Name: Easy Chicken Paprikash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1.5 lb boneless chicken breasts or thighs, cut into 1–1½ inch pieces (Thighs stay juicier.); 2 tbsp unsalted butter (Plus 1 tbsp oil if you want a higher smoke point.); 1 medium onion, finely sliced; 2 cloves garlic, minced (Optional.); 2 tbsp Hungarian sweet paprika (Do not substitute with smoked unless you want that flavor.); 1-2 tbsp all-purpose flour (For light dredge.); 1.5 cups low-sodium chicken broth; 0.5-0.75 cups sour cream (Full-fat gives best texture.); 1 tsp lemon juice (To brighten.); Salt and freshly ground black pepper to taste; Chopped fresh parsley for garnish

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I first made this Easy Chicken Paprikash on a rainy weeknight when I wanted comfort food that didn’t take all evening. Bite-sized pieces of chicken pan-fried in butter, then smothered in a creamy sauce brightened with sweet Hungarian paprika — it’s cozy, quick, and somehow elegant enough for guests. If you like saucy one-pan dinners that pair with simple sides, this hits the spot and comes together in about 30–40 minutes. For a similarly simple weeknight dinner that uses a single pot and fills the house with savory aromas, try this one-pot chicken and rice recipe — it makes a great companion meal for a busy week.

Why you’ll love this dish

This paprikash is a perfect balance of quick prep, rich flavor, and family-friendly appeal. The sauce is creamy but not heavy, and the sweet Hungarian paprika gives the dish its signature color and warm, slightly smoky flavor without heat. Because the chicken is cut into bite-sized pieces and pan-fried, it cooks fast and stays tender — ideal for weeknights, casual dinners with friends, or a low-effort weekend meal that still feels special.

"This paprikash became our new weeknight favorite — deep paprika flavor, velvety sauce, and the chicken stays unbelievably juicy."

Reasons to try it:

Quick: ready in under an hour from start to finish.
Economical: uses basic pantry staples and small amounts of meat.
Crowd-pleasing: kids and adults alike love the creamy sauce.
Flexible: pairs with noodles, spaetzle, potatoes, or rice.
Authentic kick: uses sweet Hungarian paprika for genuine flavor.

Step-by-step overview

Before diving into ingredients, here’s how the recipe flows so you know what to expect:

Cut chicken into bite-sized pieces, season, and lightly dust with flour.
Pan-fry the chicken in butter (or a butter–oil mix) until golden but not fully cooked. Remove and deglaze.
Sauté onions (and garlic if you like) in the same pan, then sprinkle in sweet Hungarian paprika — stir quickly so it doesn’t burn.
Add chicken broth and return chicken to the pan to finish cooking in the simmering liquid.
Stir in sour cream (or a dairy substitute) off the heat to make a silky, slightly thickened sauce. Finish with lemon and parsley.
Serve over egg noodles, spaetzle, mashed potatoes, or rice.

This overview keeps the steps focused and makes the method approachable for cooks who want to scan before starting.

Gather these items

1 1/2 lb boneless chicken breasts or thighs, cut into 1–1½ inch pieces (thighs stay juicier)
2 tbsp unsalted butter (plus 1 tbsp oil if you want higher smoke point)
1 medium onion, finely sliced
2 cloves garlic, minced (optional)
2 tbsp Hungarian sweet paprika (do not sub with smoked unless you want that flavor)
1–2 tbsp all-purpose flour (for light dredge)
1 1/2 cups low-sodium chicken broth
1/2 to 3/4 cup sour cream (full-fat gives best texture)
1 tsp lemon juice (to brighten)
Salt and freshly ground black pepper to taste
Chopped fresh parsley for garnish

Substitutions and notes:

Swap flour for cornstarch (1:1) for a gluten-free thickener.
Use Greek yogurt in place of sour cream, but temper it (see Tips) to prevent curdling.
If you want a spicier profile, add 1/2 tsp hot Hungarian paprika or a pinch of cayenne.

(If you’re pairing with a cold salad, this easy southern potato salad is a great make-ahead side.)

