Are you searching for the ultimate comfort food? A rich, savory, and incredibly satisfying one-pot meal that tastes like it has been simmering for hours but is actually surprisingly simple to make? It’s time to discover the magic of classic, old-world, Hungarian-style Chicken Paprikash. Tender, juicy chicken thighs are simmered in a luscious, smoky, and deeply flavorful paprika-infused cream sauce, then served over a bed of soft, buttery egg noodles.
This isn’t just a recipe; it’s a guide to your new favorite cozy dinner. We’ll show you the simple secrets to a perfectly rich and complex sauce that is never bitter, and the foolproof technique for stirring in sour cream at the end so that it’s always perfectly smooth and creamy. This is the kind of soul-hugging meal that is perfect for a chilly evening and is guaranteed to become a new family favorite.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Hungarian Comfort Food
What makes this Chicken Paprikash so spectacularly delicious is its incredible depth of flavor and its rich, velvety sauce. The heart and soul of the dish is paprika—a generous amount is used to create a beautiful, sunset-orange colored sauce that is both savory and slightly sweet. This recipe builds layers of flavor by starting with crispy bacon, then coating the chicken in a flour and paprika mixture, which both seasons the meat and thickens the final sauce. The final, crucial step is stirring in a generous amount of tangy sour cream, which gives the dish its signature creamy, luxurious finish.
| Metric | Time / Level |
| Total Time | 50 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Classic Dish
This iconic dish uses a handful of high-quality ingredients to create its signature authentic flavor.
- The Paprika: This is the most important ingredient in the entire dish!
- What to Use: For the absolute best, most authentic, and delicious result, it is crucial to use a high-quality Hungarian Sweet Paprika. Hungarian paprika has a much richer, sweeter, and more complex flavor than a standard, generic paprika.
- Other Varieties: You can also find Hot Hungarian Paprika (for a spicier dish) or Smoked Paprika (for a deep, smoky flavor).
- The Chicken:
- Boneless, Skinless Chicken Thighs: This is the perfect cut of chicken for this stew. Chicken thighs are incredibly flavorful, juicy, and become fall-apart tender during the simmering process without ever drying out.
- The Creamy Finish:
- Sour Cream: A generous amount of full-fat sour cream is the classic, authentic finishing touch that gives the dish its signature tangy and creamy texture. It is crucial that it is full-fat and that it is stirred in gently over low heat at the very end to prevent it from curdling.
- The Base: A classic foundation of bacon, onion, and green bell pepper provides a savory and slightly smoky base, while a rich chicken broth forms the body of the sauce.
- The Noodles: Soft, wide egg noodles are the traditional and perfect accompaniment. Their tender, slightly chewy texture is ideal for soaking up every last drop of the rich, creamy sauce.
Step-by-Step to the Best Chicken Paprikash
This delicious, one-pot meal comes together in just a few simple stages.
Step 1: Build the Flavor Base and Brown the Chicken
Step 1: Bring a large pot of heavily salted water to a boil for your egg noodles.
Step 2: In a large pot or Dutch oven, cook the 6 slices of diced bacon over medium heat for about 2 minutes. Add the 1 chopped medium onion and the 1 chopped green bell pepper and cook for 3 more minutes, until the vegetables have softened.
Step 3: In a large bowl, combine the 1/4 cup of all-purpose flour, the 2 tablespoons of paprika, the 1/2 teaspoon of dried marjoram, and 1 teaspoon of kosher salt. Add your 1 1/2 pounds of chicken thigh pieces and toss them until they are completely coated in the flour and spice mixture.
Step 4: Push the bacon and vegetables to one side of the pot and increase the heat to medium-high. Add the coated chicken and any of the remaining flour mixture to the other side of the pot. Cook the chicken, turning it occasionally, for about 6 minutes, until it is nicely browned on all sides.
Step 2: Simmer to Tender Perfection
Step 1: Stir the browned chicken, the bacon, and the vegetables all together and cook for 2 more minutes.
Step 2: Add the 2 cups of low-sodium chicken broth and bring the mixture to a boil, stirring to scrape up any delicious browned bits from the bottom of the pot.
Step 3: Reduce the heat to medium-low, cover the pot, and let the chicken simmer for about 10 minutes, until it is almost cooked through.
Step 4: While the chicken is simmering, add your 8 ounces of egg noodles to the pot of boiling water and cook them according to the package directions until they are al dente. Drain the noodles and set them aside.
Step 3: The Creamy Finish
Step 1: Uncover the pot with the chicken, increase the heat to high, and let the sauce cook and reduce for about 2 minutes.
Step 2 (The Most Important Step!): Reduce the heat to the lowest possible setting. Stir in the 1/2 cup of sour cream and the 2 tablespoons of chopped fresh parsley. Cook for 2 more minutes, stirring gently, until the sour cream is fully incorporated and the sauce is creamy.
Pro Tip: It is absolutely crucial to add the sour cream over a very low heat and to not let the sauce boil after it has been added. This is the secret that will prevent the sour cream from curdling or “breaking” and will ensure a perfectly smooth and velvety sauce.
Give the sauce a final taste and season with more salt if needed. Serve the hot Chicken Paprikash generously over the warm, cooked egg noodles.
The Best Easy & Creamy Chicken Paprikash (Authentic Recipe!)
