When I think of comfort food that warms both the stomach and the heart, chicken paprikash always comes to mind. I grew up around a kitchen where paprika was treated with as much care as gold dust, and every time the pan hissed with chicken and onions, you knew dinner was going to be good. This is one of those sausage and chicken recipes that feels like a warm hug on a rainy day. What makes this dish stand out is its roots in Hungarian cuisine. It’s a piece of Hungarian food heritage, and once you try it, you’ll understand why it’s treasured. The paprika recipes from that part of the world are bold but never overpowering, and they manage to hit that perfect balance of spice and sweetness. If you’ve ever wondered what Hungarian recipes really taste like, this is the perfect place to start. I know German chicken recipes usually get the spotlight when we talk about European comfort food, but trust me, paprikash deserves its seat at the table. Rich sauce, tender chicken, and noodles to soak it all up—this dish is the kind of simple meal that makes you want to sit down, slow down, and enjoy every bite without rushing.

1) Key Takeaways
2) Easy Chicken Paprikash Recipe
3) Ingredients for Chicken Paprikash
4) How to Make Chicken Paprikash
5) Tips for Making Chicken Paprikash
6) Making Chicken Paprikash Ahead of Time
7) Storing Leftover Chicken Paprikash
8) Try these Main Course next!
9) Chicken Paprikash
10) Nutrition

1) Key Takeaways

This Hungarian classic blends paprika with tender chicken and sour cream for a dish full of comfort.
Perfect served over noodles or dumplings for a complete meal.
The sauce is creamy, bold, and loved across generations.
Main keyword naturally connected: Chicken Sausage Recipes can add variety to your paprikash evenings.

2) Easy Chicken Paprikash Recipe

Chicken paprikash feels like home in a bowl. I grew up with its smell filling the kitchen, and even now, it makes me stop what I’m doing just to stand by the stove and breathe it in. When I think about Chicken Sausage Recipes, I can’t help but smile because paprikash is one of the best places to start exploring bold flavor combinations. The sauce alone is reason enough to cook it again and again.

What I love most about this dish is that it’s not fancy, yet it has the power to impress anyone at the table. Every spoonful carries paprika’s warmth, and when you scoop it with noodles, you just know you’ve hit the jackpot. The heart of Hungarian cuisine beats inside this dish, and it’s easy enough for anyone who wants a taste of Hungarian food right in their own kitchen.

So whether you’re reaching for sausage and chicken recipes on a busy weeknight or just craving comfort, this paprikash recipe will never let you down. It belongs on every home cook’s list, right beside your best German chicken recipes that make you sigh with contentment.

3) Ingredients for Chicken Paprikash

Chicken: I like bone-in thighs or drumsticks for this because the meat stays juicy, and the flavor deepens while it simmers.

Olive Oil: A small drizzle gives the chicken a crisp golden skin and sets the base for the sauce.

Onion: Chopped fine, it caramelizes into sweetness that blends into the sauce.

Garlic: A couple of cloves minced, because garlic makes everything better.

Hungarian Sweet Paprika: The star of the dish, bright red and slightly sweet. Paprika recipes don’t get better than this.

Smoked Paprika: Just a teaspoon gives the sauce a smoky undertone.

Flour: Helps thicken the sauce so it clings to the chicken and noodles.

Chicken Broth: Brings the sauce together and keeps it rich without being heavy.

Sour Cream: Stirred in at the end, it makes the sauce velvety smooth.

Egg Noodles or Dumplings: They’re not just a side—they complete the meal.

Fresh Parsley: A sprinkle over the top adds color and freshness.

4) How to Make Chicken Paprikash

Step 1. Season the chicken with salt and pepper, then brown it in olive oil. The pan should hiss and sing, and that’s when you know you’re building flavor.

Step 2. Remove the chicken and sauté the onion until golden, adding garlic at the end so it doesn’t burn.

Step 3. Stir in both paprikas and flour, letting them coat the onion. The color turns a deep red that makes you feel you’re cooking something special.

Step 4. Slowly pour in the chicken broth while stirring to avoid lumps. Bring it all together into a sauce.

Step 5. Return the chicken to the pan, cover, and let it simmer gently for about half an hour until tender.

Step 6. Take the pan off the heat and stir in sour cream. Watch the sauce turn silky right before your eyes.

Step 7. Serve over egg noodles or dumplings, topped with parsley. The meal feels complete with every bite.

5) Tips for Making Chicken Paprikash

Choose good paprika. It makes or breaks the dish. If you’ve ever tried Hungarian recipes before, you know fresh paprika tastes worlds better than old tins hidden in the cupboard.

Don’t rush browning the chicken. The crisp edges hold the flavor. Think of it as the foundation of the whole sauce.

When adding sour cream, remove the pan from the heat first. This avoids curdling, keeping the sauce creamy and smooth. That’s a small detail that saves the dish.

6) Making Chicken Paprikash Ahead of Time

Paprikash is one of those recipes that actually improves with rest. Cook it earlier in the day, and by dinner, the flavors settle deeper into the sauce. I often reheat it gently and smile because the taste seems even richer.

When making it ahead, keep the sour cream out until you’re ready to serve. Stir it in just before eating. This keeps the sauce smooth, not grainy.

Cook noodles or dumplings closer to serving time, so they don’t turn soft sitting in the fridge. That small step makes leftovers feel fresh again.

7) Storing Leftover Chicken Paprikash

Store leftovers in a covered container in the fridge for up to four days. The flavors keep building, and reheating brings them back to life.

If you plan to freeze it, leave out the sour cream and add it only after thawing and reheating. This trick saves the sauce from breaking apart.

I’ve found that reheating slowly over low heat works best. Stir often and let the sauce loosen up with a splash of broth if needed.

8) Try these Main Course next!

9) Chicken Paprikash