Creamy chicken paprikash is a simple, no-frills, soul-soothing meal that warms you from the inside out. Tender pieces of chicken simmer in a rich paprika cream sauce and are spooned over a bed of buttered noodles for a satisfying, comforting dinner.
When it comes to comfort food, this dish delivers every time.
What is Chicken Paprikash?
If you’ve never had chicken paprikash, you’re in for a treat.
This classic Hungarian dish features chicken cooked in a sauce of tomatoes, sweet paprika, and sour cream. Traditionally it’s served with nokedli (Hungarian dumplings similar to spätzle), but in many kitchens it’s spooned over buttered egg noodles or wider fresh pasta such as fettuccine or pappardelle.
It’s the kind of meal that feels like a warm hug on a chilly evening—rich, savory, and deeply comforting.
What kind of paprika is best in chicken paprikash?
Paprika comes in several varieties, and the type you choose affects the final flavor. The three main types to know are sweet paprika, smoked (Spanish) paprika, and Hungarian paprika.
Sweet Paprika
In many U.S. supermarkets, spice jars labeled simply “paprika” are the sweet, mild variety. Sweet paprika adds color, mild warmth, and a gentle pepper flavor without heat. If a recipe doesn’t specify a type, sweet paprika is usually the intended choice.
Smoked Paprika (Spanish Paprika)
Smoked paprika is made from peppers dried over a wood fire, which gives the spice a pronounced smoky note in addition to sweetness. Use smoked paprika when you want a subtle charred or smoky character in the finished dish.
Hungarian Paprika
Hungarian paprika is the traditional choice for paprikash and is used as a primary seasoning in many Hungarian recipes. Hungarian paprika is available in sweet and hot varieties; in the U.S. it’s often the sweet, mild form unless labeled otherwise. If you prefer heat, choose a hot Hungarian paprika or add a pinch of cayenne to taste.
Keep it quick and easy with boneless, skinless chicken thighs
The authentic version of chicken paprikash often uses bone-in, skin-on chicken pieces. For ease and speed, this recipe uses boneless, skinless chicken thighs. Thighs are forgiving and remain moist during braising, so they’re ideal for saucy, slow-cooked dishes.
Boneless thighs also remove the need to cut around bones or deal with skin, making the finished dish easier to eat and plate. You get tender, flavorful pieces of dark meat nestled in a creamy paprika sauce—simple and satisfying.
Boneless chicken thighs are a versatile choice and work well in many recipes where white meat is sometimes called for. They save time and add richness to stews, curries, and braised dishes.
How to serve chicken paprikash
In Hungary, paprikash is traditionally served with nokedli or dumpling-like egg noodles. For everyday cooking, egg noodles from the supermarket or thick fresh pasta are excellent choices. Thick, ribbon-style pasta—whether homemade fettuccine or pappardelle—holds the sauce well and pairs beautifully with the rich, creamy paprika gravy.
Fresh pasta takes a little more time than dried, but it offers superior texture and flavor if you have the time and tools to make it. For quick weeknight meals, dried egg noodles are convenient and still delicious.
More Warm and Cozy Comfort Food
If you enjoy the warm, earthy flavor of paprika, you’ll appreciate other recipes that highlight the spice or feature rich, saucy noodles. Classic comfort dishes like chicken pot pie and cheesy stuffed shells are family favorites, and simple pasta sauces—brown butter with breadcrumbs or a well-made marinara—pair nicely with fresh or dried noodles.
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📖 Recipe
Creamy Chicken Paprikash (Hungarian Paprika Chicken)
Chicken paprikash is one of those simple, no-frills, soul-soothing meals that warms you from the inside out. Tender pieces of chicken cooked in a rich paprika cream sauce and spooned over buttered noodles make for a memorable family meal.
35 minutes
25 minutes
1 hour
Ingredients
- ¾ cup sour cream at room temperature (see note)
- 3 lbs boneless, skinless chicken thighs
- ½ cup all-purpose flour
- Salt and freshly ground black pepper
- 7 tablespoons butter, divided
- 1 large yellow onion, peeled and diced
- 5 cloves garlic, minced
- 1 tablespoon tomato paste
- ¼ cup sweet Hungarian paprika
- ¼ teaspoon ground cayenne pepper (optional)
- 1 teaspoon granulated sugar
- 15-ounce can crushed tomatoes
- 1 cup water
- 12 ounces dried egg noodles or thick-cut fresh fettuccine/pappardelle
- 1–3 teaspoons freshly squeezed lemon juice, to taste
- ¼ cup chopped fresh parsley
Instructions
- Set the sour cream out to come to room temperature.
- Lay the chicken thighs on paper towels and pat dry. Season both sides with salt and pepper.
- Place the flour in a shallow dish and dredge the chicken pieces, coating both sides. Set aside on a plate.
- In a large skillet over medium-high heat, melt 3 tablespoons butter until it begins to sizzle. Add the chicken and let it brown undisturbed on one side until it releases easily from the pan; flip and brown the other side.
- Remove the browned chicken to a plate.
- Reduce heat to medium. Add 2 tablespoons butter to the skillet and add the diced onion. Sprinkle with about ½ teaspoon salt and cook, stirring often, until the onion is softened and translucent. Add the garlic, tomato paste, paprika, cayenne (if using), and sugar. Cook, stirring constantly, for about 2 minutes to bloom the spices.
- Stir in the crushed tomatoes and 1 cup water and increase heat to high. When the liquid comes to a boil, return the chicken to the skillet. Cover, reduce heat to maintain a gentle simmer, and let cook for about 25 minutes until the chicken is cooked through.
- While the chicken simmers, cook the noodles. Fill a large pot with water and add a generous amount of salt (the water should taste noticeably salty). Bring to a boil and cook the noodles according to package directions, or 3–4 minutes for fresh noodles. Drain, toss with the remaining 2 tablespoons butter, and keep covered to stay warm.
- Remove the skillet from heat. Using tongs, lift the chicken out and set aside. Taste the sauce and adjust seasoning. Stir about ½ cup of the hot sauce into the room-temperature sour cream to temper it, then return the sour cream mixture to the skillet and stir to combine. Add 1 teaspoon lemon juice, taste, and add more lemon or salt if needed.
- Return the chicken to the skillet and sprinkle with chopped parsley.
- To serve, spoon the chicken and sauce over the buttered egg noodles.
Notes
- Bring sour cream to room temperature and temper it with hot sauce before adding to the pan to prevent splitting.
- To check doneness, cut into one piece of chicken; there should be no pink in the center.
- Salting the pasta water generously is important. The water should taste like seawater so the noodles will be properly seasoned.
- If making fresh pasta, cut the noodles thick so they stand up to the creamy sauce.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 1038Total Fat: 58gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 519mgSodium: 1577mgCarbohydrates: 45gFiber: 7gSugar: 10gProtein: 92g
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