A classic Hungarian comfort food dish, this Chicken Paprikash features tender, boneless chicken thighs in a rich and savory paprika-infused sauce. The one-pot recipe starts by rendering diced bacon and sautéing onions and bell peppers. Chicken pieces, coated in a flour and paprika mixture, are browned in the same pot. The stew is then simmered with chicken broth until the chicken is tender. A swirl of sour cream is added at the end for a creamy, tangy finish, and the dish is served over a bed of cooked egg noodles.
Ingredients
- Kosher salt
- 6 slices bacon, diced
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1/4 cup all-purpose flour
- 2 tablespoons paprika
- 1/2 teaspoon dried marjoram
- 1 1/2 pounds skinless, boneless chicken thighs, cut in half
- 2 cups low-sodium chicken broth
- 8 ounces egg noodles
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil for the egg noodles.
- Meanwhile, in a separate large pot or Dutch oven over medium heat, cook the diced bacon for 2 minutes. Add the chopped onion and bell pepper and cook for 3 more minutes until softened.
- In a large bowl, combine the flour, paprika, marjoram, and 1 teaspoon of salt. Add the chicken pieces and toss to coat thoroughly.
- Push the bacon and vegetables to one side of the pot and increase the heat to medium-high. Add the chicken and any remaining flour mixture to the other side of the pot. Cook, turning, for about 6 minutes until the chicken is browned.
- Stir the chicken, bacon, and vegetables together and cook for 2 more minutes.
- Add the chicken broth and bring the mixture to a boil. Stir, then reduce the heat to medium-low. Cover and simmer for about 10 minutes, until the chicken is almost cooked through.
- While the chicken simmers, add the egg noodles to the boiling water and cook as the label directs until al dente. Drain the noodles.
- Uncover the pot with the chicken, increase the heat to high, and cook for 2 minutes to slightly reduce the sauce.
- Reduce the heat to low, then stir in the sour cream and parsley. Cook for 2 more minutes, stirring gently. Season with more salt to taste.
- Serve the chicken paprikash over the cooked egg noodles.
Notes
- This is a one-pot meal (for the chicken and sauce), which builds layers of flavor by cooking everything in the same pot.
- Stirring the sour cream in at the very end over low heat is a crucial step to prevent it from curdling.
- Using a good quality, sweet Hungarian paprika will yield the most authentic flavor.
Storage and Make-Ahead Tips
A rich stew like Chicken Paprikash is a fantastic make-ahead meal, as the flavors actually become even deeper and more delicious on the second day!
- Make-Ahead: You can prepare the entire dish completely a day or two in advance. Store it in an airtight container in the refrigerator.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: It is best to reheat this dish gently in a saucepan on the stovetop over a low heat to prevent the cream sauce from separating.
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Creative Recipe Variations
- Use Bone-In, Skin-On Chicken: For an even richer, more traditional version, you can use bone-in, skin-on chicken thighs. Simply sear them, skin-side down, in the pot first until the skin is brown and crispy. Remove them to a plate, and then proceed with the recipe, adding the seared chicken back to the pot for the simmering step (you may need to increase the simmering time by about 10-15 minutes).
- Add Some Earthy Mushrooms: For an extra layer of delicious, savory flavor, you can sauté about 8 ounces of sliced cremini mushrooms along with the onions and peppers.
- Serve with a Different Base: While egg noodles are classic, this rich and savory stew is also absolutely fantastic when served over a bed of creamy mashed potatoes, fluffy rice, or traditional Hungarian dumplings (nokedli) or German spaetzle.
Enjoy The Ultimate Hungarian Comfort Food!
You’ve just created a truly special dish that is a perfect harmony of rich, savory, and comforting flavors. This classic Chicken Paprikash is a testament to the power of a simple, one-pot meal to bring joy to your dinner table. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite for all the chilly days of the year.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, hearty meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute best kind of paprika to use for an authentic Chicken Paprikash?
For the most authentic and delicious result, it is highly recommended to use a high-quality Hungarian Sweet Paprika. It has a much richer, sweeter, and more complex flavor than a standard, generic paprika that you might find in the grocery store. Look for it in specialty food stores or online.
Q2: How do I keep my sour cream from curdling or “breaking” when I add it to the hot sauce?
The number one secret is to use a very low heat. As the recipe directs, you should reduce the heat to the lowest possible setting before you stir in the sour cream. High heat is what causes the proteins in the sour cream to tighten up and separate, creating a grainy or curdled texture. For an extra insurance policy, you can also temper the sour cream by whisking a few spoonfuls of the hot broth into the sour cream in a separate bowl first, before you add the tempered mixture back into the pot.
Q3: Can I make this dish ahead of time?
Yes, absolutely! The flavors of a stew like this are often even better on the second day after they have had time to meld. You can prepare the entire dish, let it cool completely, and store it in the refrigerator. Just be sure to reheat it gently on the stovetop over a low heat.
Q4: What is the difference between Chicken Paprikash and a classic Goulash?
While both are iconic Hungarian stews that feature paprika, a classic Goulash is typically a much thinner, more soup-like dish that is made with beef and a variety of vegetables like potatoes and carrots. Chicken Paprikash is a much thicker, stew-like dish that is almost always made with chicken and is always finished with a generous amount of sour cream to make it rich and creamy.
Q5: Can I freeze this dish?
Because this dish contains a dairy-based sauce (the sour cream), it is generally not an ideal candidate for freezing, as the cream can sometimes separate and become grainy upon thawing and reheating.