Name: Easy Chicken Paprikash Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Cuisine: Hungarian
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)

There’s something so comforting about a rich, flavorful dish that comes together easily on a weeknight. This Easy Chicken Paprikash Recipe hits all those notes — it’s cozy, creamy, and packed with warm paprika flavor that fills your kitchen with the best aroma. Trust me, once you try it, you’ll want to make it again and again.

A close-up image of a skillet filled with creamy orange sauce covered with many light brown pieces of chicken, sprinkled with small green herb bits on top, with a silver spoon partially dipped in the sauce on the right side; the skillet is white inside and has a blue outer rim, sitting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Paprikash Recipe
Top Tip
How to Serve Easy Chicken Paprikash Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Paprikash Recipe

Why You'll Love This Recipe

I can honestly say this dish is one of my go-to comfort foods, especially when I want something that feels a little special but is still so simple to prepare. Easy Chicken Paprikash Recipe brings out that buttery, smoky paprika combined with creamy yogurt — it’s magic in a bowl.

Simple Ingredients: You don’t need a long grocery list or any fancy items to make this taste incredible.
One-Pot Wonder: Everything cooks in one pan, which means less mess and more flavor as the chicken soaks up all those spices.
Perfect Weeknight Meal: It’s quick enough to whip up after work, yet comforting enough to feed your soul.
Customizable: Whether you want it a bit creamy, tangy, or smoky, you can tweak this recipe easily to your taste.

Ingredients & Why They Work

Every ingredient in this Easy Chicken Paprikash Recipe plays a starring role. The paprika — both sweet and smoked — is the heart of the flavor, while yogurt adds that creamy tang at the end. Here’s a quick peek at what makes each one important and some tips for shopping.

Flat lay of a pile of large bite-sized raw boneless skinless chicken thighs, a small mound of bright red sweet paprika powder, a small mound of fine white cornstarch, a whole large white onion diced, three to four peeled garlic cloves, a small white ceramic bowl filled with deep red tomato paste, a small white ceramic bowl with smoked paprika powder, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of light golden chicken broth, a small white ceramic bowl of creamy white full-fat yogurt, a few sprigs of fresh green parsley, and two whole uncracked brown eggs placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken thighs: These stay juicy and tender even after simmering, making them better than breasts in this dish.
Sweet paprika: The key spice here; fresh and vibrant paprika makes a huge difference, so don’t settle for old or dull powder.
Smoked paprika: Adds a subtle smoky depth that balances the sweetness, elevating the whole dish.
Cornstarch: A little secret to help thicken the sauce just right without heaviness.
Onion and garlic: Classic aromatics that build a flavorful base when sautéed gently.
Tomato paste: Brings a rich umami note and thickens the sauce for a luscious finish.
Chicken broth: Use good-quality broth or stock for the most flavorful sauce.
Full-fat creamy yogurt or sour cream: Adds creaminess and tang; make sure it’s full-fat to avoid curdling.
Olive oil: Used for sautéing and seasoning; a neutral or mild oil works well too.
Kosher salt and pepper: Essential for seasoning and bringing out all the flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Easy Chicken Paprikash Recipe is how easily you can make it your own. I like to play with adding mushrooms or swapping in bone-in thighs for a richer taste. You can even brighten it up with a squeeze of lemon at the end — just a little tweak can transform it.

Variation: I tried using chicken breasts once by marinating them overnight in paprika and olive oil, which made the meat tender and kept the dish just as flavorful.
Mushrooms: Adding sautéed cremini mushrooms with the onions adds a lovely earthy element.
Spice level: While traditional paprikash isn’t spicy-hot, I sometimes throw in a pinch of cayenne if I want a subtle kick.
Dairy-free: For a dairy-free version, swap the yogurt with coconut cream (though it shifts the flavor profile, it’s still delicious).

Step-by-Step: How I Make Easy Chicken Paprikash Recipe

A white plate holds two dark brown, crispy pieces of cooked meat covered in a thick, shiny orange-brown sauce with visible small chunks. The sauce pools around the meat and spreads to the right side of the plate, soaking into a textured layer of white mashed food beneath and beside the meat. Two bright green parsley leaves sit on top of the left meat piece, adding a fresh contrast to the warm colors. The plate rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Coat the Chicken

Start by mixing your chopped chicken thighs with the sweet paprika, cornstarch, salt, pepper, and a tablespoon of olive oil. This combo ensures every bite is beautifully seasoned and the cornstarch helps thicken the sauce later. Make sure every piece is coated – I usually toss gently with my hands for the best coverage.

Step 2: Brown the Chicken for Flavor

Heat another tablespoon of olive oil in a deep pan over medium heat. Add the chicken in batches to avoid overcrowding, and let it get a nice golden crust without stirring too much – about 5-6 minutes on one side and a few minutes after flipping. It won’t be fully cooked yet, but that’s okay — we’ll finish it in the sauce. If the pan starts to stick, just add a splash of broth to loosen those tasty browned bits.

