A skillet of Chicken Paprikash makes a deeply comforting dinner without asking for much fuss. I like the way sweet paprika, tomatoes, and sour cream come together into a rich, gently tangy sauce that clings to pasta and makes a piece of bread very necessary.
This version uses chicken breast in bite-size pieces, so it cooks quickly and stays easy to serve. The key is to let the sauce reduce with the lid off near the end. That extra simmer gives it enough body to coat the chicken instead of tasting thin or brothy.
Why This Recipe Works
Paprika needs a little fat and a short moment in the pan to open up its flavor. I stir it in with the garlic after browning the chicken, then quickly add the tomatoes and stock so the spices do not catch or turn bitter.
The flour on the chicken serves two jobs. It gives the chicken light browning, and it helps thicken the sauce as everything simmers. Sour cream goes in after the heat is off because high heat can make it split instead of turning the sauce smooth and creamy.
Ingredients
- 1 tbsp oil, I use sunflower oil
- 2 tbsp unsalted butter
- 1 large onion, peeled and diced
- 3 chicken breasts, approx. 525g/1.1lbs, chopped into bite-size chunks
- 2 tbsp plain (all-purpose) flour
- ¼ tsp salt
- ½ tsp freshly ground black pepper
- 2 tbsp Hungarian sweet or spiced paprika, I use sweet, but use the spicy one if you like a little heat
- 2 cloves garlic, peeled and minced
- 400 g (14 oz) tin chopped tomatoes in juice
- 480 ml (2 cups) hot chicken stock
- 225 ml (1 cup) sour cream
To serve:
- Cooked pasta such as pappardelle, tagliatelle or penne
- Handful of chopped parsley
I use sweet Hungarian paprika here because it brings a warm, rounded flavor without making the sauce hot. Spiced paprika works well too if you want a little more heat. Use paprika that smells fresh and fragrant when you open the container, since old paprika can taste flat.
How I Make It
Heat the 1 tbsp oil and 2 tbsp unsalted butter in a large pan with a lid over medium-high heat. The butter adds flavor, while the oil helps keep it from browning too quickly.
Add the peeled and diced large onion. Cook it for 5 minutes, stirring now and then, until it softens. I want the onion tender and glossy before the chicken goes in, but I do not let it take on much color.
While the onion cooks, toss the chicken breast pieces with 2 tbsp plain (all-purpose) flour, ¼ tsp salt, and ½ tsp freshly ground black pepper. Take a moment to coat the chicken evenly. The flour should form a light dusting, not a heavy layer.
Add the coated chicken to the pan. Cook for 5 minutes, turning the pieces a few times, until they turn lightly browned all over. You do not need to cook the chicken completely at this point. It will finish gently in the sauce.
Turn the heat down to medium. Add the 2 tbsp Hungarian sweet or spiced paprika and the 2 minced garlic cloves. Stir everything together for 1 minute, coating the chicken with the paprika and garlic.
Pour in the 400 g (14 oz) tin chopped tomatoes in juice and the 480 ml (2 cups) hot chicken stock. Stir well, scraping the bottom of the pan as you go. Bring the mixture to a boil.
Put the lid on the pan and let it simmer for 15 minutes. This first covered simmer gives the chicken time to cook in the tomato and paprika sauce without reducing the liquid too fast.
Remove the lid, stir everything well, and simmer for another 10 minutes with the lid off. The chicken should cook through, and the sauce should thicken. Stir once or twice during this stage so the sauce reduces evenly.
Turn off the heat. Stir half of the 225 ml (1 cup) sour cream into the sauce until it looks creamy and smooth. Keeping the pan off the heat matters here. If the sauce bubbles hard after you add sour cream, it can lose its smooth texture.
Serve the Chicken Paprikash over cooked pasta such as pappardelle, tagliatelle, or penne. Spoon the remaining sour cream over the top and finish with a handful of chopped parsley. I also like mashed potato with this sauce, and I always put a hunk of bread on the table to catch what the pasta misses.
Knowing When It’s Ready
The chicken should look opaque all the way through, with no pink center when you cut into a larger piece. The sauce should look thicker than it did when you first removed the lid, but it should still flow easily around the chicken.
