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Chicken Paprikash Recipe - Creamy, Comforting, and Full of Flavor

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds chicken thighs, bone-in and skin-on (or boneless skinless if you prefer)
  • 1 tablespoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 2 tablespoons neutral oil or butter
  • 1 large yellow onion, finely sliced
  • 3 cloves garlic, minced
  • 2 to 3 tablespoons sweet Hungarian paprika (fresh, good-quality)
  • 1 teaspoon hot paprika or 1/4 teaspoon cayenne (optional, for heat)
  • 1 tablespoon flour (or 1 tablespoon cornstarch, divided use)
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup crushed tomatoes or tomato passata (optional but classic in many versions)
  • 1 bay leaf
  • 1/2 cup sour cream (full-fat works best)
  • 1 tablespoon lemon juice or 1 teaspoon apple cider vinegar (to brighten)
  • Chopped fresh parsley, for garnish
  • Cooked egg noodles, spaetzle, rice, or mashed potatoes, for serving

Method
 

  1. Season the chicken: Pat chicken dry. Sprinkle with 1 teaspoon salt and the black pepper. This helps the skin brown and the meat stay juicy.
  2. Brown the chicken: Heat oil or butter in a large, wide pot over medium-high. Place chicken skin-side down and cook until deeply golden, about 6–8 minutes. Flip and brown the other side for 3–4 minutes. Transfer to a plate.
  3. Soften the onion: Pour off excess fat, leaving about 2 tablespoons in the pot. Add the onion and 1/2 teaspoon salt. Cook over medium heat, stirring often, until soft and lightly golden, 8–10 minutes.
  4. Add garlic and paprika: Stir in garlic and cook 30 seconds. Remove the pot from the heat, then add sweet paprika (and hot paprika if using). Stir well to coat the onions. Taking it off the heat prevents the paprika from burning.
  5. Build the sauce: Return the pot to low heat. Sprinkle in the flour and stir for 30 seconds. Pour in chicken broth slowly while stirring to avoid lumps. Add crushed tomatoes (if using) and the bay leaf. Bring to a gentle simmer.
  6. Simmer the chicken: Nestle the browned chicken into the sauce, skin-side up. Cover and simmer on low for 25–35 minutes, until the chicken is tender and cooked through. Skim off extra fat if needed.
  7. Finish with sour cream: In a small bowl, whisk the sour cream with a ladle of hot sauce from the pot to temper it. Stir the tempered mixture back into the pot. Simmer on low for 2–3 minutes, but do not boil.
  8. Adjust seasoning: Stir in lemon juice, taste, and add more salt if needed. The sauce should be bright, creamy, and well-seasoned.
  9. Serve: Spoon chicken and plenty of sauce over egg noodles, spaetzle, rice, or mashed potatoes. Garnish with parsley.