Step 3: Build the Flavor Base

Once the chicken is set aside, add your last tablespoon of olive oil to the pan and sauté the onion until soft and translucent. Then stir in minced garlic, tomato paste, and smoked paprika. Cook this fragrant mix for about a minute, stirring constantly — this step really wakes up the spices and deepens the sauce.

Step 4: Simmer It All Together

Pour in the chicken broth to deglaze the pan, scraping up all those wonderful browned bits. Add the chicken back in, bring everything to a boil, then lower the heat and let it gently simmer for 15 minutes until your chicken is tender and cooked through. Stir occasionally, but be gentle so the chicken pieces keep their shape.

Step 5: Finish with Yogurt for Creaminess

After simmering, remove the pan from the heat and let it rest for 5-10 minutes — this is crucial to prevent the yogurt from curdling. Then stir in the room-temperature full-fat yogurt or sour cream until silky and smooth. If you add it too hot or too soon, the texture suffers, so trust this step! Finish with a sprinkle of freshly chopped parsley if you like a pop of freshness.

Top Tip

Over time, I’ve learned a few tricks that really help this Easy Chicken Paprikash Recipe shine. These tips come from both successes and “oops” moments — and now my kitchen smells amazing every time.

Use Fresh Paprika: Your paprika should smell and taste vibrant — stale paprika will make the dish dull, so buy smaller packages if you don’t use it often.
Don’t Skip the Resting: Letting the dish sit before adding yogurt stops it from breaking or curdling, which keeps your sauce creamy and smooth.
Deglaze with Broth: Whenever the chicken sticks, adding broth to scrape those caramelized bits adds incredible flavor to the sauce.
Room-Temp Yogurt: Cold yogurt straight from the fridge shocks the sauce and causes curdling. Let it come to room temp first for silky results.

How to Serve Easy Chicken Paprikash Recipe

Garnishes

I love topping my Chicken Paprikash with freshly chopped parsley not just for color but a little fresh herb kick that brightens the dish. Sometimes I add a dollop of extra yogurt for creaminess and tang right on top, which is such a lovely touch.

Side Dishes

When it comes to sides, mashed potatoes are my favorite pairing — they soak up all that luscious sauce perfectly. But egg noodles or spaetzle also work beautifully and keep with the traditional vibe. For a veggie complement, steamed green beans or sautéed mushrooms round out the meal nicely.

Creative Ways to Present

For a special occasion, I’ve served this in shallow bowls sprinkled with toasted paprika and a swirl of cream on top — it always impresses guests visually and taste-wise. You can also serve it family-style straight from the pan with rustic bread on the side to soak every last drop of sauce.

Make Ahead and Storage

Storing Leftovers

Once cooled, I pop leftovers into an airtight container and store them in the fridge. The chicken paprikash holds beautifully for up to three days, and the flavors often deepen overnight — giving you even more tasty bites later in the week.

Freezing

I’ve frozen this dish a few times with great results. Just cool completely, package it tightly in freezer-safe containers, and freeze for up to three months. When you’re ready, thaw it overnight in the fridge and reheat gently — it’s perfect for busy nights.

Reheating

Reheat lefties slowly on the stove over low heat, stirring occasionally until warmed through. This keeps the sauce creamy and the chicken tender. Microwaving works too, but be careful as the yogurt can separate if heated too fast or too hot — low and slow is the way to go.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this recipe?

Yes, you can substitute chicken breasts, but I recommend marinating the seasoned chicken for several hours or overnight in the fridge to tenderize it since breasts cook differently than thighs. This step helps keep the chicken moist and flavorful.

How do I prevent the yogurt from curdling in the sauce?

To avoid curdling, use full-fat yogurt at room temperature, and make sure to remove the pan from heat before stirring the yogurt in. Letting the dish rest for 5-10 minutes after cooking allows the temperature to drop enough so the yogurt blends smoothly into the sauce.

Can I make this recipe dairy-free or vegan?

For a dairy-free version, you can substitute the yogurt with coconut cream or a plant-based sour cream. Keep in mind the flavor will shift, and you might want to adjust seasonings accordingly. As for vegan, you’d need to replace the chicken with a hearty plant-based protein or mushrooms and use vegetable broth.

What are the best side dishes for Chicken Paprikash?

Traditional sides include mashed potatoes, egg noodles, or spaetzle — these starches soak up the sauce beautifully. Steamed or sautéed vegetables like green beans or mushrooms make nice accompaniments as well.

Final Thoughts

This Easy Chicken Paprikash Recipe holds a special place on my table because it’s both simple and soul-warming, and it never fails to bring a smile. If you want a dinner that feels like a hug but doesn’t keep you in the kitchen all night, try making this one. I’m confident you’ll love the cozy flavors and creamy sauce as much as I do — plus, it’s a great dish to share with family or friends!