This chicken paprikash recipe is made with juicy boneless skinless chicken thighs simmered in a creamy Hungarian paprika sauce. It is a simple one-pan dinner with onion, garlic, tomato paste, chicken broth, and sweet paprika for deep flavor in about 30 minutes.
Why You'll Love My Chicken Paprikash
- Made in one pan with simple ingredients.
- Uses boneless skinless chicken thighs, so the chicken stays tender.
- The sauce is creamy, rich, and full of paprika flavor.
- Perfect with noodles, rice, mashed potatoes, or dumplings.
I make this chicken paprikash when I want a dinner that feels generous without becoming complicated. It has that kind of sauce you want to spoon over everything on the plate, which is why it works so well with simple sides. If you enjoy easy chicken dinners like Garlic Butter Chicken Thighs or Italian Chicken Thighs, this recipe gives you a different flavor direction while still keeping the method practical and weeknight-friendly.
What makes this recipe work so well is the balance between the seared chicken, softened onion, tomato paste, and sweet Hungarian paprika. The chicken thighs become golden on the outside and tender in the middle, while the sauce turns smooth, creamy, and full of warm paprika flavor. I like that the flour gently thickens the broth without making the sauce heavy, and the cream rounds everything out at the end. It has the same comforting skillet-dinner feeling as Greek Lemon Chicken or Lemon Garlic Chicken Breast, but with a deeper, more earthy sauce.
Key Ingredients in Chicken Paprikash
These ingredients work together to create the creamy sauce, tender chicken, and rich paprika flavor that make this recipe so good.
- Boneless Skinless Chicken Thighs: I like chicken thighs here because they stay juicy and tender, even after simmering in the sauce.
- Sweet Hungarian Paprika: This is the main flavor of the dish, so use a good sweet Hungarian paprika if possible.
- Tomato Paste: A little tomato paste gives the sauce depth and helps the paprika taste richer.
- Heavy Cream: I add the cream at the end so the sauce becomes smooth without covering the paprika flavor.
How to Make Chicken Paprikash
Follow these simple steps to make this creamy one-pan chicken paprikash. You can find the complete printable recipe with measurements below.
1. Sear the Chicken: Season the chicken thighs with salt and pepper. Heat extra virgin olive oil in a skillet and sear the chicken for 3-4 minutes per side until golden. Remove and set aside.
2. Build the Base: In the same skillet, add more extra virgin olive oil and cook the chopped onion with a pinch of salt until soft. Add minced garlic and cook for a minute. Stir in flour, paprika, and tomato paste, and let it cook for 1-2 minutes.
3. Make the Sauce: Gradually pour in the chicken broth while stirring to avoid lumps. Simmer for 5 minutes until slightly thickened.
4. Finish the Dish: Return the chicken to the pan and simmer for 3-4 minutes, or until cooked through. Stir in the cream and let it cook for another 2 minutes to finish the sauce.
Helpful Swaps
- Use sour cream instead of heavy cream for a tangier, more traditional-style sauce.
- Use bone-in chicken thighs if you prefer, but simmer them longer until fully cooked and tender.
- Add a pinch of hot paprika or cayenne if you want a little heat.
Tips for Chicken Paprikash
Sear the Chicken Well: I like to let the chicken get properly golden before removing it from the skillet, because those browned bits help make the sauce taste deeper.
Use Fresh Paprika: A fresh, good-quality sweet Hungarian paprika makes the biggest difference here. If the paprika smells weak or dusty, the sauce will taste flat.
Add the Broth Slowly: I pour the broth in gradually while stirring so the flour blends into the sauce instead of forming small lumps.
Finish the Sauce Gently: Once the cream goes in, keep the heat low. I find the sauce stays smoother and creamier when it warms slowly instead of bubbling too hard.
Storage
Store leftover chicken paprikash in an airtight container in the refrigerator for up to 3 days, and I prefer reheating it gently on the stove with a small splash of broth to loosen the sauce.
What to Serve With Chicken Paprikash
I like serving chicken paprikash with something simple that can hold the creamy paprika sauce. Buttered egg noodles are the classic choice, but rice, mashed potatoes, spaetzle, or crusty bread also work well. If you want something lighter on the side, a simple salad balances the richness of the sauce.
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Recipe
Chicken Paprikash Recipe
Ingredients
- 500 g boneless skinless chicken thighs
- 4 tablespoon extra virgin olive oil - divided
- ½ teaspoon salt - divided
- ¼ teaspoon freshly ground black pepper
- 1 medium onion - chopped
- 2 cloves garlic - minced
- 1 teaspoon all-purpose flour
- 2 tablespoon tomato paste
- 2 tablespoon sweet Hungarian paprika
- 400 ml chicken broth
- 2 tablespoon heavy whipping cream
Instructions
- Season 500 g boneless skinless chicken thighs with ¼ tsp salt and ¼ tsp freshly ground black pepper. Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat, then sear the chicken for 3-4 minutes per side until golden. Remove from the skillet and set aside.
- Add the remaining 2 tbsp extra virgin olive oil to the same skillet. Add 1 medium onion, chopped, and the remaining ¼ tsp salt, then cook for 4-5 minutes until softened. Add 2 cloves garlic , minced, and cook for 1 minute.
- Stir in 1 tsp all-purpose flour and cook for 1 minute, stirring constantly. Add 2 tbsp tomato paste and 2 tbsp sweet Hungarian paprika, then cook for 1 minute to deepen the flavor.
- Slowly pour in 400 ml chicken broth while stirring so the sauce stays smooth. Bring to a simmer, reduce the heat, and cook for 5 minutes until slightly thickened.
- Return the chicken thighs to the skillet and simmer for 3-4 minutes, or until the chicken is cooked through and tender.
- Stir in 2 tbsp heavy whipping cream and cook for 2 more minutes until the sauce is creamy. Serve warm with noodles, rice, mashed potatoes, or dumplings.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Just made this Hungarian chicken with boneless skinless thighs and it turned out amazing! The sauce was so flavorful and comforting. Definitely adding this to my weeknight rotation.