Chicken Paprikash recipe

When Comfort Food Wears a Flavor Cape

Hey friends, Wyatt here! Let me paint you a picture: It’s drizzling outside, your favorite sweater’s finally getting some action, and your stomach’s doing that low grumble that says, “Feed me something with soul.” That’s when Chicken Paprikash swoops in like a paprika-dusted superhero. Today, we’re diving into my all-time favorite Eastern European hug-in-a-bowl—Creamy Chicken Paprikash with a tangy Cucumber Dill Salad on the side. This ain’t just dinner; it’s a flavor symphony where tender chicken swims in a smoky-sweet tomato bath, kissed with sour cream and fresh herbs. And that salad? Crisp, cool, and dill-icious—it cuts through the richness like a refreshing high-five. No fancy techniques, no unicorn ingredients—just big, bold comfort that’ll make your taste buds do a happy dance. So tie on that apron, crank up some folk music (optional but highly recommended), and let’s turn your kitchen into a Budapest bistro. Trust me—your spatula’s gonna thank you.

Nana’s Paprikash and the Great Pepper Heist

Chicken Paprikash recipe

Print Recipe

This creamy, paprika-infused Chicken Paprikash pairs tender chicken with a rich tomato base, finished with sour cream and fresh herbs. Add a cool, tangy cucumber dill salad on the side, and you’ve got a full, comforting meal that hits every note—warm, fresh, and deeply satisfying.

• Author: Wyatt Porter
• Prep Time: 15 min |
• STORAGE: Up to 3 days in fridge
• Cook Time: 35 min
• Total Time: 32 minute

Ingredients

Scale 1x2x3x

Chicken Paprikash:

2 lb boneless chicken thighs, cut

1 tsp salt

2 tbsp olive oil

½ onion, finely diced

1 red bell pepper, diced

1 green bell pepper, diced

2 garlic cloves, minced

5 tsp sweet paprika

1 cup chicken stock

1 can diced tomatoes (14 oz)

1 tbsp tomato paste

½ tsp black pepper

3 tbsp sour cream

1 tbsp dill or parsley, chopped

Cucumber Dill Salad:

3 cucumbers, thinly sliced

½ tsp salt

⅓ tsp pepper

⅓ cup sour cream

¼ cup fresh dill, chopped

Instructions

Season chicken with salt. Brown in oil; remove.

In the same pan, cook onion, peppers, garlic. Add paprika, stir for 30 sec.

Return chicken, add stock, tomatoes, paste, pepper. Simmer 20–25 min.

Stir in sour cream off heat. Garnish with dill.

For salad, mix all ingredients and chill 5 min before serving.

Notes

Creamy, herby, and soul-warming—this dish turns any night into something special.

Nutrition

• Calories: 450
• Carbohydrates: 12g
• Protein: 32g

This recipe takes me straight back to my buddy Marek’s tiny Chicago apartment, circa 2010. His Hungarian grandma, Nana Ilona, was visiting, and she decided we “looked hungry” (accurate). She whipped up paprikash while chain-smoking cloves cigarettes and scolding Marek in rapid-fire Magyar. I was tasked with paprika duty—but grabbed the hot variety instead of sweet. Chaos! Nana waved her wooden spoon like a lightsaber, shouting, “A fiatalember meg fogja ölni a csirkét!” (Translation: “This young man will kill the chicken!”). We salvaged it with extra sour cream and laughter. Later, Marek confessed he’d purposely mislabeled the jars to “test” me. Joke was on him—Nana made him scrub her ancient soup pot as punishment. That smoky, tangy first bite? Pure magic. Every time I make this, I swear I smell cloves and hear Nana’s chuckle.

Your Flavor Toolkit: Ingredients & Wisdom

• Chicken thighs (2 lb, boneless): Fat = flavor friends! Thighs stay juicy during simmering. Chef’s hack: Swap breasts if you must, but reduce cook time by 5 mins to avoid dryness.
• Sweet paprika (5 tsp): The STAR. Hungarian if possible—it’s fruitier. Insider tip: Never use smoked or hot here unless you want Nana-level wrath.
• Onion + bell peppers (½ onion, 1 red + 1 green): The “holy trinity” of paprikash. Dice ’em small for melt-in-your-mouth sweetness. No red pepper? Use extra green!
• Chicken stock (1 cup): Homemade elevates it, but boxed works. Emergency sub: Water + 1 tsp bouillon paste.
• Sour cream (3 tbsp + ⅓ cup): Full-fat for creaminess. Lactose fix: Coconut cream works, but add ½ tsp apple cider vinegar for tang.
• Cucumbers (3): English or Persian = fewer seeds. Pro move: Salt them first (10 mins), then rinse. Crunchier salad!
• Fresh dill (¼ cup + 1 tbsp): Non-negotiable. Dried tastes like hay—skip it and use parsley instead.

