ChillyGhostCocoaRoast

Chicken Paprikash

This chicken paprikash ended up being a surprise hit with everyone, including a friend who stayed over. Rich, comforting, and loaded with paprika flavor, it pairs perfectly with mashed potatoes and feels like a proper sit-down meal without being fussy.

Traditional paprikash uses bone-in chicken, which adds flavor but also adds hassle. For this version, I used chicken breast cut into smaller pieces so it cooks evenly, stays tender, and doesn’t require wrestling with sauce-covered bones. The result is still deeply flavorful, just easier to manage and serve.

Chicken Paprikash in a white bowl on a blue tablecloth

Ingredients

  • 2 tablespoons butter or pork lard

  • 2 pounds boneless, skinless chicken breast, cut into strips and halved

  • 2 medium yellow onions, very finely chopped

  • 2 cloves garlic, minced

  • 2 Roma tomatoes, seeds removed and finely diced (or 1 can of diced tomatoes)

  • 1 Hungarian bell pepper, diced (optional)

  • 3–4 tablespoons sweet Hungarian paprika

  • 2-3 cups chicken broth (enough to cover the chicken)

  • 1½ teaspoons salt

  • ½ teaspoon black pepper

  • 3 tablespoons all-purpose flour

  • ¾ cup full-fat sour cream, room temperature

  • ¼ cup heavy cream

Instructions

  1. Heat the butter or lard in a large Dutch oven or heavy pot over medium-high heat. Add the chicken pieces in a single layer and season lightly with salt and pepper. Brown quickly on both sides, just until lightly golden. The chicken does not need to cook through at this stage. Transfer it to a plate and set aside.
  2. In the same pot, add the finely chopped onions. Cook over medium heat until soft and lightly golden, stirring occasionally. This will take several minutes and is where much of the flavor develops.
  3. Add the garlic, tomatoes, and bell pepper if using. Cook for another 2–3 minutes, until fragrant and slightly softened.
  4. Remove the pot from the heat and stir in the paprika, salt, and black pepper. Paprika can turn bitter if scorched, so mixing it off heat keeps the flavor warm and sweet.
  5. Return the pot to the stove and pour in the 2 cups of chicken broth. Stir to combine, then add the chicken and any accumulated juices back into the pot. Add additional chicken broth to cover the chicken. Bring to a gentle boil, cover, and reduce heat to medium-low. Simmer for 20–25 minutes, until the chicken is cooked through and tender.
  6. While the chicken simmers, whisk together the sour cream, heavy cream, and flour in a bowl until completely smooth.
  7. Once the chicken is done, use one of the options below to finish the sauce.

Two Easier Ways to Finish the Sauce

Option 1: Remove Chicken Once (Cleaner, Less Fuss)

Use a slotted spoon to transfer the chicken to a bowl and tent loosely with foil. Reduce the heat to low and whisk the cream mixture directly into the sauce. Simmer gently for 2–3 minutes until thickened, then return the chicken to the pot and warm through.

Option 2: No Removal at All (Fastest)

Lower the heat to low and push the chicken slightly to the sides of the pot. Slowly whisk the cream mixture into the center of the sauce, stirring gently to avoid coating the chicken too heavily at first. Once thickened, gently fold everything together. This works well with smaller chicken pieces and avoids extra dishes.

Taste and adjust salt and pepper as needed.

Serving Notes

Serve hot over mashed potatoes, egg noodles, spaetzle-style dumplings, or rice. The sauce is rich, paprika-forward, and perfect for soaking into whatever starch you choose.

Leftovers reheat well and the flavor deepens the next day.