Paprikash is a classic Hungarian dish that balances the sweetness of paprika with a tangy sour cream finish. This recipe uses a two-step paprika technique—blooming half in oil and stirring the rest in at the end—to maximize depth without bitterness.
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The result is a silky, rust-colored sauce that clings to every piece of chicken. With a 30-minute total time, it's a practical choice for busy cooks who want bold flavor without long simmering.
Using bone-in, skinless chicken thighs ensures juiciness and flavor, while the sauce thickens naturally with a simple roux. Serve over egg noodles or with crusty bread to soak up every drop.
Why You'll Love This Recipe
About the Ingredients
1.5 lbs (680g) bone-in, skinless chicken thighs
Bone-in thighs stay moist during cooking. You can substitute boneless, skinless breasts but reduce cooking time by 5 minutes.
2 tablespoons (30ml) vegetable oil
Use a neutral oil with a high smoke point. Avocado or canola oil work well.
1 large yellow onion, finely chopped (about 1.5 cups)
Sweet onions like Vidalia are milder; use yellow for a more savory base.
2 cloves garlic, minced
Fresh garlic is best; substitute 1/2 teaspoon garlic powder if needed.
2 tablespoons (15g) sweet Hungarian paprika
Sweet paprika is essential; hot paprika adds heat—use half sweet, half hot for a spicy kick.
1 cup (240ml) chicken broth, low-sodium
Low-sodium broth lets you control salt. Homemade broth adds extra flavor.
1 tablespoon (15g) all-purpose flour
Used to thicken the sauce. For gluten-free, use cornstarch mixed with cold water.
1/2 cup (120ml) sour cream, at room temperature
Full-fat sour cream gives the creamiest texture. Greek yogurt can be substituted but may curdle if too cold.
1 teaspoon salt, plus more to taste
Adjust based on your broth's saltiness.
1/2 teaspoon black pepper, freshly ground
Freshly ground pepper adds more aroma than pre-ground.
Tips & Tricks
- Bloom the paprika in oil for 30 seconds to release its flavor, but watch carefully—it burns easily and turns bitter.
- Let sour cream reach room temperature before adding, and stir it in off the heat to prevent curdling.
- Don't skip the final addition of paprika; it adds a fresh, vibrant flavor that cooking diminishes.
Pro Tips
Step-by-Step Instructions
1. Season and Brown Chicken
Pat chicken dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat (375°F/190°C). Add chicken skin-side down and cook until golden brown, about 4-5 minutes per side. Remove and set aside.
2. Sauté Aromatics
Reduce heat to medium (350°F/175°C). Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
3. Bloom the Paprika
Stir in 1 tablespoon of paprika and cook for 30 seconds, stirring constantly, until fragrant but not browned.
4. Make the Roux
Sprinkle flour over the onion mixture and stir to coat. Cook for 1 minute to remove raw flour taste.
5. Add Broth and Chicken
Pour in chicken broth, scraping up any browned bits from the bottom. Return chicken to the skillet, bring to a simmer, then cover and cook over low heat (200°F/95°C) for 15 minutes, until chicken is cooked through (internal temperature 165°F/74°C).
6. Finish with Sour Cream
Remove skillet from heat. Stir in the remaining 1 tablespoon paprika and sour cream until fully incorporated. The sauce should be smooth and have a vibrant red color.
7. Season and Serve
Taste and adjust salt and pepper. Serve immediately over egg noodles, rice, or with crusty bread.
Delicious Variations
Vegetarian
Replace chicken with 1.5 lbs of thickly sliced mushrooms and use vegetable broth. Sauté mushrooms until browned before adding onions.
Spicy
Use 1 tablespoon sweet and 1 tablespoon hot paprika, and add a pinch of cayenne with the garlic.
Creamy Herb
Stir in 1 tablespoon chopped fresh dill or parsley along with the sour cream for a fresh, bright note.
How to Store Paprikash Recipe
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat gently in a skillet over low heat, adding a splash of broth if too thick. Do not boil.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
Yes, but reduce the simmering time to 10-12 minutes to avoid dryness. Use boneless, skinless breasts and check for doneness at 165°F (74°C).
Q: What is the best paprika for paprikash?
Sweet Hungarian paprika is traditional and gives the characteristic mild, sweet flavor. Hot paprika can be used for heat, but avoid smoked paprika as it changes the dish's character.
Q: Can I make paprikash dairy-free?
Yes, substitute sour cream with full-fat coconut cream or a dairy-free sour cream alternative. Add it off the heat to prevent curdling, and expect a slightly different flavor.
Q: Why did my sauce curdle?
Curdling usually happens when sour cream is added to boiling liquid or is too cold. Always bring sour cream to room temperature and stir it in after removing the pan from heat.
Q: What should I serve with paprikash?
Traditional sides include egg noodles, spaetzle, or boiled potatoes. Crusty bread also works well to soak up the sauce.
If you try this paprikash, I'd love to hear how it turns out—leave a comment or rating below! For more no-nonsense recipes, subscribe to my newsletter. Invest in your knowledge.
Paprikash Recipe
Paprikash Recipe: Tender chicken in a rich, creamy paprika sauce, ready in just 30 minutes for a comforting weeknight dinner.
🧂 Ingredients
- 1.5 lbs (680g) bone-in, skinless chicken thighs
- 2 tablespoons (30ml) vegetable oil
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 2 cloves garlic, minced
- 2 tablespoons (15g) sweet Hungarian paprika
- 1 cup (240ml) chicken broth, low-sodium
- 1 tablespoon (15g) all-purpose flour
- 1/2 cup (120ml) sour cream, at room temperature
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground
📋 Instructions
- 1Season and Brown Chicken — Pat chicken dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat (375°F/190°C). Add chicken skin-side down and cook until golden brown, about 4-5 minutes per side. Remove and set aside.
- 2Sauté Aromatics — Reduce heat to medium (350°F/175°C). Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- 3Bloom the Paprika — Stir in 1 tablespoon of paprika and cook for 30 seconds, stirring constantly, until fragrant but not browned.
- 4Make the Roux — Sprinkle flour over the onion mixture and stir to coat. Cook for 1 minute to remove raw flour taste.
- 5Add Broth and Chicken — Pour in chicken broth, scraping up any browned bits from the bottom. Return chicken to the skillet, bring to a simmer, then cover and cook over low heat (200°F/95°C) for 15 minutes, until chicken is cooked through (internal temperature 165°F/74°C).
- 6Finish with Sour Cream — Remove skillet from heat. Stir in the remaining 1 tablespoon paprika and sour cream until fully incorporated. The sauce should be smooth and have a vibrant red color.
- 7Season and Serve — Taste and adjust salt and pepper. Serve immediately over egg noodles, rice, or with crusty bread.
Marcus writes about personal finance and investing, with a focus on helping young professionals build wealth from scratch. He breaks down complex concepts into simple, actionable strategies.
