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5 from 5 votes

Chicken Paprikash

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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Dish
Cuisine: Chicken, Gluten Free
Diet: Diabetic, Gluten Free
Servings: 4 servings
Calories: 642kcal

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.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 642kcal | Carbohydrates: 13g | Protein: 35g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 236mg | Sodium: 265mg | Potassium: 689mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3268IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 3mg