Chicken Paprikash is an easy one-pot meal. It is made with chicken, lots of onions, and paprika which together make a flavorful sauce. It's the perfect cozy meal for a cold fall or winter day.
Chicken Paprikash is a Hungarian dish popular in the United States. The main ingredients in this entree are chicken, onions, paprika, and broth. It is finished with heavy cream, sour cream, or Greek yogurt, making the sauce creamy and comforting.
The sauce is the best part of the dish. There are many ways to serve chicken paprikash. Serve it over wide egg noodles, rice, mashed potatoes, or the way I love it, over spaetzle. Spaetzle is a noodle popular in Germany, Austria, and Switzerland.
One of the great things about this recipe is that you do not need fancy cooking equipment. You just need a large pot like a dutch oven or a large saute pan.
Be sure to serve Chicken Paprikash with a warm baguette to soak up all the sauce. You will want to eat every bit of the sauce because it is delicious.
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Ingredients
This might look like a scary list of ingredients, however, don't let the number of ingredients scare you away from this recipe. The combination of the ingredients makes it full of flavor and delicious.
- Chicken-Boneless skinless chicken thighs work the best in this recipe because they have more flavor and are more tender. In a pinch, you can use boneless chicken breasts.
- Onions-Sweet, yellow or white onions are perfect for this recipe. I don't recommend red onions. The onions provide flavor, so don't leave them out.
- Wine-Use a dry white wine like a chardonnay. You can substitute chicken broth if you do not want to use wine.
- Broth-Chicken broth is the best type of broth to use in this recipe. However, you could use water if you don't have broth.
- Garlic-Used in this dish for flavor.
- Paprika-the essential spice in this dish. You can use sweet or Hungarian paprika.
- Tomato-any fresh tomato will work.
- Red Bell Pepper-adds flavor to the dish.
- Ketchup-this adds flavor, but it is optional.
- Heavy Cream-adds creaminess to the sauce.
- Flour-used to thicken the sauce.
- Sour Cream or Greek Yogurt-adds creaminess to the sauce. If you use Greek Yogurt, be sure it is 2% or full-fat yogurt. The fat adds flavor.
- Parsley (optional)- for garnish.
How to Make Chicken Paprikash
Heat oil in a Dutch oven or large saute pan. Add chicken and cook until browned. Remove the chicken from the pan and place it on a plate or bowl.
Add onions to the pan and cook over medium heat until translucent and beginning to brown. Add garlic and cook for 1 minute.
Add browned chicken, paprika, red pepper, tomatoes, and ketchup to the onions and cook for 1 minute.
Add broth and wine. Cover and simmer for 30 minutes.
Combine flour and the heavy cream and add it to the chicken. Add the sour cream. Simmer until the sauce is thickened.
Garnish with parsley if desired.
Serve with spaetzle (pictured above), wide egg noodles, mashed potatoes, or rice. Enjoy this cozy and satisfying dish on a cold evening.
Don't Miss These Tips
- Even if you are not a fan of onions, be sure not to leave them out because they add so much flavor to the meal.
- After adding the heavy cream and flour, don't let the sauce boil, or the cream will curdle. It's okay to let it simmer.
Common Questions
This is a great make-ahead dish. Be sure not to add heavy cream and sour cream. Place the chicken in an air-tight container. You can freeze it for up to one month or refrigerate it for 3-4 days. Add heavy cream and sour cream once the dish has reached 165°F.
Greek yogurt is the perfect substitute for sour cream.
No, it is not spicy.
Bone-in chicken thighs work well in this dish.
Heat the chicken in a dutch oven or skillet. Be sure to simmer and not boil if you have added heavy cream and sour cream. Heat until the paprikash reaches 165°F,
Equipment
- Dutch oven or large saute pan
- Cutting board
- Chef's knife
- Wooden spoon or heat-proof spatula
Leftover Storage Tip
Store in an airtight container in the refrigerator for up to 3-4 days.
What to Serve with Chicken Paprikash?
A salad made with baby greens and romaine lettuce, grape tomatoes, and shredded carrots tossed with a simple vinaigrette is the perfect dish to serve with chicken paprikash. Garlic green beans are easy and delicious if you would like to serve an additional side dish.
I hope you try this recipe! Please rate it and comment below. I love hearing from you! ❤️
Print📋 Recipe
Easy One-Pot Chicken Paprikash
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
Description
Chicken Paprikash is an easy one-pot meal. It is made with chicken, lots of onions, and paprika which make a flavorful sauce. Serve it with spaetzle, noodles, mashed potatoes, or rice for the perfect cozy meal on a cold fall or winter day.
Ingredients
- 2 tablespoons olive or vegetable oil
- 1 large onion, diced (3 cups)
- 5 chicken thighs (2 pounds), diced into 1-inch pieces
- 3 cloves (1 tablespoon) minced garlic
- 2 tablespoons Hungarian or sweet paprika
- ½ cup diced red bell pepper
- ½ cup diced tomatoes
- 2 tablespoons ketchup (optional)
- 1 cup white wine
- 1 cup chicken broth
- ¼ sour cream or Greek yogurt
- ¼ cup heavy cream
- 1 tablespoon all-purpose flour
- ¼ sour cream or Greek yogurt
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 1-2 tablespoons chopped parsley
Instructions
- Heat oil in a Dutch oven or large skillet over medium-high heat. Add chicken and cook until browned. Remove the chicken from the pan and place it on a plate or bowl.
- Add onions to the pan and cook over medium heat until translucent and beginning to brown. Add garlic and cook for 1 minute.
- Add browned chicken, paprika, red pepper, tomatoes, and ketchup to the onions and cook for 1 minute.
- Add broth and wine. Cover and simmer for 30 minutes.
- Combine flour and heavy cream and add it to the chicken. Add the sour cream. Simmer until the sauce is thickened.
- Garnish with parsley if desired.
- Serve with spaetzle (pictured above), wide egg noodles, mashed potatoes, or rice.
- A salad and vegetables would be perfect side dishes and complete this meal.
- Store leftovers in an airtight container for up to 3-4 days.
- Reheat to 165°F.
Notes
- Even if you are not a fan of onions, be sure not to leave them out because they add so much flavor to the meal.
- After adding the heavy cream and flour, don't let the sauce boil, or the cream will curdle. It's okay to let it simmer.
Nutrition
- Serving Size: Serving
- Calories: 288
- Sugar: 3.5 g
- Sodium: 664.8 mg
- Fat: 13.2 g
- Carbohydrates: 7.4 g
- Protein: 27 g
- Cholesterol: 128.9 mg
Amber
My family and I loved this meal. I served it on mashed potatoes. Will make this again!