Introduction

Oh, friends, do you ever have those days where all you crave is something warm, comforting, and bursting with flavor? I know I do! And when those cravings hit, my mind immediately goes to a big pot of Chicken Paprikash. It’s a dish that just feels like a hug in a bowl, and the best part? It’s surprisingly simple to whip up, making it perfect for those busy weeknights or when you just want to treat yourself without a fuss. This recipe has been a go-to for me for years, and every time I make it, it brings back such happy memories of cozy kitchens and delicious smells filling the house.

Why You’ll Love This Recipe

Fast: You can have this hearty meal on the table in under an hour, perfect for busy evenings.
Easy: Simple steps and common ingredients mean even beginner cooks can achieve delicious results.
Giftable: While this dish is best enjoyed fresh, the delightful aroma and comforting nature make it a wonderful meal to share with neighbors or friends who might need a little culinary pick-me-up.
Crowd-pleasing: The rich, savory sauce and tender chicken are sure to be a hit with everyone at your table, from picky eaters to seasoned foodies.

Ingredients

Gathering your ingredients is the first step to culinary magic! Here’s what you’ll need:

3 lbs chicken drumsticks and thighs, bone-in: Bone-in chicken adds so much more flavor to the sauce, trust me! It’s worth the little bit of extra effort.
Salt and pepper to taste: The basics, but so important for building flavor!
1 tablespoon neutral oil (e.g., vegetable, canola): We need a good base for searing our chicken.
1 tablespoon butter: For that touch of richness and lovely golden color.
1 medium yellow onion, finely chopped: The sweet foundation of our savory sauce.
1/2 green bell pepper, seeded and chopped: Adds a subtle sweetness and a hint of fresh flavor.
3 cloves garlic, minced: Because what’s a savory dish without fragrant garlic?
3 tablespoons Hungarian paprika: This is the star of the show! Hungarian paprika is known for its vibrant color and sweet, slightly smoky flavor. It’s what gives Chicken Paprikash its signature taste.
2 medium tomatoes, seeded and chopped: They add a lovely brightness and a touch of acidity to balance the richness.
1 cup chicken broth: The liquid that will bring all our flavors together into a luscious sauce.
3/4 cup sour cream: This is the secret to that incredibly creamy, decadent finish.
Egg noodles, for serving: The perfect vehicle to soak up all that glorious sauce!

How to Make It

Alright, let’s get cooking! This is where the magic happens, and you’ll be amazed at how easily this comes together.

Season the chicken: First things first, give those chicken drumsticks and thighs a good sprinkle of salt and pepper. Make sure they’re nicely coated all over.
Heat things up: Grab your favorite large pot or Dutch oven and heat the neutral oil and butter over medium-high heat. You want it nice and hot before you add the chicken.
Sear the chicken: Carefully place the seasoned chicken pieces into the hot pot. Let them sear, undisturbed, until they’re beautifully browned on all sides. This step is crucial for developing deep flavor! Once browned, scoop the chicken out and set it aside on a plate.
Sauté the aromatics: Now, toss your chopped onion and green bell pepper into the same pot. Sauté them for about 5-7 minutes, stirring occasionally, until they’ve softened up and become wonderfully fragrant.
Garlic power: Stir in your minced garlic and cook for just 1 more minute until you can smell its amazing aroma. Keep an eye on it so it doesn’t burn!
Paprika time! This is the moment you’ve been waiting for. Add the Hungarian paprika and stir constantly for about 1 minute. This helps bloom the paprika, releasing its full flavor and gorgeous color. Be super careful not to let it scorch, or it can turn bitter.
Build the sauce: Add your chopped tomatoes and chicken broth to the pot. Give everything a good stir, scraping up any tasty browned bits that are stuck to the bottom of the pot – that’s pure flavor! Bring this mixture to a gentle simmer.
Return the chicken: Nestly place your seared chicken pieces back into the pot. Make sure they’re mostly covered by the delicious liquid.
Simmer and tenderize: Pop a lid on the pot, turn the heat down to low, and let it simmer for about 30-40 minutes. You’ll know it’s ready when the chicken is cooked all the way through and is fall-apart tender.
Remove the chicken: Carefully lift the tender chicken pieces out of the sauce and set them aside again.
Make it creamy: In a small bowl, whisk your sour cream until it’s nice and smooth. This helps prevent any lumps.
The creamy finish: Slowly and gradually whisk the smooth sour cream into the simmering sauce in the pot. Stir gently until everything is well combined and the sauce has thickened slightly. A little tip from me: do NOT let the sauce boil after you add the sour cream, or it might curdle. We want smooth, luscious creaminess!
Coat the chicken: Gently return the chicken pieces to the pot and spoon that beautiful, creamy paprika sauce all over them, making sure each piece is coated in deliciousness.
Serve it up! Dish out your glorious Chicken Paprikash piping hot over a bed of fluffy egg noodles. Get ready for some serious happy sighs!

Substitutions & Additions

Feeling a little adventurous? Or maybe you’re missing an ingredient? No worries, you can totally customize this dish!

For the chicken: While bone-in chicken is my favorite for flavor, boneless, skinless thighs or even breasts can work in a pinch. Just adjust the cooking time – boneless will cook faster.
Vegetable swap: If you don’t have green bell pepper, a red or yellow one will be lovely too. Or, add in some chopped carrots or celery with the onions for extra veggies.
Spice it up: For a bit of a kick, add a pinch of cayenne pepper or a dash of hot sauce along with the paprika.
Herbs: A sprinkle of fresh parsley or dill right before serving adds a lovely burst of freshness.
For a richer sauce: You can add a splash of heavy cream along with the sour cream for an extra decadent finish.

