Chicken Paprikash

Chicken Paprikash
jon whitaker/Dorling Kindersley/Getty Images
  • 50 mins
  • Prep: 25 mins,
  • Cook: 25 mins
  • Yield: 6 servings

Chicken Paprikash is a classic Hungarian recipe updated to be quick and easy. Serve it over mashed potatoes or another starch for a hearty meal.

You can use boneless, skinless chicken thighs in place of the chicken breasts if you'd like. In that case, the cooking time after the chicken stock and tomato paste are added to the pan would increase to 8 to 12 minutes. Always cook chicken, whether light or dark meat, to at least 165°F as measured by a food thermometer.

Paprika and smoked paprika are two very different spices. They are both made from dried red peppers, but smoked paprika has a much stronger taste and darker color. Using both adds a wonderful depth of flavor to this easy recipe. You can increase the amount of both types of paprika in this recipe if you'd like.

This is a great recipe for a cold winter night. Serve it with hot mashed potatoes, rice, or noodles, along with a crisp and cool green salad and some steamed green beans or asparagus. For dessert, a nice fruit pie or some chocolate cake would be the perfect ending to this comforting meal.

What You'll Need

  • 6 boneless, skinless chicken breasts or 10 boneless, skinless chicken thighs, cut into strips
  • 1/3 cup flour
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper
  • 2 tablespoons peanut oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1-1/2 cups chicken stock
  • 3 tablespoons tomato paste
  • 1-1/2 cups sour cream
  • 1 teaspoon smoked paprika
  • 1 tablespoon cornstarch

How to Make It

Combine the flour, 2 teaspoons paprika, salt, and pepper on a shallow plate. Dip the chicken in this mixture to coat both sides.

Combine the peanut oil and butter in a heavy skillet over medium heat. Add the coated chicken; brown on both sides, turning once, about 4-5 minutes, then remove the chicken from the skillet. Add the onion and garlic to the drippings remaining in the skillet; cook and stir until crisp tender.


Pour the chicken stock and tomato paste into the skillet and stir to combine, and bring to a boil. Return chicken to the skillet, then lower the heat, cover the pan, and simmer for 5-8 minutes until the chicken registers 165°F on a reliable food thermometer.

Meanwhile, combine the sour cream, smoked paprika, and cornstarch in a small bowl. When the chicken is thoroughly cooked, stir the sour cream mixture into the skillet and heat through but do not boil.

Serve the chicken mixture over mashed potatoes or hot cooked rice to soak up the wonderful sauce.