Name: Easy Chicken Paprikash Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Hungarian
Ingredients: 1 tbsp unsalted butter; 1 tbsp extra virgin olive oil; 2.5 pounds whole chicken, cut into pieces (bone-in, skin on: 2 breasts, 2 thighs, 2 legs, 2 wings); 2 cups sweet onion, small dice; 1 cup red bell pepper, small dice (or green pepper); 1 cup Roma tomatoes, chopped (or regular tomato); 2 cloves garlic, finely minced; 3 tbsp Hungarian sweet paprika (optionally substitute 1 tbsp with hot or smoked paprika); 1 ½ tsp table salt (to taste); ½ tsp black pepper (to taste); 2 cups chicken broth; 3 tbsp all-purpose flour; ¾ cup sour cream (full fat, at room temperature); ¼ cup heavy cream; 1 tbsp Italian parsley, finely chopped

If you’re craving comfort food that’s bursting with flavor, you’ve got to try this Easy Chicken Paprikash Recipe. It’s a classic Hungarian dish that’s incredibly satisfying—a rich, creamy paprika sauce coats tender, juicy chicken pieces, and honestly, it’s one of those meals that feels special yet is totally doable on any night of the week. I love this recipe because it’s forgiving, full of vibrant flavors, and something that always impresses family and friends alike. Stick with me, and I’ll walk you through every step so you nail it perfectly.

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Why You’ll Love This Recipe

Simple Ingredients: You don’t need anything exotic—just your basics and some good-quality Hungarian paprika.
Crowd-Pleaser: My family goes crazy for this dish every time I make it, especially with egg noodles on the side.
Perfect Weeknight Dinner: It’s easy to prep and fills your kitchen with amazing aromas that’ll have everyone eager to eat.
Creamy Comfort Food: The luscious paprika sauce is comforting yet light enough not to feel too heavy.

A white round plate holds two pieces of cooked chicken, one drumstick and one thigh, both covered in a thick light brown sauce with green herbs sprinkled on top. Underneath, there is a bed of light yellow egg noodles twisted softly, also coated lightly with the same sauce. A silver fork and spoon rest on the right edge of the plate. The plate sits on a white marbled surface with a white and yellow striped cloth napkin partially visible at the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Paprikash, Hungarian Chicken Paprikash, Creamy Chicken Paprikash, Authentic Chicken Paprikash, Quick Chicken Paprikash

Ingredients You’ll Need

Each ingredient plays a special role in creating the authentic flavors of this Easy Chicken Paprikash Recipe. When shopping, try to find good-quality Hungarian paprika—it really makes a difference—plus fresh chicken with skin on for that amazing brown crust and juicy interior.

Flat lay of unsalted butter resting as a small soft block, a small white ceramic bowl filled with golden extra virgin olive oil, raw bone-in chicken pieces with skin on arranged symmetrically (two breasts, two thighs, two legs, two wings), a small white ceramic bowl with finely diced sweet onions, another small white ceramic bowl holding bright red diced bell peppers, chopped ripe Roma tomatoes in a small white ceramic bowl, two whole uncracked garlic cloves, a small white ceramic bowl containing deep red Hungarian sweet paprika powder, a small white ceramic bowl filled with rich golden chicken broth, a small white ceramic bowl with fine white all-purpose flour, a small white ceramic bowl with smooth, thick full-fat sour cream, a small white ceramic bowl of pale heavy cream, a few sprigs of fresh bright green Italian parsley, and a nest of fresh pale yellow egg noodles, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Chicken Paprikash, Hungarian Chicken Paprikash, Creamy Chicken Paprikash, Authentic Chicken Paprikash, Quick Chicken Paprikash

