creamy chicken paprikash recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best creamy chicken paprikash recipe

I’m so excited to share with you my family’s favorite creamy chicken paprikash recipe! This traditional Hungarian dish has been a staple in our household for years, and I’m sure it will become one in yours too.

The rich and creamy sauce, made with sour cream and heavy cream, is the perfect complement to the tender chicken and vegetables. My kids love it when I serve it with a side of egg noodles or over rice, and it’s always a hit at family gatherings.

As a busy mom, I appreciate that this recipe is easy to make in large quantities, making it perfect for meal prep or serving a crowd. Plus, the health benefits of using chicken breast and vegetables make this dish a guilt-free option for our family.

The best part? It’s incredibly easy to make and requires minimal ingredients, making it perfect for a weeknight dinner or special occasion.

I’ve experimented with various variations of this recipe over the years, but this one remains our absolute favorite. It’s a true comfort food that never fails to bring us together as a family.

Creamy Chicken Paprikash

4.6 from 946 votes

A comforting Hungarian dish featuring tender chicken in a rich, creamy paprika-infused sauce. Served over egg noodles or rice, this hearty meal is perfect for a cozy dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 large onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp paprika (Hungarian sweet paprika if available)
1 tsp salt
1/2 tsp black pepper
1 cup chicken broth
1 cup sour cream
2 tbsp all-purpose flour
1 tbsp butter
Fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Heat olive oil in a large skillet over medium heat.
2Add onion and garlic, sauté until softened and translucent, about 5 minutes.
3Stir occasionally to prevent burning.
4Add chicken pieces to the skillet.
5Sprinkle with paprika, salt, and black pepper.
6Cook, stirring occasionally, until chicken is browned on all sides and cooked through, about 10-12 minutes.
7Remove chicken from skillet and set aside.
8In the same skillet, melt butter over medium heat.
9Stir in flour to create a roux, cooking for 1-2 minutes until lightly browned.
10Gradually whisk in chicken broth, stirring continuously to prevent lumps.
11Bring to a simmer, then reduce heat to low.
12Stir in sour cream until fully incorporated and smooth.
13Return chicken to the skillet, stir to coat in the sauce.
14Simmer for 5-7 minutes, until the sauce has thickened slightly and the chicken is heated through.
15If the sauce is too thick, add a bit more chicken broth or water to reach desired consistency.
16Garnish with chopped parsley.

🔧Equipment

Large skillet with lid
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 105mg🧂Sodium: 800mg🌾Total Carbs: 7g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 35g

📝Notes

Serve over egg noodles or rice. For a spicier version, use hot paprika instead of sweet. Leftovers can be stored in the refrigerator for up to 3 days.

Watch Video Of How Creamy Chicken Paprikash Works

This creamy chicken paprikash recipe is always a good idea for any occasion, whether it’s a weeknight dinner or a special gathering with friends and family.

One of the best things about this recipe is how easily it can be stored and reheated for later use – simply refrigerate or freeze the leftovers and reheat when needed.

When serving, consider pairing it with some crusty bread or over egg noodles for an extra-special treat.

❓ Frequently Asked Questions About Creamy Chicken Paprikash

1. What is paprikash?

Paprikash is a traditional Hungarian stew made with meat or poultry, vegetables, and a spicy paprika spice blend.

2. Can I use boneless chicken thighs instead of chicken breast?

Yes, you can use boneless chicken thighs if you prefer them. However, keep in mind that they may be slightly fattier than chicken breast.

3. What type of paprika should I use?

You can use either sweet or hot paprika depending on your desired level of heat.

4. Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Simply brown the chicken and cook the vegetables before adding them to the slow cooker with the remaining ingredients.

5. Is this recipe suitable for vegetarians?

No, this recipe contains chicken and is not suitable for vegetarians.

Similar Posts