Here’s An Easy Chicken Paprikash Recipe For You!
Searching for a hearty and flavorful Hungarian dish with a little less effort? Easy chicken paprikash is for you!
Authentic paprikash is obviously extra delicious – but sometimes we’re itching for the taste but want a slightly easier time making it. That’s where this no-fuss recipe comes in handy!
This easy chicken paprika recipe goes well with rice or freshly-made Nokedli (Hungarian egg dumplings similar to German spaetzle)!
Chicken paprikash is something Eric grew up eating. Lots and lots of it. When we were in Budapest, we saw chicken paprikash on the menu at an authentic highly rated restaurant (even by local standards). It was amazing.
That said, the recipe below is a simplified version compared to our more authentic Chicken Paprikash recipe.
This chicken breast paprikash is almost a “cheat” way to get the tastes of chicken paprikash with less work.
Recipe Tips/Substitutions
Before diving into this easy chicken paprikash recipe, check out these important recipe tips and variations. This way, you’ll have all the knowledge before you get cooking!
We know that there are major differences between this recipe and other variations of chicken paprikash.
- The first is the cut of chicken used. This recipe is for chicken paprikash with chicken breast. Many other, more “authentic” recipes use a bone-in, skin-on 1/4 chicken (or chicken thighs) to get more flavor from the meat.
- Traditionally, the meat is not browned first when making chicken paprikash. However, if you prefer the flavor, you can brown your meat first in a little bit of oil, remove it from the pot, and then follow this recipe starting with sautéing the onions.
- As for vegetables, some people also add chunks of red or green bell pepper to their broth so that there’s a vegetable present in the broth for added sweetness and texture.
- Try using authentic Hungarian paprika when making this recipe for the best taste. However, if you can’t get a hold of it, you can also use normal sweet paprika that you can get at the grocery store.
- Chicken paprikash is often served with egg noodles – but making them from scratch takes a bit of work. That’s why we like serving our simple chicken paprikash with a side of rice as an easy alternative.
How to Make Easy Chicken Paprikash – Step by Step Instructions
If you’d like to see exactly how we make this easy paprika chicken, you can follow the step-by-step recipe process photos in this section.
Alternatively, you can find the detailed recipe card at the bottom of this post.
First, peel and finely chop the onions.
In a large pot, sauté the onions in oil on medium heat until they are translucent and slightly brown. This can take a few minutes.
Add the chicken breasts and chicken broth until the chicken is just about covered.
In our case, this is usually around 2 cups of chicken broth but it might be more or less for you depending on the size of the chicken breasts and your pot.
Add the paprika, 1/2 teaspoon of salt (more or less to taste), and a sprinkle of pepper to the pot. Give everything a quick stir.
Simmer the chicken for approximately 45 minutes or until the chicken is cooked and tender. You may want to add more water if you prefer more gravy.
In a cup, mix the corn starch with a bit of water. Whisk the mixture well to avoid lumps.
Bring the cooked chicken mixture to a boil and add the corn starch mixture. Stir constantly until the broth has reached the desired thickness.
Add the sour cream as well as salt and pepper to taste.
Chicken paprikash is a versatile dish because it can be served with various hearty sides like boiled potatoes, rice, or egg dumplings (nokedli) – similar to German spaetzle.
Storage Tips
This chicken paprikash with chicken breast is easy to make and easy to store.
For any leftovers you wish to eat soon, keep the broth and chicken in a sealed container in the fridge. It will last for up to 3 days like this.
To reheat, you can place it in a pot and reheat it on the stovetop. Alternatively, you can also microwave individual portions.
This chicken paprikash also freezes really well. Again, place any cooled broth and chicken into a sealed, freezer-safe container and toss it in the freezer. It’ll last for around 2 months like this.
FAQ
This chicken paprikash goes well with rice, boiled potatoes, and egg dumplings/noodles known as Nokedli.
Related Recipes
If you liked this chicken paprikash, you can try out these other great Hungarian recipes:
- Hungarian Goulash – A traditional goulash recipe from the country that made it famous!
- Green Bean Soup – This creamy Hungarian bean soup is made with sour cream and paprika
- Stuffed Peppers – Hungarian stuffed peppers with rice, meat, and a nice tomato sauce
Easy Chicken Paprikash
Ingredients
- 2 medium/large yellow onions
- 3-4 chicken breasts
- 2 tablespoons oil
- 2 cups chicken broth, possibly more
- 2 tablespoons Hungarian paprika
- 1/2 teaspoon salt, more or less to taste
- pepper to taste
- 1-2 tablespoons corn starch
- 3 tablespoons water
- 3 tablespoons sour cream
Instructions
- Peel and finely chop the onions.
- In a large pot, sauté the onions in oil on medium heat until they are translucent and slightly brown. This can take a few minutes.
- Add the chicken breasts and chicken broth until the chicken is just about covered. In our case, this is usually around 2 cups of chicken broth but it might be more or less for you depending on the size of the chicken breasts and your pot.
- Add the paprika, 1/2 teaspoon of salt (more or less to taste), and a sprinkle of pepper to the pot. Give everything a quick stir.
- Simmer the chicken for approximately 45 minutes or until the chicken is cooked and tender. You may want to add more water if you prefer more gravy.
- In a cup, mix the corn starch with a bit of water. Whisk the mixture well to avoid lumps.
- Bring the cooked chicken mixture to a boil and add the corn starch mixture. Stir constantly until the broth has reached the desired thickness. Add the sour cream as well as salt and pepper to taste.
- Serve the chicken paprikash with Hungarian egg noodles called nokedli, rice, or potatoes.
Notes
- Use Hungarian paprika for best results and taste – but if you can’t get a hold of it, you can also use regular sweet paprika that you can get in the grocery store.
- Traditionally, the meat is not browned first when making chicken paprikash. However, if you prefer the flavor, you can brown your meat first in a little bit of oil, remove it from the pot, and then follow this recipe starting with sautéing the onions.
- You can add finely chopped garlic when you add the chicken and broth to the pot if you like.
- If you like thicker sauce/broth, you can add more of the corn starch mixture and allow it to boil, stirring until the broth reaches desired thickness.
- Be sure to not add the paprika to the onions while the pot is hot and without broth – if it burns it can get kind of bitter.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
