Chicken Paprikash – If you’re craving something rich, comforting, and full of flavor, this Chicken Paprikash Recipe is it! With tender, seasoned chicken, creamy paprika sauce, and fluffy homemade dumplings, this dish is perfect for a cozy meal. Simple ingredients come together to create a soul-warming dish that’s ready in under an hour.
The first time I made this Chicken Paprikash, I was nervous—something about making dumplings seemed tricky. But as soon as I saw those little pillows floating to the surface and smelled the aroma of the chicken and paprika simmering, I knew we were onto something good! When I served it, my husband was practically speechless (in a good way!), and my little one couldn’t stop asking for “more of the fluffy bits.” It’s since become one of those family go-to recipes, especially on cooler days when we want something truly satisfying.
Why You’ll Love This Chicken Paprikash Recipe
This Chicken Paprikash Recipe is the perfect balance of flavors and textures. The chicken is browned to perfection and then simmered in a creamy paprika sauce that’s full of depth. The dumplings? They’re soft, pillowy, and soak up the sauce beautifully. It’s hearty, comforting, and doesn’t require any fancy ingredients or steps—just a little patience and love.
Ingredient Notes
Butter: Butter is what gives the sauce that lovely, rich base. It also helps brown the chicken, which adds depth to the whole dish. If you’re tempted to swap it for oil, go ahead, but butter really brings that extra something here!
Chicken: Bone-in, skin-on pieces are the way to go for this dish! They release more flavor as they cook, making the sauce extra savory and tasty. Plus, the skin crisps up a bit when browning, which is just delicious. You could use boneless, but you might miss out on that added richness.
Onion: Onions are here to add a little sweetness and depth. As they cook, they soften and almost melt into the sauce, so you won’t end up with big onion chunks—just flavor! Chop it up nice and small so it blends in well.
Paprika: This is the heart of the flavor in Chicken Paprikash. A good-quality paprika gives the dish its smoky, earthy kick. If you have Hungarian paprika, even better! It’s worth using the best you can find because the taste really shines through.
Sour Cream and Flour: These two are a power combo for thickening and adding creaminess to the sauce. The sour cream also brings a bit of tang that balances all the rich flavors. Mix it well with the flour before adding, so you get a smooth, lump-free sauce.
Eggs, Water, Salt, and Flour (for the Dumplings): These simple ingredients make magic when it comes to dumplings! The eggs keep them soft, while the flour and salt add a bit of chew and flavor. They’ll puff up nicely in the water and turn into these little fluffy bites that soak up all that amazing sauce. Making dumplings might sound fancy, but trust me—they’re super easy and so worth it.
Equipment Needed: You’ll need a large skillet, a pot for boiling dumplings, a mixing bowl, and a slotted spoon for scooping the dumplings. Basic kitchen tools, nothing fancy!
How To Make Chicken Paprikash
Get Ready: First, grab everything you need so you’re not scrambling for ingredients halfway through. It’ll make things way easier, I promise.
Make the Dumplings: Fill a big pot with water and get it boiling. In a bowl, mix the water, eggs, and salt together. Slowly stir in the flour until you get a thick, sticky batter.
Cook the Dumplings: Here’s the fun part—grab a spoon, scoop up some batter, and use another spoon to scrape it into the boiling water. Repeat until you’ve got a bunch floating around. Let them cook for about 10 minutes, or until they pop up to the top. Scoop them out with a slotted spoon and give them a quick rinse in warm water. You’ll probably need to do this in batches.
Start the Sauce: In a large skillet, melt the butter over medium-high heat. Place the chicken pieces in the skillet and cook them for about 3–5 minutes per side, just until they’re nicely browned.
Add Onion and Spices: Throw in the chopped onion and let it cook until it turns soft and a bit golden—should be about 5–8 minutes. Pour in the water and sprinkle with the paprika, pepper, and salt.
Cook the Chicken: Let it all simmer away until the chicken is cooked through, around 10–15 minutes. To be sure, you can check that the meat near the bone is at 165°F. Once it’s ready, take the chicken out and keep it warm.
Want To Save This Recipe?
