The aroma wafting through the kitchen felt like a warm embrace; I was reminded of my grandmother’s bustling home every time she made Chicken Paprikash. This traditional Hungarian dish is not just a meal; it’s a love letter to comfort food that invites everyone to gather around the table. With its creamy texture and a delightful balance of sweet and smoky paprika, this Chicken Paprikash is both customizable for spice levels and inherently comforting. Whether you’re searching for a cozy weeknight dinner or a dish to impress guests, this recipe promises to deliver rich flavors and heartfelt satisfaction. Are you ready to bring a taste of Hungary into your home?
Why is Chicken Paprikash so special?
Comforting Warmth: This Chicken Paprikash envelops you in a hug of rich flavors, reminiscent of family gatherings.
Customizable Spice: Adjust the heat with paprika or cayenne pepper to match your palate.
Versatile Pairings: Serve it with spaetzle or mashed potatoes for a meal that feels complete.
Easy to Make: Perfect for both novice cooks and seasoned chefs seeking a quick yet impressive dish.
Make-Ahead Delight: Prepare it in advance for enhanced flavors—great for busy weekdays or special occasions!
With its inviting aroma and creamy sauce, this dish is sure to spark joy at your dinner table. Don’t forget to check out my other comforting classics like Cheesy Chicken Stuffed or Garlic Chicken Gnocchi!
Chicken Paprikash Ingredients
• For the Main Dish
- Chicken (2 lbs, thighs and legs) – Bone-in and skin-on brings rich flavor; boneless may lose depth.
- All-purpose flour (½ cup) – Coats chicken for a thick sauce; substitute cornstarch for a gluten-free alternative.
- Paprika (3 tablespoons) – Primary spice that adds color and flavor; opt for Hungarian for authenticity.
- Sea salt (1 teaspoon) – Enhances flavor; adjust to your taste preferences.
- Black pepper (½ teaspoon) – Adds warmth; use freshly ground for best flavor.
- Vegetable oil (2 tablespoons) – Perfect for browning chicken; can switch to olive oil for a different taste.
- Sweet onion (1 cup, chopped) – Introduces sweetness and depth; yellow onion or shallots can work as substitutes.
- Cayenne pepper (⅛ teaspoon) – Offers heat; omit or increase according to your spice tolerance.
- Low sodium chicken stock (2 cups) – Forms the sauce base; homemade stock yields a richer flavor.
- Sour cream (1 cup) – Adds creaminess to the sauce; Greek yogurt or coconut cream are great dairy-free swaps.
This delightful Chicken Paprikash recipe captures the essence of traditional Hungarian cuisine, making it an inviting dinner option for any occasion!
Step‑by‑Step Instructions for Chicken Paprikash
Step 1: Prepare the Coating
In a mixing bowl, combine ½ cup of all-purpose flour with 3 tablespoons of paprika, 1 teaspoon of sea salt, and ½ teaspoon of black pepper. Dredge the chicken thighs and legs in this flour mixture until evenly coated, ensuring every piece is well covered. Set aside the leftover flour for later use.
Step 2: Brown the Chicken
Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Once the oil is shimmering, add the coated chicken pieces. Brown them on each side for about 6 minutes total, letting them develop a golden crust. Remove the chicken from the pot and set aside on a plate.
Step 3: Sauté Aromatics
In the same pot, add 1 cup of chopped sweet onion and ⅛ teaspoon of cayenne pepper. Sauté for about 2 minutes, stirring frequently, until the onions are tender and translucent. This step enhances the flavor base for your Chicken Paprikash, creating a fragrant aroma.
Step 4: Simmer Chicken
Return the browned chicken to the pot and pour in 2 cups of low sodium chicken stock. Increase the heat to high, bringing the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and let the chicken simmer for 45 minutes. You’re looking for the chicken to be fully cooked and tender, practically falling off the bone.
Step 5: Thicken Sauce
While the chicken is simmering, mix the reserved flour with 1 cup of sour cream and ½ cup of the cooking liquid in a separate bowl until smooth. After the chicken has finished cooking, stir this mixture back into the pot. Simmer the Chicken Paprikash for an additional 5 minutes, stirring frequently, to thicken the sauce and integrate flavors beautifully.
