Name: Easy Chicken Paprikash Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Cuisine: Hungarian
Ingredients: 3 tablespoons olive oil, divided; 2 pounds boneless skinless chicken thighs, chopped into large bite-sized pieces; 2 tablespoons sweet paprika; 1 tablespoon cornstarch; Kosher salt and pepper, to taste; 1 large onion, diced; 3-4 garlic cloves, minced; 1/4 cup tomato paste; 1 tablespoon smoked paprika; 1 3/4 cup chicken broth/stock; 1/2 cup full-fat creamy yogurt or sour cream; Freshly chopped parsley, to garnish, optional

There’s something incredibly comforting about this Easy Chicken Paprikash Recipe that feels like a warm hug on a plate. The rich paprika-infused sauce paired with tender chicken makes it a timeless dish that’s both simple to make and bursting with flavor. You'll want to keep this one in your regular rotation.

A close-up view of a large white pot filled with rich orange creamy sauce with many golden-brown chicken pieces immersed in the sauce, scattered finely chopped green herbs on top, and a silver spoon resting inside the pot on the right side. The pot sits on a white marbled surface with a gray cloth nearby, showing the thick texture of the sauce and tender chicken pieces. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Paprikash Recipe
Top Tip
How to Serve Easy Chicken Paprikash Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Paprikash Recipe

Why You'll Love This Recipe

I have a soft spot for dishes that come together quickly but taste like you’ve been working on them all day, and this Easy Chicken Paprikash Recipe fits the bill perfectly. It’s full of deep, smoky paprika flavor and creamy tang that feels so special but is surprisingly easy to pull off.

Bold, Flavorful Sauce: The combination of sweet and smoked paprika delivers a vibrant, comforting sauce every time.
Simple Ingredients: You likely have most of what you need in your pantry, which makes it a go-to midweek dinner.
Customizable: Whether you prefer it with chicken thighs or want to sneak in some mushrooms, this recipe adapts easily.
Perfectly Tender Chicken: The simmering process ensures your chicken stays juicy and succulent.

Ingredients & Why They Work

This recipe is a wonderful example of how a handful of simple ingredients can come together to create complex, comforting flavors. Each one plays a role, whether it’s building the base of the sauce or helping the chicken take on that signature paprikash taste. I’ve included some of my tips below to help you shop smart and get the best results.

Flat lay of boneless skinless chicken thighs cut into large pieces, a small mound of bright red sweet paprika powder, a small mound of smoked paprika powder, a small bowl of golden olive oil, a small bowl of light yellow cornstarch, a large white onion diced, four peeled garlic cloves whole, a small bowl of deep red tomato paste, a small white bowl filled with golden chicken broth, a small white bowl of creamy full-fat yogurt, a few sprigs of fresh green parsley, all arranged symmetrically on simple white ceramic dishes and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: I use this to both brown the chicken and sauté the veggies — it gives a nice depth and prevents sticking.
Chicken thighs: They stay juicier and tender compared to breasts, which makes a big difference in texture here.
Sweet paprika: The star of the show, so make sure it’s fresh for the best flavor – old paprika can taste flat.
Cornstarch: This helps thicken the sauce just right without making it gloopy.
Onion: Adds sweetness and a subtle punch that balances the paprika.
Garlic: Just enough to add aroma and kick without overpowering the dish.
Tomato paste: Gives richness and a hint of umami that deepens the sauce flavor.
Smoked paprika: Adds that lovely smoky undertone, elevating the dish from simple to special.
Chicken broth: This lifts all the flavors while keeping the sauce silky.
Full-fat yogurt or sour cream: Used at the very end for creaminess without curdling—full-fat is key here for smoothness.
Fresh parsley (optional): A bright, fresh garnish that adds a pop of color and freshness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Easy Chicken Paprikash Recipe is how forgiving and adaptable it is. Over time, I’ve played around with it by adding a few different touches depending on what’s in the fridge and what the occasion calls for.

Variation: Sometimes I toss in sliced cremini mushrooms with the onions for an earthier flavor—it's an easy upgrade that adds a meaty texture.
Dairy swap: For a lighter version, you can use Greek yogurt instead of sour cream, but be sure it’s full-fat and bring it to room temp to avoid curdling.
Protein options: If you want a leaner option, chicken breasts work well but marinate them longer for tenderness, ideally overnight.
Spice level: Feel free to add a pinch of cayenne or hot paprika if you like a little warmth to balance the sweetness.

Step-by-Step: How I Make Easy Chicken Paprikash Recipe

A white plate holds two browned chicken thighs covered in thick, orange-brown sauce with visible small bits of onion or garlic, pooling around the pieces. Behind the chicken, creamy mashed potatoes, topped with more of the same sauce, create a soft, uneven layer. Two green parsley leaves garnish the chicken, adding a fresh pop of color near the center. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and coat the chicken

Start by chopping your chicken thighs into large bite-sized pieces—that way they cook evenly and stay juicy. Toss them in a bowl with sweet paprika, cornstarch, salt, pepper, and a tablespoon of olive oil. This mix not only flavors but helps create that slight crust when you cook them.

