.

Black Pepper: Adds a mild heat and a hint of spiciness to the dish.

Chicken Broth: This sets the dish up with a flavorful base for the sauce and adds richness to the recipe.

All-Purpose Flour: The flour thickens the sauce and gives it a smooth and velvety consistency.

Sour Cream: Adds creaminess and a tangy flavor to the sauce. You can also use plain Greek yogurt instead.

Heavy Whipping Cream: This adds richness and texture to the sauce.

How to Make Chicken Paprikash

This recipe is quick and easy and a great recipe when you are looking to try something new. Plus, you don’t need any fancy or hard-to-find ingredients, so it’s simple to gather up everything you need!

Sauté Onions: Heat your vegetable oil over medium-high heat in a large pan. Saute your onion until they soften and begin to color.

Cook Chicken: Add in your garlic and tomatoes and saute for another 2-3 minutes. Add in the chicken and paprika, salt, and pepper, and cook for about 5-8 minutes or until all the chicken is nearly cooked through.

Boil: Add in your chicken broth and bring to a rolling boil. Reduce heat to low and simmer for 4-5 minutes.

Simmer and Serve: Whisk in your flour, and be sure no clumps form. Continue simmering until the liquid has begun to thicken. Add in your sour cream and heavy whipping cream. Continue to simmer and stir periodically for about 10 minutes. Serve over noodles or dumplings, and enjoy!


Sometimes you don’t have the ingredients listed on hand, so I’ve come up with some substitutions that can be made in this chicken paprikash. Just remember, substitutions might change the taste and texture of the final product.

Oil: You can substitute it with other cooking oils like canola, sunflower, or olive oil.

Boneless skinless chicken breasts: You can substitute them with boneless chicken thighs or even chicken tenderloins if you like darker meat or have them on hand.

Smoked paprika: If you don’t have smoked paprika, you can use regular paprika or a combination of regular paprika and a small amount of liquid smoke for a hint of smoky flavor.

Heavy whipping cream: You can use whole milk or half-and-half to add creaminess to the sauce instead of heavy whipping cream. However, this will change the sauce’s consistency to be a bit thinner.

All-purpose flour: If you need a gluten-free option, you can use cornstarch as a thickening agent instead.

How to Store Leftovers

This chicken paprikash makes fantastic leftovers and tastes just as good the next day! You can even store this and freeze it for later, making it a quick and easy meal option.

In the Refrigerator: Let the chicken cool to room temperature. Then, store the leftovers in an airtight container in the fridge. They will last about 3-4 days.

In the Freezer: Store your cooked chicken in an airtight container and label it with the date. It can be stored in your freezer for about 2 to 3 months. Use containers or bags that seal tightly so your chicken doesn’t get freezer burn.

How to Reheat Leftover Chicken Paprikash: Thaw the frozen leftovers in the refrigerator overnight and then reheat them in a pot on the stovetop or microwave until heated. Your chicken is safe to eat when it has reached an internal temperature of 165 degrees Fahrenheit.

**Don’t store the noodles or dumplings. Cook those fresh when you serve your leftovers**.

Make it a Meal! If you are wondering what to serve with this chicken paprikash, I’ve got you covered! I’ve gathered up 4 more recipes that can be served with this recipe as sides that will complement it well. It’s so delicious, you won’t want to miss it!

In a large pot, heat your vegetable oil over medium high heat. Saute your onion until they soften and just begin to color.Add in your garlic and tomatoes and saute for another 2-3 minutes. Add in your chicken and paprika, salt, and pepper, cook until all the chicken is nearly cooked through, about 5-8 minutes.Add in your chicken broth and bring to a rolling boil. Reduce heat to low and simmer for 4-5 minutes.Whisk in your flour, be sure no clumps form. Continue simmering until the liquid has begun to thicken. Add in your sour cream and heavy whipping cream. Continue to simmer and stir periodically for about 10 minutes.Serve over noodles or dumplings and enjoy!

Serves: 6
Calories165kcal (8%)Carbohydrates8g (3%)Protein11g (22%)Fat10g (15%)Saturated Fat5g (25%)Polyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.01gCholesterol54mg (18%)Sodium573mg (24%)Potassium370mg (11%)Fiber2g (8%)Sugar3g (3%)Vitamin A2159IU (43%)Vitamin C5mg (6%)Calcium54mg (5%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course DinnerCuisine HungarianKeyword Chicken Paprikash


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