Chicken paprikash is a rich, stew-like Hungarian recipe that’s chicken cooked in a flavorful paprika sauce. This one-pan chicken recipe is traditionally served over egg noodles or dumplings (nokedli), but is also wonderful over rice, potatoes, spaetzle or gnocchi. Add a vegetable and dinner is done.
It’s important to use fresh paprika for this recipe because it plays a big role in the dish. If it has been in your pantry for a long time, toss it and buy a new jar. This recipe uses bone-in chicken, but you could use boneless, skinless chicken thighs or breasts if you’d like. Boneless takes less time to cook, so be sure to adjust the cooking time.
sweet Hungarian paprika
Here’s how to make it:
- Season the chicken with salt and pepper. Heat the butter in a large skillet over medium-high heat. Add the chicken to the pan and cook until browned on the first side, about 5 minutes. Flip the chicken over and brown the other side about 3 minutes. Remove to a plate.
- Add the onions and cook until they soften, about 5 minutes. Season with salt and pepper. Add the paprika and cook, stirring, about 1 minute.
- Pour in the chicken broth and stir up any brown bits on the bottom of the pan. Put the chicken back into the pan. Cover and cook on low for about 20 minutes or until chicken is cooked through (165 degrees F internal temperature).
- Turn off the heat and stir in the sour cream.
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