This chicken paprikash combines boneless skinless chicken thighs with sweet Hungarian paprika, onion, garlic, and tomato paste in a sauce finished with heavy cream. Everything cooks in one skillet in 30 minutes, with plenty of sauce for noodles, rice, or mashed potatoes.
Why You'll Love My Chicken Paprikash
- The chicken thighs stay whole, keeping preparation simple.
- Sweet Hungarian paprika adds flavor and color without making the sauce hot.
- A small amount of heavy cream finishes the sauce without sour cream.
- The chicken and sauce cook in the same skillet, making use of the browned bits left after searing.
I keep the thighs whole for this recipe and sear them in one batch before starting the sauce. The chicken goes back into the skillet to finish cooking, so there is no separate oven step. If you enjoy the same straightforward approach, my garlic butter chicken thighs and Italian chicken thighs offer two other ways to turn boneless thighs into a skillet dinner.
For these Hungarian chicken thighs, I use sweet paprika with tomato paste, then stir in a little heavy cream at the end. I keep the simmer uncovered so the sauce reduces slightly while the chicken finishes cooking. The paprika gives this version a different flavor from my Greek lemon chicken and lemon garlic chicken breast, while keeping the same idea of chicken served with its pan 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: Left whole, the thighs can be browned on both sides before finishing in the sauce. The short simmer in this recipe is for boneless thighs.
- Choose sweet Hungarian paprika: It supplies the main paprika flavor and red color. Hot paprika adds heat, while smoked paprika would change the character of the sauce.
- Onion, garlic, and tomato paste: Softened onion and garlic form the savory base. Tomato paste adds concentrated tomato flavor and body without requiring chopped tomatoes.
- Use low-sodium broth with a little flour: The broth forms the sauce, while the flour helps it thicken lightly. Add the liquid gradually so the flour disperses smoothly.
- Heavy whipping cream: A small amount softens the paprika and tomato flavors and gives the sauce a creamy finish. This version uses it instead of sour cream.
How to Make Chicken Paprikash
You can find the full ingredient quantities and printable instructions in the recipe card below.
1. Sear the chicken: Season the thighs with salt and pepper. Heat olive oil in a large skillet over medium heat and brown the chicken on both sides. Transfer it to a plate while you prepare the sauce.
2. Build the paprika base: Add the remaining oil and soften the onion with a little salt. Stir in the garlic, then cook the flour briefly. Add the tomato paste and sweet paprika, stirring so the paprika does not scorch.
3. Simmer the sauce: Gradually stir in the chicken broth, loosening the browned bits from the skillet. Simmer uncovered until the sauce thickens slightly.
4. Finish the chicken: Return the thighs and their juices to the skillet and simmer uncovered until the chicken reaches 165°F [74°C] in the thickest part. Stir in the cream, warm gently, and finish with parsley if using.
Helpful Swaps
- Sour cream: Use sour cream in place of heavy cream for a tangier finish. Stir a little warm sauce into it first, then add it to the skillet off the heat to help it blend smoothly.
- Bone-in thighs: These need a substantially longer simmer than the boneless thighs in the main recipe, so the 30-minute total no longer applies. Keep the sauce at a gentle simmer, check the chicken with a thermometer, and add broth if the sauce reduces too far before the chicken is tender and cooked through.
- A little heat: Add a pinch of hot paprika or cayenne alongside the sweet paprika. Keep the sweet paprika as the main seasoning rather than replacing all of it with a hot variety.
- A richer finish: Add a small extra splash of heavy cream at the end, keeping enough paprika flavor in the sauce to balance it.
Tips for Chicken Paprikash
- Leave room for browning: Arrange the thighs in a single layer with space between them. If your skillet is too small, sear in batches and allow extra cooking time.
- Watch the paprika closely: Stir constantly during its brief cooking time and lower the heat if it starts to catch. Have the measured broth ready so you can add it promptly.
- Check the thickest thigh: Use the simmering time as a guide and a thermometer to confirm doneness. Thicker pieces may need longer than thinner ones.
- Keep the cream finish gentle: Once the cream is added, warm the sauce over low heat rather than letting it boil vigorously.
Storage
Store leftover chicken paprikash with its sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a small splash of broth to loosen the sauce. Turn the chicken in the sauce as it warms and heat it thoroughly before serving.
What to Serve With Chicken Paprikash
Hungarian nokedli are a traditional accompaniment, while buttered egg noodles are a convenient alternative. Mashed potatoes or rice cooked in chicken broth and butter also work well with the paprika sauce. Add ciabatta bread for scooping up the sauce, or a simple green salad for contrast.
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Recipe
Chicken Paprikash
Ingredients
- 500 g boneless skinless chicken thighs
- 4 tablespoons extra virgin olive oil - divided
- ½ teaspoon salt - divided
- ¼ teaspoon freshly ground black pepper
- 1 medium onion - chopped
- 2 garlic cloves - minced
- 1 teaspoon all-purpose flour
- 2 tablespoons tomato paste
- 2 tablespoons sweet Hungarian paprika
- 400 ml low-sodium chicken broth
- 2 tablespoons heavy whipping cream
- Chopped fresh parsley - for garnish, optional
Instructions
- Season 500 g boneless skinless chicken thighs with ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add the thighs in a single layer and sear for 3-4 minutes per side, until golden. Transfer to a plate; the chicken will finish cooking in the sauce.
- Add the remaining 2 tablespoons extra virgin olive oill to the same skillet. Add 1 medium onion, chopped, and the remaining ¼ teaspoon salt, then cook for 4-5 minutes until softened. Add 2 garlic cloves, minced, and cook for 1 minute.
- Stir in 1 teaspoon all-purpose flour and cook for 1 minute, stirring constantly. Add 2 tablespoons tomato paste and 2 tablespoons sweet Hungarian paprika. Cook for about 1 minute, stirring and reducing the heat if needed to keep the paprika from scorching.
- Gradually pour in 400 ml low-sodium chicken broth, stirring to blend the flour into the liquid and loosen the browned bits from the skillet. Bring to a simmer, reduce the heat, and simmer uncovered for 5 minutes, until slightly thickened.
- Return the chicken and any collected juices to the skillet. Simmer uncovered for 3-4 minutes, or until the thickest part of the chicken reaches 74 °C. Allow more time if needed for thicker thighs.
- Stir in 2 tablespoons heavy whipping cream and cook gently for another 2 minutes. Spoon the sauce over the chicken and garnish with chopped fresh parsley, if using. Serve warm.
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.