Tips for Success

Little details can make a big difference. Here are a few things I’ve learned along the way:

Don’t burn the paprika: I can’t stress this enough! Keep stirring and watch it closely. Burnt paprika is a flavor disaster.
Scrape those browned bits: Those little bits stuck to the bottom of the pot after searing the chicken? That’s called the “fond,” and it’s where a ton of flavor hides. Make sure to scrape them up into the sauce!
Sour cream temperature: For the smoothest sauce, make sure your sour cream isn’t straight from a freezing fridge. Let it sit out for a few minutes while you prepare the other ingredients.
Prep ahead: You can chop your onions, bell pepper, and mince your garlic a day in advance and store them in airtight containers in the refrigerator. This makes weeknight cooking even faster!

How to Store It

Leftovers are the best! Once cooled, store your Chicken Paprikash in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop or in the microwave. You might need to add a tiny splash of chicken broth or water when reheating if the sauce has thickened a bit too much.

FAQs

Got questions? I’ve got answers!

Can I make this in a slow cooker?

Absolutely! You can sear the chicken and sauté the veggies on the stovetop as directed, then transfer everything to a slow cooker with the paprika, tomatoes, and broth. Cook on low for 4-6 hours. Stir in the sour cream at the end and serve. You might need to thicken the sauce with a cornstarch slurry if it’s too thin.

Is Hungarian paprika really that different?

Yes, it really is! True Hungarian paprika, especially the sweet varieties, has a much richer flavor and vibrant color than the generic paprika you might find in some supermarkets. If you can find it, it’s worth the splurge for this dish!

What if I don’t have egg noodles?

No problem! This dish is also delicious served over mashed potatoes, rice, or even spaetzle. Whatever you have on hand will be a perfect match for this comforting sauce.

Can I freeze Chicken Paprikash?

While the chicken and sauce can be frozen, the sour cream may separate or become a bit grainy upon thawing. It’s best to add the sour cream after thawing and reheating the base sauce for the creamiest result.

Chicken Paprikash

A cozy and comforting chicken dish with a rich, creamy paprika sauce, perfect for weeknights.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Servings 6

Equipment

Large pot or Dutch oven
Small bowl

Ingredients

Main ingredients

3 lbs chicken drumsticks and thighs, bone-in Bone-in chicken adds so much more flavor to the sauce.
salt and pepper to taste
1 tablespoon neutral oil e.g., vegetable, canola
1 tablespoon butter
1 medium yellow onion finely chopped
0.5 green bell pepper seeded and chopped
3 cloves garlic minced
3 tablespoons Hungarian paprika This is the star of the show! Hungarian paprika is known for its vibrant color and sweet, slightly smoky flavor.
2 medium tomatoes seeded and chopped
1 cup chicken broth The liquid that will bring all our flavors together into a luscious sauce.
0.75 cup sour cream This is the secret to that incredibly creamy, decadent finish.
egg noodles for serving

Instructions

Season the chicken: First things first, give those chicken drumsticks and thighs a good sprinkle of salt and pepper. Make sure they’re nicely coated all over.
Heat things up: Grab your favorite large pot or Dutch oven and heat the neutral oil and butter over medium-high heat. You want it nice and hot before you add the chicken.
Sear the chicken: Carefully place the seasoned chicken pieces into the hot pot. Let them sear, undisturbed, until they’re beautifully browned on all sides. This step is crucial for developing deep flavor! Once browned, scoop the chicken out and set it aside on a plate.
Sauté the aromatics: Now, toss your chopped onion and green bell pepper into the same pot. Sauté them for about 5-7 minutes, stirring occasionally, until they’ve softened up and become wonderfully fragrant.
Garlic power: Stir in your minced garlic and cook for just 1 more minute until you can smell its amazing aroma. Keep an eye on it so it doesn’t burn!
Paprika time!: This is the moment you’ve been waiting for. Add the Hungarian paprika and stir constantly for about 1 minute. This helps bloom the paprika, releasing its full flavor and gorgeous color. Be super careful not to let it scorch, or it can turn bitter.
Build the sauce: Add your chopped tomatoes and chicken broth to the pot. Give everything a good stir, scraping up any tasty browned bits that are stuck to the bottom of the pot – that’s pure flavor! Bring this mixture to a gentle simmer.
Return the chicken: Nestly place your seared chicken pieces back into the pot. Make sure they’re mostly covered by the delicious liquid.
Simmer and tenderize: Pop a lid on the pot, turn the heat down to low, and let it simmer for about 30-40 minutes. You’ll know it’s ready when the chicken is cooked all the way through and is fall-apart tender.
Remove the chicken: Carefully lift the tender chicken pieces out of the sauce and set them aside again.
Make it creamy: In a small bowl, whisk your sour cream until it’s nice and smooth. This helps prevent any lumps.
The creamy finish: Slowly and gradually whisk the smooth sour cream into the simmering sauce in the pot. Stir gently until everything is well combined and the sauce has thickened slightly. A little tip from me: do NOT let the sauce boil after you add the sour cream, or it might curdle. We want smooth, luscious creaminess!
Coat the chicken: Gently return the chicken pieces to the pot and spoon that beautiful, creamy paprika sauce all over them, making sure each piece is coated in deliciousness.
Serve it up!: Dish out your glorious Chicken Paprikash piping hot over a bed of fluffy egg noodles. Get ready for some serious happy sighs!

Notes

Little details can make a big difference. Don't burn the paprika. Scrape those browned bits. For the smoothest sauce, make sure your sour cream isn't straight from a freezing fridge. You can chop your onions, bell pepper, and mince your garlic a day in advance and store them in airtight containers in the refrigerator.