Name: Creamy Chicken Paprikash Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Hungarian
Ingredients: 1 kg Chicken thighs and drumsticks; 2 tablespoons butter; 1 medium onion, chopped; 3 cloves garlic, minced; 3 tablespoons sweet Hungarian paprika; ½ teaspoon smoked paprika (optional); 2 cups chicken broth (up to 2.5 cups for more sauce); Salt and pepper to taste; ¾ cup sour cream; 1.5 tablespoons flour; 1 tablespoon water

If you’ve ever wanted to cozy up with a dish that’s both comforting and bursting with flavor, this Creamy Chicken Paprikash Recipe is just the ticket. It’s a traditional Hungarian classic that I fell in love with the first time I made it—there’s something so satisfying about tender chicken smothered in a rich, paprika-spiced sauce that screams comfort food done right. Whether you’re putting together a weeknight dinner or impressing friends on the weekend, this recipe always feels like a warm hug on a plate.

What makes this Creamy Chicken Paprikash Recipe stand out to me is how simple the ingredients are but how deeply flavorful the final dish turns out. The combination of sweet Hungarian paprika with a smooth sour cream sauce takes ordinary chicken to a whole new level. Plus, it’s one of those recipes that’s forgiving and perfect for home cooks who want a fail-proof dinner that comes together fairly quickly. Trust me, keep this one in your recipe box—you’ll be glad you did!

Ingredients You’ll Need

Each ingredient in this recipe plays its part in balancing flavor and richness. I always make sure to pick up good quality chicken and fresh paprika because that makes all the difference in the sauce. Here’s a quick rundown, along with a few tips to keep your dish vibrant and delicious.

Chicken thighs and drumsticks: Dark meat works better here—it stays juicy and soaks up all the paprika goodness.
Butter: Adds richness and helps sauté the aromatics without overpowering the dish.
Onion: Chopped finely to melt into the sauce and give subtle sweetness.
Garlic: Minced for a gentle, fragrant punch without getting too sharp.
Sweet Hungarian paprika: This is the heart of the recipe—go for a good quality one to get that distinctive smoky-sweet flavor.
Smoked paprika (optional): If you want a little extra depth and earthiness, this is a great addition.
Chicken broth: Use a low-sodium version so you can control the salt levels in the sauce.
Salt and pepper: Essential for seasoning but adjust to your taste as you go along.
Sour cream: Make sure it’s full-fat for the creamiest, most velvety sauce.
Flour: Helps thicken the sauce without making it heavy—this trick keeps things silky.
Water: Just a bit to loosen the flour-sour cream mix before adding it to the pot.

Variations

I love tweaking this recipe depending on the occasion or what I have on hand. You should feel free to do the same! It’s all about what makes you happiest eating it in your own kitchen.

Variation: Sometimes I swap sour cream for Greek yogurt for a lighter twist, especially when I want to keep the creaminess but cut a little fat.
Variation: Adding a pinch of cayenne pepper when you want a bit of heat—it gives a lively kick without overwhelming the paprika flavors.
Variation: If you’re gluten-free, just use a cornstarch slurry instead of flour to thicken the sauce—works like a charm!
Variation: For a seasonal touch, toss in some sliced mushrooms or bell peppers during the cooking process; it adds more texture and complexity.

How to Make Creamy Chicken Paprikash Recipe

Step 1: Brown the Chicken to Lock in Juices

Start by patting your chicken pieces dry—this little step helps you get a nice golden crust when you brown them in butter. Heat the butter over medium-high heat in a large skillet or Dutch oven, then add the chicken. Don’t crowd the pan; you want to give them enough room to brown evenly. Cook each side for about 4-5 minutes until you see that lovely golden color. This is key to building flavor, so resist the urge to rush or skip this step!

Step 2: Sauté the Aromatics and Paprika

Remove the chicken to a plate and add the chopped onion and minced garlic to the same pan. Stir them around and let the onion soften—this usually takes about 5 minutes. Now comes the magical moment: sprinkle in the sweet Hungarian paprika along with smoked paprika if you’re using it. Stir quickly so it doesn’t burn; burnt paprika turns bitter, and we definitely don’t want that. The aroma here is incredible—almost like the kitchen is giving you a warm, spicy hug.

Step 3: Simmer with Broth Until Chicken is Tender

Return the chicken to the pan and pour in your chicken broth—enough to come halfway up the chicken pieces. Bring it to a simmer, cover, and let it cook gently for about 30-40 minutes. The chicken will become fall-off-the-bone tender and soak up that beautiful paprika flavor. Keep an eye on it and add a little more broth if the sauce looks too thick or if it’s evaporating too quickly.

