- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 1 tsp
- ½ tsp
- 2 tbsp
- 3 cloves
- 1 tbsp
- 3 tbsp
- ½ tsp
- 240 ml
- 240 ml
- 2 tbsp
- 300 g
- 2 tbsp
Process
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Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 5 minutes per side. Transfer to a plate and set aside.
Reduce heat to medium. Add the chopped onion to the same pan and cook until softened and translucent, about 5 minutes, scraping up any browned bits.
Add the minced garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute.
Remove the pan from the heat. Stir in the sweet paprika and hot paprika (if using) until the onions are well coated. Return the pan to low heat.
Pour in the chicken broth and stir to combine. Return the chicken thighs to the pan, skin-side up. Cover and simmer on low heat for 25–30 minutes, until the chicken is cooked through and tender.
While the chicken simmers, cook the egg noodles according to package instructions. Drain and set aside.
In a small bowl, whisk the flour into the sour cream until smooth. Temper the mixture by whisking in a ladleful of the hot sauce from the pan.
Remove the chicken from the pan and set aside. Whisk the tempered sour cream mixture into the sauce in the pan. Cook over low heat, stirring constantly, until the sauce thickens slightly, about 3–5 minutes. Do not boil.
Return the chicken to the pan and spoon some sauce over it. Simmer for 2 minutes to heat through. Taste and adjust seasoning if needed.
Serve the chicken and sauce over the cooked egg noodles, garnished with fresh parsley if desired.
Kitchen notes
Kitchen notes
- The most common mistake is burning the paprika: it scorches easily and turns bitter. Always remove the pan from the heat before adding it, then return to low heat.
- For a smooth, lump-free sauce, temper the sour cream by slowly whisking in hot sauce before adding it to the pan. Never boil the sauce after the sour cream is added, or it will curdle.
- Bone-in, skin-on chicken thighs stay juicy and flavorful. If using boneless, skinless thighs, reduce the simmering time to 15-20 minutes to avoid drying out.
- To check doneness, the chicken should reach an internal temperature of 75°C (165°F) and the juices should run clear.
Substitutions
- sour cream→plain full-fat yogurt or crème fraîche
- egg noodles→spaetzle, wide egg pasta, or mashed potatoes
- chicken broth→vegetable broth
- chicken thighs→chicken drumsticks or bone-in chicken breasts (adjust cooking time)
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, stirring occasionally; do not boil. Alternatively, microwave covered on medium power in 30-second intervals until hot. The sauce may separate slightly upon reheating; whisk in a tablespoon of warm broth or water to recombine. Freezing is not recommended as the sour cream sauce can curdle and become grainy.
FAQ
The questions we get asked most
Why did my chicken paprikash sauce curdle?
Curdling happens when sour cream is added to a sauce that is too hot or if the sauce is boiled after adding it. Always temper the sour cream by mixing it with a little hot sauce first, and keep the heat low once it is added. Never let the sauce come to a boil after the sour cream is in.
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts are leaner and can dry out. Use bone-in, skin-on breasts and reduce the simmering time to 15-20 minutes, or until the internal temperature reaches 75°C (165°F). Check them early to avoid overcooking.
What type of paprika should I use?
Use Hungarian sweet paprika for the best flavor and color. Avoid smoked paprika, which will overpower the dish. If you want heat, add a pinch of hot paprika or cayenne pepper, but keep the sweet paprika as the base.
Can I make chicken paprikash ahead of time?
You can make the dish up to 2 days ahead, but the sauce may thicken and the flavors will deepen. Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed. For best texture, add the sour cream mixture just before serving if making ahead.
How do I know when the chicken is done?
The chicken is done when the internal temperature reaches 75°C (165°F) and the juices run clear when pierced with a knife. The meat should be tender and easily pull away from the bone. If using a meat thermometer, insert it into the thickest part without touching bone.
Can I freeze chicken paprikash?
Freezing is not recommended because the sour cream sauce can separate and become grainy upon thawing. If you must freeze, do so before adding the sour cream, then thaw overnight in the refrigerator and stir in the sour cream mixture when reheating.
What can I serve with chicken paprikash?
Traditional accompaniments are egg noodles, spaetzle, or mashed potatoes. For a lower-carb option, serve with cauliflower rice or steamed vegetables. A side of crusty bread is also great for soaking up the sauce.
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