I am back from a long weekend in Key West with my mother-in-law, sister-in-law and some of the aunts and female cousins on that side of the family. It was a trip we should have taken two years ago, so it’s long overdue - and much anticipated! We had the absolute best time! There was pool time, parasailing, paddle boarding, day drinking, tons of good eats, lots of laughter, late nights and so much quality time together. I’m so thankful for these amazing women that are my family. ❤️ But OK, let’s move on the food. Today’s recipe for chicken paprikash is one I’ve made multiple times over the years. It originally came from a magazine - Cooking Light, from the looks of the battered and torn page that is missing any marking of it’s origin - but I’ve tweaked and adapted and written notes and crossed things out on the original over the years. And that leaves us with this incredibly rich and delicious recipe that uses simple ingredients, is easy to make and is ready in just 20 minutes!
The sauce is just incredible and you’ll love how everything comes together for a killer meal. Other 20-minute meals you might like are this 20-minute chicken piccata, coconut chicken curry and chicken tortellini soup. Oh and don’t miss this 20-minute chicken picadillo! And in fact, I also have an entire category for 15-minute chicken recipes if you want to browse for some more super fast meals. First things first though, let’s tackle the basics of today’s recipe.
What is chicken paprikash?
- Chicken paprikash is a popular recipe of Hungarian origin in which chicken is browned in butter and cooked with onions and plenty of paprika seasoning.
- The dish is finished with sour cream stirred into the sauce. It can be served with potatoes, noodles, polenta, or even dumplings or biscuits.
In my version, we’re also adding mushrooms for flavor and heartiness, and we’re cutting the chicken into small pieces so it cooks super quickly. Cause smart shortcuts are a busy mom’s best friend. And this delicious little dish is ready in about 20 minutes. That’s my kind of weeknight win! OK, let’s get cooking. (Oh, you can also watch my Google web story for this easy chicken paprikash.)
Now, I’ve got some notes and tips coming up on how to make chicken paprikash. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making chicken paprikash:
Chicken: I use boneless, skinless chicken thighs for added richness and flavor. However, you can also substitute boneless, skinless chicken breasts if you prefer. They are cut into small pieces and so the cook time is the same. Flour: All-purpose flour and white wheat flour both work here. If you need this to be gluten-free, you could try subbing a gluten-free flour, but I haven’t tested it that way. Mushrooms: Buy a package of white button mushrooms and clean and slice them yourself or go with a pre-sliced package if you want to make things easier. You can also skip them if you aren’t a fan. Greek yogurt: I opt for plain Greek yogurt (nonfat, 2% or 5% are all fine to use), but sour cream would be an easy swap if that’s what you have on hand. Parsley: The parsley adds some freshness and brightness to the dish at the end when serving, so I do recommend using it if you can.
Otherwise, this is very easy to make and it all cooks together in one pan. You just keep layering in the ingredients until everything is cooked through and ready to go. Oh, and if you love paprika like I do, check out this 15-minute paprika chicken, which is a simple skillet dish that’s easy to make and goes with any side dish. (It’s just a spiced chicken, not a whole sauce like today’s recipe.) Speaking of, let’s get ready to eat! There are lots of delicious ways to serve up chicken paprikash. Here are a few ideas to get you thinking…
What to serve with chicken paprikash:
- Serve the chicken over mashed potatoes.
- Or stuff into a fluffy baked potato.
- Pair the chicken with some creamy grits or polenta.
- Steamed brown or white rice would do as well.
- Even serve it with egg noodles or a long, broad pasta.
- Serve with dumplings or biscuits to go with it.
Basically, it helps to have something delicious to pair with the chicken and to enjoy with some of that scrumptious sauce. Last thing, how to handle any leftovers.
Storage tips for chicken paprikash:
- Leftover chicken paprikash, once cooled, will store in a covered container in the refrigerator for up to 4-5 days.
- You can also freeze the leftovers. Place in a freezer-safe container or ziptop bag that has been labelled and dated. Freeze for up to 4-6 months. Thaw overnight in the refrigerator.
- Reheat in individual portions in the microwave. Or reheat over medium low heat on the stove until warmed through.
There you have it! I hope you give this recipe a try soon. I have a feeling it will be on the regular rotation. Enjoy! XO, Kathryn
Chicken: I use boneless, skinless chicken thighs for added richness and flavor. However, you can also substitute boneless, skinless chicken breasts if you prefer. They are cut into small pieces and so both cook quickly and evenly. Flour: All-purpose flour and white wheat flour both work here. If you need this to be gluten-free, you could try subbing a gluten-free flour, but I haven’t tested it that way. Mushrooms: Buy a package of white button mushrooms and clean and slice them yourself or go with a pre-sliced package if you want to make things easier. You can also skip them if you aren’t a fan. Greek yogurt: I opt for plain Greek yogurt (nonfat, 2% or 5% are all fine to use), but sour cream would be an easy swap if that’s what you have on hand. Parsley: The fresh parsley adds some freshness and brightness to the dish at the end when serving, so I do recommend using it if you can. Serving ideas: Serve this chicken with mashed potatoes, stuffed into fluffy baked potatoes, with rice or polenta or grits, with egg noodles, or with dumplings or biscuits. Leftovers: Leftover chicken paprikash, once cooled, will store in a covered container in the refrigerator for up to 4-5 days. You can also freeze the leftovers. Place in a freezer-safe container or ziptop bag that has been labelled and dated. Freeze for up to 4-6 months. Thaw overnight in the refrigerator. Reheat in individual portions in the microwave. Or reheat over medium low heat on the stove until warmed through.