Step 2: Brown the chicken in batches

Heat a tablespoon of olive oil in a heavy-bottomed pan over medium heat. Cook the chicken skin-side down in a single layer for 5-6 minutes without stirring too much to let it get golden and a little crusty. Then turn and cook for a few more minutes. Don’t worry if the pieces aren't fully cooked yet—we'll simmer them later. Cook the chicken in batches to avoid crowding, which keeps the crust crisp and prevents steaming.

Step 3: Sauté the onion and garlic with paprika

Use the same pan, add the remaining tablespoon of olive oil, and sauté the diced onion for about 3-4 minutes until soft and fragrant. Then add minced garlic, tomato paste, and smoked paprika, stirring constantly for another minute to toast the spices and build that smoky richness.

Step 4: Deglaze and simmer

Pour in the chicken broth and scrape up any browned bits stuck to the pan—that’s flavor gold right there. Add the browned chicken back into the pan and bring everything to a boil. Then lower the heat to a gentle simmer and cook for 15 minutes, stirring occasionally, until the chicken is tender and cooked through.

Step 5: Finish with creamy yogurt without curdling

This is a crucial step: remove the pan from heat and let it cool for about 5-10 minutes to prevent the yogurt from curdling when added. Stir in the full-fat yogurt or sour cream gently to create a luscious, creamy sauce. A quick little resting moment here makes all the difference.

Step 6: Garnish and serve

Sprinkle freshly chopped parsley over the top for a burst of color and freshness. Then you’re ready to dig in!

Top Tip

Making this Easy Chicken Paprikash Recipe taught me a few things about balancing heat and creaminess and how important timing is when adding dairy. These tips will help you nail the best texture and flavor every time.

Fresh Paprika: Always grab the freshest paprika you can find—its flavor fades quickly and can make or break the dish.
Patience with Yogurt: Let the pan cool before stirring in yogurt to keep the sauce silky and avoid curdling — I once ruined a batch by rushing this step!
Don’t Crowd the Pan: Cooking chicken in batches ensures that beautiful caramelized crust, which adds so much flavor and texture.
Deglaze Thoughtfully: Use some broth when the chicken starts to stick to scrape up those tasty browned bits—it’s pure flavor magic.

How to Serve Easy Chicken Paprikash Recipe

Garnishes

I love finishing this dish with freshly chopped parsley — it adds a bright, fresh note that balances the rich sauce perfectly. Sometimes I add a little dollop of sour cream on the side for extra indulgence and creaminess.

Side Dishes

This chicken paprikash is heavenly served over creamy mashed potatoes or classic egg noodles. When I’m feeling adventurous, I go for spaetzle — those little Austrian egg noodles soak up the sauce beautifully. Roasted veggies on the side help make the meal more balanced and add some crunch.

Creative Ways to Present

For dinner parties, I sometimes serve the chicken in rustic wide shallow bowls and garnish with extra parsley and a sprinkle of paprika dust. It makes the presentation inviting and is great for family-style sharing. Adding a crusty bread basket alongside never fails to impress.

Make Ahead and Storage

Storing Leftovers

I let the dish cool completely before transferring it to an airtight container. Stored in the fridge, it keeps well for up to 3 days. Leftovers actually taste even better the next day when the flavors have had time to meld.

Freezing

This Easy Chicken Paprikash Recipe freezes beautifully. I portion it out before freezing so I can thaw just what I need. When freezing, be sure to add the yogurt or sour cream fresh after thawing for the best texture, or omit it before freezing altogether and stir it in after reheating.

Reheating

I prefer reheating leftovers gently on the stovetop over low heat, stirring occasionally until warmed through. This helps keep the sauce from breaking. You can microwave it too, just be aware the yogurt may separate a bit but the flavor stays delicious.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Yes! You can substitute chicken breasts for thighs, but because breasts are leaner and can dry out more easily, I recommend marinating them with the paprika and oil for several hours or overnight to keep them tender and flavorful.

How do I prevent the yogurt from curdling?

The key is to remove the pan from heat and let the sauce cool for 5-10 minutes before stirring in full-fat yogurt or sour cream. Also, make sure your yogurt is at room temperature before adding it. This avoids curdling and keeps the sauce silky.

Can I freeze Chicken Paprikash?

Absolutely, this dish freezes well. I usually freeze it without the yogurt or sour cream and then stir in fresh yogurt after reheating to maintain the best consistency. Just thaw in the fridge overnight before reheating gently on the stove.

What should I serve with this Easy Chicken Paprikash Recipe?

This chicken paprikash goes wonderfully over mashed potatoes, egg noodles, or spaetzle, all of which soak up the flavorful sauce so well. Roasted or sautéed vegetables also make excellent sides to round out the meal.

Final Thoughts

This Easy Chicken Paprikash Recipe holds a special place in my heart because it’s one of those dishes that tastes like it took hours but really doesn’t. It’s approachable enough for weeknights yet comforting and elegant enough to serve to guests. I hope you find the same joy in making it as I do – it’s like sharing a warm, flavorful hug right from your kitchen to your table.