Creamy Chicken Paprikash features aromatic ingredients such as onion, garlic, and paprika, which give the sauce an incredibly deep savoriness. This popular main dish from Hungary is loaded with flavor, super easy to prepare and pairs well with many side dishes.
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Chicken Paprikash is one of Hungary’s most popular dishes, and for good reason as it’s a delicious main dish.
Authentic paprikash is loaded with paprika and plenty of flavor. Onion and garlic also add savory notes to this dish. The addition of sour cream to the bright red, paprika infused sauce, lends this dish a delectable creaminess too.
You can have this recipe completed in just about an hour and it pairs well with most vegetable sides.
Try serving Chicken Paprikash alongside Lyonnaise Potatoes, Roasted Honeynut Squash, or Roasted Brussels Sprouts for an easy comforting meal.
Why This Recipe Works
It’s an easy dish to make. This dish takes just around an hour from start to finish, but each step is very simple.
Chicken Paprikash is a flavorful entrée. Plus, the bright red sauce is visually appealing and appetizing as well.
This recipe is gluten free, low carb, and keto friendly with only 10 net carbs per serving.
How To Make Chicken Paprikash
Ingredients
- Chicken: traditionally bone-in thighs are used to make paprikash, but you can use legs as well, or even bite size pieces of boneless chicken breasts.
- Chicken Stock
- Onion
- Garlic
- Paprika: in traditional paprikash, Hungarian paprika is used. Hungarian paprika is also known as hot paprika, as it has a bit of spiciness to it. If you can’t find Hungarian paprika, regular paprika can be used or you can use a combination of regular paprika and smoked paprika.
- Sour Cream
- Butter
- Cornstarch
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Dice the onion and mince the garlic. You can also make the cornstarch slurry.
Create!
Melt half of the butter in a large, deep skillet over medium-high heat.
Season the chicken with salt and pepper and add it to the hot skillet. Brown for 4-5 minutes per side. Remove to a plate. The chicken will not be fully cooked yet.
Lower the heat to medium and add the remaining butter to the pan along with the onions. Cook until soft and translucent, about 5-7 minutes.
Stir in the garlic and paprika. Cook 1 minute.
Pour in the chicken stock and cornstarch slurry. Add the chicken back to the pan, Bring to a boil, then reduce heat to simmer, about 15-30 minutes, or until the internal temperature of the chicken reaches 165°F when taken with a meat thermometer inserted into the center of the thickest portion.
Remove the pan from the heat. Remove the chicken to a plate.
Stir in the sour cream, then add the chicken back to the pan.
Present!
Garnish with fresh parsley and serve, as desired.
Serve over noodles, rice, mashed potatoes, or fried potatoes. For a low carb option, try it over zoodles, spaghetti squash, cauliflower rice or mashed cauliflower.
Tips and Techniques
- While bone-in thighs are the traditional cut of chicken used to make Chicken Paprikash, you can use legs or even boneless chicken, if preferred.
- If you can’t find Hungarian paprika, regular paprika or a combination of regular and smoked paprika can be used.
- Store leftovers tightly covered in the refrigerator. Consume within 3-4 days.
FAQ’s
What Do You Serve With Chicken Paprikash?
Chicken Paprikash is most often served over noodles. You could also serve it over rice, dumplings or even fried potatoes. For a low carb solution, try it over zucchini noodles, spaghetti squash, cauliflower rice, or even mashed cauliflower.
What Is The Difference Between Paprika And Hungarian Paprika?
What we often refer to as “regular” paprika, or simply paprika, is sweet paprika. Hungarian paprika is also known as hot paprika and does have a bit of spiciness to it.
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Chicken Paprikash
Ingredients
- 4 tablespoons butter (divided)
- 2 pounds bone-in chicken thighs (and/or legs)
- salt
- pepper
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 3 tablespoons paprika (Hungarian is preferred, but any type will work)
- 1 cup chicken stock
- 1 tablespoon corn starch (mixed with 1 tablespoon water)
- 1/2 cup sour cream
- parsley (optional, garnish)
Instructions
- Melt 2 tablespoons butter in a large, deep skillet, over medium-high heat.4 tablespoons butter
- Season the chicken with salt and pepper and add to the hot skillet. Brown for 4-5 minutes per side. Remove to a plate.2 pounds bone-in chicken thighs, salt, pepper
- Lower the heat and add the remaining butter to the pan along with the onions. Cook until soft and translucent, about 5-7 minutes.4 tablespoons butter, 1 large onion
- Stir in the garlic and paprika. Cook 1 minute.4 cloves garlic, 3 tablespoons paprika
- Pour in the chicken stock and cornstarch slurry. Add the chicken back to the pan, Bring to a boil, then reduce heat to simmer, about 15-30 minutes, or until the internal temperature of the chicken reaches 165°F when taken with a meat thermometer inserted into the center of the thickest portion.1 cup chicken stock, 1 tablespoon corn starch
- Remove the pan from the heat. Remove the chicken to a plate.
- Stir in the sour cream, then add the chicken back to the pan.1/2 cup sour cream
- Garnish with fresh parsley and serve, as desired.parsley
Notes
Tips and Techniques
- While bone-in thighs are the traditional cut of chicken used to make Chicken Paprikash, you can use legs or even boneless chicken, if preferred.
- If you can't find Hungarian paprika, regular paprika or a combination of regular and smoked paprika can be used.
- Store leftovers tightly covered in the refrigerator. Consume within 3-4 days.
Donna McT says
Really enjoyed this chicken recipe. I used thighs but was short on the paprika which still gave flavour. I used what I had that our grocery stores sell but will look for the Hungarian or the Sweet to make again.
William says
Very good recipe! Made this for dinner tonight and was extremely happy with how it turned out. Easy to make and it presents beautifully! I served zucchini on the side but next time I’ll try it with fried potatoes and carbs be damned.
Lauren Vavala says
Thank you so much for sharing your experience and taking the time to rate the recipe. I really appreciate it and am so happy to hear you enjoyed the recipe.
Lauren
Jess says
I love how flavorful this dish is!
Gloria says
You can never have too many delicious chicken recipes. This looks and sounds delicious. I know this will be a hit with the family.
Toni says
It was a huge hit at my house! Everyone enjoyed it!
Lisa says
Such a flavorful and delicious dinner!
Gina says
This was beyond tasty! We really enjoyed this meal. It was easy to make and full of flavor. Can’t wait to make again!