Chicken Paprikash Recipe Sour Cream: Hungarian-Style Stew With Tender Chicken

This Hungarian classic transforms simple ingredients into a tender chicken stew with deep, smoky flavors. The paprika creates a rich foundation that’s both aromatic and comforting without overpowering the dish.

Sour cream is the key to balancing the bold spices while adding a velvety texture. I’ve refined this method over years to ensure the chicken stays moist and the sauce develops perfect consistency.

The result is a hearty stew with fall-apart chicken and a sauce that clings to every piece. It’s restaurant-quality comfort food that fills your kitchen with irresistible aromas.

Serve with buttered egg noodles or crusty bread to soak up every drop. Here’s how to make this traditional dish at home.

Ingredients for Chicken Paprikash Recipe Sour Cream

Simple staples create this rich, smoky stew with fall-apart chicken in creamy sauce.

[recipe_ingredient_scaler]

The paprika is non-negotiable here. Hungarian sweet paprika gives authentic flavor—skip the hot variety unless you want extra heat. Chicken thighs stay juicier than breasts during the long simmer. Costco has great thighs in bulk, or grab them fresh from the butcher counter at Whole Foods. Look for skin-on if you prefer crisping it first, but boneless, skinless saves time.

No sour cream? Full-fat Greek yogurt works in a pinch (stir it in off-heat to prevent curdling). Out of paprika? Smoked paprika at half the amount adds a different but still delicious dimension. The tomato paste can be skipped, but it deepens the sauce. For a gluten-free version, cornstarch at one-third the amount replaces the flour for thickening.

This tastes even better the next day once flavors meld. Keeps 4-5 days in the fridge, freezes for 3 months (just omit the sour cream until reheating). Egg noodles soak up the sauce beautifully—cook them fresh when serving.

Step-by-Step Instructions for Chicken Paprikash with Sour Cream

This traditional method ensures fall-off-the-bone chicken with a rich, velvety sauce.

Step 1: Brown the Chicken Thighs

Heat the 2 tbsp butter and 1 tbsp olive oil in a large Dutch oven over medium-high heat. Season the 2 lb chicken thighs with 1 tsp salt and 0.5 tsp black pepper, then add them to the pot in a single layer.

Sear for 5-6 minutes per side until deep golden brown on both sides. The skin should release easily from the pot when it’s ready to flip. Don’t crowd the pan—work in batches if needed to ensure proper browning. Transfer the seared chicken to a plate and set aside.

Step 2: Build the Flavor Base

In the same pot, reduce heat to medium and add the 1 whole onion (finely chopped). Cook for 4-5 minutes, stirring occasionally, until softened and just beginning to turn translucent.

Add the 3 cloves garlic cloves (minced) and cook for 30 seconds until fragrant. Stir in the 3 tbsp sweet paprika and 1 tbsp tomato paste, cooking for 1 minute to toast the paprika—this deepens its flavor and removes any raw taste. The mixture should appear dark and aromatic.

Step 3: Simmer the Chicken in Broth

Sprinkle the 2 tbsp all-purpose flour over the onion mixture and stir to combine. Slowly pour in the 1.5 cups chicken broth while whisking to prevent lumps. Return the chicken and any accumulated juices to the pot.

Bring to a simmer, then reduce heat to medium-low. Cover and cook for 30-35 minutes, turning the chicken halfway through, until the chicken is fork-tender and the sauce has slightly thickened.

Step 4: Finish with Sour Cream and Serve

Remove the pot from heat and let it sit for 2 minutes to cool slightly. This prevents the 1 cup sour cream from curdling when added. Stir in the sour cream until fully incorporated and the sauce turns a creamy, pale orange color.

Taste and adjust seasoning if needed. Serve the chicken paprikash hot over 8 oz egg noodles cooked al dente, garnished with 0.25 cup fresh parsley (chopped). The sauce should cling to the noodles with a velvety texture.

Essential Equipment for chicken paprikash recipe sour cream

Dutch Oven Essential

A heavy 5-7 quart Dutch oven is non-negotiable for even heat distribution. I use my Le Creuset from our wedding registry—it’s perfect for browning chicken and slow simmering. The enameled cast iron prevents sticking and cleans up beautifully. 🔥

Wooden Spoon

Always have a wooden spoon on hand for stirring the paprika and tomato paste. It won’t scratch your pot like metal, and the flat edge helps deglaze those flavorful browned bits from the bottom. Plus, it feels nice in your hand during long stirs.

Instant-Read Thermometer

While not strictly necessary, my ThermoWorks ThermoPop gives me peace of mind. The chicken is done at 165°F internal temperature, but I often let it go to 170°F for extra tenderness. This little tool takes the guesswork out of timing.

Whisk for Smooth Sauce

A balloon whisk helps incorporate the flour and broth without lumps. I keep mine in a crock by the stove—it’s also great for stirring in the sour cream at the end. The sauce should be silky, not chunky.

Sharp Chef’s Knife

Chopping the onion and mincing the garlic requires a good 8-inch chef’s knife. My Wüsthof from Dad’s birthday gift has never let me down. A sharp blade makes prep faster and safer—no slipping or uneven cuts.

Microplane for Garlic

For the smoothest texture, I sometimes use a microplane to grate the garlic instead of mincing. It almost melts into the onions, giving a more integrated flavor. Just 3 cloves is all you need for this dish. 💡

Frequently Asked Questions