Chicken Paprikash (or Paprika Chicken) is rich, creamy, and delivers a little punch! It’s quick and easy, making it great for weeknights.

About My Chicken Paprikash

Sometimes referred to as Paprika Chicken, this is a dish worth repeating, believe me. Not only is it weeknight-friendly, but it tastes so damn good.

Sour cream brings on a rich tanginess while hot Hungarian paprika packs a punch. Big flavors, comforting vibes, and an all around simple dish to create.

It’s the perfect thing to curl up with during these cooler months. Best of all? It’s family-approved!

What Is Chicken Paprikash

There’s a reason Hungarians put paprika right in the name—it calls for a lot of it! In this recipe I use 3 tablespoons of hot hungarian paprika. I think it offers the perfect balance.

Sour cream is also an integral ingredient. You absolutely want that richness to cut through the heat! Served over egg noodles, you’re set for a super cozy dinner.

What to Serve With Paprika Chicken

  • I’m a big fan of egg noodles with my Chicken Paprikash, but you can serve it over mashed potatoes it you prefer.
  • As a veg side, I like to keep it simple with green beans or roasted broccoli.
  • Additionally, a simple salad is a fantastic way to get some greens in!

Ingredients

This is a quick-glance list. The full measurements can be found in the recipe card below.

  • Olive oil
  • Sweet yellow onion
  • Garlic
  • Roman tomatoes
  • Chicken thighs
  • Hot hungarian paprika
  • Sea salt
  • Cracked pepper
  • Chicken broth
  • Tomato paste
  • All purpose flour
  • Full fat sour cream
  • Heavy whipping cream

How to Make It

First, heat the oil in a pot or deep skillet. Pop the cubed chicken into the pan and sear until lightly golden on all sides.

Transfer the chicken to a bowl or plate and add the onions to the pan. Sauté them until soft and golden in color, then add the garlic, tomatoes, tomato paste, salt and pepper. Sauté for another 2 minutes or so, stirring until the tomato paste is well distributed.

Remove the skillet from the heat and stir in the paprika. (Otherwise you risk burning the paprika, and paprika becomes bitter when scorched.)

Pop the chicken back into the skillet and transfer it back to the stove over medium heat. Add the broth to cover the chicken. Bring it to a boil, then partially cover the skillet and reduce to a simmer for 10-15 minutes, or until the chicken is cooked through and has an internal temperature of 160-165º F.

Dump your sour cream into a small mixing bowl, then add the cream and the flour. Stir it vigorously to get rid of any lumps. Once the chicken is done simmering, transfer the chicken to a bowl again. (You can leave it in the pan, but I find that removing it makes whisking the cream in a lot easier.) Whisk the cream into the tomato sauce until it’s completely melted in and smooth. At last, bring it to a low simmer to let it thicken a bit.

Transfer the chicken back to the skillet and stir to coat. Season with more salt and pepper to taste, if necessary.

I love serving my Chicken Paprikash over egg noodles, but it’s also common to serve it over German Spaetzle. Or you could serve it over mashed potatoes! Not traditional, but who doesn’t love mashed potatoes?

Necessary Kitchen Tools

  1. Sharp knife
  2. Cutting board
  3. Pot or deep skillet
  4. Spoon or spatula
  5. Measuring cups and spoons
  6. Meat thermometer
  7. Mixing bowls
  8. Whisk

Swaps + Alterations

  1. I like to use chicken thighs because they’re a tender cut of meat. However, you could use boneless, skinless chicken breasts or bone-in skin-on thighs and drums. If you use bone-in cuts, the cooking time will vary. Just be sure to register an internal temp of 160-165º F with a meat thermometer, near the bone.
  2. Be sure to use full fat sour cream since it brings on the fullness and richness we want. Moreover, it holds up to heat much better than its low-fat counterparts.
  3. Regular paprika or sweet paprika work in place of Hungarian paprika if you can’t find it!
  4. Lastly, there is a kick in this recipe! If spice isn’t your jam, you could still use 1 TBSP of Hot Hungarian Paprika and simply replace the other two TBSP with regular or sweet.

Have You Made This Recipe?

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More Easy Chicken Dinners

Easy Chicken Paprikash (Paprika Chicken)

Chicken Paprikash (or Paprika Chicken) is rich, creamy, and delivers a little punch! It's quick and easy, making it great for weeknights.
5 from 12 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients

  • 2 TBSP olive oil
  • 1 lb boneless skinless chicken thighs, cut into cubes
  • 1 tsp sea salt, more to taste
  • 1/2 tsp black pepper, more to taste
  • 1 sweet yellow onion, minced
  • 4 cloves of garlic, smashed and minced
  • 3 Roma tomatoes, diced
  • 3 TBSP Hot Hungarian Paprika
  • 2 cups chicken broth
  • 1 tsp tomato paste
  • 3 TBSP all purpose flour
  • 1 cup full fat sour cream
  • 1/4 cup heavy cream
  • Egg noodles, for serving

Instructions

  • Heat the oil in a pot or deep skillet. Add the chicken and sear until lightly golden on all sides. (This should only take about 5 minutes.)
  • With a slotted spoon, transfer the chicken to a bowl or plate. Add the onions to the pan and sauté until soft and golden in color. Add the garlic, tomatoes, tomato paste, salt, and pepper. Sauté for another 2-3 minutes until everything is well combined and the tomato paste is evenly distributed.
  • Take the skillet off the heat and stir in the paprika. (The paprika may burn if you leave it on the heat, and paprika gives off a bitter taste when scorched.)
  • Transfer the chicken back to the skillet, then bring the pan back to the stove over medium heat. Add the broth, covering the chicken, and bring it to a boil. Partially cover the skillet and reduce to a simmer for 10-15 minutes or until the chicken is cooked through with an internal temperature of 160-165º F.
  • Pour the sour cream into a small mixing bowl. Stir in the heavy cream and the flower, ensuring there are no lumps. When the chicken is done, transfer the chicken to a bowl again. (If you prefer, you can leave it in the pan, but whisking in the sour cream is a lot easier without the chicken in the way.) Whisk the cream into the tomato sauce well until it’s cohesive and smooth. Let it simmer for a minute or so to thicken.
  • Bring the chicken back to the skillet; stir to coat. Give it a taste and season it with a bit more salt and pepper if necessary.
  • Serve over egg noodles!