Description
Chicken Paprikash is a classic Hungarian dish featuring tender, lightly breaded chicken pieces pan-fried in butter and enveloped in a rich, creamy, and sweet paprika sauce. This comforting main meal combines the warmth of paprika with savory onions, garlic, and sour cream, resulting in a flavorful and satisfying dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Coating
- 1½ lbs boneless skinless chicken breasts or chicken thighs, cut into bite-sized pieces
- 3 tablespoons all-purpose flour, divided
- 2 tablespoons Hungarian sweet paprika
Sauce and Cooking
- 4 tablespoons unsalted butter, divided
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups low sodium chicken broth
- Kosher salt and fresh ground black pepper to taste
- ¾ cup full-fat sour cream
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the chicken coating: In a bowl, combine the cut chicken pieces with 1½ tablespoons of the flour and 1 tablespoon of the sweet paprika. Toss thoroughly to evenly coat each piece, which will help form a flavorful crust during cooking.
- Brown the chicken: Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the coated chicken pieces, cooking them until golden brown on both sides and fully cooked through. Once done, remove the chicken using a slotted spoon and set aside on a plate.
- Sauté the onions and garlic: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the finely chopped onions and cook until they become translucent and soft. Lower the heat to low, then add the minced garlic. Cook the garlic for about 1 minute while stirring continuously to avoid burning.
- Create the sauce base: Sprinkle the remaining flour and paprika into the skillet with the onions and garlic. Stir and cook this mixture for 2 minutes to remove the raw flour taste and to lightly toast the paprika, enhancing its flavor.
- Add chicken broth and simmer: Gradually pour in the chicken broth while whisking constantly to prevent lumps. Allow the sauce to simmer gently over low heat until it thickens to a creamy consistency. Season with kosher salt and fresh ground black pepper according to your taste preferences.
- Finish the sauce and combine: Reduce the heat to the lowest setting. Stir in the sour cream slowly to incorporate it smoothly without curdling. Return the browned chicken pieces along with any accumulated juices to the skillet. Mix gently to coat the chicken in the creamy paprika sauce.
- Garnish and serve: Sprinkle the dish with chopped fresh parsley for a burst of color and fresh herb flavor. Serve hot and enjoy this authentic Hungarian comfort food.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers gently in the microwave at reduced power or on the stovetop over low heat to prevent curdling of the sour cream.
- For a richer sauce, you can add a splash of heavy cream along with the sour cream.
- Serve with traditional sides such as egg noodles, dumplings, or mashed potatoes for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Meal Chicken
- Method: Frying
- Cuisine: Hungarian
Keywords: Chicken Paprikash, Hungarian chicken recipe, creamy paprika chicken, pan-fried chicken, traditional Hungarian dish
