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Chicken Paprikash Dish: A Flavorful Journey into Hungarian Cuisine


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

Description

This Chicken Paprikash features tender chicken thighs simmered in a creamy, rich paprika sauce, offering a comforting twist on a classic Hungarian dish. Perfectly served over egg noodles or dumplings, it’s a delightful meal that’s sure to please.


Ingredients

Scale
  • 4 chicken thighs (bone-in, skin-on)
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons sweet paprika
  • 1 teaspoon smoked paprika (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup chicken broth (low-sodium)
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • Egg noodles or dumplings (for serving)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt and black pepper.
  2. In a large skillet or Dutch oven, heat olive oil over medium-high heat until shimmering.
  3. Place the chicken thighs skin-side down in the skillet and sear for 5-7 minutes until golden brown and crispy. Avoid overcrowding; do this in batches if necessary.
  4. Flip the chicken and sear the other side for an additional 5 minutes. Remove the chicken from the skillet and set aside.
  5. In the same skillet, reduce heat to medium and add the chopped onion. Sauté for about 5 minutes until translucent.
  6. Add minced garlic and sauté for another minute, stirring frequently.
  7. Stir in sweet paprika and smoked paprika (if using), cooking for 30 seconds to release flavors.
  8. Pour in chicken broth, scraping the bottom of the skillet to deglaze.
  9. Return the seared chicken thighs to the skillet, skin-side up, and bring to a gentle simmer.
  10. Cover the skillet with a lid and reduce heat to low. Simmer for 30-35 minutes until chicken is tender and cooked through (internal temperature should reach 165°F/75°C).
  11. Once cooked, remove chicken from the skillet and cover with foil to keep warm.
  12. In a small bowl, whisk together sour cream and flour until smooth.
  13. Gradually add a ladleful of hot broth into the sour cream mixture, whisking constantly to temper it.
  14. Pour the sour cream mixture back into the skillet and stir well.
  15. Increase heat to medium and let the sauce simmer for 5-7 minutes until slightly thickened. Adjust seasoning with salt and pepper if needed.
  16. While the sauce thickens, cook egg noodles or dumplings according to package instructions.
  17. Serve the chicken over the noodles or dumplings, generously spooning the creamy paprika sauce on top. Garnish with fresh parsley.

Notes

  • For a richer flavor, consider using homemade chicken broth.
  • Adjust the amount of paprika based on your spice preference.
  • This dish can be made ahead of time and reheated gently on the stove.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes