Chicken Paprikash Recipe | Small Town Woman (2024)

Easy Chicken Paprikash combines bite-sized pieces of chicken breaded and pan-fried in butter, all smothered in a creamy sauce seasoned with sweet Hungarian paprika. For the ultimate comfort food meal serve it over egg noodles, dumplings spaetzle, or mashed potatoes.

How to make Chicken Paprikash

First, add the cut chicken, 1 1/2 tablespoons flour, and 1 tablespoon sweet paprika to a bowl and toss to coat the chicken pieces. Melt 2 tablespoons butter in a large skillet or pot over medium heat. Cook the chicken until golden brown on both sides and cooked through. Remove the chicken with a slotted spoon to a plate leaving any fat and brown bits in the skillet.

Melt the remaining butter in the skillet over medium heat. Add the onions and cook until translucent and soft. Reduce the heat to low and add the garlic cooking for 1 minute while stirring continuously. Sprinkle in the remaining flour and paprika. Continue cooking for 2 minutes. Slowly stir in the chicken broth whisking to combine. Simmer over low heat until thickened. Season with kosher salt and fresh ground black pepper to taste.

Turn the heat as low as it will go and stir in the sour cream. Add the chicken and its juices back to the skillet. Sprinkle with fresh chopped Italian parsley. Spoon over pasta, dumplings, mashed potatoes, or rice.

Helpful recipe tips for Chicken Paprikash

• This recipe is traditionally made with bone-in chicken but it can be made with boneless skinless chicken breasts or thighs.
• To thin the dish simply add a little more chicken broth. Add about 2 tablespoons at a time until desired consistency.
• For best results use full-fat sour cream and reduce the heat as low as it will go before stirring it in.
• Though not traditional other vegetables to consider adding aretomatoes, bellpeppers, or mushrooms.
• Serve over dumplings, egg noodles, mashed potatoes, or rice.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
• Because of the sour cream in this dish, I do not recommend freezing it.

What is Hungarian Sweet Paprika?

Paprika is a spice made from dried and ground red peppers. Most commercial paprika comes from Hungary with a variety of sweetness and heat levels however there are three basic types of paprika.

Sweet Paprika – which is your most common type and the one that most commercial brands fall into. This is the type that you need for this recipe. However, I would encourage you to purchase from a reputable spice company for the greatest flavor.

Hot Paprika – this type is made from hotter and more pungent peppers. It adds a spicy peppery kick to recipes like Goulash.

Smoked Paprika – this paprika usually comes from Spain but there are exceptions to that rule. It is made from peppers that are dried and smoked over fires. It is traditionally used in making Chorizo Sausage.

More chicken recipes to try

On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf

More Easy Dinner Recipes