Creamy Chicken Paprikash Recipe

If you’re craving something cozy and full of flavor, this Creamy Chicken Paprikash Recipe is absolutely the way to go. It’s one of those comforting dishes that feels like a warm hug on a plate, perfect for chilly evenings or when you need a simple yet satisfying meal. What makes it stand out is the rich creaminess balanced by the smoky sweetness of paprika – it’s just so satisfying every single time.

I remember the first time I made this recipe, the aroma of paprika filling the kitchen instantly put me in a good mood. It’s great for family dinners or when friends pop over unexpectedly because it’s straightforward but feels special. Plus, the creamy sauce is so luscious, you’ll find yourself wanting every last bit with some crusty bread or dumplings!

Ingredients You’ll Need

Each ingredient here comes together beautifully to create that classic Hungarian flavor and creamy texture that you’ll love. When shopping, look for good quality sweet Hungarian paprika – it really makes a difference in taste!

Chicken thighs and drumsticks: Dark meat holds up well during slow cooking and stays juicy.
Butter: Adds richness and helps build that deep flavor base.
Onion: Caramelizes nicely and sweetens the sauce.
Garlic: Gives a mild pungency without overpowering the dish.
Sweet Hungarian Paprika: The star of the recipe, bringing warmth and color.
Smoked paprika (optional): Adds a subtle smoky note if you want a hint of depth.
Chicken broth: Forms the flavorful liquid base of the sauce.
Salt and pepper: Essential for seasoning to taste.
Sour cream: Provides that creamy tang which makes the sauce luscious.
Flour: Helps thicken the sauce to the perfect consistency.
Water: Used to mix with flour for smooth incorporation.

Variations

I like to switch things up sometimes, depending on what I have on hand or dietary preferences. Feel free to make this recipe your own – a little tweak here and there can keep it fresh every time.

Variation: Swap sour cream for Greek yogurt to lighten it up – I’ve done this when I wanted something tangy but less rich.
Variation: Use boneless chicken breasts if you prefer leaner meat; just be careful not to overcook them so they stay tender.
Variation: Add a pinch of cayenne pepper for some heat – I love a little spice on colder nights.
Variation: Try it with mushrooms for an earthy twist; sauté them with the onions before adding the chicken.

How to Make Creamy Chicken Paprikash Recipe

Step 1: Sear the Chicken for Maximum Flavor

Start by patting your chicken pieces dry – this step is key to getting a nice sear. Melt the butter in a large skillet over medium heat, then add the chicken in batches so you don’t crowd the pan. You want each piece to develop a golden brown color on all sides, about 5-7 minutes per batch. This caramelization adds such a deep flavor base to your paprikash.

Step 2: Build the Flavor with Onion, Garlic, and Paprika

Once the chicken is set aside, add the chopped onion to the same skillet. Cook it slowly, stirring occasionally, until it turns translucent and soft – about 5 minutes. Then toss in the garlic and both paprikas. Stir quickly to coat the onions without burning the paprika; burnt paprika can be bitter, so keep the heat moderate here.

Step 3: Simmer with Broth and Seasonings

Return the chicken to the pan and pour in the chicken broth. The broth should mostly cover the chicken but doesn’t have to submerge it entirely. Season with salt and pepper, then bring to a gentle simmer. Cover and let it cook for about 35-40 minutes until the chicken is tender and the flavors have melded together.

Step 4: Create the Creamy Sauce Finish

Before serving, stir the flour and water into a smooth paste to avoid lumps, then gradually whisk it into the sauce. Let it cook for a few minutes until the sauce thickens slightly. Finally, turn off the heat and stir in the sour cream gently. Avoid boiling after adding sour cream to prevent curdling – I always turn off the flame and give it a quick stir to keep that silky texture.

How to Serve Creamy Chicken Paprikash Recipe

The image shows several pieces of cooked chicken thighs and legs in a thick, orange-brown sauce that looks smooth and creamy. The chicken skin is golden brown with small black pepper flecks and some slight charring, creating a textured and crispy look. Small, bright green parsley leaves are scattered over the chicken, adding a fresh contrast. The dish fills the frame closely, showing the rich sauce surrounding the chicken pieces. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this with a sprinkle of fresh chopped parsley for a pop of color and freshness. Sometimes a little dollop of sour cream on top finishes it off beautifully and adds an inviting creaminess right before serving.

Side Dishes

Traditionally, paprikash pairs wonderfully with buttered egg noodles or spaetzle. When I don’t have those on hand, steamed rice or mashed potatoes work just as well to soak up that creamy sauce. For a fresh contrast, a simple cucumber salad dressed with vinegar brightens the plate nicely.

Creative Ways to Present

For a special occasion, I’ve served the paprikash in individual ramekins topped with a sprinkle of paprika and fresh herb. It makes dinner feel a little more festive and the presentation always gets compliments. You can also serve it family-style in a big, rustic pot—that homey vibe is unbeatable!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and it keeps nicely for up to 3 days. Because the sauce thickens as it cools, sometimes I add a splash of broth or water when reheating to get that perfect creamy consistency back.

Freezing

This Creamy Chicken Paprikash Recipe freezes well, which I love because then you have a ready-made comfort meal. Freeze it before adding sour cream if possible, then stir in the sour cream after thawing and reheating to keep the sauce smooth and fresh.

Reheating

Reheat gently over low heat, stirring occasionally. Add a bit of broth or water if the sauce seems too thick or dry. Avoid microwaving on high heat directly as it risks curdling the sour cream. Taking your time here keeps that silky, luscious texture intact.

FAQs

Can I make Creamy Chicken Paprikash without sour cream?

Absolutely! You can substitute sour cream with Greek yogurt or crème fraîche for a similar tangy creaminess. Just make sure to stir it in off the heat to prevent curdling and maintain a smooth sauce.
What’s the difference between sweet Hungarian paprika and smoked paprika?

Sweet Hungarian paprika is mild and slightly sweet, forming the base flavor for this recipe. Smoked paprika adds a smoky depth and complexity, which is optional but a personal favorite for a richer taste.
Can I use chicken breasts instead of thighs and drumsticks?

You can, but keep a close eye to avoid overcooking since breasts dry out faster. Bone-in and skin-on options help retain moisture, or adjust cooking time accordingly if using boneless.
What should I serve with Creamy Chicken Paprikash?

Traditionally, it goes well with egg noodles or spaetzle. Alternatively, mashed potatoes, rice, or crusty bread work perfectly to enjoy that creamy sauce.
How long can I store leftover paprikash?

Stored in an airtight container in the fridge, leftovers stay good for about 3 days. For longer storage, freeze without sour cream and add it fresh when reheating.

Final Thoughts

This Creamy Chicken Paprikash Recipe is truly one of my go-to dishes when I want comfort food that’s both easy and impressive. It brings a little taste of Hungary right to your kitchen with minimal fuss. I hope you enjoy making it as much as I do – it’s a dish that’s perfect for sharing, warming souls, and making everyday dinners feel a bit more special.