Chicken Paprikash

5 from 1 vote

Discover the rich flavors of Hungarian cuisine with this Chicken Paprikash. Our version of this classic dish is an easy, filling weeknight meal made with boneless chicken breasts and thighs.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: Hungarian

Keyword: chicken paprikash

Servings:

Calories: 651kcal

Author: Kelsey Crist

Ingredients

1 pound boneless skinless chicken breasts
1 pound boneless skinless chicken thighs
1 medium yellow onion diced
3 tablespoons flour divided
2 tablespoons paprika divided, Hungarian Sweet Paprika, not spicy or smoked
4 tablespoons butter divided
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic minced
2 cups chicken broth
1 cup sour cream
1 pound egg noodles cooked according to package instructions

Instructions

Dice chicken into bite-sized pieces. Toss with 1 1/2 tablespoons of flour and 1 tablespoon of paprika.
Melt 2 tablespoons of butter in a large pot or dutch oven. When butter is bubbling, add chicken and brown on all sides. Remove from pot and set aside.
Add remaining butter to the pot. When it is bubbling, add onion. Saute onion until soft and translucent. Add garlic and cook for another 2-3 minutes. Sprinkle the remaining flour and paprika into the pot and stir. Add chicken broth and whisk to combine. Add chicken back to the pot. Bring to a boil.
Reduce heat to low and simmer for 30 minutes, or until chicken is cooked through and tender.
To a small bowl, add sour cream and a few ladles of hot liquid from the pot. Stir to combine.
Add sour cream mixture to the pot. Stir to combine. If the sauce mixture is too thin, you can add a little cornstarch slurry.
Serve over egg noodles.

Notes

This dish tastes great served over egg noodles, but we have also served it over rice or even mashed potatoes.
If you like it spicy, then add a dash of cayenne pepper.
You can use just chicken breasts or just chicken thighs, but I like to have a little bit of light and dark meat.
Store leftovers in an air-tight container in the fridge.

Nutrition