Chicken Paprikash Recipe
This chicken paprikash recipe is made with juicy boneless skinless chicken thighs simmered in a creamy Hungarian paprika sauce with onion, garlic, tomato paste, chicken broth, and heavy cream. It is an easy one-pan dinner with rich flavor, tender chicken, and a smooth paprika sauce that works beautifully with noodles, rice, or mashed potatoes.
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
Use Sweet Hungarian Paprika: I like to use sweet Hungarian paprika here because it gives the sauce its deep color and warm flavor without making the dish spicy.
Bloom the Paprika: After adding the paprika, I cook it briefly with the tomato paste so the sauce tastes richer and less flat.
Keep the Sauce Gentle: I keep the heat at a gentle simmer once the chicken goes back in, because high heat can make the sauce reduce too quickly.
Adjust the Cream: For a richer sauce, I sometimes add an extra splash of cream at the end, but I keep it light enough so the paprika flavor still comes through.
Nutrition
Calories: 672kcal | Carbohydrates: 15g | Protein: 52g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.04g | Cholesterol: 258mg | Sodium: 1679mg | Potassium: 1081mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3979IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 5mg
