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 tablespoon butter; 1 medium Onion, chopped; 3 cloves Garlic, minced; 3 tablespoon Sweet Hungarian Paprika; ½ teaspoon smoked paprika (optional); 2 cups Chicken Broth (up to 2.5 cups if you want more sauce); Salt and Pepper to taste; ¾ cup Sour Cream; 1.5 tablespoon Flour; 1 tablespoon Water

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If you’re craving a dish that’s rich, comforting, and full of vibrant flavor, this Creamy Chicken Paprikash Recipe might just become your new favorite. It’s one of those meals that feels like a warm hug on a chilly day but doesn’t demand hours in the kitchen. I first tried this recipe on a lazy weekend afternoon, and since then, it’s resurfaced on my table for both casual family dinners and cozy gatherings.

The beauty of this Creamy Chicken Paprikash Recipe is in its balance—sweet Hungarian paprika gives it that iconic bright, smoky flavor while the creamy sauce brings just the right amount of indulgence without being heavy. Plus, the tender chicken thighs and drumsticks soak up all those spices and sauce perfectly. If you’re someone who loves a little spice with creamy comfort, you’re going to enjoy making and eating this!

Ingredients You’ll Need

Each ingredient in this Creamy Chicken Paprikash Recipe plays a starring role to build those classic Hungarian flavors. When shopping, opt for high-quality paprika—it’s the soul of the dish. And don’t skip the sour cream; it’s what gives the sauce that signature creamy texture and tangy zip.

Chicken thighs and drumsticks: Dark meat works best here because it stays juicy and tender throughout the simmering.
Butter: Adds richness and helps develop the base flavor for the sauce.
Onion: Chopped finely to melt into the sauce and provide subtle sweetness.
Garlic: Minced for that aromatic punch without overpowering the paprika.
Sweet Hungarian paprika: The star spice—look for authentic Hungarian in stores or online.
Smoked paprika (optional): Adds a lovely layer of smoky depth if you’re up for it.
Chicken broth: The sauce’s foundation; homemade or store-bought both work fine.
Salt and pepper: To taste — don’t forget to season gradually as you go.
Sour cream: Bring it to room temperature to avoid curdling in the sauce.
Flour: Used to thicken the sauce so it clings beautifully to the chicken.
Water: Just enough to mix with flour creating a smooth slurry for thickening.

Variations

I love how flexible this Creamy Chicken Paprikash Recipe is! Personalizing it lets you make the dish your own, whether you want to keep it classic or try a few new twists.

Use Greek yogurt instead of sour cream: I’ve swapped sour cream for Greek yogurt when I wanted a tangier, lighter finish — it works great, just add it at the end to avoid curdling.
Add bell peppers: For extra color and sweetness, I sometimes sauté some sliced red or green peppers with the onions.
Make it spicier: Adding a pinch of cayenne or a few chopped fresh chilies amped up the heat perfectly when I was craving something bolder.
Serve over egg noodles or rice: This makes it a one-pot meal that feels substantial and comforting.
Make it gluten-free: I replaced flour with cornstarch slurry once, and the sauce thickened just as nicely.

How to Make Creamy Chicken Paprikash Recipe

Step 1: Brown the Chicken

Start by patting your chicken pieces dry to help them brown nicely. Heat your butter over medium heat until it’s foaming, then add the chicken in batches so they get a lovely golden crust, about 4-5 minutes per side. Don’t crowd the pan – you want that golden sear, not steamed meat! Once browned, set the chicken aside but keep all those tasty browned bits in the pan.

Step 2: Build the Flavor Base

Next, toss in your chopped onion and cook it down gently until soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 30 seconds — you’ll want to smell that garlic without letting it burn. Now for the magic: sprinkle in your sweet Hungarian paprika (and smoked paprika if you’re using it), stirring quickly to toast the spices and prevent them from burning. This step really wakes up the flavors!

Step 3: Simmer the Chicken

Return your chicken to the pan and pour in the chicken broth until it just covers the meat. Season with salt and pepper, then bring everything to a simmer. Cover and let it cook gently for about 40 minutes — this slow simmer makes the chicken tender and lets all those flavors meld beautifully.

