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Chicken Paprikash

A rich and creamy stew that combines tender chicken with flavorful paprika, perfect for cozy nights and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Comfort Food, Main Course
Cuisine: Hungarian
Calories: 475
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces Thighs add more richness and tenderness.
  • 3 tbsp all-purpose flour, divided Ensure room temperature for better blending.
  • 2 tbsp Hungarian sweet paprika, divided Use high-quality paprika like Szeged or La Vera.
  • 4 tbsp butter, divided Room temperature for easier blending.
  • 1 large sweet yellow onion, chopped
  • 3 cloves garlic, minced
  • 1½ cups low-sodium chicken broth
  • 1 tsp kosher salt (or to taste)
  • ½ tsp freshly ground black pepper
  • ½ cup full-fat sour cream Can substitute with Greek yogurt.
  • 2 tbsp fresh parsley, chopped (for garnish)
  • Cooked egg noodles (optional, for serving)

Method
 

Preparation
  1. In a bowl, toss the chicken pieces with 1½ tablespoons of flour and 1 tablespoon of paprika until evenly coated.
  2. In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chicken and sear until golden brown, about 5-7 minutes. Transfer to a plate and let it rest.
  3. In the same skillet, add the remaining 2 tablespoons of butter. Cook the chopped onions until soft and translucent, about 4-5 minutes.
  4. Lower the heat, stir in minced garlic, and cook for another minute until fragrant.
  5. Add the remaining flour and paprika, stirring for 2 minutes to create a roux.
  6. Gradually whisk in the chicken broth until smooth and gently simmer for 5-7 minutes until slightly thickened. Season with salt and pepper.
  7. Reduce heat to low, stir in the sour cream until smooth, and return the chicken to the skillet. Heat through gently, about 3 minutes.
  8. Garnish with chopped parsley and serve over egg noodles if desired.

Notes

For a spicier version, add cayenne pepper or red pepper flakes. Best served fresh, but leftovers can be stored in an airtight container for up to 3 days.