On busy Manhattan nights, I reach for Chicken Paprikash. It’s cozy, creamy, and done in about 39 minutes. The sauce hugs every bite, and the kids practically lick their plates.
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Last week after Alex’s practice, Sarah set the table while I whisked the sauce. Donald called from the hallway, “Is that the paprika one?” It’s our signal that dinner will be warm and calm, even if the day wasn’t.
This recipe keeps the spirit of the classic, with a few weeknight tweaks. Boneless chicken cooks fast, and the silky paprika sauce comes together in one skillet. It’s simple, homey, and big on comfort.
You’ll get tender cutlets, soft onions, and a smooth, tangy finish. Prep is about 15 minutes, cook is 24 minutes, total 39 minutes. Serves 4 with generous spoonfuls of sauce.
Want a sweet bite after dinner? Try my light, lemony cookies: https://annarecipes.com/gluten-free-lemon-crinkle-cookies/
Why you’ll love this recipe
- Weeknight easy, with dinner on the table in under 40 minutes.
- Creamy sauce made with sweet Hungarian paprika and sour cream.
- Uses boneless chicken breasts for quick cooking and tender slices.
- Pantry-friendly ingredients you likely already have.
- Warm, cozy flavors that kids and grown-ups both enjoy.
- One skillet, minimal cleanup, and great leftovers.
Ingredients
- 2 lbs boneless chicken breasts
- 1 ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoon bacon fat, pork lard, or butter
- 2 yellow onions, diced
- 3 cloves garlic, diced
- 2 Roma tomatoes, seeds removed and diced
- 1 red bell pepper, diced
- 3 tablespoon all-purpose flour
- 3 tablespoon sweet Hungarian paprika
- 1 ½ cups chicken stock
- ¾ cup full fat sour cream
- ¼ cup heavy whipping cream
- Parsley, chopped, for garnish
Notes:
- Butter works well if you don’t keep bacon fat.
- Bone-in thighs also work; add a few extra minutes.
- For a tiny kick, add ¼ teaspoon hot Hungarian paprika.
Step-by-step instructions
Prep the chicken
- Slice each chicken breast horizontally to make 4 thin cutlets.
- Pat dry. Season both sides with the salt and pepper.
- Warm a large skillet over medium-high heat. Add the bacon fat or butter.
- Sear the chicken for about 3 minutes per side until lightly browned. Transfer to a plate.
Build the sauce
- In the same skillet, add the onions and garlic. Cook, stirring, until soft and golden.
- Add the tomatoes and bell pepper. Cook 3 minutes, stirring often.
- Sprinkle in the flour. Stir for 1 minute to cook off the raw taste.
- Slowly pour in the chicken stock, stirring. The sauce will thicken as it simmers.
Finish the chicken paprikash
- Reduce the heat to medium-low. Stir in the sweet Hungarian paprika.
- Whisk in the sour cream and heavy cream until smooth.
- Return the chicken to the skillet. Spoon sauce over the cutlets.
- Lower heat to a gentle simmer and warm for a few minutes.
- Taste and adjust salt and pepper. Garnish with parsley.
- Serve right away with noodles, rice, or mashed potatoes.
Recipe tips & variations
- Use the right paprika: Choose sweet Hungarian paprika. It’s classic here. Want heat? Add a pinch of hot Hungarian paprika, not smoked.
- Don’t scorch the paprika: Mix it into a moist base. If it hits a dry pan, it can taste bitter.
- Temper the dairy: If your pan is very hot, pull it off the heat for a minute. Then stir in sour cream and heavy cream for a smooth sauce.
- No bacon fat? Butter is great. Olive oil works in a pinch, but butter adds a richer taste.
- Chicken swaps: Boneless thighs stay juicy. Bone-in pieces work too; add time and simmer until done.
- Gluten-free path: Use cornstarch instead of flour. Stir 1 ½ tablespoon cornstarch into cool stock, then add.
- Dairy options: Full-fat sour cream is best. Crème fraîche is sturdy and won’t split as easily.
- Veg add-ins: Mushrooms sautéed with the onions are lovely. Spinach wilts nicely at the end.
