Description
Chicken Paprikash is a traditional Hungarian dish featuring tender chicken thighs simmered in a flavorful paprika-spiced sauce enriched with creamy yogurt or sour cream. This comforting one-pan meal combines sweet and smoked paprika with tomato paste, garlic, and onions to create a rich, savory sauce that's perfect served alongside mashed potatoes, egg noodles, or spaetzle.
Ingredients
Scale
Chicken and Seasoning
- 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
Sauce
- 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
- Prepare Chicken: In a bowl, combine the chicken thighs, sweet paprika, cornstarch, kosher salt, pepper, and 1 tablespoon of olive oil. Mix thoroughly to coat all pieces evenly.
- Sear Chicken: Heat 1 tablespoon olive oil in a deep pan over medium heat. Add the chicken pieces in a single layer and cook undisturbed for 6 minutes to develop a golden crust. Stir and cook for an additional 4 minutes. Remove and set aside. If the pan starts to stick, deglaze with a few tablespoons of chicken broth.
- Sauté Vegetables: Heat the remaining 1 tablespoon olive oil in the same pan. Add the diced onion and sauté for 4 minutes until translucent. Add minced garlic, tomato paste, and smoked paprika; cook while stirring for 1 minute to release flavors.
- Deglaze and Simmer: Pour in chicken broth, scraping up any browned bits from the pan. Return the cooked chicken to the pan and bring the sauce to a boil. Reduce heat to low and simmer for 15 minutes, stirring occasionally until chicken is fully cooked and tender.
- Finish with Yogurt: Remove the pan from heat and let it rest for 10 minutes to cool slightly and prevent curdling. Stir in the full-fat yogurt or sour cream until fully incorporated.
- Garnish and Serve: Sprinkle freshly chopped parsley on top if desired and serve warm alongside your favorite sides such as mashed potatoes or noodles.
Notes
- This recipe works best with chicken thighs; chicken breast can be used but should be marinated with seasonings and oil for 4 hours to overnight to tenderize.
- Use plain full-fat Greek yogurt at room temperature to prevent curdling when added to the sauce.
- Always allow the dish to cool 5-10 minutes before adding yogurt to avoid curdling.
- Serve with mashed potatoes, egg noodles, or spaetzle for a traditional accompaniment.
- Add sliced cremini mushrooms with the onions for extra richness and depth.
- Use fresh paprika for the best flavor as it degrades over time.
- Bone-in, skin-on chicken thighs can be used for a more decadent version, but simmer longer to cook thoroughly.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze up to 3 months; thaw overnight before reheating.
- Reheat gently on stovetop or microwave in short bursts to avoid yogurt separation.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
