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 cozy about the rich, smoky flavors of paprika in this **Easy Chicken Paprikash Recipe**. It’s a warm, comforting dish that’s surprisingly simple to make, full of flavor, and perfect for any night you want something special without fuss.

A close-up image of a skillet filled with creamy orange sauce covered with many light brown pieces of chicken, sprinkled with small green herb bits on top, with a silver spoon partially dipped in the sauce on the right side; the skillet is white inside and has a blue outer rim, sitting on a white marbled surface. 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’ve made chicken paprikash a handful of times now, and I always come back to this easy version because it’s just so approachable and forgiving. The flavors are deep, but you don’t need to be a pro chef to nail it in under an hour.

Quick and Simple: This recipe comes together fast with minimal ingredients but still packs a flavorful punch.
Rich, Smoky Flavor: The combination of sweet and smoked paprika gives it that authentic Hungarian vibe you’ll crave.
Creamy, Comforting Sauce: Using yogurt or sour cream adds this luscious creaminess that balances the spices beautifully.
Versatile: You can easily switch up the protein or sides to suit what you have on hand or your dietary needs.

Ingredients & Why They Work

Every ingredient in this Easy Chicken Paprikash Recipe plays its part. The paprika is the star, offering that vibrant color and smoky sweetness, while the yogurt adds creaminess without heaviness. Here’s why each ingredient makes a difference and some tips for picking the best versions.

Flat lay of a pile of large bite-sized raw boneless skinless chicken thighs, a small mound of bright red sweet paprika powder, a small mound of fine white cornstarch, a whole large white onion diced, three to four peeled garlic cloves, a small white ceramic bowl filled with deep red tomato paste, a small white ceramic bowl with smoked paprika powder, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of light golden chicken broth, a small white ceramic bowl of creamy white full-fat yogurt, a few sprigs of fresh green parsley, and two whole uncracked brown eggs placed symmetrically 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

Chicken thighs: These stay juicy and tender during cooking, way better than breast meat for this dish.
Olive oil: For sautéing – it adds gentle fruitiness and helps the chicken develop a golden crust.
Sweet paprika: The key flavor punch – pick the freshest you can find for maximum smokiness and color.
Smoked paprika: Adds depth with a subtle smoky note that makes the sauce unforgettable.
Cornstarch: Helps thicken the sauce slightly so it hugs the chicken perfectly.
Onion and garlic: Classic base aromatics that build flavor in every bite.
Tomato paste: A little umami boost and rich red color – don’t skip it!
Chicken broth: Provides moisture and flavor to simmer the chicken tender.
Full-fat yogurt or sour cream: For that creamy, tangy finish – room temperature yogurt prevents curdling.
Parsley: Fresh and bright garnish to balance the richness.

📝

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

I love switching things up depending on my mood or what’s in the fridge. The great thing about this Easy Chicken Paprikash Recipe is that it’s like a blank canvas – you can tweak the protein, spices, or veggies and still end up with something delicious.

Variation: I sometimes add sliced cremini mushrooms with the onions for an earthy twist that deepens the sauce.
Protein Swap: If I’m short on thighs, I use chicken breast but marinate it with the spices overnight to keep it juicy.
Dairy-Free Alternative: For a non-dairy version, coconut yogurt works surprisingly well to add that creamy tang.
Spice Level: A pinch of cayenne or a dash of hot paprika kicks up the heat if you like it spicy.

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

A white plate holds two dark brown, crispy pieces of cooked meat covered in a thick, shiny orange-brown sauce with visible small chunks. The sauce pools around the meat and spreads to the right side of the plate, soaking into a textured layer of white mashed food beneath and beside the meat. Two bright green parsley leaves sit on top of the left meat piece, adding a fresh contrast to the warm colors. The plate rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Coat the chicken for max flavor

Start by tossing the chopped chicken thighs with sweet paprika, cornstarch, salt, pepper, and a splash of olive oil. This step is where the flavor begins – the paprika sticks to the chicken, creating that irresistible reddish coating. Make sure each piece is well coated, but don’t overmix or the cornstarch can clump up.

Step 2: Sear in batches for a golden crust

Heat a tablespoon of olive oil in a deep pan and cook the chicken in two batches without crowding the pan. Let it sit undisturbed for 5-6 minutes so a golden crust forms. Resist stirring too early – that crust locks in flavor. Don’t worry if the chicken isn’t fully cooked through yet; that happens later in the sauce. If you notice the pan starting to stick, a splash of broth helps deglaze and pulls up all those tasty browned bits.