Unsalted butter: Adds richness without competing flavors, so you can control the saltiness.
Extra virgin olive oil: Helps brown the chicken beautifully and adds subtle fruitiness.
Whole chicken pieces (bone-in, skin on): Using bone-in pieces keeps the meat tender and flavorful during slow cooking.
Sweet onion: Slowly caramelized onions give a gentle sweetness that balances the paprika.
Red bell pepper: Adds color contrast and a mild sweetness; can substitute with green pepper if you prefer.
Roma tomatoes: Their firm texture and tang help deepen the sauce flavor without getting mushy.
Garlic: Just enough to add aroma and depth without overpowering the other flavors.
Hungarian sweet paprika: The star of the show—gives that beautiful red color and signature smoky-sweet taste.
Chicken broth: Builds a savory base for the sauce, enriching the dish.
Table salt & black pepper: To taste, enhancing all the ingredients without masking them.
All-purpose flour: Helps thicken the sauce to the perfect consistency.
Sour cream (full fat, room temperature): Adds creaminess and tang, giving the sauce its signature smooth finish.
Heavy cream: Works with sour cream for richness and silky texture.
Italian parsley: Freshly chopped to brighten and garnish, adding a pop of color.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Easy Chicken Paprikash Recipe is how easy it is to make it your own. Over the years, I’ve tweaked it a bit depending on what’s in the fridge or the mood I’m in. Don’t hesitate to try your favorite spins!

Spicy kick: I sometimes swap 1 tablespoon of sweet paprika for smoked or hot paprika to add a warm, smoky bite that my husband absolutely loves.
Dairy-free option: For friends with intolerances, I replace sour cream and heavy cream with full-fat coconut milk, which surprisingly works well, though the flavor shifts a bit.
Vegetable add-ins: When I want more veggies, I toss in sliced mushrooms or diced carrots along with the peppers and tomatoes for added texture.
Chicken cuts: While the recipe calls for an assortment, you can do all thighs or a whole chicken cut differently—it’s forgiving as long as the pieces have skin and bone.

How to Make Easy Chicken Paprikash Recipe

Step 1: Brown Your Chicken to Lock in Juices

I start by heating butter and olive oil together in a large skillet over medium-high heat. This combo gives a perfect balance of flavor and smoke point. Next, brown the chicken pieces on all sides for about 3-4 minutes per side until you get a beautiful golden crust. It’s okay if they’re not fully cooked yet—we’re just building flavor here. I always transfer the browned chicken to a plate and set it aside to keep all those tasty browned bits in the pan for later.

Step 2: Sauté Onions & Build Your Flavor Base

Into that same pan (no need to clean it!), I add diced onions and cook them low and slow for 6-8 minutes until they’re sweet and golden. Don’t rush this part—it really develops the flavor foundation. Then I toss in the minced garlic, diced bell peppers, and chopped Roma tomatoes, cooking for just 2-3 minutes to let their juices mingle and soften slightly.

Step 3: The Magic of Paprika & Simmering

This is the moment where you need to be careful: remove the pan from the heat before stirring in your paprika, salt, and pepper. I discovered this trick because paprika can burn quickly on direct heat, turning bitter and ruining the sauce. Once seasoned, put the chicken back in, pour in the chicken broth until most of the chicken is submerged, turn the heat back up, and bring to a boil. Cover the pan and simmer gently for 45-60 minutes until the chicken is tender and falling off the bone—and your kitchen smells like heaven.

Step 4: Finish with a Creamy Paprika Sauce

Remove the chicken to keep it warm, and let the sauce simmer uncovered to thicken, stirring often to pull up all those flavorful browned bits from the bottom. Next, whisk together the sour cream, heavy cream, and flour in a bowl until smooth—this combo gives the sauce its signature creamy richness and texture. Blend this mixture into the sauce steadily, whisking all the while to prevent lumps. Let it simmer 4-5 minutes until thick and velvety. Give the sauce a quick taste and add salt or pepper if you need. Finally, nestle the chicken back in, let it warm through for about 5 minutes, and voila—you’re set.

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Pro Tips for Making Easy Chicken Paprikash Recipe

Don’t Burn the Paprika: Always stir paprika in off-heat to avoid bitterness from overheating.
Use Bone-In Chicken: It locks in moisture and adds flavor—thighs and legs work beautifully.
Sour Cream at Room Temp: It mixes easier without curdling—don’t add it straight from the fridge.
Simmer Low and Slow: Be patient with the simmering step—it’s key for tender chicken and rich sauce.