- Want it spicier? A tiny pinch of cayenne wakes it up. Go slow.
- Cooking for later? Keep the chicken in larger pieces. Reheating is gentler and stays tender.
- Serving ideas: Egg noodles are classic, but rice or spaetzle is also great. Crusty bread to swipe every drop? Yes, please.
- Make-ahead tip: Sauce can rest covered on low. Stir before serving and thin with a splash of stock if it tightens.
Storage & reheating
- Fridge: Store in an airtight container for 3 to 4 days. Keep the chicken in the sauce so it stays tender.
- Freezer: Because of dairy, it may separate. If you freeze, cool completely, freeze up to 2 months, and whisk when reheating.
- Reheat: Warm gently in a covered skillet over low heat. Add a splash of chicken stock if the sauce looks thick.
- Microwave: 50% power in short bursts, stirring between rounds. This keeps the sauce smooth.
- Next-day perks: The paprika settles in overnight. It tastes even cozier on day two.
FAQs
1. What type of paprika is best to use for authentic chicken paprikash?
Use sweet Hungarian paprika. Brands labeled Szeged or Kalocsa are great. For a gentle kick, blend in a pinch of hot Hungarian paprika. Skip smoked paprika for this dish if you want the classic taste.
2. Can I substitute sour cream with another ingredient in chicken paprikash?
Yes. Full-fat Greek yogurt works, though it’s a bit tangier. Crème fraîche is very stable and silky. For dairy-free, try cashew cream and add a squeeze of lemon for brightness.
3. What are the best side dishes to serve with chicken paprikash?
Egg noodles or spaetzle are traditional. Mashed potatoes, buttered rice, or gnocchi also soak up the sauce. A crisp cucumber salad balances the richness. Don’t forget warm bread for swiping.
4. How can I make chicken paprikash thicker and creamier?
Let the sauce simmer a few extra minutes to reduce. Or add a small slurry: 1 teaspoon cornstarch mixed with cool stock. Stir in more sour cream for extra silk. Keep heat gentle so the dairy stays smooth.
Recipes you may like
Chicken Paprikash
- Total Time: 39 minutes
- Yield: 4 servings 1x
Description
A cozy and creamy Chicken Paprikash recipe that's quick and easy for weeknight dinners, with a rich paprika sauce.
Ingredients
- 2 lbs boneless chicken breasts
- 1 ½ tsp kosher salt
- ½ tsp ground black pepper
- 2 tbsp bacon fat, pork lard, or butter
- 2 yellow onions, diced
- 3 cloves garlic, diced
- 2 Roma tomatoes, seeds removed and diced
- 1 red bell pepper, diced
- 3 tbsp all-purpose flour
- 3 tbsp sweet Hungarian paprika
- 1 ½ cups chicken stock
- ¾ cup full fat sour cream
- ¼ cup heavy whipping cream
- Parsley, chopped, for garnish
Instructions
- Slice each chicken breast horizontally to make 4 thin cutlets.
- Pat dry. Season both sides with the salt and pepper.
- Warm a large skillet over medium-high heat. Add the bacon fat or butter.
- Sear the chicken for about 3 minutes per side until lightly browned. Transfer to a plate.
- In the same skillet, add the onions and garlic. Cook, stirring, until soft and golden.
- Add the tomatoes and bell pepper. Cook 3 minutes, stirring often.
- Sprinkle in the flour. Stir for 1 minute to cook off the raw taste.
- Slowly pour in the chicken stock, stirring. The sauce will thicken as it simmers.
- Reduce the heat to medium-low. Stir in the sweet Hungarian paprika.
- Whisk in the sour cream and heavy cream until smooth.
- Return the chicken to the skillet. Spoon sauce over the cutlets.
- Lower heat to a gentle simmer and warm for a few minutes.
- Taste and adjust salt and pepper. Garnish with parsley.
- Serve right away with noodles, rice, or mashed potatoes.
Notes
- Butter works well if you don’t keep bacon fat.
- Bone-in thighs also work; add a few extra minutes.
- For a tiny kick, add ¼ teaspoon hot Hungarian paprika.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
