Juicy, tender chicken breasts and hearty veggies are smothered in a creamy white wine garlic sauce in this flavorful Chicken Paprikash recipe. It’s a super easy slow-cooked meal that looks and tastes like a million bucks!
Homemade Chicken Paprikash
This dish is very near and dear to my heart. It’s the supreme comfort food of my youth, just how mama used to make it! Her recipe is fail-proof – it’s packed with mouthwatering flavors and full of good-for-you ingredients.
The chicken is browned to perfection on the stove, then simmered slowly with the flavor-packed sour cream sauce and the rich veggies. Finally, it’s all served over a steaming bowl of silky egg noodles.
You know what’s cool about this dish? It looks like something you had to slave over, but in reality, most of the time it’s just sitting on the stove. The only thing you’re responsible for is chopping, stirring occasionally and adding a spice or two. And you don’t have to tell anyone just how easy it is to make!
What Country is Chicken Paprikash From? What Does it Taste Like?
Chicken paprikash is a traditional Hungarian dish. It’s similar to goulash, but it uses flour as a thickener and includes sour cream. It has a savory flavor with a light sweetness thanks to the use of paprika, a spice commonly found in Hungarian cuisine. The richness added by the sour cream only makes everything more irresistible!
You probably have some chicken breasts in that fridge or freezer of yours. Got some wine?! Heck yeah you do! Onions, carrots and tomatoes, too? Canned will do. Get it all together and let’s do this!
- Olive Oil: For browning the chicken.
- All-Purpose Flour: This will coat the chicken along with the seasonings to get it nice and brown.
- Paprika: Don’t be shy!! Go ahead and use a full tablespoon.
- Salt & Pepper: To taste.
- Boneless Chicken Breasts: Cut in half crosswise.
- Onions: Thinly sliced.
- Carrots: Roughly chopped.
- Parsley: Use flat leaf parsley if possible. You can also use this to garnish your chicken paprikash, if desired.
- Dried Thyme: For some earthy notes.
- Paprika: In addition to the paprika used to season the chicken, you’ll need 1 teaspoon for the sauce.
- Garlic Cloves: Minced.
- Tomatoes: Roughly chopped. We prefer using fresh tomatoes, but canned ones work too.
- White Wine & Chicken Broth: 1 cup of each.
- Sour Cream: To make the sauce wonderfully rich and creamy.
- Egg Noodles: Cooked, for serving.
What Kind of Paprika to Use
The best kind of paprika to use for chicken paprikash is – you guessed it – authentic Hungarian paprika. If you can get your hands on it, you’re in for some serious yumminess.
Hungarian paprika is super rich and flavorful, but it’s not a dealbreaker if you don’t have access to it. Just use regular sweet paprika instead! If the flavor isn’t strong enough, you can always add some extra.
How to Make Chicken Paprikash
Now that you have all your ingredients prepared, it’s time to get cooking! Here’s how to make perfect chicken paprikash from scratch:
Heat Oil: Heat olive oil in a large skillet.
Make Spice Rub: In a large dish or bowl, I use a Pyrex 8×8, whisk together the flour, paprika, salt and pepper.
Coat Chicken: Place the chicken pieces in the flour mixture and toss until evenly coated. Shake off any excess spice rub and add the chicken to the hot oil.
Brown & Set Aside: Cook the chicken over medium heat until browned, about 4-5 minutes per side. Remove the chicken and set it aside.
Simmer Veggies & Herbs: Add the sliced onions and carrots to the skillet. Stir in the parsley and thyme, then cook for 5 minutes, or until the onions are soft.
Add Garlic: Add the garlic and continue to cook for a minute, or until fragrant.
Stir in Tomatoes: Mix in the tomatoes.
Add Wine & Broth: Pour in the wine and chicken broth, then bring the mixture to a boil.
Add Browned Chicken: Return the chicken pieces to the pan.
Lower Heat & Cook: Turn down the heat to low, cover, and cook for 1 hour.
Place Chicken over Prepared Noodles: Divide the cooked egg noodles among 4-6 dinner plates. Remove the chicken from the pan and set it on top of the egg noddles.
Add Sour Cream to Sauce: Whisk the sour cream into the pan and continue to whisk until thoroughly combined. Remove the sauce from the heat and spoon it over the chicken and noodles.
Enjoy! Garnish with parsley and serve immediately.
Tips for Success
Want some helpful advice for how to nail this chicken dinner? I’ve got you covered!
- Old Spices are a No Go: If it’s been a while since you’ve frequented your spice cabinet, make sure none of them are more than 8 months old. If so, they won’t have nearly as much flavor as they’re supposed to – and paprika is a central ingredient in this dish. I recommend using paprika that’s newer than 3 months old for the best results.
- Check the Chicken’s Temperature: Before you place your chicken over the egg noodles and pour on the sauce, go ahead and check the internal temperature of the meat with an instant read thermometer. If your chicken pieces are particularly thick, they may need a little more time to cook. Once the chicken reaches 165°F, you’re good to go!
- Use Wide Egg Noodles: Wide or medium-wide egg noodles pair best with chicken paprikash. They do a better job of holding onto that sumptuous sauce!
- Cook the Noodles While the Sauce Simmers: In order for your noodles to be nice and warm when you add the chicken and the sauce, cook them on another burner while the sauce and the chicken simmer rather than preparing them at the beginning.
If you’re on the gluten-free diet or just want an alternative to egg noodles, there are plenty of other things that go great with chicken paprikash! Try serving yours over one of the following items.
How to Store and Reheat Leftovers
Leftover chicken paprikash should be stored in an airtight container in the refrigerator. Enjoy it within 3-4 days. Reheat it over medium-low heat until the chicken is warm and the sauce is simmering.
Can I Freeze This?
Since this dish uses sour cream in the sauce, I don’t recommend freezing it. The thawing process will cause the sauce to separate.
- 3 tablespoons olive oil
- 1/2 cup all-purpose flour
- 1 tablespoon paprika
- salt and pepper , to taste
- 4 boneless chicken breast halves , cut crosswise in half
- 2 onions , thinly sliced
- 3 large carrots , roughly chopped
- 1/2 cup flat leaf parsley
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 3 cloves garlic , minced
- 2 fresh tomatoes , roughly chopped
- 1 cup white wine
- 1 cup chicken broth
- 1/2 cup sour cream
- Egg Noodles , cooked
- flat leaf parsley , for garnish
- Heat olive oil in a large skillet.
- In a large dish or bowl, I use a Pyrex 8×8, whisk together the flour, paprika, salt and pepper.
- Place the chicken pieces in the flour mixture and toss until evenly coated; shake off any excess and add to hot oil.
- Cook over medium heat until browned; about 4 to 5 minutes on each side.
- Remove chicken and set aside.
- Add the sliced onions and carrots to the skillet.
- Stir in parsley and thyme, and cook for 5 minutes, or until onions are soft.
- Add garlic and continue to cook for a minute, or until fragrant.
- Mix in the tomatoes.
- Pour in wine and chicken broth, and bring to a boil.
- Return the chicken pieces to the pan.
- Turn down the heat to low, cover, and cook for 1 hour.
- Divide the cooked egg noodles among 4 to 6 dinner plates.
- Remove the chicken from the pan and set on top of egg noddles.
- Whisk the sour cream into the pan and continue to whisk until thoroughly combined; remove from heat.
- Spoon the sauce over the chicken and noodles.
- Garnish with parsley.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
More Easy Chicken Recipes to Try
Chicken dinners are a go-to for just about any meat-eaters! These dishes are sure to win a spot in your weekly rotation.