I love this recipe because it turns simple ingredients into a hearty and flavorful meal. The chicken becomes tender while the creamy paprika sauce develops a rich and savory taste.
I also like how cozy and satisfying this dish feels, especially when served with noodles, rice, or mashed potatoes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 kg chicken thighs and drumsticks 2 tablespoons butter 1 medium onion, chopped 3 cloves garlic, minced 3 tablespoons sweet Hungarian paprika ½ teaspoon smoked paprika, optional 2 cups chicken broth Salt and black pepper, to taste ¾ cup sour cream 1½ tablespoons flour 1 tablespoon water
Directions
First, I pat the chicken dry with paper towels and season it generously with salt and black pepper.
I heat 1 tablespoon of butter in a large skillet over medium heat.
I place the chicken thighs skin-side down and cook them for about 4 to 5 minutes until golden brown. Then I flip them and cook for another minute before removing them from the skillet.
Next, I brown the drumsticks for about 2 minutes on each side, including the edges, then remove them as well.
In the same skillet, I add the remaining butter along with the chopped onion and minced garlic. I sauté them for about 1 minute until fragrant.
I lower the heat and stir in the sweet Hungarian paprika and smoked paprika, mixing carefully so the spices do not burn.
Then, I pour in the chicken broth and stir everything together.
I return the chicken pieces to the skillet skin-side up and cover the pan. I let the chicken simmer over medium-low heat for about 10 minutes.
After that, I uncover the skillet and continue cooking for another 20 minutes until the chicken becomes tender and fully cooked.
I remove the chicken and keep it covered while I finish the sauce.
In a small bowl, I whisk together the sour cream, flour, and water until smooth.
I slowly stir the sour cream mixture into the sauce while whisking continuously to avoid lumps.
I let the sauce simmer for 2 to 3 minutes, or longer if I want a thicker consistency.
Finally, I return the chicken to the sauce, spoon the creamy paprika sauce over the top, and garnish with fresh parsley before serving.
I like serving Chicken Paprikash with egg noodles, mashed potatoes, rice, or crusty bread to soak up the sauce.
Sometimes I add mushrooms or bell peppers for extra flavor and texture. I can also use boneless chicken thighs for a quicker version.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm the chicken gently on the stovetop over low heat, stirring occasionally. If the sauce becomes too thick, I add a splash of broth or water.
FAQs
What is Hungarian paprika?
Hungarian paprika is a sweet red pepper spice with rich flavor and vibrant color that gives this dish its signature taste.
Can I use chicken breast instead of thighs and drumsticks?
Yes, I can use chicken breast, but thighs and drumsticks stay juicier and more flavorful.
Why should I lower the heat before adding paprika?
Paprika can burn quickly and become bitter, so I lower the heat before stirring it into the skillet.
Can I make this dish ahead of time?
Yes, I think the flavors become even better after resting, so it works well for meal prep.
What can I serve with Chicken Paprikash?
I like serving it with egg noodles, rice, mashed potatoes, dumplings, or crusty bread.
Conclusion
Chicken Paprikash is one of my favorite comfort meals because it combines tender chicken with a rich, creamy paprika sauce full of warm flavor. I love how simple ingredients create a hearty and satisfying dish that feels cozy and comforting every time.
This easy chicken paprikash recipe features juicy chicken thighs and drumsticks simmered in a creamy paprika sauce packed with flavor.
Author:Ella
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Hungarian
Ingredients
1 kg chicken thighs and drumsticks
2 tablespoons butter
1 medium onion, chopped
3 cloves garlic, minced
3 tablespoons sweet Hungarian paprika
½ teaspoon smoked paprika (optional)
2 cups chicken broth
Salt and black pepper, to taste
¾ cup sour cream
1½ tablespoons flour
1 tablespoon water
Instructions
Pat the chicken dry with paper towels and season with salt and black pepper.
Heat 1 tablespoon butter in a large skillet over medium heat. Place chicken thighs skin-side down and cook for 4 to 5 minutes until browned. Flip and cook for another minute. Remove and set aside.
Add drumsticks to the skillet and brown for about 2 minutes per side. Remove and set aside with the thighs.
Add remaining butter to the skillet. Stir in onion and garlic and sauté for about 1 minute until fragrant.
Reduce heat to low and stir in sweet Hungarian paprika and smoked paprika. Mix well to coat the onions.
Pour in chicken broth and stir. Return chicken pieces to the skillet skin-side up.
Cover and simmer over medium-low heat for 10 minutes.
Uncover and continue cooking for another 20 minutes until the chicken is fully cooked and tender. Remove chicken and keep warm.
In a small bowl, whisk together sour cream, flour, and water until smooth.
Slowly stir the sour cream mixture into the sauce while whisking constantly to avoid lumps. Cook for 2 to 3 minutes until creamy. Simmer longer for a thicker sauce if desired.
Return chicken to the skillet and spoon sauce over the top.
Garnish with fresh parsley and serve warm.
Notes
Use authentic Hungarian paprika for the best flavor.
Do not add paprika over high heat to avoid bitterness.
Traditionally served with egg noodles, mashed potatoes, or dumplings.
Add extra broth if you prefer more sauce.
