Chicken Paprikash has a way of pulling you into the kitchen even when you’re not all that hungry. There’s something about the paprika-spiced sauce, rich and full without trying too hard, that makes you want to mop up every bit with crusty bread. It’s got that dependable charm—the kind of meal that doesn’t beg for attention but always ends up stealing the show. I started making this dish when I was short on ideas and even shorter on patience. I needed something that could sit on the stove and do its thing while I dealt with the usual dinner-time chaos. This one checked all the boxes. Simple ingredients, familiar flavors, and it warms you up from the inside out. You know those meals you make once and just keep coming back to? This is that. If you love Easy Dinner Recipes that fall into the category of Classic Dinner Recipes, this one earns its keep. It’s also one of those Classic Recipes that leans on minimal effort and ends up tasting like you tried way harder. It fits right in with all your other go-to Classic food recipes and might even bump an old favorite out of rotation. Whether you call it a recipe dinner easy, or one of those Authentic Recipes you learned from someone’s aunt, this dish has earned its spot. And if you’re here chasing that Classic Stuffing Recipe feeling but for dinner—well, here you go.

1) Key Takeaways
2) Easy Chicken Paprikash Recipe
3) Ingredients for Chicken Paprikash
4) How to Make Chicken Paprikash
5) Tips for Making Chicken Paprikash
6) Making Chicken Paprikash Ahead of Time
7) Storing Leftover Chicken Paprikash
8) Try these Main Course recipes next!
9) Chicken Paprikash
10) Nutrition

1) Key Takeaways

Chicken Paprikash is a hearty Hungarian comfort dish made with paprika-spiced chicken in a creamy sauce.
This easy dinner recipe works great for weeknights and feels like a warm hug on a plate.
You can serve it over egg noodles, rice, or mashed potatoes depending on what’s in your pantry.
It’s freezer-friendly, and leftovers taste even better the next day.

2) Easy Chicken Paprikash Recipe

If your dinner routine needs a lift, this chicken paprikash could be the hero you didn’t know you were waiting for. It’s one of those easy dinner recipes that quietly delivers something extra with every bite. I’ve turned to it on nights when I had zero motivation and somehow still ended up with a table of happy faces. The sauce is rich, the paprika sings, and the chicken just falls off the bone like it knows what’s good for it.

What I love most is how this dish holds that nostalgic flavor of classic dinner recipes—like something you’d expect from a handwritten card tucked into an old recipe box. There’s no fuss, no drama, just the dependable kind of meal that never lets you down. And yes, the sour cream swirl at the end is absolutely non-negotiable. It makes the dish.

If you’re collecting classic recipes that actually get made more than once, this one’s going right at the top. It’s got that blend of home-cooked comfort with just a touch of something a little special. A true contender among authentic recipes and a solid go-to if you’re craving classic food recipes that are easy to pull together.

3) Ingredients for Chicken Paprikash

Vegetable Oil: You only need a couple tablespoons. It’s the base that gets the onion going and keeps everything from sticking.

Onion: One large onion, diced. It brings that natural sweetness once it softens and browns a little in the pan.

Garlic: Two cloves, minced. Garlic adds that little punch that lifts the paprika and deepens the overall flavor.

Sweet Hungarian Paprika: This is the real star. You’ll want a good tablespoon of it. It’s warm, earthy, and it defines the entire dish.

Smoked Paprika: Just half a teaspoon. It gives a touch of depth and a little something extra.

Salt and Black Pepper: Go by taste here. They do the behind-the-scenes work that rounds everything out.

Chicken Thighs: I use about a pound and a half, bone-in. They get incredibly tender and soak up the sauce beautifully.

Chicken Broth: One cup. It keeps things juicy and makes a nice base for the sauce to simmer in.

Sour Cream: Half a cup, stirred in at the end. It adds a creamy finish and softens the paprika without overpowering it.

All-Purpose Flour: Just one tablespoon, mixed into the sour cream to help thicken the sauce without lumps.

Parsley: Optional, but adds a fresh finish if you’ve got some on hand. Chop it up and sprinkle right before serving.

Egg Noodles or Rice: Your call. Either works well under that sauce. I tend to go with egg noodles most nights.

4) How to Make Chicken Paprikash

Step 1. Warm the oil in a wide skillet over medium heat. Toss in the diced onion and stir it around until it starts to turn golden and soft, which takes about five to seven minutes.

Step 2. Add the garlic and both types of paprika. Stir for about a minute. You’ll smell the spice bloom, and that’s how you know it’s doing its job.

Step 3. Lay the chicken thighs into the pan, skin side down. Let them brown for five minutes, then flip them over so they’re golden on both sides.

Step 4. Pour in the chicken broth and bring the whole thing to a gentle simmer. Cover it up and let it cook for 25 to 30 minutes until the chicken is cooked through and tender.

Step 5. In a small bowl, whisk the sour cream and flour together until it’s smooth. Spoon a little hot broth from the pan into it, mix again, then slowly stir it into the skillet.

Step 6. Take the lid off and simmer the dish for another five to ten minutes so the sauce thickens up just enough to coat a spoon.

Step 7. Serve it over your favorite base—egg noodles, rice, even mashed potatoes if that’s what you’re working with tonight. Sprinkle with parsley and maybe an extra pinch of black pepper.

5) Tips for Making Chicken Paprikash

If you can, look for Hungarian paprika. It really is different from the standard paprika on the shelf. It has more depth and color, which helps bring the whole dish together. You’ll notice it when you taste it—promise.

Don’t rush the onions. Letting them soften and take on a little color helps build flavor. I’ve hurried through this step before and regretted it every time. The more time they get to do their thing, the better your sauce will taste.

Thighs work best here, but if you’ve only got drumsticks or boneless pieces, they’ll still do the job. Just keep an eye on your cooking time. Bone-in thighs keep everything rich and tender, which makes them perfect for easy dinner recipes that need to deliver without much fuss.

6) Making Chicken Paprikash Ahead of Time

This dish does well if you prep it in the morning or even a day ahead. Cook it as usual, then let it cool. Store it in a sealed container in the fridge. When you’re ready to eat, just reheat it gently over low heat. Stir now and then so the sauce stays smooth.

If the sauce thickens more than you’d like, just stir in a splash of broth or water as you warm it up. That usually brings it right back to the perfect texture. You might even find the flavor deepens after a night in the fridge—it really settles into itself.

This makes it a solid pick for anyone who loves a recipe dinner easy but wants to stay ahead of the weekday chaos. Cook once, enjoy twice. That’s a win in my book.

7) Storing Leftover Chicken Paprikash

Leftovers? They reheat like a charm. Store what’s left in an airtight container. It’ll keep in the fridge for about three to four days. Just warm it up gently on the stove or in the microwave and add a spoonful of broth or water if it’s gotten too thick.

If you’re thinking longer-term, chicken paprikash freezes surprisingly well. Let it cool first, then portion it out and freeze in sealed containers or bags. Thaw it overnight in the fridge before reheating slowly.

Classic stuffing recipe vibes in a dinner format? That’s kind of what this dish becomes after a day in the fridge. The sauce soaks in and gets cozier by the hour.

8) Try these Main Course recipes next!

9) Chicken Paprikash