Chicken Paprikash

Chicken Paprikash is cooked in a paprika- and sour cream-heavy sauce in this simple chicken paprikash recipe.

overhead shot of chicken paprikash in cast iron skillet


  • 2 pounds boneless, skinless chicken thighs or breasts;
  • 12 cups all-purpose flour;
  • 3 tablespoons paprika OR Hungarian paprika (depending on how spicy you like it);
  • 12 teaspoon salt;
  • 12 teaspoons black pepper;
  • 3 tablespoons vegetable oil;
  • 1 cup chopped sweet onion;
  • 18 teaspoon cayenne pepper;
  • 2 cups low sodium chicken stock;
  • 1 cup sour cream


spoon lifting out chicken paprikash

  1. Combine the flour, salt, pepper, and 2 tablespoons of paprika. The kind of paprika you use will have a big impact on how spicy you like things.
  2. Hungarian paprika has a kick, whereas regular paprika has almost no heat. Dip the chicken in the flour mixture and dredge it. Importantly, do not throw away any flour that remains.) Heat oil in a large Dutch oven or skillet over medium-high heat. Add the chicken, and cook it for about 6 minutes on each side. Place the chicken aside. Sauté the onion for 2 minutes, adding the cayenne pepper, 1 tablespoon of paprika, and salt to taste.
  3. Chicken is returned to the pot, and chicken stock is added.When the chicken is done, reduce the heat, cover, and simmer for approximately 45 minutes.
  4. Make a mixture to thicken the sauce after the chicken is done. Add 12 cups of the liquid from the skillet and 12 cups of the flour that was left over.
  5. Blend until combined. Simmer the mixture in the pot for five minutes, stirring occasionally. Add the remaining 12 sour cream, stirring constantly, and turn off the heat. The color of the sauce should be very pale orange. Serve right away.


  • The dish’s richness is enhanced by using chicken thighs. You can also use skinless, but for this paprikash recipe, I prefer skinless.
  • Depending on the kind of paprika you use, you can control the amount of heat. Usually, I use both hot and regular paprika, but if you want it to be spicier, use Hungarian paprika.
  • Yogurt or Greek yogurt can substitute for the sour cream.
  • If you use an instant-read thermometer or cut into the chicken and the juices run clear and there is no pink, you know it is cooked. To be honest, the only way I know when the chicken is done is to cut it. If not, simply cook it for a little longer.
  • In an airtight container, leftovers can be kept in the refrigerator for two to three days or frozen for three months.