The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
Chicken Paprikash is a classic Hungarian dish featuring chicken pieces cooked in a creamy paprika-infused sauce. There are about as many variations of this recipe as you can imagine, but the traditional ingredients include chicken thighs, onions, Hungarian-style sweet paprika, and sour cream. I suggest using boneless, skinless chicken thighs to cut down on cook time and keep this dish weeknight-friendly.
You will definitely want to serve this atop noodles or another starch to soak up all of the flavorful sauce. I prefer kluski-style egg noodles, but pasta, rice, cooked potatoes or even crusty bread work too.
- 2 Tbsp. unsalted butter
- 1 ½ - 2 lbs. boneless, skinless chicken thighs
- Salt and pepper
- 1 Tbsp. olive oil
- 2 medium to large onions, thinly sliced
- 3 garlic cloves, minced
- 2 1/2 Tbsp. Hungarian-style sweet paprika
- 1 tsp. kosher salt, or to taste
- 3 Tbsp. flour
- 1 14 oz. can reduced sodium chicken broth
- 3/4 cup sour cream (not light)
- Chopped parsley
- Cooked egg noodles, like kluski noodles
- In a large heavy skillet, melt the butter over medium heat. Season the chicken thighs with salt and pepper, then add to the pan and sear on each side until golden brown, about 6 minutes total . Transfer chicken to a plate and set aside (chicken will not be cooked through).
- Add the olive oil to the pan followed by the onions. Sauté the onions until soft, 6-8 minutes, stirring frequently. As the onions release moisture, begin to scrape up the browned bits from the pan with a wooden spoon.
- Stir in the garlic and cook for 30 seconds. Add the paprika, salt and flour and cook for 1 minute more. Pour in the broth and stir well. Bring to a simmer. Return the chicken to the pan, nestling in with the onions. Cover and cook over medium-low heat for 10-12 minutes, or until chicken is cooked through.
- Remove pan from heat and stir in the sour cream. You can either move chicken to one side of the pan or remove to a clean plate to fully incorporate the sour cream, then return to the sauce. Stir in some fresh chopped parsley and serve over cooked egg noodles.