Uncomplicated. Unpretentious. So good you’ll be drinking the sauce! Cooks up quickly too. Serve it with noodles or dumplings (shown with spaetzle).
A Simple Chicken Paprikash Recipe
We first posted a version of this recipe in 2006 and quickly learned that many people have a family favorite way of making chicken paprikash. The dish is a tradition of Hungary (spelled there “paprikas”), though we are not claiming that our version is traditional. Some people add tomatoes and peppers, some a lot more paprika, or more or less sour cream. Feel free to experiment with amounts to find what works best for your taste. And if you have a favorite way of preparing it, please let us know in the comments.
The Best Paprika to Use
Use recently purchased, quality sweet Hungarian paprika for this dish. Old paprika will diminish the flavors of the dish. This recipe also calls for hot paprika, and that should be fresh, too. Do not use more hot paprika than is called for no matter how quality it is. It’s spicier and less flavorful and will alter the dish.
Other Chicken Parts to Use
Legs, or separate thighs and drumsticks, are traditional in this dish, but you can use chicken breasts. Any of the chicken you use can be boneless and skinless, but you’ll lose a little bit of the flavor and if you use chicken breast, it may dry out a bit.
What to Serve With Chicken Paprikash
This is often served over dumplings or noodles, but feel free to get creative. Serve it over mashed potatoes, rice, potato gnocchi, or spaetzle. A simple green vegetable such as roasted Brussels sprouts or French Green Beans rounds out the meal.
How to Store and Reheat This Dish
Refrigerate leftovers, tightly covered, for 3 to 4 days. Reheat on the stovetop in a saucepan until heated through and the chicken reaches 165°F. Freeze leftovers in a freezer-safe zipper bag or container for up to 3 months. Defrost in the refrigerator. Reheat on the stovetop in a saucepan until heated through and the chicken reaches 165°F.
More Easy Chicken Recipes to Try
Chicken and Dumplings Beer Braised Chicken and Onions Easy Chicken Pot Pie Air Fryer Chicken Tenders Baked Chicken Parmesan
Paprika can go flat and tasteless if it is too old. So check your paprika first, before starting this dish. Let the chicken pieces cook 4 to 5 minutes on one side, until well browned, then turn them over and let them cook 2 to 3 minutes on the other side. (Take care when turning so as not to tear the skin if any is sticking to the pan.) Remove the chicken from the pan to a bowl, set aside. Cover and cook on a low simmer for 20 to 25 minutes (depending on the size of your chicken pieces). When the chicken is cooked through to 165°F, (use a digital thermometer) remove the pan from the heat. (If you want, you can also keep cooking the chicken until it begins to fall off the bone, which may take another 30 minutes or so.) If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and coat with the sauce.
