Easy Chicken Paprikash Recipe
This easy Hungarian-inspired chicken paprikash uses smoked paprika and boneless chicken thighs to create a rich, creamy sour cream sauce, all in one pan and ready in 30 minutes. A deeply comforting weeknight dinner served over egg noodles, mashed potatoes, or rice.
Servings: 6
Cost: 10
Ingredients
- 2 pounds about 6 thighs boneless skinless chicken thighs
- 3 tablespoons of flour
- 1 1/2 tablespoons + 1/2 teaspoon smoked paprika divided
- kosher salt
- ground black pepper
- 1 tablespoon + 3 tablespoons butter divided
- 1 tablespoon olive oil
- 4 cloves fresh garlic minced
- 3 large shallots minced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 3 tablespoons flour
- 1 teaspoon cumin
- 1 1/2 cups chicken stock
- 1/2 cup sour cream
- freshly chopped Italian parsley for garnish
- mashed potatoes or buttered noodles for serving
Instructions
FOR THE CHICKEN
- Gently pat dry the chicken thighs. Add the flour & 1/2 teaspoon of paprika to a plate. Stir.
- Season both sides of the chicken with salt and black pepper, then dredge in the seasoned flour.
- Reserve both the chicken and the leftover flour mix. We’ll be using it to make a roux in a moment
- Preheat a large dutch oven or skillet, over medium heat. Add 1 tablespoon of butter and 1/2 tablespoon of olive oil to the pot.
- Once heated and slightly foamy, start to sear your chicken in batches. We want to brown and almost cook the chicken completely. About four minutes on each side (about 6 per side would be fully cooked). Make sure not to burn the oil.
- After completely cooked, place the chicken on a plate and reserve. Keep the oils in the pan for the next stage.
FOR THE SAUCE
- Using the same dutch oven as you used to cook the chicken, add your minced garlic. Let cook while stirring, until fragrant. About a minute.
- Next, add in the diced peppers & shallots with a pinch of kosher salt. Stir and cook until slightly softened. About five minutes
- Now, to make the roux:
- Push the cooked vegetables to one side of the pot and add the 3 tablespoons of reserved butter. Heat until foamy.
- Add the 3 tablespoons of flour and stir the flour/butter continuously. (Try to keep the veggies on one side of the pot, but don’t worry if a few escape!)
- Cook the roux until it becomes a nutty brown. About 3 minutes.
- Once light brown in color, mix the cooked veggies into the roux, and add the remainder of the paprika, along with 1/2 teaspoon of cumin. Mix.
- Gently add the chicken stock to this mix, while stirring until thickened.
- Add the chicken back to the pot, along with 1/2 cup of sour cream while mixing. Adjust the salt and pepper to taste. Let simmer on low for 5 minutes.
- Serve over noodles, mashed potatoes, or rice.
- Garnish with fresh Italian parsley.
Notes
- Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free blend for both the dredge and the roux.
- Make-ahead tip: This dish tastes even better the next day. Refrigerate up to 3 days.
- Paprika tip: Use fresh paprika and replace your supply every 4-6 months for best flavor and color.