Chicken Paprikash Recipe

Name: Chicken Paprikash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 broiler/fryer chickens (about 3-1/2 to 4 pounds each), cut into 8 pieces each; 2 teaspoons kosher salt; 1 teaspoon pepper; 2 tablespoons peanut oil or canola oil; 2 medium onions, halved and sliced; 2 large garlic cloves, chopped; 3 tablespoons all-purpose flour; 1 tablespoon sweet Hungarian paprika; 2 cups hot chicken broth or water; 1 cup sour cream; Minced fresh parsley and additional sweet Hungarian paprika, optional; Hot cooked noodles or mashed potatoes, optional

Servings: persons

2 broiler/fryer chickens (about 3-1/2 to 4 pounds each), cut into 8 pieces each
2 teaspoons kosher salt
1 teaspoon pepper
2 tablespoons peanut oil or canola oil
2 medium onions, halved and sliced
2 large garlic cloves, chopped
3 tablespoons all-purpose flour
1 tablespoon sweet Hungarian paprika
2 cups hot chicken broth or water
1 cup sour cream
Minced fresh parsley and additional sweet Hungarian paprika, optional
Hot cooked noodles or mashed potatoes, optional

1
Season chicken with kosher salt and pepper. In a Dutch oven, heat peanut oil over medium-high heat. Brown chicken in batches. Remove with a slotted spoon; drain and keep warm.
2
Reduce heat to medium-low. Add onions; cook, stirring to loosen browned bits from pan, until onions begin to soften, 6-8 minutes. Add garlic; cook 1 minute longer.
3
Stir in flour and paprika; reduce heat to low. Cook until paprika is fragrant, 3-5 minutes. Add broth; cook, stirring constantly, until smooth, 6-8 minutes. Return chicken to pan; simmer, covered, until a thermometer inserted into deepest part of thigh reads 170u00b0, about 30 minutes. Transfer chicken to a serving platter.
4
Skim fat. Stir in sour cream; heat just until warmed through, 3-5 minutes (do not allow to boil). If desired, sprinkle with parsley and additional paprika. Serve with hot cooked noodles or mashed potatoes if desired.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 broiler/fryer chickens (about 3-1/2 to 4 pounds each), cut into 8 pieces each, 2 teaspoons kosher salt, 1 teaspoon pepper, 2 tablespoons peanut oil or canola oil, and more.

Yes, Chicken Paprikash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Paprikash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions