Chicken Paprikash – With just chicken, onions, butter, stock, sweet paprika, salt, and sour cream, you can make one of the most comforting dishes out there. This Chicken Paprikash recipe combines golden, juicy chicken with a rich, creamy, paprika-infused sauce inspired by the Hungarian classic. Ready in about 30 minutes, it’s perfect for busy nights or anytime you want a cozy, home-cooked meal without fuss. Serve it over rice, potatoes, or pasta to catch every bit of that dreamy sauce, and enjoy!
Ingredients for Creamy Paprika Chicken
With just a few simple ingredients, you can have a cozy, hearty meal on the table in 30 minutes. Here’s a quick rundown of everything you’ll need to make this easy, flavorful Chicken Paprikash dish:
- Chicken Breasts: Thinly pounded for quick, even cooking. Preferably sustainably-raised.
- Paprika: Sweet paprika is best for warmth without heat.
- Onions, Garlic, and Red Pepper: These aromatics add richness and depth.
- Chicken Broth: Builds a flavourful base for the sauce.
- Full-Fat Sour Cream: Creamy and luscious, but room temperature is key to avoid lumps.
- Lemon Juice: A splash at the end balances all that creamy goodness.
Quick Steps for Creamy Chicken Paprikash
All it takes is three simple steps to whip up this delicious chicken skillet. If only every recipe were this easy! Here’s how it’s done:
- Sear the Chicken: Season the chicken, dredge lightly in flour, then sear in hot olive oil and butter until golden. Set aside.
- Build the Sauce: Sauté onions, garlic, and bell pepper until soft, then add tomato paste and chicken broth, scraping up the browned bits for extra flavour.
- Combine and Simmer: Stir in paprika, sour cream, and lemon juice, then add the chicken back to the skillet. Simmer until the sauce thickens and the chicken is tender.
For exact measurements and instructions, see the printable recipe card below!
Why You’ll Love Chicken Paprikash
- Quick Comfort in 30 Minutes: Cozy, satisfying, and perfect for busy nights when you need something warm and easy.
- One-Pan Simplicity: Less cleanup, more flavour—just the way we like it.
- Wholesome, Everyday Ingredients: Simple pantry staples come together to create something truly special.
- Perfect for Meal Prep: Make it ahead, and enjoy delicious lunches or dinners all week long.
- Kid-Approved: Creamy, mild, and loved by all ages, making it a family-friendly go-to.
- Naturally Low-Carb: Hearty and satisfying while keeping things balanced.
- Rich and Creamy Goodness: Full of warm, paprika-infused flavours and balanced with a touch of tangy sour cream.
- An Instant Family Favourite: Simple, delicious, and always a crowd-pleaser.
If you love Chicken Paprikash, try some of my other family-friendly chicken recipes! My Easy Maple Mustard Chicken is fresh and one-pan easy dish, Creamy Tuscan Chicken with Spinach offers a creamy, savory twist, and Chicken Marsala With Mushrooms is a delicious classic. Each is simple, delicious, and sure to please the whole family!
Chicken Paprikash
Ingredients
- 4 chicken breasts halves (approx. 700 g)
- 1/3 cup flour (40 g)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 small yellow onions, chopped
- 2 garlic cloves, finely sliced
- 1 pointed red pepper or small bell pepper, diced (optional)
- 2 tablespoons tomato paste
- 1 tablespoon paprika (sweet)
- 1 cup chicken broth (250 ml)
- 180 g full-fat sour cream, at room temperature (to avoid lumps)
- 1 tablespoon freshly squeezed lemon juice
- Sea salt and freshly ground black pepper, to taste
- Fresh parsley, to garnish
- boiled potatoes, noodles or rice, to serve
Method
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Prepare the Chicken: Place the flour in a shallow bowl. Place each chicken breast between two pieces of plastic wrap and pound to an even thickness using a rolling pin or the flat side of a mallet. Season both sides with salt and pepper, then dredge in the flour, shaking off any excess.
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Cook the Chicken: In a large non-stick pan, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Fry the chicken breasts in batches until golden, about 3-4 minutes per side. Transfer to a plate and set aside.
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Prepare the Sauce Base: Reduce the heat to medium, and cook the chopped onions, garlic, and red pepper (if using) for 3-5 minutes, or until the onions are softened. Add the tomato paste and cook, stirring, for 1 minute.
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Deglaze and Build the Sauce: Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the pan. Stir in the paprika until dissolved.
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Add Sour Cream and Chicken: Stir in the sour cream and lemon juice until well combined. Use tongs to return the chicken to the skillet, and cook for 3-4 minutes, allowing the sauce to reduce and the chicken to heat through. The sauce should be quite thick.
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Serve: Garnish with fresh parsley and serve with boiled potatoes, noodles or rice. Enjoy!
Notes
- Adjusting Sauce Consistency: For a thinner sauce, add extra chicken broth until you reach your desired consistency.
- Reheating Leftovers: Gently reheat on the stovetop over low heat, adding a splash of chicken broth to keep the sauce creamy.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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