If you’re craving a dish that’s both comforting and packed with rich, smoky flavors, this Creamy Chicken Paprikash Recipe might just become your new favorite. This Hungarian classic hugs tender chicken thighs in a luscious, paprika-spiced sauce, finished off with sour cream that adds just the right amount of tang and creaminess. It’s the perfect blend of hearty and vibrant, guaranteed to bring warmth and satisfaction to your dinner table. Whether you’re new to cooking this gem or revisiting an old love, this recipe hits all the right notes with simple ingredients and a straightforward technique.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this Creamy Chicken Paprikash Recipe. Each component is simple yet essential, contributing layers of flavor, texture, and color that make the dish truly special.
- Chicken thighs: Skin-on and bone-in for juicy, flavorful meat that stays tender during cooking.
- Vegetable oil: A neutral oil perfect for browning the chicken without overpowering the dish.
- Salt and freshly ground black pepper: Basic seasoning that enhances all the other ingredients.
- Onions: Finely chopped, they soften into a sweet base that balances the smoky paprika.
- Red or green bell peppers: Add a subtle crunch and fresh, bright color.
- Garlic cloves: Minced for aromatic depth.
- Ripe tomatoes or canned chopped tomatoes: Create a rich, slightly acidic element to the sauce.
- All-purpose flour: Helps thicken the sauce for a silky finish.
- Sweet smoked paprika: The star spice, lending signature smoky warmth.
- Hot paprika (optional): Brings a gentle heat to balance the creaminess.
- Chicken stock: Deepens the flavor and adds moisture for slow cooking.
- Sour cream: The creamy tang that makes the sauce irresistible.
- Boiled potatoes, egg noodles, or rice: Perfect for soaking up the luscious sauce.
How to Make Creamy Chicken Paprikash Recipe
Step 1: Prepare the Chicken
Start by seasoning those chicken thighs generously with salt and freshly ground pepper. Heat your vegetable oil in a large pan and brown the chicken on all sides. This step locks in juices and creates a golden, flavorful crust that will make your paprikash unforgettable. Once browned, set the chicken aside to get to work on the veggies.
Step 2: Cook the Vegetables
Using the same pan with those delicious browned bits, toss in your onions and cook them gently until softened and golden, about 8 to 10 minutes. Then add in the bell peppers, letting them mellow for a few minutes before stirring in the minced garlic and chopped tomatoes. Keep cooking until the tomatoes break down into a rich, fragrant base for your sauce.
Step 3: Add Paprika and Flour
Sprinkle the flour and both types of paprika over the veggie mixture. The flour will thicken your sauce, while the sweet smoked paprika infuses every bite with that unmistakable smoky aroma. If you enjoy a bit of a kick, the hot paprika steps in here for a subtle yet satisfying heat. Stir and let them cook for just about 30 seconds to awaken all those gorgeous spices.
Step 4: Simmer the Chicken
Return the chicken thighs to the pan, nestling them into the paprika-coated vegetables to soak up all that flavor. Pour in the chicken stock and bring everything to a bubbling boil. Then cover, reduce the heat, and let it simmer for 15 minutes. Uncover and continue simmering until the sauce thickens and the chicken is tender, another 15 minutes filled with wonderful aromas.
Step 5: Finish the Sauce
The crowning touch is stirring in the sour cream. This smooth addition transforms the sauce into a luscious, creamy delight that wraps around each piece of chicken. Cook for another five minutes to blend the flavors beautifully, then adjust with salt and pepper to your taste.
Step 6: Serve Your Creamy Chicken Paprikash Recipe
Dig in while it’s hot, serving your chicken paprikash over a bed of fluffy boiled potatoes, tender egg noodles, or fragrant rice. Each of these sides is perfect for soaking up the creamy sauce, ensuring every bite is as satisfying as the last.
How to Serve Creamy Chicken Paprikash Recipe
Garnishes
A sprinkle of freshly chopped parsley or a dollop of extra sour cream on top can brighten the presentation and add fresh contrast to the rich sauce. These simple garnishes bring a pop of color and fresh flavor, making the dish even more inviting.
Side Dishes
Traditional boiled potatoes or buttery egg noodles are classic companions, but you can also try serving the paprikash with creamy polenta or crusty bread to mop up every last bit of sauce. Pairing with seasonal steamed vegetables can add a light balance and vibrant color to your plate.
Creative Ways to Present
If you’re feeling adventurous, serve the paprikash in rustic bowls nestled on a bed of creamy mashed potatoes infused with garlic or paprika. Alternatively, spoon the sauce and chicken over roasted cauliflower rice for a low-carb twist that still captures all the flavors you love.
