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Tender chicken, a paprika-rich sauce, and a generous swirl of sour cream make this chicken paprikash recipe deeply savory and satisfying. Boneless chicken thighs are seasoned with sweet paprika, browned until golden, then simmered with onion, garlic, tomato paste, smoked paprika, and chicken broth. Sour cream or full-fat yogurt goes in off the heat for a smooth, creamy finish.
This version takes inspiration from Hungarian paprika chicken while adapting the dish for an approachable weeknight dinner. Using bite-sized boneless thighs makes it quicker to cook and especially easy to spoon over egg noodles. Sweet paprika provides the dominant flavor, while a smaller amount of smoked paprika adds another layer of depth. The result is a hearty, creamy chicken dinner made in one pan.
What Makes This Chicken Paprikash Work
Paprika does much more here than add color. Two tablespoons of sweet paprika coat the chicken itself, so the seasoning is present throughout the dish rather than just in the sauce. Smoked paprika is added later with the aromatics for a deeper flavor.
Chicken thighs are particularly well suited to simmered dishes because they stay juicy and tender. Browning them in batches also creates flavorful browned bits on the bottom of the pan. Those bits are loosened when the broth is added and become part of the sauce.
Cornstarch provides light thickening, while sour cream or full-fat yogurt gives the finished sauce its signature creamy consistency.
Ingredients You’ll Need
Chicken thighs: Boneless, skinless thighs cook relatively quickly and remain tender during simmering. Cut them into large, reasonably uniform pieces so they finish cooking at about the same time.
Sweet paprika: This is the main seasoning, so use fresh, flavorful paprika rather than a jar that has been sitting open for years. Hungarian sweet paprika is an especially suitable choice for Hungarian paprika chicken.
Smoked paprika: One tablespoon gives this particular version a smoky dimension. It is stronger than sweet paprika, so there’s no need to increase it.
Onion and garlic: These aromatics create the savory foundation for the sauce. Dice the onion fairly small so it softens readily.
Tomato paste: A quarter cup provides concentrated tomato flavor and body.
Chicken broth: The broth loosens the browned bits from the skillet and provides the liquid for simmering.
Sour cream or full-fat creamy yogurt: Either produces a tangy, creamy sauce. Full-fat versions are preferable because they are less prone to separating when incorporated into a warm sauce.
Cornstarch: Coating the chicken with a tablespoon of cornstarch helps give the sauce body as everything simmers together.
Olive oil, salt, and pepper: These handle the browning and basic seasoning.
How to Make Chicken Paprikash
Season and Brown the Chicken
Place the chopped chicken thighs in a bowl with the sweet paprika, cornstarch, salt, pepper, and 1 tablespoon olive oil. Toss thoroughly so every piece has an even coating.
Heat another tablespoon of olive oil in a deep skillet over medium heat. Brown the chicken in two batches rather than crowding all 2 pounds into the skillet. Arrange each batch in a single layer and leave it undisturbed for 5 to 6 minutes. This contact time encourages a golden crust.
Stir and cook for another 3 to 4 minutes, then transfer the chicken to a plate. It does not need to be completely cooked at this stage because it will finish in the sauce.
If browned bits begin catching during the second batch, add a small splash of the measured broth and scrape them loose.
Build the Paprika Sauce
Add the final tablespoon of olive oil to the pan, followed by the diced onion. Sauté for 3 to 4 minutes.
Stir in the minced garlic, tomato paste, and smoked paprika. Cook for about 1 minute, stirring constantly. Keeping this stage brief is important: paprika can develop an unpleasant bitter flavor if it scorches.
Pour in the chicken broth and scrape across the bottom of the skillet to incorporate the flavorful browned bits.
Simmer Until Tender
Return the browned chicken and any accumulated juices to the pan. Bring the sauce to a boil, then lower the heat and simmer for approximately 15 minutes, stirring occasionally.
The chicken needs to cook completely before serving. The USDA safe minimum internal temperature chart specifies 165°F for poultry; check the thickest pieces with a food thermometer.
Add the Creamy Finish
Remove the pan from the heat and wait 5 to 10 minutes before stirring in the sour cream or full-fat yogurt. This small detail makes a noticeable difference.
Adding cultured dairy to a vigorously bubbling sauce increases the chance of curdling. Letting the sauce cool slightly first helps it stay creamy and smooth. Stir until the sour cream is completely incorporated, then taste and adjust the salt and pepper.
Finish with chopped parsley if desired.
Tips for a Rich, Smooth Paprikash
A few details help produce better creamy chicken paprikash without making the process more complicated.
- Brown the chicken in batches. Overcrowding traps steam and makes browning more difficult.
- Don’t burn the paprika. Stir it into the aromatics briefly before adding broth.
- Deglaze thoroughly. The browned material on the skillet contributes substantial flavor.
- Keep the chicken pieces relatively large. Very small pieces can become overcooked during the simmer.
