If Chicken Paprikash is new to you, you’re about to discover one of the coziest comfort food classics. Tender chicken simmers in a silky sauce made with paprika, onions, and a swirl of sour cream — simple ingredients that come together in the most comforting way.
My version isn’t completely traditional, and I like it that way. A splash of white wine and a touch of crushed tomato give the sauce extra depth and balance, while still honoring the heart of the dish. It’s my personal take on a beloved Hungarian recipe, and I think you’ll find it feels both rustic and a little bit special.
It’s the kind of dinner that warms up the whole kitchen as it cooks, filling the air with the scent of paprika and onion. I love serving it over a big bowl of buttered noodles with fresh dill on top — simple, hearty, and the sort of meal that makes everyone want seconds.
And if you love hearty favorites like my Hungarian Goulash, Chicken Stew, Johnny Marzetti Casserole, or Chicken Tetrazzini, this Chicken Paprikash will feel right at home on your table.
Why This Recipe Works
- Richly flavored sauce: A touch of white wine and crushed tomato add depth and brightness.
- Balanced creaminess: Sour cream + a splash of heavy cream keep the sauce velvety without being heavy.
- Tender chicken: Bone-in, skin-on thighs and drumsticks stay juicy as they simmer.
- Cozy and familiar: A traditional dish with a homey twist that feels like it’s always been at your family table.
✨ Before You Start
✨ Choose quality paprika: Hungarian sweet paprika is key — it gives the sauce its signature color and flavor.
✨ Brown the chicken well: That golden skin means deeper flavor in your sauce.
✨ Onions matter: They cook down into the base of the sauce, so don’t skimp.
✨ Room temp sour cream: Keeps the sauce smooth and prevents curdling.
✨ Serve with noodles or dumplings: Egg noodles are classic, but spaetzle would be dreamy too.
Chicken Paprikash Ingredients
(Notes only where helpful, since the full list is in the recipe card.)
- Chicken thighs/drumsticks — bone-in for the juiciest results.
- Hungarian paprika — use sweet, with a pinch of regular or hot for balance.
- White wine — adds acidity; Sauvignon Blanc or Pinot Grigio work beautifully.
- Crushed tomato — not traditional, but my little addition that brings body and flavor.
- Sour cream + heavy cream — for that silky, tangy finish.
🌟 Pro Tips
🌟 Mix gently, simmer patiently: The magic of paprikash comes from low and slow cooking — it coaxes every bit of flavor from the paprika and onions.
🌟 Don’t let paprika burn: Add it off heat briefly before liquids to unlock flavor without bitterness.
🌟 Balance the acidity: If the sauce tastes too tangy, a pinch of sugar smooths it out.
🌟 Garnish simply: Fresh parsley adds color and a little freshness to each plate.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Refrigerate leftovers in an airtight container for up to 3 days. The sauce keeps its flavor beautifully.
Reheating
- For larger portions, cover with foil and reheat in a 350°F oven for 15–20 minutes. For individual servings, the microwave works fine — just go low and slow to avoid splitting the sauce.
Freezing
- This dish can be frozen, but the sour cream may separate slightly. If freezing, wait to stir in the sour cream and cream until after reheating. Freeze the sauce and chicken for up to 2 months.
Make-Ahead
- You can make the sauce and chicken up to a day ahead, then gently rewarm and stir in the sour cream before serving.
Frequently Asked Questions
Is this authentic Hungarian paprikash?
Not exactly! Traditional versions skip the crushed tomato and wine. My recipe is a personal twist that layers in extra depth while keeping the spirit of paprikash intact.
Can I use chicken breast instead of thighs and drumsticks?
Yes, but breasts can dry out more quickly. Bone-in, skin-on dark meat stays juicier.
Can I skip the wine?
Absolutely. Just use a little extra broth instead — you’ll still get a wonderful sauce.
What kind of paprika should I buy?
Look for “Hungarian sweet paprika.” If you want more heat, add a pinch of Hungarian hot paprika. Regular grocery store paprika doesn’t have the same flavor punch.
What to Serve with Chicken Paprikash
A crisp House Salad with my sweet and tangy Poppy Seed Dressing makes a refreshing counterpoint to the rich, paprika-kissed sauce.
For something cozy on the side, my homemade Crescent Rolls are buttery, tender, and perfect for sopping up every drop of that creamy gravy.
Round out the meal with dessert — a bright, elegant Strawberry White Chocolate Tart or a silky Chocolate Pudding Pie makes the sweetest finish.
More Comforting Chicken Recipes
- Chicken And Gnocchi
- Cream Of Mushroom Chicken
- Crockpot Chicken And Gravy
- Marry Me Chicken Soup
- Brunswick Stew
Tried This Recipe?
If you made this Chicken Paprikash, I’d love to hear how it turned out! Please leave a ⭐⭐⭐⭐⭐ rating and a comment below — it helps other home cooks, and it always makes my day.
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Chicken Paprikash
Ingredients
- 3 1/2--4 pounds chicken thighs and or drumsticks skin-on, bone-in (about 9 pieces), patted dry
- fine salt, divided
- black pepper, divided
- 2 tablespoons, plus more if needed vegetable oil
- 2 tablespoons unsalted butter plus 1 Tbsp for noodles, optional
- 2 large onions, thinly sliced
- 6 garlic cloves, minced
- 3 tablespoons sweet Hungarian paprika
- 1 tablespoon Hungarian regular or hot paprika
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 1 cup canned crushed tomatoes
- 2 teaspoons chicken flavored Better Than Bouillon
- 1/4 cup boiling water
- 1 cup low-sodium chicken broth
- 1 cup sour cream, room temperature
- 2 tablespoons heavy cream
- 2 teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper
- fresh dill or parsley, for garnish
- cooked and buttered egg noodles, for serving
Instructions
- Brown the chicken: Season the chicken generously with salt and pepper. Heat oil in a Dutch oven over medium-high. Add chicken, skin side down, and sear until golden brown and crisp, 5–7 minutes per side. Transfer to a plate. Pour off all but 1 tablespoon fat.
- Build the base: Melt butter (2 tablespoons) in the pot. Add onions (2) and cook, stirring often, until soft and golden, 6–8 minutes. Add garlic (6) and cook another 1–2 minutes until fragrant. Stir in paprika (4 tablespoons), flour (1 tablespoon), and cayenne; cook 2–3 minutes until the paprika blooms and flour loses its raw taste.
- Deglaze with wine: Pour in white wine (1/2 cup) and simmer, scraping up browned bits, until mostly reduced, 2–3 minutes.
- Dissolve Better Than Bouillon: In a small bowl, whisk Better Than Bouillon (2 teaspoons) with boiling water (1/4 cup) until completely dissolved.
- Add tomatoes + broth: Stir in crushed tomatoes (1 cup), broth (1 cup), dissolved Better Than Bouillon, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Simmer until smooth and slightly thickened, 3–4 minutes.
- Braise the chicken: Nestle chicken into the sauce, skin side up (mostly submerged). Cover and simmer gently on the stovetop for 45–50 minutes, until chicken is tender but skin remains intact.
- Thicken the sauce: Transfer chicken to a platter. The sauce should be thick enough to coat the back of a spoon. If it doesn't, increase heat and simmer sauce uncovered until its achieved the spoon-coating consistency.
- Finish with dairy: Remove pot from heat. Stir in sour cream (1 cup) and heavy cream (2 tablespoons). Return chicken to the sauce, turn it over to coat, and heat briefly to warm through.
- Serve: Place chicken over buttered egg noodles. Spoon sauce generously over top, sprinkle with fresh dill or parsley, and serve immediately.
Fans Also Made:
Notes
- Mix gently, simmer patiently: The magic of paprikash comes from low and slow cooking — it coaxes every bit of flavor from the paprika and onions.
- Don’t let paprika burn: Add it off heat briefly before liquids to unlock flavor without bitterness.
- Balance the acidity: If the sauce tastes too tangy, a pinch of sugar smooths it out.
- Garnish simply: Fresh parsley adds color and a little freshness to each plate.
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