Make Ahead and Storage
Storing Leftovers
This dish actually tastes great the next day, as the flavors have more time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing
You can freeze the paprikash easily by transferring cooled portions into freezer-safe containers. It will keep well for up to 3 months, making it a perfect make-ahead meal for busy days.
Reheating
When reheating, do so gently on the stovetop over low heat to avoid curdling the sour cream. Stir often and add a splash of stock or water if the sauce seems too thick. This keeps the sauce silky and smooth.
FAQs
Can I use chicken breasts instead of thighs?
You can, but chicken thighs are preferred as they stay moist and tender during the longer cooking process. Breasts may dry out, so if you do substitute, monitor cooking times closely.
Is it necessary to use both sweet smoked paprika and hot paprika?
Sweet smoked paprika is essential for that distinctive smoky flavor, while hot paprika is optional and adds heat. Use according to your spice preference.
Can I make this recipe dairy-free?
Yes! Substitute the sour cream with a non-dairy alternative like coconut yogurt or cashew cream, but be aware that the flavor and texture will change slightly.
What can I use if I don’t have chicken stock?
Vegetable stock or even water with a pinch of salt can work in a pinch, though chicken stock adds depth of flavor that really enhances the dish.
Does this recipe reheat well for meal prep?
Absolutely, this Creamy Chicken Paprikash Recipe holds up wonderfully when reheated, making it a fantastic option for batch cooking and meal prepping.
Final Thoughts
This Creamy Chicken Paprikash Recipe is one of those cozy meals that feels like a warm hug on a plate. It’s not just delicious but also simple enough to whip up any night of the week, transforming humble ingredients into something extraordinary. Give it a try, and you might find it becoming a beloved staple in your kitchen. Trust me, every spoonful is worth it!
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Creamy Chicken Paprikash Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Description
Chicken Paprikash is a classic Hungarian dish featuring tender chicken thighs simmered in a rich, smoky paprika sauce with onions, bell peppers, and tomatoes. Finished with creamy sour cream, it’s traditionally served over boiled potatoes, egg noodles, or rice for a comforting, flavorful meal.
Ingredients
Chicken
- 8 skin-on, bone-in chicken thighs
- 1 tablespoon vegetable oil
- Salt and freshly ground black pepper, to taste
Vegetables & Sauce
- 2 medium onions, finely chopped
- 2 red or green bell peppers, chopped
- 2 garlic cloves, minced
- 3 large ripe tomatoes, deseeded and chopped, or a 400g can of chopped tomatoes
- 1½ tablespoons all-purpose flour
- 3 tablespoons sweet smoked paprika
- 1 tablespoon hot paprika (optional)
- 350ml chicken stock
- 200ml sour cream
To Serve
- Boiled potatoes, egg noodles, or rice
Instructions
- Prepare the Chicken: Season the chicken thighs with salt and freshly ground black pepper. Heat vegetable oil in a large saucepan over medium heat. Brown the chicken thighs in batches for 5–8 minutes until golden on all sides. Remove from the pan and set aside.
- Cook the Vegetables: In the same pan, add chopped onions and cook for 8–10 minutes until softened and golden. Add chopped bell peppers and cook for an additional 3 minutes. Stir in minced garlic and chopped tomatoes, cooking for 5–8 minutes until tomatoes begin to break down.
- Add Paprika and Flour: Sprinkle in all-purpose flour, sweet smoked paprika, and hot paprika if using. Cook for 30 seconds while stirring to release the flavors and combine evenly.
- Simmer the Chicken: Return the browned chicken thighs to the pan, gently mixing to coat them with the paprika mixture. Pour in the chicken stock, bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Remove the lid and simmer uncovered for another 15 minutes until the sauce thickens.
- Finish the Sauce: Stir in the sour cream and cook for an additional 5 minutes, ensuring the sauce becomes creamy and fully integrated. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Serve the chicken paprikash hot over boiled potatoes, egg noodles, or rice for a traditional and satisfying meal.
Notes
- For deeper flavor, use sweet smoked paprika, but adjust or omit hot paprika based on your heat preference.
- Ensure the tomatoes are well broken down to create a rich sauce; canned tomatoes are a convenient alternative.
- You can substitute chicken thighs with drumsticks if preferred.
- To keep the sauce smooth, temper the sour cream by mixing a few tablespoons of hot sauce into it before adding to the pan.
- This dish pairs well with a simple cucumber salad or steamed green beans.
