Chicken Paprikash Recipe

Prep Time 15

Cook Time 40

Total Time 55

You know that feeling when you’re craving something cozy and comforting? This Chicken Paprikash totally hits the spot. Think tender chicken, slow-cooked in this rich, smoky paprika sauce that’s just packed with flavor. And then you add these little dumplings that soak up every bit of that sauce—seriously, it’s like a big, warm hug on a plate. The whole kitchen smells amazing while it cooks, and it’s one of those dishes where everyone just keeps sneaking tastes.

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Servings

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

Want to make this Chicken Paprikash gluten-free? It’s super simple! Just swap out the all-purpose flour in both the sauce and the dumplings for a gluten-free blend (look for one that works cup-for-cup). For the sauce, mix the gluten-free flour with sour cream as usual to keep that creamy texture. And for the dumplings, the gluten-free flour blend will give you the same soft, pillowy texture. It’s a straightforward tweak that lets you enjoy all the cozy, traditional flavors without the gluten!

Nutrition

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