Classic Chicken Paprikash
Budget-friendly chicken paprikash is simmered to perfection with aromatic vegetables. The savory chicken is finished in a silky smooth sour cream sauce.
Classic chicken paprikash is a comforting, budget-friendly dish made with tender chicken simmered slowly in onions, peppers, tomatoes, and plenty of sweet Hungarian paprika. The sauce finishes silky and rich thanks to a sour cream stir-in that adds both tang and creaminess.
It’s hearty, deeply flavorful, and perfect served over noodles, spaetzle, rice, or potatoes. This is a traditional, homey meal that feels both nostalgic and incredibly satisfying.
What You’ll Like About This Dish
Rich, comforting flavor. Sweet paprika, onions, and sour cream create a velvety sauce.
Budget-friendly. Uses accessible, inexpensive ingredients—great for families.
Flexible with cuts. Works with mixed chicken pieces or all thighs, legs, or breasts.
Perfect with sides. Serves beautifully over noodles, rice, or potatoes.
Ingredient Notes
- Chicken pieces – Bone-in thighs, legs, and breasts all work; dark meat stays especially juicy.
- Onion – Forms the flavor base of the sauce.
- Bell pepper – Adds sweetness and color.
- Tomatoes – Add acidity and body to the braising liquid.
- Paprika – Sweet Hungarian paprika is essential for classic paprikash flavor.
- Chicken broth – Helps braise the chicken and builds a flavorful sauce.
- Sour cream + flour – Whisked together to create a silky, thickened finish.
- Butter and oil – Used together to sauté and brown without burning.
Steps to Make Classic Chicken Paprikash
- Sauté the onions in butter and oil until translucent.
- Season the chicken and brown lightly on all sides.
- Add the bell pepper, garlic, tomatoes, and paprika.
- Pour in the broth and bring to a boil.
- Reduce heat and simmer until the chicken is tender.
- Remove the chicken and keep warm.
- Temper the sour cream and flour with some hot broth.
- Stir the mixture into the pot and simmer gently.
- Return the chicken to warm briefly before serving.
Tips
- Use sweet Hungarian paprika for the most authentic flavor.
- Dark meat cuts stay juicier and tolerate longer simmering.
- Temper the sour cream mixture to prevent curdling.
- Do not boil after adding sour cream—gentle heat keeps the sauce smooth.
Recipe Variations
- Use all thighs. Dark meat is especially tender and flavorful.
- Add mushrooms. Sauté with the onions for extra depth.
- Try smoked paprika. Adds a subtle smoky warmth.
- Make it creamy. Stir in a splash of heavy cream with the sour cream mixture.
Serving Suggestions
- Serve over egg noodles, spaetzle, rice, or mashed potatoes.
- Pair with a green salad or steamed vegetables.
- Add extra paprika or black pepper at the table.
- Garnish with parsley for color.
How to Store
Refrigerate: Store cooled chicken paprikash in an airtight container for up to 3 days. The flavors deepen as it rests.
Freeze: Not recommended. The sour cream–thickened sauce can separate and become grainy after thawing.
Reheat: Warm gently on the stovetop over low heat until heated through. Avoid boiling to keep the sauce smooth.
Classic Chicken Paprikash
Ingredients
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 cup onion, chopped
- 4 pounds chicken, such as a fryer, cut up, or thighs, leg quarters, etc.
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 bell pepper, green, seeded, and chopped
- 1 clove garlic, minced
- 1 14.5-ounce can tomatoes, diced
- 1 tablespoon paprika, sweet Hungarian
- 3/4 cup chicken broth, or water
- 1 cup sour cream
- 2 tablespoons all-purpose flour
Instructions
- Heat butter and oil in a Dutch oven over medium heat; add the onions and cook until translucent.
- Sprinkle the chicken with kosher salt and fresly ground black pepper; add to the onions and brown lightly, turning to brown all sides.
- Add the bell pepper, garlic, tomatoes, and paprika.
- Add the broth (or water) and bring to a boil. Reduce heat to low, cover and cook for 30 to 40 minutes or until chicken is tender. If you are using only chicken breasts, check the temperature after 20 minutes. 165 F is the minimum temperature for chicken, but dark meat—thighs, legs, and wings, are best cooked to at least 175 F.
- Remove the cooked chicken to a heated platter and tent with foil to keep it warm.
- Reduce the heat under the Dutch oven to low.
- In a small bowl, whisk together sour cream and flour. While whisking constantly, add a few tablespoons of the hot broth from the Dutch oven.
- Stir the sour cream mixture into the Dutch oven juices and bring to a simmer. Do not boil.
- Return chicken to the pan and heat just long enough to rewarm.
- Serve chicken paprikash over noodles, spaetzle, rice, or potatoes.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
