Chicken Paprikash

Posted on Aug 26, 2019
9 Comments

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.

Chicken paprikash in white serving bowl with spoon.

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!

Side view of chicken paprikash in pan.

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.

Overhead photo of ingredients labeled with text.

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.

On serving plate withegg noodles.

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!

Chicken paprika in skillet

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

On white serving plate over egg noodles.

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.

On white serving plate over egg noodles.

Chicken Paprikash

Easy Hungarian chicken paprikash recipe made with boneless chicken breasts simmered in a rich paprika sour cream gravy. 
4.8 from 5 votes
Print Pin Rate
Course: Chicken, Main Course
Cuisine: Hungarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 365kcal
Author: Kelly ~ the hungry bluebird

Ingredients

  • 2 skinless, boneless chicken breast halves, cut crosswise into ½-inch-wide strips
  • Kosher salt and freshly cracked pepper
  • 3 tsp sweet paprika
  • 1 tsp smoked paprika
  • tbsp 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 tbsp 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 tbsp 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.

Notes

This recipe generously serves two and can easily be doubled.
Keyword: chicken paprikash recipe, easy chicken paprika, chicken paprika with sour cream
Did you make this recipe? Rate it below and share on Instagram so I can see!Mention @thehungrybluebird or tag #thehungrybluebird !
 

*Adapted from Bon Appétit December, 1996

9 thoughts

  1. Avatar

    Bubrick Stephen

    April 9, 2018

    5 stars
    I grew up with much the same. Slice the onions thin and saut’e. use bone in cut up chicken whole. Instead of sour cream use Heavy cream. Ad the german spatzels.

    Reply

  2. Avatar

    hi
    I cook all the ingredients at the same time except the sour cream, in 20 min you have a fabulous company food.
    at the end, stir in sour cream and serve with noodles.

    Reply

  3. Avatar

    Aimee Egbert

    June 13, 2018

    5 stars
    Thank you for sharing your recipe. Just returned from a great trip to Budapest and I’m excited to try this one with the paprika I brought home!!!

    Reply

    1. Kelly

      I hope you like it! It’s a really easy rendition. The first time I made it, I used paprika my aunt brought back from Hungary.

      Reply

  4. Avatar

    4 stars
    I, too, just returned from Budapest with sweet paprika! This recipe was a great find–similar to what we had in Hungary. I did add red bell peppers which I sautéed along with the onions, and added some crushed Italian tomatoes. Heaven!!

    Reply

  5. Avatar

    5 stars
    I made this last night after a friend visiting from Hungary brought me a selection of Hungarian paprikas. It came together easily and quickly so a great short-on-time dinner.

    A few variances from the recipe above: I added in some red bell pepper. I used a combination of paprikas because 1. I had them thanks to my friend and 2. We like a little spiciness. I used sweet (two-thirds), hot (one-third) and smoked (a pinch) paprikas in my blend. The smoked paprika actually was something I already had in my spice cabinet and I’m not sure that it’s really a thing in Hungary. That said, I liked the hint of smokiness it added to the dish.

    I served it with some egg trofie pasta because fortunately I live very close to the Italian border and it’s easy to get excellent quality egg pasta. However I selected the trofie shape as I felt it would capture and soak up the sauce well and it did!

    I would definitely make this again particularly since I’m now well stocked in some excellent paprikas.

    Bon appétit!

    Reply

  6. Avatar

    My family loves this I make mine a tad different stick of butter one onion, let that cook while I deskin the chicken thighs place in pot to with paprika and cook low and slow so chicken breaks apart easy. Add sour cream at end and serve with rice.

    Reply

  7. Avatar

    RayeAnn

    March 7, 2019

    Where can you get the sweet paprika? I never knew there were different kinds.
    Thank, RayeAnn

    Reply

  8. Avatar

    5 stars
    Yuuumy! Cooked this for dinner and served on top of buckwheat – delicious! Will definitely make again. Thank you for sharing!

    Reply

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