I Made Classic Chicken Paprikash at Home and It Was Easier Than I Thought

Name: Chicken Paprikash (Paprika Chicken)
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 tablespoons olive oil (divided); 2 pounds boneless skinless chicken thighs (chopped into large bite-sized pieces); 2 tablespoons sweet paprika; 1 tablespoon cornstarch; Kosher salt and pepper (to taste); 1 large onion (diced); 3-4 garlic cloves (minced); 1/4 cup tomato paste; 1 tablespoon smoked paprika; 1 3/4 cup chicken broth/stock; 1/2 cup full-fat creamy yogurt or sour cream; freshly chopped parsley (to garnish, optional)

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This one-pan Chicken Paprikash (paprika chicken) is a Hungarian dish that’s simple, quick, and packed with flavor, made with juicy chicken thighs simmered in a tomato-paprika broth and thickened with yogurt or sour cream.

A close up of chicken paprikash in a blue skillet.

This dish, also known as Paprikás Csirke, is a Hungarian classic. Often served with egg noodles known as nokedli for a comforting, rustic dinner, it goes equally well with crusty bread for mopping up the sauce. This recipe is perfect for casual dinners with the family or for quick meals when you’re hosting.

For more easy chicken dinners, try my recipes for Chicken Pomodoro or Chicken Puttanesca.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

30 mins

Ingredients Needed

Below are the ingredients you’ll need to make Chicken Paprikash. The full quantities are listed on the recipe card further down the post.

Olive oil: Used to brown the chicken and sauté the veggies. You can use avocado oil if preferred.
Chicken thighs: Boneless, skinless chicken thighs are full of flavor, moist and easy to prep. You can use chicken breast but, if doing this, it’s best to marinate the chicken in the spice/salt/oil mixture in the fridge to tenderize it.
Paprika, sweet and smoked: The key ingredient for the flavor of this dish. Sweet paprika has a mild, sweet taste and lovely red hue. Smoked paprika is similar but adds smokiness to the dish.
Cornstarch: Used to coat the chicken, helping it achieve a nicely browned crust while keeping the dish gluten-free. Also thickens the sauce slightly.
Kosher salt and pepper
Onion: A yellow or sweet onion adds depth to the sauce. You can use a couple of shallots instead for a richer onion flavor.
Garlic: I use fresh garlic here as it has the best flavor. You can use garlic powder in a pinch; just add it with the tomato paste instead.
Tomato paste: Enhances the dish’s rich red colour and adds sweetness and acidity.
Chicken broth or stock: Use a high-quality broth or homemade stock for the best flavor. Vegetable broth also works.
Full-fat yogurt: Use full-fat dairy in this recipe, as low-fat versions tend to curdle. The richness of the dairy also helps to round out the acidity from the tomato paste. Sour cream or creme fraiche will also work well.
Freshly chopped parsley: For a touch of colour and fresh flavor, a garnish of chopped parsley is an optional addition. Fresh chives are also great here.

How to Make Chicken Paprikash

Step 1: In a bowl add the chicken pieces, sweet paprika, cornstarch, salt, pepper and 1 tbsp oil. Mix very well to coat all the pieces.

Step 2: Heat the oil in a deep pan over medium heat. Cook in 2 batches. Add the chicken in a single layer and cook undisturbed for 5-6 minutes to allow it to form a golden crust. Stir and continue to cook for 3-4 minutes. Set aside. Don’t worry if the chicken isn’t fully cooked; we’ll cook it a bit more later. If the second batch starts to catch the bottom of the pan (it happens in heavy-bottomed skillets), you can add a few tablespoons of broth to deglaze.

process shot to sear the seasoned chicken in the skillet.

Step 3: Heat the remaining tbsp of oil in the pan. Sauté the onion for 3-4 minutes.

Step 4: Add the garlic, tomato paste, and smoked paprika. Cook and constantly stir for 1 minute over medium heat.

process shot to add broth over the sauce for the chicken.

Step 5: Add the chicken broth and deglaze the pan, stirring through the bottom.

Step 6: Add the cooked chicken and bring the sauce to a boil. Reduce the heat and simmer for around 15 minutes, stirring occasionally, until the chicken is fully cooked through and tender.

process shot to add the yogurt over the seasoned chicken in red sauce.

Step 7: Remove from heat and allow to sit for 5-10 minutes, then stir in the sour cream or yogurt.

Step 8: Garnish with freshly chopped parsley.

Variations & Tips

This recipe works best with chicken thighs. However, you can substitute it with chicken breast. If so, I suggest refrigerating the chicken pieces mixed with the seasonings and oil for 4 hours to overnight. This will tenderize the chicken.
To make sure the yogurt doesn’t curdle:
- Use plain full-fat or whole milk Greek yogurt, which needs to be at room temperature.
- Remove the dish from the heat, let it sit for 5-10 minutes, then add it. If you add it while it’s still bubbling or piping hot, it will curdle.
For some carbs, serve alongside some mashed potatoes, egg noodles, or spaetzle (Austrian egg noodles).
Sauté some sliced cremini mushrooms alongside the onions for a savory addition to the sauce.
Paprika’s flavor can degrade over time, so, as it’s the main flavor in this dish, it’s crucial to use the freshest paprika you can get for the best flavor.
You can use whole bone-in, skin-on chicken thighs for a more decadent dish. You may need to simmer it for longer to ensure it’s cooked through.

A blue skillet of chicken paprikash with a grey cloth.

Common Questions

How do I store it?

Allow to cool, then transfer to an airtight container. Store in the fridge for up to 3 days, or in the freezer for up to 3 months. If frozen, thaw in the refrigerator overnight before reheating.

How do I reheat it?

Reheat in a pot on the stove over a low heat, stirring occasionally, until piping hot. Alternatively, microwave individual portions in a microwave-safe bowl until piping hot throughout (the yogurt may separate when microwaving due to the higher heat).

What can I serve it with?

Traditionally served in Hungary with a short, fresh egg noodle known as nokedli, it also goes well with flat egg noodles, crusty bread, or mashed potatoes.

Is it gluten free?

Usually, it isn’t gluten-free as flour is added to thicken the sauce. However, this version uses cornstarch instead, so it is gluten-free.