Okay, so listen up, because this Easy Hungarian Chicken Paprikash Recipe is about to become your new best friend. We’re talking creamy, dreamy, paprika-spiced chicken swimming in a sauce that’s so good, you’ll want to lick the plate clean. It’s comfort food taken to the next level, and trust me, it’s way easier to make than it sounds.

My husband, bless his heart, is a huge fan of anything involving chicken and a good sauce. The first time I made this, he literally ate two bowls and then proceeded to rave about it to anyone who would listen for the next week. My kiddo even likes it! (Which, let’s be honest, is a miracle when it comes to vegetables). It’s become a regular in our house, especially on those nights when I’m tired, and dinner needs to be quick, easy, and satisfying. It’s like a warm hug in a bowl, you know?

Why You’ll Love This Easy Hungarian Chicken Paprikash Recipe

It’s ridiculously easy. Seriously, even I can’t mess it up (usually!).
That sauce! It’s creamy, rich, and packed with flavor. You’ll be dreaming about it.
It uses ingredients you probably already have lurking in your pantry.
It’s comfort food without being overly heavy.
Leftovers are amazing, like, amazing. Cold, straight from the fridge? Don’t judge me.

How to Make It

Alright, so here’s the deal. First, you wanna grab a big ol’ skillet or pot – whatever you got, ya know? Throw in some butter and let that melt all nice and bubbly. Then, dust your chicken with flour, salt, and pepper, and brown it in the butter. Don’t overcrowd the pan, or it’ll steam instead of brown – learned that one the hard way! You might have to do it in batches. Take the chicken out and set it aside.

Next up, toss in your onions and cook them until they get all soft and translucent, like they’re ready to spill all their secrets. Add your garlic and cook for another minute until you can smell that garlicky goodness wafting through your kitchen. (If you burn the garlic, just start over. Trust me.)

Now, the fun part: stir in your paprika – and don’t skimp! That’s what gives it that signature Paprikash flavor. Add the tomato paste, then pour in your chicken broth. Scrape up all those browned bits from the bottom of the pan; that’s where all the flavor lives. Bring it to a simmer, then nestle the chicken back in the sauce.

Cover the pot and let it simmer away until the chicken is cooked through and tender, about 20-25 minutes. Once the chicken’s cooked, remove it from the pot again.

Finally, stir in sour cream (or Greek yogurt if you’re feeling fancy) and a little lemon juice. This is where the magic happens, folks. Don’t boil it after you add the sour cream, or it might curdle. Nobody wants curdled sauce. Put the chicken back in the sauce and let it warm through. Boom! You did it!

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Ingredient Notes

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Chicken: I usually use boneless, skinless chicken thighs because they stay juicy, but breasts work too if that’s your jam. Just don’t overcook them, or they’ll dry out faster than you can say “paprikash”.
Paprika: Sweet paprika is what you want here, not the smoked stuff (unless you’re feeling wild, then go for it, I guess). Good paprika makes all the difference, don’t skimp on the quality!
Sour Cream: Full-fat sour cream is the way to go for that rich, creamy texture. Don’t even think about using low-fat unless you want a sad, watery sauce.
Onion: Yellow or white onions are fine. I’ve even used red onions in a pinch. It’s all good.
Chicken Broth: Low sodium is best, so you can control the saltiness. I once used beef broth by accident (don’t ask), and it was…interesting. Not terrible, but not right.

Recipe Steps:

Dust chicken with flour, salt, and pepper.
Brown chicken in butter. Remove from pot.
Cook onions until soft; add garlic and cook briefly.
Stir in paprika and tomato paste.
Pour in chicken broth and scrape up browned bits.
Return chicken to pot, cover, and simmer until cooked through.
Remove chicken again.
Stir in sour cream and lemon juice (do not boil).
Return chicken to the sauce to warm.

What to Serve It With

Okay, so traditionally, you’d serve this with egg noodles or dumplings. But honestly? Mashed potatoes are amazing. Rice works too. Heck, I’ve even spooned it over toast when I’m feeling lazy. A side of green beans or a simple salad adds a nice bit of freshness. But really, the sauce is the star, so whatever you use to soak it up is fair game.

Tips & Mistakes

Don’t burn the garlic! Low and slow is the key. Burnt garlic is bitter and will ruin the whole dish.
Don’t skip the paprika! I mean, it’s Chicken Paprikash, after all.
Don’t boil the sauce after adding the sour cream! This is super important unless you want it to curdle.
Taste as you go! Adjust the seasoning to your liking. A little extra salt, pepper, or even a pinch of sugar can make all the difference.
If the sauce is too thick, add a little more chicken broth. If it’s too thin, simmer it uncovered for a few minutes to reduce it.

Storage Tips

So, leftovers? These are liquid gold, my friends. Store them in an airtight container in the fridge for up to 3-4 days. Reheat it gently on the stove or in the microwave. And yes, I’ve been known to eat it cold for breakfast. Don’t judge. It’s delicious!

Variations and Substitutions

Okay, so I’m all about using what I have on hand.

No sour cream? Greek yogurt works in a pinch. It’ll be a little tangier, but still delicious.
Out of chicken broth? Water and a bouillon cube will do the trick. I’ve done it. We’ve all been there.
Want to add some veggies? Mushrooms, bell peppers, or even some spinach would be great additions. Just throw them in with the onions and garlic.
Want to spice it up? A pinch of cayenne pepper or a dash of hot sauce will give it a little kick.
Once, I even added a splash of white wine to the sauce. It was good, but not traditional. And I almost forgot to cook off the alcohol first, which would have been a disaster.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just use gluten-free flour to dust the chicken. Works like a charm!

Can I use bone-in chicken?

Sure can! Just increase the cooking time until the chicken is cooked through. And maybe debone it before serving, unless you like a messy eating experience.

Can I freeze this?

You know what? It’s best fresh. The sour cream can get a little weird when it thaws. So maybe just make a smaller batch if you don’t want leftovers.

My sauce is too thin! What do I do?

Simmer it uncovered for a few minutes to let it reduce. Or, in a pinch, mix a little cornstarch with cold water and whisk it into the sauce. But don’t overdo it, or it’ll get gloopy!

Help! My sour cream curdled!

Ugh, I feel your pain. Unfortunately, there’s not much you can do to fix it. But don’t worry, it’ll still taste good! Next time, make sure not to boil the sauce after adding the sour cream.

Easy Hungarian Chicken Paprikash Recipe

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