Step 4: Make the Creamy Sauce Finish

While the chicken is finishing up, mix the sour cream, flour, and water in a small bowl until smooth. Temper the sour cream mixture by slowly adding a few spoonfuls of the hot cooking liquid from the pan, stirring constantly—this prevents curdling. Then, stir this mixture back into the pot and cook for another 5 minutes, stirring gently, so your sauce thickens and becomes lusciously creamy without breaking. Taste and adjust salt and pepper here.

How to Serve Creamy Chicken Paprikash Recipe

The image shows several browned chicken pieces, each with a golden-brown, slightly crispy skin, partially submerged in a rich, smooth orange-brown sauce. The chicken pieces have a speckled texture from black pepper and small herbs, while tiny green parsley leaves are sprinkled on top as garnish. The sauce looks creamy and thick, filling the spaces around the chicken. The overall scene focuses closely on the chicken and sauce without any visible plate or background, which has been changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I never skip a sprinkle of fresh parsley on top—it adds just the right pop of color and a little brightness to balance the richness. Sometimes I also add a dollop of extra sour cream for that extra creamy bite on the plate. If you want to be fancy, a little chive or dill works wonders as well.

Side Dishes

This dish pairs beautifully with fluffy egg noodles—the classic choice that soaks up all that creamy sauce perfectly. Mashed potatoes are another favorite of mine; they create the ultimate comfort food experience. Sometimes I also serve it with steamed green beans or a simple cucumber salad to lighten things up.

Creative Ways to Present

For special occasions, I like plating the chicken on a bed of buttered spaetzle or even creamy polenta to give it an upscale twist. Serving it family-style in the Dutch oven right at the table also brings a cozy, welcoming vibe. Adding a rustic loaf of crusty bread on the side is my go-to for mopping up every last drop of sauce.

Make Ahead and Storage

Storing Leftovers

I usually let the leftovers cool completely before transferring them to airtight containers. This keeps the creamy sauce intact and the chicken juicy. Stored in the fridge, Creamy Chicken Paprikash stays delicious for up to 3 days—perfect for quick lunches or second dinners when you’re low on time.

Freezing

Freezing Creamy Chicken Paprikash is totally doable, but I recommend slightly undercooking the chicken before freezing so it doesn’t get too soft when reheated. Freeze it in portions with plenty of sauce to keep things moist, and thaw it overnight in the fridge before reheating. It’s great for meal prepping if you want a comforting meal ready to go.

Reheating

I gently reheat leftovers on the stovetop over low heat, stirring occasionally, adding a splash of broth or water if the sauce feels too thick. This helps maintain the smooth, creamy texture without splitting the sour cream. Avoid microwaving if you can—it works, but you risk uneven heating or curdling.

FAQs

What is the key to a creamy, smooth Chicken Paprikash sauce?

The secret lies in tempering the sour cream mixture with hot cooking liquid before adding it back to the pan. This prevents the sour cream from curdling and ensures the sauce stays silky smooth. Also, using full-fat sour cream makes a noticeable difference in richness and texture.
Can I use chicken breasts instead of thighs and drumsticks?

You can, but I recommend thighs and drumsticks because they stay juicier and more flavorful during the long simmer. If you prefer breasts, cook them gently and watch the cooking time carefully to avoid drying out the meat.
Do I have to use Hungarian paprika?

Hungarian paprika is traditional and provides the signature sweet and smoky flavor for this dish, but if you’re in a pinch, you can substitute with other sweet paprikas. Just avoid hot paprika unless you want to add heat to the recipe.
Is this recipe freezer-friendly?

Yes, you can freeze Creamy Chicken Paprikash, but it’s best to slightly undercook the chicken before freezing to maintain texture. Freeze in airtight containers with plenty of sauce, and thaw in the fridge overnight before reheating gently on the stove.
What sides pair best with Creamy Chicken Paprikash?

Traditional egg noodles are a classic pairing, but mashed potatoes, spaetzle, or even creamy polenta also work wonderfully. Steamed green vegetables or light salads help balance the richness of the dish.

Final Thoughts

This Creamy Chicken Paprikash Recipe holds a special place in my heart—not just because it tastes amazing, but because it’s the kind of dish that brings people together around the table. When I make it, I think about how simple ingredients, a good dose of patience, and a little paprika can transform dinner into something you really look forward to. I hope you’ll give it a try and that it becomes one of those recipes you rely on whenever you want to share comfort and warmth with loved ones. Trust me, once you make this, it’ll be a keeper!