How to Store and Freeze Chicken Paprikash
Fridge: Store leftover Chicken Paprikash in an airtight container for up to 4 days. When you’re ready to enjoy it again, gently reheat in a saucepan over low heat to maintain its creamy texture.
Freezer: For long-term storage, freeze Chicken Paprikash in a freezer-safe container for up to 3 months. Remember to stir in sour cream only after reheating to avoid curdling.
Reheating: When reheating from frozen, let it thaw in the fridge overnight, then warm gently on the stove to retain its flavor and creaminess.
Room Temperature: Avoid leaving Chicken Paprikash out at room temperature for more than 2 hours to ensure food safety and keep it as delicious as intended!
Expert Tips for Chicken Paprikash
- Paprika Quality Matters: Choose high-quality Hungarian paprika for authentic flavor; inferior paprika can drastically alter your Chicken Paprikash’s taste.
- Don’t Rush the Browning: Take your time browning the chicken; this step builds a rich base for the sauce that enhances the overall depth of flavor.
- Temper Your Sour Cream: To prevent curdling, mix sour cream with a bit of hot stock before adding it to the pot—this keeps your sauce smooth and creamy.
- Leftover Love: Allow your Chicken Paprikash to sit overnight in the fridge—this melds the flavors beautifully, making it even more delicious the next day.
- Cooking Time Counts: Ensure the chicken simmers long enough for tenderness; undercooked meat can spoil the comforting experience you aim for.
- Pick Your Heat: Adjust cayenne pepper according to your spice preference; start small and build up to suit your taste for a delightful Chicken Paprikash.
Make Ahead Options
These Chicken Paprikash preparations are perfect for busy home cooks looking to save time without sacrificing flavor! You can dredge the chicken in the flour and paprika mixture up to 24 hours in advance and refrigerate it, which allows the coating to absorb the spices more deeply. Additionally, you can sauté the onions and cayenne pepper ahead of time and store them in the fridge for up to 3 days. When you’re ready to serve, simply brown the chicken as instructed and add the pre-sautéed onions along with the chicken stock. This way, you’ll enjoy a comforting, homemade Chicken Paprikash with less effort on busy weeknights!
What to Serve with Chicken Paprikash
Indulging in Chicken Paprikash offers a perfect opportunity to create a delightful meal that warms your heart and fills your belly.
- Spaetzle: These soft egg noodles are ideal for soaking up the rich sauce, making each bite a creamy delight. They add a comforting touch that balances the dish beautifully.
- Cream Cheese Mashed Potatoes: Creamy, velvety mashed potatoes with a hint of tang from cream cheese complement the savory flavors while adding a smooth texture. This classic pairing brings ultimate comfort to your table.
- Roasted Brussels Sprouts: Tossed in olive oil and roasted until crispy, these greens provide a delightful crunch that contrasts richly with the creamy paprikash. They’re nutritious and enhance the overall flavor profile.
- Homemade Pierogies: These stuffed dumplings are a delightful addition, offering savory fillings that pair exquisitely with the Chicken Paprikash. Their softness and warm filling create a nostalgic experience around the dinner table.
- Fresh Garden Salad: A crisp salad with mixed greens and a light vinaigrette adds a refreshing note, balancing the richness of the paprikash. The crunch of fresh veggies offers a delightful textural contrast.
- Chilled Chardonnay: A glass of chilled Chardonnay complements the dish perfectly; its light acidity cuts through the creaminess, enhancing each flavor with every sip.
- Apple Strudel: Ending the meal with a warm apple strudel brings the perfect sweet touch, rounding off the evening with a comforting dessert that nods to traditional Hungarian cuisine.
Chicken Paprikash Variations & Substitutions
Feel free to make this Chicken Paprikash your own by experimenting with flavors and swapping out ingredients!
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Dairy-Free: Substitute sour cream with coconut cream for a creamy, dairy-free delight that captures the essence of flavor.
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Gluten-Free: Use cornstarch in place of all-purpose flour to thicken the sauce without wheat, making it friendly for gluten sensitivities.