- Use full-fat sour cream or yogurt and add it off the heat. This gives the sauce a better chance of remaining smooth.
- Taste after adding the sour cream. Broth brands vary considerably in saltiness, so final seasoning is best adjusted at the end.
Is This Authentic Chicken Paprikash?
Traditional Hungarian chicken paprikash, or paprikás csirke, centers on chicken and Hungarian paprika and is commonly finished with sour cream. Recipes vary by cook and household, including differences in the chicken cuts and supporting ingredients.
This particular preparation is best described as a streamlined variation rather than a strict claim to authentic chicken paprikash. It uses boneless, skinless chicken thighs, cornstarch, tomato paste, olive oil, and smoked paprika. Those choices produce a convenient, richly flavored version suited to weeknight cooking while preserving paprika and creamy sauce as the central flavors.
What to Serve with Chicken Paprikash
Chicken paprikash with egg noodles makes an excellent dinner because the noodles catch plenty of the creamy sauce. Hungarian-style dumplings such as nokedli are another natural pairing. Mashed potatoes, rice, or crusty bread can work well, too.
For something lighter alongside it, serve steamed green beans, roasted vegetables, or a crisp green salad. The freshness helps balance the rich sauce.
If creamy chicken dishes are regulars at your table, this one-pot creamy Parmesan chicken pasta offers another pasta-friendly option. For a hands-off meal, try Crockpot cheesy mozzarella chicken.
Storage and Reheating
Allow leftovers to cool and refrigerate them promptly in a covered container. USDA guidance recommends using most cooked leftovers within 3 to 4 days; see its guidance for safely handling leftovers for additional food-safety information.
Reheat chicken paprikash gently in a saucepan over low to medium-low heat, stirring occasionally. A splash of broth can loosen sauce that has thickened in the refrigerator. Avoid vigorously boiling the sauce because high heat may cause the sour cream or yogurt to separate.
The cooked chicken and paprika sauce can also be prepared ahead before the dairy is added. Refrigerate them, reheat thoroughly, then let the sauce settle off the heat before stirring in the sour cream or yogurt.
Freezing the finished dish is possible, but cultured dairy sauces can become grainy or separate once thawed. For better texture, freeze the chicken and paprika sauce before adding sour cream, then add fresh sour cream after thawing and reheating.
Frequently Asked Questions
What kind of paprika should I use for chicken paprikash?
Use a good-quality sweet paprika for the primary seasoning. Hungarian sweet paprika is particularly appropriate. This recipe also contains smoked paprika, which adds a distinctly smoky note; don’t replace all the sweet paprika with smoked unless you specifically want a much smokier result.
Can I use chicken breast instead of thighs?
Chicken breast can be substituted, but it is leaner and easier to overcook. Cut the pieces evenly and rely on internal temperature rather than automatically extending the simmer, since cooking time can differ.
Why did my sour cream curdle?
Excessive heat is a common reason. Remove the skillet from the heat and let the sauce sit for 5 to 10 minutes before adding full-fat sour cream or yogurt. Don’t bring the finished creamy sauce to a hard boil.
How can I thicken chicken paprikash?
This recipe already uses cornstarch on the chicken, and the sauce will thicken as it cooks. It also becomes creamier after the sour cream is incorporated. Allowing it to stand briefly can further improve its consistency.
Can I make easy chicken paprikash ahead of time?
Yes. One convenient approach is to prepare the chicken and paprika sauce in advance but wait to add the dairy. Reheat the chicken and sauce, remove the pan from the heat, let it cool slightly, and then stir in the sour cream or yogurt.
Creamy Chicken Paprikash Recipe
Tender chicken thighs simmered in a rich paprika sauce and finished with sour cream or creamy yogurt.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Hungarian-inspired
Ingredients
3 tablespoons olive oil, divided
2 pounds boneless skinless chicken thighs, cut into large bite-sized pieces
2 tablespoons sweet paprika
1 tablespoon cornstarch
Kosher salt and black pepper, to taste
1 large onion, diced
3–4 garlic cloves, minced
1/4 cup tomato paste
1 tablespoon smoked paprika
1 3/4 cups chicken broth or stock
1/2 cup full-fat creamy yogurt or sour cream
Freshly chopped parsley, optional
Instructions
1. Coat chicken with sweet paprika, cornstarch, seasoning, and 1 tablespoon oil.
2. Brown chicken in batches and set aside.
3. Sauté onion for 3-4 minutes.
4. Add garlic, tomato paste, and smoked paprika; cook 1 minute.
5. Add broth and deglaze the pan.
6. Return chicken and simmer about 15 minutes until fully cooked.
7. Remove from heat and rest 5-10 minutes.
8. Stir in yogurt or sour cream, season, and garnish.
Notes
Add sour cream or yogurt off the heat to reduce the chance of curdling.
Serve with egg noodles, dumplings, potatoes, or rice.
Refrigerate leftovers promptly and use within 3-4 days.