Name: Easy Chicken Paprikash Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 2 lbs bone-in, skinless chicken thighs; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 2 tablespoons Hungarian sweet paprika; 1 cup chicken broth; 1 cup sour cream; 1 tablespoon all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; Fresh parsley, for garnish

If You’ve Never Tried Chicken Paprikash, Boy, Are You in for a Treat

So, story time? The first time I tried making chicken paprikash, I was living in a rental with the oven that liked to live dangerously (hotter on one side than the other), and no two chicken thighs cooked the same way. But I still managed it, and honestly, this dish has been in rotation ever since. It’s spicy (but not that spicy), and homey in the best possible way. Every time I whip this up, it reminds me of Sunday afternoons when everyone would conveniently appear in the kitchen the moment the paprika smell hit the hallway. Oh—and one time my neighbor wandered in, lured by the smell and left with a steaming bowl for later (she never returned my tupperware, by the way!).

Why You’ll Probably Love This

I make this when I want something that tastes like a hug—in a bowl. My family basically hovers around the stove while it’s cooking, pilfering chicken pieces if I’m not looking. (And trust me, if you get distracted for one second, there’ll be fewer chicken pieces come serving time.) I find the sour cream sauce sort of magical? It rescues dry chicken, covers up my absentminded seasoning mistakes, and just brings the whole thing together. Plus, it’s one of those recipes that’s forgiving—like, if you think you’ve added too much paprika, it’ll probably be fine. Although, a word to the wise, take it easy with the hot stuff unless you want your mouth on fire (learned the hard way, RIP tastebuds of 2022).

The Ingredients List (And My Many Substitutions)

About 1.2kg (2.5 lbs) chicken legs or thighs (sometimes I use breast if I’m in a rush—just cut it a bit chunkier so it doesn’t dry out; my aunt swore by thighs, but I just grab whatever is on sale, really)
2 large onions, sliced thin (red onions work too, yeah—once I used leeks by accident, honestly, it was pretty good)
3 fat cloves of garlic, minced (or you know, pre-minced from a jar if you’re in a Monday mood)
2 tablespoons Hungarian sweet paprika (don’t stress if you’ve only got regular stuff from the supermarket—just try not to use the smoky kind, unless you’re into that, then go wild)
1 cup chicken broth or, let’s be real, a stock cube with some hot water
1 red bell pepper, sliced (optional, but looks nice)
Salt and pepper, to taste (I never measure—just keep tasting)
3/4 cup sour cream (I’ve subbed in Greek yogurt when I was out, and it was fine, but tangier)
2 tablespoons flour (gluten-free if that’s your jam)
Neutral oil or butter—about 2 spoonfuls, for frying.

Here’s How I Make It (Casual Instructions Ahead)

Grab a wide pan (the bigger the better; or a deep skillet). Heat roughly 2 spoonfuls of oil or butter (or a misbehaving blend—no biggie).

Note: If the pan’s a little crowded, don’t worry. It’ll all shrink down once the onions hit the heat.
Salt and pepper the chicken on both sides—nothing fancy, just let it snow. Brown the chicken in batches if you want golden bits, or just chuck it all in and flip it around until it’s tinged with color. Remove and set aside (this is where I usually sneak a taste—chef’s privilege—just watch out for molten-hot juices!).
To the same pan, toss in onions (and bell pepper if using). Let them cook on medium-low, whispering sweet nothings (or just giving them a good stir every now and then) until soft and golden. You’ll think ‘this is taking forever’, but one day they’ll suddenly transform and smell amazing. Add garlic and cook for another minute, until fragrant.
Sprinkle in paprika (take pan off heat for a hot sec so it doesn’t burn—it can go bitter, ask me how I know). Stir quickly, then plunk the chicken back in and pour in your broth. Bring to a gentle simmer—don’t let it boil like crazy or you’ll end up with rubbery chicken (not my finest hour).
Cover, and let simmer about 30-35 minutes. Check at the 20-minute mark, maybe flip the chicken if you remember. I usually wander off to scroll recipes, or make a cup of tea here.
Meanwhile, in a small bowl, stir the flour into the sour cream until mostly smooth. After 30 mins, scoop out a bit of the hot cooking liquid and mix it into your sour cream stuff (this stops curdling; not a suggestion—do it). Pour this back into the pan, and stir gently. Looks weird? That’s normal. Just keep stirring. Cook for another 5-ish minutes til it thickens wonderfully.
Taste, season more if you want, then serve right away. It might look a little jumbled, but that’s how it’s meant to!

