simple chicken paprikash recipe
The Best simple chicken paprikash recipe
Oh, this chicken paprikash is one of those recipes that just feels like home—simple enough to make every day, but fancy enough to impress when you’re hosting. I’ve been making it since I was in my twenties, and it’s always a hit with my family. My kids, especially my son who’s picky about his food, will eat it straight from the bowl, and my husband always says it’s the only thing that makes him forget he’s eating something that looks like it might be too rich. It’s comforting, it’s flavorful, and it’s got just the right balance of tender chicken and creamy sauce that melts in your mouth. Plus, it’s versatile—you can make it for a cozy weeknight dinner or serve it with crusty bread for a weekend brunch, and it’s always a crowd-pleaser at gatherings.
I love this recipe because it’s not complicated, yet it feels special. You don’t need fancy ingredients or a lot of prep time, and the flavors deepen as it sits. My grandma used to say it was the kind of dish that made you feel like you were cooking for a crowd without the extra effort. My kids love how it’s mild enough for them but still tastes like something grown-ups would eat, and my husband always says it’s the only thing that makes him forget he’s eating something that’s actually pretty healthy for him. The paprika gives it that warm, earthy kick, and the cream adds just the right richness without being heavy. It’s like a little hug in a bowl, and I think that’s why it’s such a favorite—it’s easy, it’s nourishing, and it never disappoints. Plus, it’s a great way to use up a whole chicken or some chicken breasts, so it’s practical too. My family and I eat it at least once a month, and I always feel good about it afterward.
Simple Chicken Paprikash
A comforting Hungarian classic featuring tender chicken in a rich paprika-based sauce, served with creamy egg noodles or crusty bread. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 boneless, skinless chicken breasts (about 8 oz each)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 2 tbsp paprika (Hungarian or sweet)
- 1/2 cup all-purpose flour
- 1 cup chicken broth
- 1 cup tomato sauce
- 1/2 cup sour cream
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- Salt and pepper to taste
- 1 cup egg noodles (or serve with crusty bread)
- Fresh parsley, chopped (optional)
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper.
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2 Heat olive oil in a skillet over medium heat. Cook chicken for 5-6 minutes per side until golden and cooked through (165°F internal temp). Remove chicken from skillet, set aside.
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3 In the same skillet, melt butter over medium heat. Add chopped onion and cook until softened (3-4 mins). Add garlic and cook for 30 seconds.
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4 Sprinkle flour over onions and stir to coat. Cook for 1 minute. Gradually whisk in chicken broth and tomato sauce, simmering for 5 minutes.
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5 Add paprika, sour cream, and remaining chicken broth. Simmer for another 5 minutes. Season with salt and pepper to taste.
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6 Return chicken to the skillet, spooning sauce over it. Cover and simmer for 5 minutes. Garnish with chopped parsley if desired.
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7 Cook egg noodles according to package instructions, drain, and serve with chicken paprikash.
🔧Equipment
- Large skillet or deep pan
- Mixing bowls
- Knife and cutting board
- Wooden spoon
- Cooking spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Simple Chicken Paprikash Works
This simple chicken paprikash recipe is a perfect way to bring comfort to any meal—whether you’re feeding a hungry family or hosting a casual dinner. The tender chicken and rich paprika sauce make it hearty yet easy to prepare, so it’s always a crowd-pleaser at gatherings, whether it’s a weekend brunch or a cozy night in. Plus, it’s flexible enough to serve over mashed potatoes, noodles, or crusty bread, so you can adjust it to whatever you’re craving.
❓ Frequently Asked Questions About Chicken Paprikash
What is the main difference between traditional Hungarian paprikash and the simpler versions I can make at home?
Traditional Hungarian paprikash often includes a richer broth made from whole chicken bones and vegetables, along with a deeper, smoky paprika flavor. The simpler versions you can make at home typically use chicken or beef broth, less paprika (or just sweet paprika), and sometimes skip the bone broth entirely. For a basic recipe, you’ll often rely on the natural flavor of the meat and a good amount of paprika for that authentic taste.
Why do some recipes call for sour cream in paprikash, and can I substitute it?
Sour cream is a traditional topping in Hungarian paprikash, adding creaminess and a slight tang that balances the richness of the dish. If you don’t have sour cream, you can substitute it with whipped cream, Greek yogurt, or even a mix of sour cream and milk for a similar texture. For a lighter option, a dollop of crème fraîche or even a spoonful of heavy cream can work well.
How can I ensure my paprikash has a smooth texture without lumps?
To avoid lumps, strain the broth through a fine-mesh sieve after simmering it with the meat and vegetables. If you’re using a thickener like cornstarch or flour, mix it with a little cold water first before stirring into the hot paprikash to prevent clumping. Also, ensure your meat is finely diced or shredded before cooking to help blend the sauce smoothly.
Can I make paprikash vegetarian or vegan, and if so, how?
Yes! You can make a vegan version by using a vegetable broth instead of meat broth and replacing the meat with mushrooms, lentils, or a mix of mushrooms and chickpeas. For extra richness, add a splash of soy sauce or a pinch of smoked paprika. Some recipes also include toasted nuts or seeds for a hearty, umami boost. Just skip the sour cream and use a vegan alternative like coconut cream or cashew cream if needed.
How long should I simmer the paprikash, and what happens if I cook it too long?
For a tender, flavorful paprikash, simmer it for about 20–25 minutes after adding the meat and vegetables. Cooking it too long can make the meat tough and the sauce too thick. If it starts to thicken too quickly, stir in a splash of broth or water to loosen it. The key is to cook it until the meat is tender but still juicy—overcooking will dry it out.
