Easy Chicken Paprikash (Paprika Chicken)
You and your family will love this Chicken Paprikash. Sometimes referred to as Paprika Chicken, this recipe is rich, creamy, and delivers a little punch! With just 30 minutes of cook time, this cozy dinner is perfect for weeknights.
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.
- In a small mixing bowl, mix the sour cream, heavy cream, and flour. Make sure there are no lumps. When the chicken is done, transfer the chicken to a bowl again. Whisk the cream mixture into the tomato sauce until smooth and simmer for a minute to thicken. Transfer the chicken back to the skillet and stir to coat.
- Give it a taste and season it with a bit more salt and pepper if necessary. Serve the chicken paprikash over egg noodles or mashed potatoes!
Notes
Nutrition info is for chicken paprikash alone, not what you serve it over (egg noodles, mashed potatoes, etc.)
Recipe Variations & Modifications
Type of chicken: You could use diced chicken breasts or bone-in chicken thighs instead. Note that cooking time will vary with bone-in chicken as it requires more cook time.
Sour cream: You can use full fat plain Greek yogurt. Temper it into the sauce to prevent curdling.
Paprika: Both sweet paprika or hot Hungarian paprika work well in this recipe. Opt for sweet if you're not a fan of heat in your dishes.
Nutrition
Serving: 1serving | Calories: 596kcal | Carbohydrates: 26g | Protein: 27g | Fat: 40g | Fiber: 1g | Sugar: 6g
