For an even richer flavor, consider using bone-in, skin-on chicken thighs. Adjust the amount of cayenne pepper to your desired level of spiciness. Serve over egg noodles or spaetzle for a truly authentic Hungarian experience. Garnish with a dollop of sour cream and freshly chopped parsley or chives.
Chef John's Chicken Paprikash
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PREP TIME10 mins
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COOK TIME1 hrs 25 mins
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TOTAL TIME1 hrs 35 mins
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SERVING8 People
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VIEWS304
A soul-warming Hungarian classic! Tender chicken thighs simmered in a rich, velvety paprika-infused sauce. This Chicken Paprikash recipe delivers comforting, home-style flavors with a touch of elegance. A guaranteed crowd-pleaser!
Ingridients
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Nutrition
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Carbohydrate8 g
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Cholesterol100 mg
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Fiber2 g
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Protein24 g
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Saturated Fat9 g
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Sodium406 mg
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Sugar2 g
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Fat25 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 9 mins Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
02 Step
Recipe View 13 mins Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
03 Step
Recipe View 1 hrs Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
04 Step
Recipe View 10 mins Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.
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Ashlynn Satterfield
Apr 26, 2025The sauce is so rich and creamy. It's the perfect comfort food for a cold evening.
Sallie Langosh
Mar 6, 2025Next time, I might try using chicken breasts instead of thighs, but I'm sure it will be just as good.
Tina Ferry
Feb 26, 2024This recipe is amazing! The chicken was so tender and the sauce was incredibly flavorful. My family loved it!
Mallie West
Feb 17, 2024I added a little bit of white wine to the sauce for extra depth of flavor, and it turned out fantastic!
Norberto Paucek
Jan 16, 2024I didn't have smoked paprika on hand, so I used regular paprika and added a pinch of smoked salt. It worked perfectly!
Ceasar Gleichner
Dec 20, 2023My husband said this is the best chicken dish I've ever made!
Erich Barrows
Nov 5, 2023The instructions were very clear and easy to follow. I appreciate the tips provided as well.
Antone King
Aug 14, 2023I've made this recipe several times, and it's always a hit. The paprika gives it such a unique and delicious taste.