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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!
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.
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!
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.
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.
Cook until thickened and add back the cooked chicken. Cook for a few minutes.
Lastly, let’s add some heavy cream. Cook for a few minutes until thickened to your liking.
You’ll get this lovely pink color. Add freshly chopped 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.
Bite shot! This was so yummy, I really think you are going to love it.
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! 🙂
Easy Chicken Paprikash Recipe
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.