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Chicken Paprikash is my go-to when I want comfort food that still feels a bit special. Buttery golden chicken mingled with silky paprika sauce and a creamy swirl is the kind of meal everyone crowds around for. The aroma alone brings everyone to the kitchen in anticipation.
I first tried Chicken Paprikash on a chilly evening and it warmed the house and our spirits. My family always hovers nearby as it simmers eager to dive in.
Ingredients
- Boneless skinless chicken breasts or thighs: choose fresh and plump pieces for flavor and tenderness
- All-purpose flour: helps the chicken brown and thickens the sauce opt for unbleached if possible
- Hungarian sweet paprika: this makes the dish look for authentic Hungarian brands for rich color and taste
- Unsalted butter: gives a rich buttery backdrop choose a high-quality stick butter for best results
- Yellow onion: brings mild sweetness and depth select firm onions with no soft spots
- Garlic: for a gentle aromatic kick always use fresh for best flavor
- Chicken broth: low sodium lets you control the final saltiness use homemade or a good-quality store brand
- Kosher salt and fresh ground black pepper: to taste grind pepper fresh for extra pop
- Full-fat sour cream: delivers creaminess and tang never use reduced-fat here
- Fresh parsley: for brightness and color chop just before serving for the freshest flavor
Step-by-Step Instructions
- Prepare the Chicken:
- Toss bite-sized chicken pieces with half the flour and half the paprika until well coated so every morsel gets seasoned and will help thicken the sauce later.
- Brown the Chicken:
- Melt half the butter in a large skillet on medium heat. Add the chicken and cook undisturbed until golden before turning. When both sides are browned and the center is cooked through transfer the chicken to a plate. This builds a richly flavored foundation.
- Sauté the Onion and Garlic:
- Melt the remaining butter back in the skillet. Add the finely chopped onion and cook gently until soft and limp with no browning which brings out sweetness. Lower the heat and toss in the garlic stirring constantly for a minute so it gets fragrant but not burnt.
- Build the Sauce:
- Sprinkle in the rest of the flour and the remaining paprika. Stir and let it toast gently for two minutes so the paprika blooms and becomes deeply aromatic.
- Add the Broth:
- Pour the chicken broth in slowly whisking constantly so the mixture stays smooth and lump-free. Let this simmer over low heat until slightly thickened and full bodied. Taste and adjust salt and pepper as needed.
- Finish with Cream:
- Turn the heat to its absolute lowest. Gently fold in the sour cream stirring until the sauce becomes glossy and creamy but never let it come to a simmer or the cream could curdle.
- Return the Chicken:
- Add the cooked chicken and any juices back to the skillet. Let everything warm together for a few minutes so the flavors marry completely. Finish with chopped parsley just before serving.
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Hungarian sweet paprika is the heart of this dish and I always buy a new tin before making Chicken Paprikash because the aroma and flavor shine brightest when paprika is fresh. Every time I sprinkle parsley at the end it reminds me of my grandmother’s kitchen where meals were always finished with a handful of fresh herbs and laughter around the table.
How to Store
Let leftovers cool completely before sealing them in an airtight container. They keep well in the refrigerator for up to three days staying moist and even more flavorful on day two. Warm gently on the stove over low heat or in the microwave at half power to prevent the sour cream sauce from breaking. I do not recommend freezing because the creamy sauce can separate.
Ingredient Swap Tips
If you only have bone in chicken just adjust cooking time since it takes a bit longer and brings even richer flavor. If out of Hungarian paprika look for any sweet paprika but avoid the smoked kind which would change the character of the dish. You can also swap full fat Greek yogurt for sour cream in a pinch though the flavor is a bit tangier.
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What to Serve It With
Egg noodles are classic and let the sauce cling to every bite. I also love serving Chicken Paprikash over creamy mashed potatoes or fluffy white rice when I want something extra comforting. If you are feeling traditional try small dumplings which soak up the sauce like little sponges.
A Bit of History
Chicken Paprikash hails from Hungary where paprika is as much a flavor as it is family heritage. This dish reflects generations of cooks making the most of modest pantry staples to create warmth and abundance at the table. Passing down this recipe is like passing down a piece of tradition and history with every bite.
Recipe FAQs
- → What type of chicken works best?
Both boneless skinless chicken breasts and thighs are suitable, but traditional versions often use bone-in pieces for deeper flavor. Adjust cook time as needed for different cuts.
- → Which paprika should I use?
Hungarian sweet paprika delivers the signature mild, sweet, and slightly smoky flavor. Avoid smoked or hot paprika for authentic taste.
- → How do I achieve a creamy sauce?
Stir in full-fat sour cream over very low heat to prevent curdling. Add it at the end after removing the pan from direct heat if necessary.
- → What are the best serving options?
This dish pairs well with egg noodles, rice, mashed potatoes, or dumplings to soak up the rich sauce.
- → Can leftovers be stored or reheated?
Keep leftovers in an airtight container in the fridge up to 3 days. Reheat gently on the stovetop or at low power in the microwave. Freezing is not recommended due to the sour cream.