Chicken Paprikash Hungarian Classic (Print)

Savory chicken, sautéed onions, and sour cream enrich this creamy Hungarian main, finished with paprika and parsley.

# Ingredients:

→ Main Components

01 - 680 g boneless skinless chicken breasts or thighs, cut into bite-size pieces
02 - 3 tablespoons all-purpose flour, divided
03 - 2 tablespoons Hungarian sweet paprika, divided
04 - 4 tablespoons unsalted butter, divided

→ Aromatics and Seasoning

05 - 1 medium yellow onion, finely chopped
06 - 2 cloves garlic, minced
07 - 2 cups low-sodium chicken broth
08 - Kosher salt and freshly ground black pepper, to taste

→ Finishing

09 - 180 ml full-fat sour cream
10 - 1 tablespoon chopped fresh parsley

# Steps:

01 - Place chicken pieces in a bowl with 1 1/2 tablespoons flour and 1 tablespoon paprika. Toss until chicken is evenly coated.
02 - Melt 2 tablespoons butter in a large skillet or Dutch oven over medium heat. Sear chicken on all sides until golden and cooked through, about 6–8 minutes. Transfer chicken to a plate using a slotted spoon.
03 - Add remaining butter to the same skillet. Sauté chopped onion over medium heat until translucent and softened, about 5 minutes. Reduce heat to low, add minced garlic, and stir continuously for 1 minute.
04 - Sprinkle in remaining flour and paprika. Cook over low heat for 2 minutes, stirring constantly. Gradually whisk in chicken broth until smooth. Simmer gently until sauce thickens, about 5 minutes. Season with kosher salt and black pepper to taste.
05 - Reduce heat to the lowest setting. Stir in sour cream slowly until fully incorporated. Return the cooked chicken and any accumulated juices to the skillet. Gently heat until chicken is warmed through. Garnish with chopped fresh parsley before serving.

# Additional Notes:

01 - For authentic flavour, use genuine Hungarian paprika and full-fat sour cream. Avoid overheating the sauce after adding sour cream to prevent curdling.
02 - Adjust sauce thickness by adding extra chicken broth in small increments if desired. Serve over dumplings, egg noodles, mashed potatoes, or steamed rice.
03 - Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop or at low microwave power.
04 - This preparation is not recommended for freezing due to the sour cream content.

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