If the sauce looks too loose after the uncovered simmer, keep it over medium heat for a few more minutes. Stir occasionally and watch it closely. It thickens further as it cools slightly, especially after the sour cream goes in.
If it gets thicker than you want, stir in a small splash of hot chicken stock. Add only a little at a time so you do not undo the reduction you worked for.
A Few Useful Adjustments
Chicken breast keeps this recipe quick, but it can dry out if you leave the pan at a hard boil. Keep the sauce at a steady simmer once you add the liquid. The chicken cooks more evenly that way.
Do not swap the sour cream for it too early in the cooking process. I wait until the heat is off, then stir in half for the sauce and use the rest at the table. That approach gives the finished dish its familiar creamy contrast without dulling the paprika flavor.
For a dinner for two, halve all of the ingredients. Follow the same method, though the sauce will likely need only about 20 minutes of simmering rather than 25 minutes. Start checking it earlier because a smaller amount of sauce reduces faster.
For 8 servings, double all of the ingredients except the chicken stock. Use 480ml (2 cups) of chicken stock, the same amount used for 4 servings, because doubling it would leave too much liquid to reduce efficiently. If the pan looks dry while it simmers, add an extra splash of stock.
Make-Ahead, Storage, and Freezing
I often make the Chicken Paprikash ahead when I know dinner will be busy. Let it cool, cover it, and refrigerate it for up to 2 days. Reheat it in a pan over moderate heat, stirring occasionally, until it is piping hot throughout.
You can freeze the cooked paprikash too. Cool it fully, cover it, and freeze it. Defrost it in the refrigerator overnight, then reheat it in a pan, stirring occasionally, until piping hot throughout.
The sauce may look a little separated after chilling or freezing because of the sour cream. A gentle reheat and steady stirring usually bring it back together. Keep the heat moderate rather than rushing it.
Questions Home Cooks Ask
Can I use spicy paprika?
Yes. Use Hungarian spiced paprika if you prefer a little heat. Sweet paprika gives a milder result, while spiced paprika adds warmth without changing the rest of the recipe.
What pasta works best with Chicken Paprikash?
Pappardelle, tagliatelle, and penne all work well. Wide noodles hold plenty of sauce, while penne catches small pieces of chicken and onion in its ridges.
Why did my sauce stay thin?
It probably needs longer with the lid off. The uncovered simmer lets excess liquid evaporate, which thickens the tomato, stock, flour, and sour cream mixture.
Can I serve it with something besides pasta?
Yes. Mashed potato tastes especially good with the creamy paprika sauce. Bread is also useful for soaking up every bit left in the bowl.
Chicken Paprikash
Ingredients
Method
- Heat the oil and butter in a large pan (on that has a lid), over a medium-high heat.
- 1 tbsp oil,2 tbsp unsalted butter
- Add the chopped onion, and cook for 5 minutes, until softened.
- 1 large onion
- Toss the chicken breast pieces together with the flour, salt, and pepper.
- 3 chicken breasts,2 tbsp plain (all-purpose) flour,1/4 tsp salt,1/2 tsp freshly ground black pepper
- Add to the pan and cook for 5 minutes, turning the chicken a few times, until lightly browned all over.
- Turn the heat down to medium and add in the paprika and minced cloves of garlic. Stir together for a minute to coat the chicken.
- 2 tbsp Hungarian sweet or spiced paprika,2 cloves garlic
- Add the tin of chopped tomatoes and the stock and bring to the boil.
- 400 g (14 oz) tin chopped tomatoes in juice,480 ml (2 cups) hot chicken stock
- Place a lid on the pan and simmer for 15 minutes.
- Remove the lid, give everything as stir and simmer for a further 10 minutes, with the lid off, until the chicken is cooked through and the sauce has thickened.
- Turn off the heat and stir through half of the sour cream.
- 225 ml (1 cup) sour cream
- Serve the chicken paprikash with pasta (it also tastes great with mashed potato!), topped with the rest of the sour cream and a sprinkle of freshly chopped parsley. Oh and don’t forget a hunk of bread on the side.
- cooked pasta,handful of chopped parsley
Notes
Calories: 408kcal | Carbohydrates: 17g | Protein: 31g | Fat: 25g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 999mg | Fiber: 4g | Sugar: 8g