Cook the Chicken (Traditional Method): Traditionally, tougher chicken pieces are browned in lard or butter, then simmered slowly to tenderize and develop flavor. Using this method allows the chicken to absorb the smoky, creamy paprika sauce fully.
Thicken the Sauce: In a small bowl, mix the sour cream and flour until smooth. Slowly add this to the skillet, stirring constantly, and bring it to a gentle boil. Keep stirring for a couple of minutes until the sauce thickens up into creamy goodness.
Add the Dumplings: Gently toss the dumplings into the sauce, stirring so they’re all coated. Let them warm up in that sauce for about 2–3 minutes to soak up the flavor.
Serve and Enjoy: Plate up the chicken with those pillowy dumplings and pour over the sauce. Now sit back and enjoy—it’s pure comfort on a plate!
Pro tip: Unlocking the Best Flavor in Chicken Paprikash
- Use Broth Instead of Water: Swapping water for chicken broth adds a deeper, savory flavor to the sauce, enhancing every bite.
- Go for Lard: Traditional recipes often use lard instead of butter, which gives the dish a richer, more authentic flavor.
- Patience with Paprika: Don’t rush it! Use Hungarian paprika generously, as it’s the key to this dish. The smoky warmth and rich color it brings can’t be matched.
- Slow-Cook the Onions: Let them caramelize slowly to unlock their natural sweetness, which balances the tangy sour cream and smoky paprika perfectly.
Storage Options
Let’s talk leftovers—because who doesn’t love having a little extra Chicken Paprikash to look forward to? Whether you’ve got just a few dumplings left or an entire pot, here’s how to keep it tasting fresh.
- In the Fridge: Pop any leftovers into an airtight container, and you’re golden for up to three days. Oh, and here’s a little tip: keep the dumplings separate from the sauce if you don’t want them soaking up all the liquid. (Unless you’re into ultra-soggy dumplings—no judgment.) When it’s time to reheat, go low and slow on the stove so everything stays tender and creamy.
- In the Freezer: Good news! This Chicken Paprikash Recipe freezes like a dream—well, the chicken and sauce, at least. Dumplings? Not so much. (They’re like that one friend who doesn’t do well under pressure.) Let the chicken and sauce cool, then transfer to a freezer-safe container. It’ll last up to three months. When you’re ready to dig in, just thaw it overnight in the fridge, reheat on the stove, and whip up a fresh batch of dumplings. Trust me, fresh dumplings are so worth the little extra effort.
Variations and Substitutions
You love the recipe as is—right? But maybe you’re in the mood to shake things up. Here are some fun ways to make this Chicken Paprikash Recipe your own.
- Spice It Up: Feeling adventurous? Toss in a pinch of cayenne or a sprinkle of red pepper flakes to give your chicken paprikash a little kick. Don’t worry—the creamy sauce will tame the heat. Prefer to play it safe? Stick with classic Hungarian paprika (the good stuff), and you’ll still have that smoky, earthy flavor we all love.
- Try a Protein Swap: No chicken in the fridge? No problem. Turkey thighs, pork, or even hearty mushrooms make excellent substitutes. (Pro tip: mushrooms are perfect if you’re feeding vegetarians.) Just adjust the cooking time—turkey might need a little extra, and mushrooms will cook up in a flash. It’s still all about that dreamy paprika sauce!
- Dairy-Free? No Biggie: If sour cream isn’t your thing—or it’s just not in the fridge—plain Greek yogurt works beautifully. Want to go totally dairy-free? Coconut cream or cashew cream are solid options. They’ll add a touch of sweetness, which is honestly kind of fun in this dish.
- Make It Gluten-Free: Got gluten issues? Swap the regular flour in the sauce for a gluten-free alternative, and use a gluten-free flour blend for the dumplings. Trust me, you won’t lose any of that pillowy magic—they’re just as irresistible.
What to Serve or Pair with This Chicken Paprikash Recipe
Wondering what pairs perfectly with this Chicken Paprikash Recipe? Here’s what you’ll love:
- Rice: While dumplings or noodles are the traditional options, I opted for rice this time, and it works wonderfully. It soaks up all that rich, creamy paprika sauce beautifully, creating a slightly lighter yet equally satisfying pairing.
