Easy Chicken Paprikash Recipe

by Aimee Stock
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Last Updated on October 12, 2021 by Aimee Stock

This Easy Chicken Paprikash Recipe is delicious when served over homemade Spaetzle (stay tuned for the recipe). It’s creamy and not overly spicy, you can adjust the flavor to your liking. Let me show you how to make it!

Easy Chicken Paprikash Recipe HERO

What is Chicken Paprikash?

Chicken Paprikash is a popular Hungarian dish made with chicken and lots of paprika. Infused with flavor, this dish includes sweet, caramelized onions, smokey paprika and is thickened with a simple roux made with butter and flour. The sauce is finished off with vegetable broth and heavy cream.

How to make Chicken Paprikash

The first step is to brown chicken in a small amount of butter. I am using chicken thighs that I have trimmed and cut into even, bite-sized pieces. Chicken thighs are not only more flavorful, they are difficult to over cook.

Once the chicken is browned on both sides and cooked through, remove to a plate. We’ll warm it in the sauce later.

Browning the chicken

I then saute an onion until golden and caramelized. Add the smoked Hungarian paprika. If you only have regular paprika, go ahead and use that. I always say though, when you run out, buy the Hungarian version. I promise you won’t regret it!

Paprika and onions for Easy Chicken Paprikash Recipe

You will want to cook the onions with the paprika for a few minutes.

If you can see the onions beneath the flour and butter, you’ll notice they get very dark in color. That’s how you know when it’s time to make the roux. It will look thick and clumpy as you stir, but the lumps will disappear in the next step.

Add butter and flour

I like to use vegetable stock here, but you could also use chicken stock. Use a good quality broth as it affects the overall flavor. I like Better Than Bouillon because I can make it as mild or rich as I want it.

Adding broth

Cook until thickened and add back the cooked chicken. Cook for a few minutes.

Thickened Easy Chicken Paprikash Recipe

Lastly, let’s add some heavy cream. Cook for a few minutes until thickened to your liking.

Adding cream for Easy Chicken Paprikash Recipe

You’ll get this lovely pink color. Add freshly chopped parsley.

Garnish with fresh parsley

What to serve with Chicken Paprikash

Chicken Paprikash is best served with homemade spaetzle. Recipe coming soon! I also love to add a loaf of crusty bread to mop up that delicious sauce.

Plated Easy Chicken Paprikash Recipe

Bite shot! This was so yummy, I really think you are going to love it.

Bite shot

Did you make my Easy Chicken Paprikash Recipe? Leave me a comment below and let me know what you thought. You can also tag me on Instagram @aimee_stock I love seeing what you come up with! 🙂

PIN for Easy Chicken Paprikash Recipe

Easy Chicken Paprikash Recipe

Easy Chicken Paprikash Recipe
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Hungarian
Keyword: one pot, one skillet
Servings: 2 generous servings
Calories:

Equipment

  • Non-Stick Skillet

Ingredients

FOR THE CHICKEN:

  • 1 tbsp Butter
  • 1 lb Boneless, skinless chicken thighs trimmed and cut into bite-sized pieces

FOR THE SAUCE:

  • 1 medium Onion sliced thin
  • pinch Sugar
  • 1 clove Garlic minced
  • Salt and Pepper to taste
  • 1-2 tbsp Hungarian Sweet Paprika (do this to taste)
  • 1 tbsp All Purpose Flour
  • 1 tbsp Butter
  • 3/4 c Vegetable Broth or Chicken Broth
  • 1/4 c Heavy Whipping Cream
  • 1 1/2 tsp White Wine Vinegar optional

FOR SERVING:

  • 1 tbsp Fresh Parsley chopped, plus a sprig or two for garnish
  • 1 batch Spaetzle
  • Crusty Bread

Instructions

  • Melt 1 tablespoon of butter in a large non stick skillet and add the prepared chicken. Stir until golden and cooked through. Remove from the skillet to a plate.
  • Melt another tablespoon of butter in the same skillet, adding the onions, salt, pepper and a pinch of sugar. Once caramelized and golden, add the minced garlic and cook for an additional minute or two.
  • Add the paprika and cook, stirring occasionally, until the color deepens.
  • Next, sprinkle in the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes. The lumps will dissolve once the broth is added.
  • Now, add the broth and cook until the sauce is thickened. This happens quickly in just a few minutes so stay close and stir often.
  • Add the chicken to the sauce and bring to a simmer. Cook until the chicken is warmed through.
  • Finally, stir in the heavy cream and vinegar (optional). Give it a final taste for seasoning, adding more salt and pepper if needed. Garnish with parsley. Serve over spaetzle along with your favorite crusty bread.

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