Step 4: Finish with Creamy Goodness

In a small bowl, whisk together the sour cream, flour, and a tablespoon of water until smooth. To prevent curdling, temper this mixture by slowly adding a few spoonfuls of hot cooking liquid from your pot while whisking. Then stir the tempered sour cream mixture back into the pan, letting the sauce thicken and gently heat through for about 5 minutes — don’t boil now or the sour cream could split.

How to Serve Creamy Chicken Paprikash Recipe

The image shows a close-up of six browned chicken pieces in a rich, smooth, orange-brown sauce. The chicken has a crispy texture with black pepper specks and slightly charred areas. The sauce surrounds the chicken pieces, appearing thick and glossy. Small green parsley leaves are scattered on top of the chicken, adding a fresh color contrast. The entire dish is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish this Creamy Chicken Paprikash Recipe with a sprinkle of freshly chopped flat-leaf parsley—it adds a bit of freshness and color that really brightens the plate. A dollop of extra sour cream on the side is perfect if you want a little more tanginess in every bite.

Side Dishes

My go-to sides are classic buttered egg noodles or fluffy mashed potatoes to soak up that luscious sauce. In the summer, I sometimes serve it with roasted veggies or even a simple cucumber salad for a cool contrast.

Creative Ways to Present

For a special occasion, I’ve laid this creamy chicken paprikash gently over homemade spaetzle. It feels extra fancy but is surprisingly easy to make. Another trick is using individual serving bowls so everyone gets their perfect portion wrapped in the cozy sauce—makes the meal feel so inviting.

Make Ahead and Storage

Storing Leftovers

I store leftover Creamy Chicken Paprikash in airtight containers in the fridge, and it stays delicious for up to three days. The flavors actually deepen overnight, making it a perfect make-ahead meal for busy weeknights.

Freezing

If you want to freeze it, I recommend freezing the chicken and sauce together but leaving out the sour cream. When you thaw and reheat later, stir in fresh sour cream to keep that creamy texture nice and smooth. I’ve done this a few times, and it works like a charm for quick dinners.

Reheating

The best way I’ve found to reheat leftover paprikash is gently on the stove over low heat, stirring occasionally. If the sauce gets too thick, add a splash of chicken broth or water to loosen it up. Avoid the microwave if you can, to keep the sauce silky and avoid curdling.

FAQs

Can I use chicken breasts instead of thighs and drumsticks?

While chicken breasts can work in a pinch, I personally prefer thighs and drumsticks for Creamy Chicken Paprikash Recipe because they stay moist and flavorful during the long simmer. Breasts sometimes dry out and lose that tender texture.
Is there a substitute for sour cream?

You can substitute sour cream with full-fat Greek yogurt or crème fraîche. Just remember to add it at the end of cooking and avoid boiling after adding to prevent curdling. These alternatives provide similar creaminess and tang.
How spicy is the Creamy Chicken Paprikash Recipe?

This recipe is generally mild, highlighting the sweet Hungarian paprika’s warmth and flavor without heat. If you want more spice, feel free to add smoked paprika or a pinch of cayenne pepper according to your taste.
Can Creamy Chicken Paprikash be made ahead for a party?

Absolutely! You can prepare it a day ahead; just reheat gently and stir in fresh sour cream. It’s a fantastic make-ahead dish that tastes even better after the flavors meld overnight.
What should I serve with Creamy Chicken Paprikash?

Egg noodles, mashed potatoes, or spaetzle are classic sides to soak up the sauce. For lighter options, pair with roasted vegetables or a fresh salad.

Final Thoughts

This Creamy Chicken Paprikash Recipe holds a special place in my kitchen because it brings comfort and flavor without fuss. It’s that rare dish that feels both homey and a little exotic, which makes it perfect for impressing without stress. Give this recipe a try—you’ll love how satisfying those tender, paprika-infused bites are after a busy day. Trust me, once you master this, it’ll be a regular at your dinner table, just like it is in mine.