How to prepare it

Creamy chicken paprikash with tender pieces of chicken and Hungarian paprika sauce

Pat chicken dry and season with salt and pepper. Dust lightly with flour and shake off excess.
Heat butter (and oil if using) over medium-high heat in a wide skillet. Add chicken in a single layer; don’t overcrowd. Brown on all sides, 3–4 minutes per batch. The goal is golden color, not full doneness. Remove chicken to a plate.
Reduce heat to medium. Add onion to the pan and cook until soft and translucent, 4–5 minutes. Add garlic for the last 30 seconds.
Remove pan from heat briefly and sprinkle in paprika. Stir immediately to coat onions and release aroma — paprika will burn quickly if left on high heat.
Return pan to medium heat, pour in chicken broth, scraping brown bits (fond) from the bottom. Bring to a gentle simmer.
Return chicken to the pan, cover, and simmer until chicken is cooked through, about 7–10 minutes depending on pieces.
Off the heat, whisk a few spoonfuls of the hot cooking liquid into the sour cream to temper it, then stir the tempered sour cream back into the pan until smooth. Add lemon juice and adjust salt and pepper. Garnish with parsley and serve.

Tip: Finish the sauce off the heat to prevent the dairy from breaking.

Best ways to enjoy it

Serve this paprikash over:

Wide egg noodles or buttered spaetzle for a classic pairing.
Mashed potatoes to soak up the sauce.
Steamed rice for a simple, grain-forward plate.
Roasted root vegetables for a lower-carb option.

For a fresh contrast, add a crisp cucumber-dill salad or quick pickled red onions. For a heartier winter meal, offer buttered green beans or a warm cabbage slaw on the side. If you want a picnic-friendly option, cool leftovers and serve over sliced bread for an open-faced sandwich the next day — a surprising favorite in my kitchen. If you like cold, creamy sides with rich mains, try pairing with this other make-ahead salad: easy southern potato salad.

How to store & freeze

Refrigeration: Cool to room temperature, then store in an airtight container for 3–4 days. Reheat gently on the stove over low heat until steaming, stirring occasionally.
Freezing: For best texture, freeze the cooked chicken and sauce before adding sour cream; freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and finish by folding in fresh sour cream or tempered yogurt when reheating. You can freeze the whole dish with sour cream, but expect slight separation; re-whisk on gentle reheat.
Reheating safety: Heat until the internal temperature reaches 165°F (74°C). If using yogurt, avoid boiling after adding it to prevent curdling.

Pro chef tips

Use sweet Hungarian paprika for authentic color and flavor; buy a small jar and keep it in a cool, dark place for best potency.
Don’t let paprika sit in a hot pan without liquid — it will turn bitter. Add it off the heat or to the pan briefly, then deglaze right away.
Browning = flavor. Spend the time to get good color on the chicken in batches.
Temper dairy: whisk a spoonful of hot liquid into sour cream or yogurt before adding back to the pan to keep it creamy.
If your sauce is too thin, simmer uncovered until reduced, or mix 1 tsp cornstarch with cold water and whisk in to thicken. If too thick, thin with a splash of stock.

Creative twists

Mushroom Paprikash: Add sliced cremini or button mushrooms when sautéing onions for earthy depth.
Smoked paprika and bacon: Swap half the sweet paprika for smoked, and fry a little chopped bacon for smoky richness.
Dairy-free: Replace sour cream with canned full-fat coconut milk and finish with a squeeze of lemon — flavor shifts but texture stays lush.
Veggie version: Use seared seitan or large cubes of roasted cauliflower in place of chicken for a vegetarian take.
Spicy variant: Stir in a small amount of hot paprika or a pinch of red pepper flakes for heat.

Your questions answered

Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Thighs are more forgiving and stay juicier when pan-fried. Adjust cooking time slightly — thighs may need a minute or two longer.

Q: Will the sour cream curdle if I boil it?
A: Yes, boiling can cause curdling. Always add sour cream off the heat or temper it with hot liquid first, then gently warm through.

Q: Can I make this ahead for a dinner party?
A: Yes. Cook through the point before adding sour cream, cool, and refrigerate. Reheat gently and add fresh sour cream or tempered yogurt just before serving for the best texture.

Q: How do I keep the sauce from being too thin or too thick?
A: Reduce by simmering uncovered to thicken. To thin, add a splash of stock or water. To thicken quickly, whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).

Q: Is this dish spicy?
A: Not inherently. Sweet Hungarian paprika is mild. Use hot paprika or cayenne if you want spice.

Conclusion

If you want a reliable, homey dinner that’s rich with paprika flavor and ready in under an hour, this Easy Chicken Paprikash is a great addition to your weeknight rotation. For another take on the classic Hungarian dish, see this detailed Easy Hungarian Chicken Paprikash (Paprikás Csirke) which emphasizes traditional technique. If you’re collecting variations to compare, there’s a helpful version at Chicken Paprikash Recipe | Small Town Woman that includes different serving ideas. For a creamier, slightly different spin, check out Creamy Paprika Chicken – Simply Delicious.