Go Back
–+ servings
Print Recipe
5 from 12 votes

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Hungarian
Servings: 4 servings
Author: Dana Sandonato

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!