Easy Chicken Paprikash is a comforting Hungarian dish featuring tender chicken bites pan-fried in butter, coated in a luscious, creamy sauce infused with sweet Hungarian paprika. This simple recipe will elevate your meal and leave your family and friends impressed.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 3 tbsp all-purpose flour, divided
- 2 tbsp Hungarian sweet paprika
- 4 tbsp unsalted butter, divided
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper, to taste
- ¾ cup full-fat sour cream
- 1 tbsp fresh parsley, chopped
Instructions
- Prepare the Chicken: In a bowl, toss the chicken pieces with 1 ½ tbsp of flour and 1 tbsp of sweet paprika until evenly coated.
- Cook the Chicken: Melt 2 tbsp of butter in a large skillet or Dutch oven over medium heat. Add the chicken and cook until golden brown on both sides and fully cooked. Remove the chicken with a slotted spoon and set aside.
- Sauté the Aromatics: Melt the remaining butter in the skillet over medium heat. Add the onions and cook until soft and translucent. Reduce the heat to low, add the garlic, and sauté for 1 minute while stirring.
- Build the Sauce: Sprinkle in the remaining flour and paprika, stirring for 2 minutes. Gradually whisk in the chicken broth, ensuring the mixture is smooth. Simmer over low heat until thickened. Season with salt and pepper to taste.
- Add the Cream and Chicken: Reduce the heat to the lowest setting and stir in the sour cream. Return the chicken and its juices to the skillet, stirring to coat in the sauce.
- Garnish and Serve: Sprinkle the dish with fresh parsley and serve warm over dumplings, egg noodles, mashed potatoes, or rice.
Notes
- For a traditional approach, use bone-in, skin-on chicken pieces instead of boneless cuts.
- If the sauce becomes too thick, add more chicken broth, 2 tbsp at a time, until it reaches the desired consistency.
- Always use full-fat sour cream for the best texture and flavor. Reduce the heat to very low before incorporating the sour cream to avoid curdling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave at reduced power or on the stovetop over low heat.
- Freezing is not recommended due to the sour cream in the sauce.