Step 3: Build your sauce base

After removing the chicken, add the remaining olive oil to the pan. Sauté the diced onions until translucent, then add garlic, tomato paste, and smoked paprika. Stir constantly for about a minute to toast the spices and deepen the flavor. Then pour in your chicken broth, scraping the bottom to loosen any flavorful bits left behind, and let everything simmer.

Step 4: Simmer with the chicken

Return the chicken to the pan with the broth mixture. Bring it to a boil briefly, then reduce heat to low and let it simmer gently for about 15 minutes. This step allows the chicken to finish cooking and soak up all those smoky, spicy flavors in a sauce that thickens beautifully.

Step 5: Finish with creamy yogurt

Once your chicken is tender and cooked through, remove the pan from the heat and let it rest for 5-10 minutes—this little pause is key to avoid curdling the yogurt. When the pan has cooled slightly, gently stir in the full-fat creamy yogurt or sour cream for that signature tangy richness. Finish with fresh parsley for a pop of color and freshness.

Top Tip

When I first tried making chicken paprikash, I struggled with the yogurt curdling – it was a bit disappointing after all that work! Now, I’ve perfected a few simple tricks that save the day every time.

Room Temperature Yogurt: Always bring your yogurt or sour cream to room temperature before adding it to the sauce; cold yogurt shocks the hot liquid and curdles.
Let It Rest: After simmering, take the pan off the heat and wait 5-10 minutes before mixing in the yogurt to keep the texture smooth and creamy.
Use Fresh Paprika: Paprika loses its vibrant flavor quickly, so try to get it fresh from a trusted source for the best aroma and color.
Don’t Crowd the Pan: Searing chicken in batches makes a big difference – it gives you that beautiful golden crust and more flavor in the sauce.

How to Serve Easy Chicken Paprikash Recipe

Garnishes

I’m a big fan of finishing this paprikash with a sprinkle of freshly chopped parsley – it adds brightness like you wouldn’t expect. Sometimes I add a few thin slices of red bell pepper on top for color, but parsley is my go-to for that fresh, herbal punch.

Side Dishes

Mashed potatoes are classic here—you want something soft that catches the creamy sauce. Egg noodles or spaetzle also work wonderfully if you feel fancy. And don’t hesitate to add a simple green salad or steamed veggies on the side for balance.

Creative Ways to Present

For special occasions, I sometimes serve the chicken paprikash inside little mini cast iron skillets or over a bed of buttery polenta. It makes the presentation feel rustic yet elegant, and guests love the cozy vibe.

Make Ahead and Storage

Storing Leftovers

After cooking, I let the chicken paprikash cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 3 days, and the flavors actually meld even more overnight, making leftovers a joy to eat.

Freezing

This recipe freezes beautifully. I portion it into freezer-safe containers and it lasts about 3 months. When thawing, I bring it out the day before and refrigerate slowly to keep the chicken tender.

Reheating

Reheating gently on the stove is my favorite way—you get to stir it slowly, maintaining that creamy texture. Microwave heating works too in a pinch, but watch out for yogurt separating a bit at high heat; just stir it well before serving.

Frequently Asked Questions:

Can I use chicken breast instead of thighs in this recipe?

Yes! But since chicken breast is leaner and can dry out, I recommend marinating it in the paprika and olive oil mixture for 4 hours or overnight to keep it tender and flavorful.

How do I prevent the yogurt from curdling when adding it?

The key is to use full-fat yogurt that’s at room temperature and to add it after the pan has been removed from heat and cooled for 5-10 minutes. This avoids shocking the yogurt with high heat and keeps your sauce silky smooth.

Can I make this recipe ahead of time?

Absolutely! It tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days or freeze it for longer storage. Just reheat gently on the stove or microwave before serving.

What can I serve with chicken paprikash?

Mashed potatoes, egg noodles, or spaetzle are classic choices that soak up the delicious sauce perfectly. A simple green vegetable or salad balances the richness nicely.

Final Thoughts

Chicken paprikash has become one of those dishes I turn to when I want comfort food with a little extra flavor magic. This Easy Chicken Paprikash Recipe is straightforward enough for a weeknight, yet special enough to impress friends and family. I'm excited for you to give it a try — I promise it’ll become a favorite in your recipe rotation, just like it is in mine!