How to Serve Easy Chicken Paprikash Recipe

The image shows a white plate with a blue rim filled with yellow egg noodles as the base layer, roughly spread out. On top, there are two pieces of chicken, one thigh and one drumstick, covered in a thick orange sauce. The sauce is smooth and glossy, coating both the chicken and the noodles partially. The chicken pieces are sprinkled with small green herb leaves for garnish. The plate is set on a white marbled surface with a yellow and white patterned napkin and a silver fork beside it. photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Paprikash, Hungarian Chicken Paprikash, Creamy Chicken Paprikash, Authentic Chicken Paprikash, Quick Chicken Paprikash

Garnishes

I always sprinkle freshly chopped Italian parsley on top right before serving—it adds a lovely fresh pop of color and light herbal note that balances the creamy sauce beautifully. Sometimes, a little dollop of extra sour cream on the side is a nice touch if you want extra tanginess.

Side Dishes

Traditionally, this dish is served over wide egg noodles, which soak up the luscious sauce perfectly. I’ve also served it with buttery mashed potatoes or even creamy polenta—and honestly, all ways work because the sauce is the star. Steamed green beans or sautéed spinach round out the plate nicely with some fresh greens.

Creative Ways to Present

For special occasions, I love serving the chicken pieces arranged over a nest of noodles on a large platter, garnished with parsley and a few roasted cherry tomatoes for color. Setting out extra sour cream on the side in a pretty bowl invites guests to customize their flavor. It turns a humble dinner into something a bit festive and inviting.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Chicken Paprikash in an airtight container in the fridge for up to 3 days. The sauce thickens a bit overnight, so when you reheat, just add a splash of broth or water to loosen it back to that perfect creamy texture. This recipe actually tastes even better the next day because the flavors get to meld together more fully.

Freezing

From my experience, this dish freezes really well. I let it cool completely before freezing portions in freezer-safe containers. When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stove—adding a bit of broth if the sauce has thickened too much.

Reheating

When reheating leftover Chicken Paprikash, I prefer the stovetop over the microwave for the best texture. Warm it over medium heat, stirring occasionally, and adding a little chicken broth or water to loosen the sauce if needed. This keeps the sauce silky and the chicken tender without drying out.

FAQs

Can I use boneless chicken for this Easy Chicken Paprikash Recipe?

Absolutely, you can! However, bone-in, skin-on pieces add more flavor and stay juicier during cooking. If you use boneless, keep an eye on cooking time to prevent the chicken from drying out—usually 20-30 minutes simmering is enough.
What can I substitute for Hungarian paprika if I can’t find it?

Great question! While Hungarian sweet paprika is best for authenticity, regular sweet paprika works in a pinch. You could also add a pinch of smoked paprika for some smokiness or a dash of cayenne for heat, but I’d recommend adjusting to your taste gradually.
Is sour cream necessary in Chicken Paprikash?

Yes, the sour cream is traditional and creates the creamy, tangy sauce that defines this dish. Using full-fat sour cream at room temperature helps it blend smoothly. If you prefer dairy-free, coconut milk or dairy-free sour cream alternatives can work, but the flavor and texture will differ.
How long does this recipe take to make from start to finish?

The entire cooking process, including preparation and simmering, usually takes about 85 minutes, with 15 minutes prep and around 70 minutes of cooking time. It’s largely hands-off simmering, so you can multitask during most of the cooking time.

Final Thoughts

This Easy Chicken Paprikash Recipe has become a true staple in my household—it’s classic comfort food that feels fancy and homey all at once. Whenever I make it, the rich aroma fills the air, and the tender chicken with that luscious paprika sauce never fails to bring smiles to the table. If you’re looking to try something deliciously different but still easy to master, I wholeheartedly recommend giving this recipe a go. I promise you’ll love every bite, and who knows—it might become your new family favorite too!