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Spicy Kick: Increase the cayenne pepper for a heartier heat, or try adding diced jalapeños for a fresh, zesty twist that elevates your dish.
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Flavor Variants: Combine sweet and smoked paprika for a deliciously complex flavor profile that brings an aromatic depth to your Chicken Paprikash.
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Protein Swap: Mix it up by using boneless chicken breast for a quicker cook time, or feel free to experiment with turkey or even a vegetarian protein like hearty mushrooms.
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Herb Enhancer: Stir in fresh herbs like thyme or parsley towards the end for a burst of freshness, balancing the comforting richness of the dish beautifully.
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Side Pairings: Serve with garlic bread or a classic Hungarian dumpling for a complete meal experience that embraces tradition in every bite.
With endless possibilities to customize, you’re sure to create a comforting Chicken Paprikash that brings smiles and warmth to your dinner table. Don’t forget to check out my other favorites like Sweet Sticky Chicken and Cheesy Chicken Avocado for more delicious inspiration!
Chicken Paprikash Recipe FAQs
How do I choose the right paprika for Chicken Paprikash?
Absolutely! For an authentic Chicken Paprikash, I highly recommend using Hungarian paprika. It offers a lovely balance of sweetness and smokiness essential to the dish. If you’re seeking a milder flavor, regular paprika can work, but remember, nothing beats the richness of authentic Hungarian varieties!
How should I store leftover Chicken Paprikash?
It’s simple! Store any leftovers in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy, gently reheat it over low heat on the stovetop to preserve that creamy texture we all love. This method helps ensure the sauce stays smooth and delicious!
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Can I freeze Chicken Paprikash?
Certainly! To freeze Chicken Paprikash, place it in a freezer-safe container and store it for up to 3 months. Just remember to stir in the sour cream only after you have reheated the dish. When you’re ready to eat, thaw it in the refrigerator overnight, then gently warm it on the stove to keep it creamy and flavorful.
What should I do if my sauce is too thin after cooking?
If your Chicken Paprikash sauce turns out to be a bit too thin, don’t fret! You can easily thicken it. Simply mix a tablespoon of cornstarch with a bit of cold water to create a slurry, and stir it into the simmering sauce. Let it cook for a few more minutes until it thickens to your desired consistency. Just make sure to do this gently, so the creaminess remains intact!
Are there any dietary considerations for Chicken Paprikash?
Very! If you’re concerned about gluten, you can omit the flour altogether and use cornstarch for dusting instead. For a dairy-free option, coconut cream or dairy-free sour cream can be used as a substitute, ensuring everyone at your table can enjoy this comforting dish. Just make sure to adjust the measurements to stay true to the creamy texture!
How do I know when my chicken is fully cooked?
To guarantee your chicken is perfectly cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). Another cue is the tenderness—when the chicken is cooked well, it should easily pull away from the bone, resulting in that melt-in-your-mouth experience that’s characteristic of a delightful Chicken Paprikash.
Savory Chicken Paprikash That’ll Cozy Up Your Dinner Table
Ingredients
Equipment
Method
- In a mixing bowl, combine ½ cup of all-purpose flour with 3 tablespoons of paprika, 1 teaspoon of sea salt, and ½ teaspoon of black pepper. Dredge the chicken thighs and legs in this flour mixture until evenly coated, ensuring every piece is well covered. Set aside the leftover flour for later use.
- Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Once the oil is shimmering, add the coated chicken pieces. Brown them on each side for about 6 minutes total, letting them develop a golden crust. Remove the chicken from the pot and set aside on a plate.
- In the same pot, add 1 cup of chopped sweet onion and ⅛ teaspoon of cayenne pepper. Sauté for about 2 minutes, stirring frequently, until the onions are tender and translucent.
- Return the browned chicken to the pot and pour in 2 cups of low sodium chicken stock. Increase the heat to high, bringing the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and let the chicken simmer for 45 minutes.
- While the chicken is simmering, mix the reserved flour with 1 cup of sour cream and ½ cup of the cooking liquid in a separate bowl until smooth. After the chicken has finished cooking, stir this mixture back into the pot. Simmer the Chicken Paprikash for an additional 5 minutes, stirring frequently, to thicken the sauce.