Stuff I’ve Learned the Hard Way (Notes)

Don’t burn the paprika—actually, I find it works better if you add it after you take the pan off the heat.
If you’re using breast instead of thigh, watch the cook time; it dries out faster than you’d think.
Don’t panic if your sauce splits a bit—just swirl in a splash of milk or water and whisk.
If you’re out of sour cream, Greek yogurt is a pretty good understudy.

Wild Ideas and One Dud (Variations)

Once added smoked paprika—tasted a bit like barbecue chicken. Only try if you know you like that!
Swapped half the chicken for mushrooms once, when my vegetarian sister came to dinner. Couldn’t fool her, but it was tasty!
Threw in green peas for color—looked weird, but my kid ate them, so, small wins?
Attempted to make this with coconut milk instead of sour cream once. Wouldn’t recommend. Oddly sweet. You’ve been warned.

What If I Don’t Have the Right Tools? (Equipment)

Ideally, a deep sauté pan or Dutch oven works, but I’ve done this in a big soup pot when everything else was dirty. Won’t win beauty contests but does the job. If you’re short a lid, use foil or even a baking tray.

The Truth About Leftovers (Storage)

This should last 2-3 days in the fridge in a sealed container. But honestly, in my house it never lasts more than a day! Just reheat gently over low heat—microwave works, but the sauce gets a bit weird, so stir it halfway through.

This Is How We Serve It (Serving Suggestions)

Traditionally, you’re supposed to serve it with nokedli (Hungarian dumplings)—one day, I’ll make them from scratch. But usually, I do wide egg noodles or, if it’s desperation o’clock, mashed potatoes. My son once asked for it over rice—turns out, works a treat!

A Few Pro Tips I Wish I’d Known (Pro Tips)

I once tried rushing the onion step and couldn’t taste them in the final dish—let them get really soft and golden, it makes all the difference
Don’t add too much paprika in a fit of enthusiasm; trust me, it can go from mellow and lovely to “why is this glowing red?” very fast

Actual Questions I’ve Gotten (FAQ)

Can I freeze chicken paprikash?
Sure, it’ll freeze in a pinch, but the sauce gets a bit funky after thawing. I mean, I’ve eaten it and lived to tell the tale, but it’s definitely better fresh.
Does this work with boneless chicken?
Yep, though I miss picking up the drumsticks personally. Just lower cooking time a bit.
What kind of paprika?
Look, true Hungarian sweet paprika if you can, but regular stuff from the supermarket works. Stay away from the really smoky or spicy versions your first time out, unless you know what you’re in for!
Can I make it dairy free?
Some folks use coconut cream—I tried it, not my favourite—but maybe cashew cream would be better? Let me know if you crack it, seriously.
Is this spicy?
Nope, it’s more about depth, not fire. Unless you, like me, once added a mountain of hot paprika by mistake. Rookie error!

And that’s basically it—I always think I’ll have leftovers to pack up for work the next day… but most of the time, I’m looking at an empty pot and scraping out the last bit (with bread if no one’s watching). If you want to go down the Hungarian-food rabbit hole, check out Hungarian Tidbits for the grandma-approved classics. Or just make this, honestly, it’s crowd-friendly and not precious about the rules. Happy cooking!

Easy Chicken Paprikash Recipe: My No-Fuss Comfort Food Secret