- Egg Noodles: The traditional choice, these buttery noodles soak up the creamy sauce like champs.
- Spaetzle: Another classic pairing, these tiny dumplings are a Hungarian staple and a perfect match for the rich paprika sauce.
- Pickled Vegetables or Sauerkraut: The tangy, vinegary bite of pickled sides cuts through the creamy sauce beautifully.
- Crusty Bread: For those who love a good sauce scoop, nothing beats a warm, crusty loaf of bread.
Frequently Asked Questions:
What are some other authentic Hungarian dishes to try?
If you love Chicken Paprikash, try Hungarian Goulash (a hearty beef stew), Lángos (fried dough), or Dobos Torte (a layered caramel sponge cake). Each one is a delicious dive into Hungarian cuisine.
What’s the benefit of using broth instead of water?
Broth adds a savory depth that enhances the overall flavor, making the sauce even richer and more satisfying.
Can I use boneless chicken for this recipe?
Absolutely! Boneless chicken thighs work great if that’s what you have on hand. Just keep in mind they’ll cook faster, so adjust the timing. Bone-in chicken pieces add a richer flavor, but boneless cuts will save you a bit of time.
Can I make the dumplings ahead of time?
Yes! You can make the dumplings earlier in the day, then keep them in the fridge. When you’re ready to serve, just toss them into the sauce to warm up and soak in the flavors. They reheat beautifully and hold up well!
Is there a substitute for sour cream?
If you’re out of sour cream, you can swap in plain Greek yogurt. It has a similar tang and creaminess, though you might want to add a little extra if the sauce needs more thickness. Just mix it with the flour the same way, and you’re good to go!
What do you think? Do you have a favorite twist or side you swear by? I’d love to hear how you make your Chicken Paprikash Recipe extra special!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chicken Paprikash Recipe
Ingredients
Sauce:
- 1/4 c butter
- 1 1/2 lb bone-in chicken pieces skin on
- 1 medium onion chopped
- 1 1/2 c water
- 1 tbsp paprika
- 1 tsp ground black pepper
- 1/2 tsp salt
- 1 c sour cream
- 2 tbsp all-purpose flour
Dumplings:
- 1/2 c water
- 3 large eggs beaten
- 2 tsp salt
- 2 1/2 c all-purpose flour
Instructions
- Start by gathering all your ingredients so you’re good to go.
- Make the Dumplings: Fill a large pot with water and bring it to a boil over high heat. In a big bowl, mix the water, beaten eggs, and salt together. Gradually stir in the flour until you have a thick batter.
- Cook the Dumplings: Grab a spoonful of batter and, using another spoon, scrape it into the boiling water. Keep going until you’ve got a handful cooking. Let them boil for about 10 minutes, or until they float to the surface. Then, use a slotted spoon to scoop them out, place them in a colander, and give them a quick rinse with warm water. Keep going with the rest of the batter until all the dumplings are cooked.
- Start the Sauce: Melt the butter in a large skillet over medium-high heat. Add the chicken pieces and cook until they’re nicely browned, about 3–5 minutes per side.
- Add Onion and Seasonings: Add the chopped onion to the skillet and cook until it becomes soft and translucent, around 5–8 minutes. Pour in the water, then add the paprika, black pepper, and salt. Let it simmer until the chicken is fully cooked, with clear juices, which should take another 10–15 minutes. To check, insert an instant-read thermometer near the bone, looking for at least 165°F (74°C). When the chicken is fully cooked, take it out of the skillet and set it aside somewhere warm.
- Finish the Sauce: In a small bowl, mix the sour cream and flour until smooth. Slowly add this to the skillet, stirring constantly, and bring the mixture to a gentle boil. Let it cook for about 2–3 minutes, stirring, until the sauce thickens.
- Add the Dumplings: Gently place the cooked dumplings into the sauce, stirring to coat them evenly. Let them warm through in the sauce for another 2–3 minutes.
- Serve: Spoon the dumplings, sauce, and chicken onto plates, and enjoy this comforting, flavorful dish!
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
