Chicken Paprikash (Paprika Chicken)

a skillet with chicken bites cooked in a creamy orange paprika sauce.

5 from 1 vote

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

Prep Time10

Cook Time30

Resting Time:10

Total Time50

Course: Main Course

Cuisine: Hungarian

Diet: Gluten Free

Skill Level: Beginner

Servings: -6 servings

Author: Rena Awada

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

Instructions

In a bowl, add the 2 pounds boneless skinless chicken thighs (chopped), 2 tablespoons sweet paprika, 1 tablespoon cornstarch, Kosher salt and pepper, and 1 tbsp of the 3 tablespoons olive oil. Mix very well to coat all the pieces.
Heat 1 tbsp of olive oil in a deep pan over medium heat. Cook in 2 batches. Add the seasoned chicken pieces in a single layer and cook, undisturbed, for 5-6 minutes to allow them 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.
Heat the remaining 1 tbsp of olive oil in the pan. Sauté the 1 large onion (diced) for 3-4 minutes.
Add the 3-4 garlic cloves (minced), 1/4 cup tomato paste and 1 tablespoon smoked paprika. Cook and constantly stir for 1 minute over medium heat.
Add the 1 3/4 cup chicken broth/stock and deglaze the pan, stirring through the bottom.
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.
Remove from heat and allow to sit for 5-10 minutes (this is important to prevent the yogurt from curdling), then stir in the 1/2 cup full-fat creamy yogurt or sour cream
Garnish with freshly chopped parsley, if using.

Notes

Variations & Tips:

This recipe works best with chicken thighs. Though 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 dish from heat and allow to 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.
The flavor of paprika can degrade over time, and so, as it's the main flavor in this dish, it's critical to use the freshest paprika you can get if you want the best flavor in the dish.
You can use whole bone-in, skin-on chicken thighs for a more decadent dish. You may just need to simmer it for longer to ensure it's cooked through.

Storage & Reheating:

Storage: 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.
Reheating: 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).

Nutrition