Let’s Build Some Delicious: Step-by-Step

1. Brown that bird! Season thighs with salt. Heat olive oil in a deep skillet over medium-high. Sear chicken 4 mins/side until golden. Wyatt’s whisper: Don’t crowd the pan! Do batches if needed. Color = flavor gold. Remove chicken—it’ll finish cooking later.
2. Veggie party time. In the same skillet (keep those tasty bits!), add onion and peppers. Sizzle 5 mins until soft. Add garlic—stir 30 seconds until fragrant. Now, the PAPIKA! Dump it in, stir like your arm’s on fire for 30 seconds. Why? This “blooms” the spice, waking up its flavor. Your kitchen will smell incredible.
3. Simmer to greatness. Return chicken to the skillet. Pour in stock, diced tomatoes (juice and all), tomato paste, and black pepper. Stir gently. Bring to a bubble, then reduce heat to low. Cover and simmer 20-25 mins. Chef’s test: Chicken should shred easily with a fork. Stir occasionally so nothing sticks!
4. Creamy magic trick. Turn OFF the heat. Wait 2 mins (this is crucial!). Stir in sour cream until velvety. Beware: Boiling sour cream = curdled sadness. Garnish with dill or parsley.
5. Salad in a flash. While paprikash simmers, slice cucumbers thin. Toss with salt, pepper, sour cream, and dill. Chill 5 mins. Genius hack: Add a pinch of sugar if cucumbers are bitter.

Plating Like a Pro (Minimal Effort Required!)

Slide that chicken paprikash over a fluffy bed of egg noodles, spaetzle, or mashed potatoes—they’re sauce magnets. Spoon extra sauce generously (this is the law). Top with extra dill for Insta-worthy vibes. Now, grab a small bowl for that cucumber salad. Serve it right beside the paprikash—the cool crunch against the warm, creamy chicken is *chef’s kiss*. Optional: crusty bread for sauce-swiping emergencies. Dim the lights, light a candle, and pretend you’re in a Budapest café.

Shake It Up: 5 Tasty Twists

• Mushroom Paprikash: Swap chicken for 3 cups of sliced cremini mushrooms. Vegan bonus: Use veggie stock + coconut cream.
• Spicy Rebel: Add 1 chopped jalapeño with the peppers + 1 tsp hot paprika. Finish with a dollop of chili crisp.
• Root Veg Remix: Toss in 1 cup diced carrots or parsnips with the peppers. Heartier and sweeter!
• Dill Pickle Punch: Stir 2 tbsp chopped dill pickles into the salad. Sounds weird, tastes amazing.
• Paprikash Pot Pie: Pour leftovers into a dish, top with puff pastry, bake at 400°F until golden. Leftover glory!

Wyatt’s Wall of Wisdom (a.k.a. Chef’s Notes)

This recipe’s evolved more than my taste in kitchen towels! Originally, I used bone-in chicken (extra flavor, but fussy for weeknights). Then came The Great Sour Cream Incident of 2017—added it straight to boiling sauce. Curdle city. Now I preach the “off-heat” gospel. The cucumber salad? Nana Ilona’s touch—she insisted it “cut the richness like a knife through goulash.” Fun fact: I once subbed smoked paprika accidentally (see: Great Pepper Heist). We ate it anyway—dubbed it “Paprikash with a Campfire Twist.” Still tasty! Pro tip: Double the sauce. Freeze leftovers for emergency comfort days. Just reheat gently and stir in fresh sour cream.

Paprikash Panic? Let’s Fix It!

• “Help! My sauce is too thin!” No sweat. Mix 1 tbsp cornstarch with 2 tbsp cold water. Stir into simmering sauce. Cook 2 mins. Boom—thickened! Or just simmer uncovered 5 extra mins.
• “Can I use chicken breasts?” You bet. But reduce simmer time to 15 mins max. Breasts dry out faster than my humor at 6 AM. Brine them first (30 mins in salt water) for insurance.
• “Sour cream curdled. Am I doomed?” Nope! Blend the sauce with an immersion blender—curdles vanish. Next time, let sauce cool slightly before adding dairy.
• “Salad got watery overnight. Sad cucumbers?” Drain liquid before serving. Better yet: Salt cucumbers, wait 10 mins, squeeze dry, THEN mix with dressing. Stays crisp for days!

Nutritional Lowdown (Because Knowledge is Power)

Per serving (paprikash + salad, without noodles): ~530 calories • 32g protein • 12g carbs • 30g fat. Chicken thighs pack iron + zinc, paprika’s loaded with antioxidants, and cucumbers hydrate like champs. Comfort food that loves you back? Yes, please.

Final Thoughts
There’s something magical about a dish that hugs you back—and this Chicken Paprikash does exactly that. It’s cozy, crave-worthy, and just complex enough to make you feel like a rockstar in the kitchen. Paired with that crisp, creamy cucumber dill salad? Chef’s kiss. Whether you’re channeling Nana Ilona or just trying to warm up a rainy Tuesday, this meal brings the heart and the heat. So go ahead—double the sauce, blast the folk playlist, and let comfort food wear its flavor cape proudly.