Classic Chicken Paprikash

Why Make This Recipe

Classic Chicken Paprikash is a wonderful dish that brings comfort and warmth to your dinner table. This recipe combines tender chicken thighs with rich flavors of paprika and creamy sour cream, making it a delightful meal for any occasion. It’s simple to make and uses basic ingredients, making it perfect for busy weeknights or a cozy family dinner.

How to Make Classic Chicken Paprikash

Ingredients:

• 2 pounds Bone-in, Skin-on Chicken Thighs (Preferred for their rich flavor and juicy texture.)
• 2 tablespoons Sweet Paprika (The star spice providing color and flavor.)
• 1 medium Onion, diced (Adds sweetness and aroma.)
• 2 cloves Garlic, minced (Provides a fragrant kick.)
• 2 cups Low-sodium Chicken Broth (Essential for cooking and sauce.)
• 1 cup Sour Cream (Adds creaminess and tang.)
• 2 tablespoons Vegetable Oil (For searing the chicken.)
• Salt and Pepper (To taste.)
• 1 handful Fresh Parsley, chopped (For garnish.)

Directions:

1. Prepare your ingredients: dice the onion and mince the garlic.
2. Heat vegetable oil in a large pot over medium-high heat.
3. Season chicken thighs with salt and pepper, then sear skin-side down for 5-7 minutes until golden brown.
4. Flip the chicken and sear for another 5-7 minutes.
5. Remove chicken and set aside. Sauté onions in the same pot for 5 minutes until translucent.
6. Add minced garlic and sauté for 1 minute.
7. Stir in sweet paprika and cook for 1 minute.
8. Pour in chicken broth, scraping the bottom to deglaze.
9. Return chicken to the pot, skin-side up, and bring to a simmer. Cover and cook on low for 30-35 minutes.
10. Check chicken for doneness, then remove and set aside.
11. Increase heat to medium-high to reduce the sauce for 5-10 minutes.
12. Stir in sour cream and adjust seasoning.
13. Return chicken to the pot, coating with sauce, and let rest before serving.
14. Garnish with parsley and serve with noodles, rice, or bread.

How to Serve Classic Chicken Paprikash

You can serve Classic Chicken Paprikash over a bed of egg noodles, steamed rice, or alongside crusty bread to soak up the delicious sauce. A sprinkle of fresh parsley on top adds a lovely color and flavor contrast.

How to Store Classic Chicken Paprikash

To store leftovers, let the chicken cool completely, then place it in an airtight container in the refrigerator. It will last for up to 3 days. For longer storage, you can freeze the dish for up to 3 months. Make sure to thaw it overnight in the refrigerator before reheating.

Tips to Make Classic Chicken Paprikash

• Use bone-in, skin-on chicken thighs for the best flavor and juiciness.
• Don’t skip the deglazing step; it helps to gather all the flavors from the pot.
• Adjust the amount of paprika according to your taste preference for a milder or stronger flavor.
• If you prefer a thicker sauce, let it simmer a bit longer before adding the sour cream.

Variation

For a lighter version, you can use boneless, skinless chicken breasts and Greek yogurt instead of sour cream. You can also add bell peppers or mushrooms for an extra veggie boost.

FAQs

Can I use chicken breasts instead of thighs?
Yes, but keep in mind that chicken breasts may dry out faster. Consider reducing the cooking time a bit.

Is this dish spicy?
No, Classic Chicken Paprikash is generally mild. If you want some heat, you can add a pinch of cayenne pepper or serve it with hot sauce.

Can I make this recipe in advance?
Yes, you can make Chicken Paprikash a day ahead. It actually tastes better after the flavors have melded together overnight. Just reheat before serving.

Classic Chicken Paprikash

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

A comforting dish featuring tender chicken thighs, rich paprika flavors, and creamy sour cream, perfect for busy weeknights or family dinners.

• Total Time: 65 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 2 pounds Bone-in, Skin-on Chicken Thighs
• 2 tablespoons Sweet Paprika
• 1 medium Onion, diced
• 2 cloves Garlic, minced
• 2 cups Low-sodium Chicken Broth
• 1 cup Sour Cream
• 2 tablespoons Vegetable Oil
• Salt and Pepper to taste
• 1 handful Fresh Parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare your ingredients: dice the onion and mince the garlic.
2. Heat vegetable oil in a large pot over medium-high heat.
3. Season chicken thighs with salt and pepper, then sear skin-side down for 5-7 minutes until golden brown.
4. Flip the chicken and sear for another 5-7 minutes.
5. Remove chicken and set aside. Sauté onions in the same pot for 5 minutes until translucent.
6. Add minced garlic and sauté for 1 minute.
7. Stir in sweet paprika and cook for 1 minute.
8. Pour in chicken broth, scraping the bottom to deglaze.
9. Return chicken to the pot, skin-side up, and bring to a simmer. Cover and cook on low for 30-35 minutes.
10. Check chicken for doneness, then remove and set aside.
11. Increase heat to medium-high to reduce the sauce for 5-10 minutes.
12. Stir in sour cream and adjust seasoning.
13. Return chicken to the pot, coating with sauce, and let rest before serving.
14. Garnish with parsley and serve with noodles, rice, or bread.

Notes

Store leftover Chicken Paprikash in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Hungarian
• Diet: Poultry

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 85mg