Chicken Paprikash

Easy Hungarian chicken paprikash recipe made with boneless chicken breasts simmered in a rich paprika sour cream gravy.  All on the stovetop in one skillet, served over buttered egg noodles.

My all-time favorite dish growing up was my dad's chicken paprika, a Sunday dinner treat during the cold winter months.  Of course, no recipe is written down and I have yet to try and recreate his version, although I think I could do it.  His big pot of chicken legs and thighs, simmered in onions, chicken stock, generously seasoned with paprika and finished off with sour cream ~ I could drink that gravy!

Early in my marriage and living in Chicago with two little ones and another on the way, I came across a recipe for Chicken Paprikash in one of my cooking magazines.  I gave it a try, and it had the same wonderful flavor profile as my dad's.  It wasn't quite like he made his, but it was so good.  I made it for him once, and, much to my surprise, he was impressed ~ he thought it was really good and wanted to know exactly how I made it.

What is chicken paprikash?

Chicken paprikash (or paprikàs) is classic Hungarian comfort food, with ample amounts of their famous paprika.  It really is just several simple ingredients ~ chicken, onion, paprika, chicken stock and sour cream.  The gravy is rich and heavily laden with paprika.  

I use sweet paprika and swap a bit out with smoked paprika.  Love the addition of a little smokiness to the gravy. We called my dad's version chicken paprika, and with it we always had plenty of homemade Czech bohemian-style bread dumplings to soak up all the gravy.

What to serve with chicken paprikash?

Like I mentioned above, Czech-style bread dumplings are our perfect choice (and I don't have the time to make!), or traditional Hungarian nokedli dumplings.  But here in the states it is most often served with buttered egg noodles.  German spaetzle would be delicious, and you can't go wrong with boiled potatoes or rice.  You need something starchy to soak up all that gravy!

For a fairly simple, traditional and quick Chicken Paprikash, try this incredibly flavorful dish ~ it will warm you right up on these cold winter nights, guaranteed.  Here's to you Papa ~ I'll be trying your way with dumplings next time ~ Kelly

Another delicious easy chicken dinner you might also like is my Chicken Stroganoff ~ easy comfort food with mushrooms, paprika and sour cream gravy.

If you’ve tried this recipe, please rate it below in the comments and let me know how it went ~ I love hearing from you! HUNGRY FOR MORE?  Subscribe to my Newsletter and come hang out with me on INSTAGRAM, or give me a follow on FACEBOOK or see what I’m pinning on PINTEREST.

UPDATE NOTES: This post was originally published in December, 2016. It has been spruced up to look nicer with new photos and copy additions in August, 2019.  No changes to original recipe.

Chicken Paprikash

Easy Hungarian chicken paprikash recipe made with boneless chicken breasts simmered in a rich paprika sour cream gravy. 

4.87 from 15 votes

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Course: Main Course

Cuisine: Hungarian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 2 servings

Calories: 337kcal

Author: Kelly Wildenhaus

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Ingredients

• ▢ 2 skinless, boneless chicken breast halves cut crosswise into ½-inch-wide strips
• ▢ Kosher salt and freshly cracked pepper
• ▢ 3 teaspoon sweet paprika
• ▢ 1 teaspoon smoked paprika
• ▢ 1½ tablespoon butter
• ▢ ½ cup onion, chopped ~ small dice
• ▢ 1 large plum tomato, seeded, chopped ~ small dice
• ▢ 1 cup chicken stock or broth, preferably homemade ~ if using canned, use low sodium
• ▢ ¼ cup sour cream

Instructions

• Place chicken in small bowl and sprinkle with 1 teaspoon sweet paprika, salt and pepper.  Toss to combine well.
• Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.  Add chicken and sauté until just cooked through, about 5 minutes.  With slotted spoon, transfer chicken to plate and set aside.  
• Add remaining ½ tablespoon butter to same skillet and sauté onion until softened, about 3 minutes.
• Add remaining 2 teaspoons sweet paprika and 1 teaspoon smoked paprika (can use 3 teaspoons sweet paprika, omitting smoked), stir for 10 seconds to combine.
• Add chopped tomato and stir to soften a bit, about 1 minute.
• Add chicken stock/broth and stir and bring to a boil.  Cook at a steady simmer until slightly thickened and sauce thinly coats a spoon, about 6 minutes.
• Return chicken and any accumulated juices to pan with sauce mixture, reduce heat to low.  Add sour cream and whisk/stir to combine and heat through ~ do not boil.  Taste and adjust for salt and pepper.  Serve with buttered egg noodles or bread dumplings.

Recipe Notes

This recipe generously serves two and can easily be doubled.

Czech-style bread dumplings are our perfect choice for serving with this chicken (and I don’t have the time to make!), or traditional Hungarian nokedli dumplings.  But here in the states it is most often served with buttered egg noodles.  German spaetzle would be delicious, and you can’t go wrong with boiled potatoes or rice.  You need something starchy to soak up all that gravy!

Nutrition

Calories: 337kcal Carbohydrates: 13g Protein: 29g Fat: 19g Saturated Fat: 9g Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 115mg Sodium: 385mg Potassium: 806mg Fiber: 2g Sugar: 6g Vitamin A: 2708IU Vitamin C: 9mg Calcium: 62mg Iron: 2mg

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*Adapted from Bon Appétit December, 1996