Crispy Chicken Paprikash Recipe – Authentic Hungarian Flavors

Last Updated on 4 months by Neha Deshmukh

Crispy Chicken Paprikash Recipe – Authentic Hungarian Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for recipes that are both comforting and flavorful. This Crispy Chicken Paprikash is exactly that. I stumbled upon this dish years ago while traveling, and it quickly became a family favorite. It’s a little bit of work, but trust me – the results are so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any chicken dish. It’s a hug in a bowl! The crispy skin, the rich paprika sauce, and the creamy finish… it’s a flavor explosion. Plus, it’s surprisingly versatile. You can serve it with so many different sides, making it perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 chicken breasts (or 4 thighs skin-on, bone-in)
• 2 tsp olive oil
• ½ onion, chopped
• ½ cup chicken stock (about 120ml)
• 1 Tbsp sweet Hungarian paprika
• ¼ cup full fat sour cream (about 60ml)
• 1 tsp flour

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

Sweet Hungarian Paprika: The Heart of the Dish
Don’t skimp on the paprika! Authentic Hungarian sweet paprika is key to that classic flavor. It’s different from the paprika you might find in a generic spice rack – it’s sweeter, more fragrant, and has a beautiful color.

Chicken Choice: Breasts vs. Thighs – What’s Best?
I personally love using chicken thighs (skin-on, bone-in) for this recipe. They stay incredibly moist and flavorful. But chicken breasts work well too, just be careful not to overcook them!

Sour Cream: Full Fat vs. Low Fat – Impact on Flavor & Texture
Full-fat sour cream is highly recommended. It adds richness and helps create that lovely creamy sauce. Low-fat sour cream can sometimes curdle when heated, so it’s best to stick with the full-fat version for the best results.

Olive Oil: Choosing the Right Quality
A good quality olive oil will add a subtle fruity flavor. You don’t need to use extra virgin, just a regular olive oil will do.

Chicken Stock: Homemade vs. Store-Bought
Homemade chicken stock is always best, if you have the time! But a good quality store-bought stock will work just fine. Look for low-sodium options so you can control the saltiness of the dish.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 400°F (200°C). Rub the chicken with olive oil, and season generously with salt and pepper.
2. Heat an ovenproof skillet (cast iron is ideal!) over medium-high heat. Sear the chicken skin-side down until it’s lightly golden. This is where we start building that crispy skin!
3. Transfer the skillet to the oven and roast for about 10 minutes.
4. Remove the chicken from the skillet and set aside. Pour off any excess fat, leaving about 2-3 teaspoons in the skillet.
5. Add the chopped onion to the skillet and sauté until translucent, about 5-7 minutes.
6. Add the paprika and a drizzle of oil. Toast on low heat for about 30 seconds – watch it carefully! If it starts to burn, immediately add a splash of the chicken stock.
7. Pour in the chicken stock (about ¼ inch depth) and bring to a simmer. Return the chicken to the skillet.
8. Roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. While the chicken is roasting, mix the sour cream and flour in a small bowl. This is important – we’re going to temper the sour cream to prevent it from curdling.
10. Slowly whisk a spoonful or two of the hot skillet liquid into the sour cream mixture. This warms it up gradually.
11. Stir the tempered sour cream mixture into the sauce in the skillet. Adjust the seasoning to your liking.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving Extra Crispy Skin
Pat the chicken skin completely dry before searing. This helps it get nice and crispy.

Preventing Paprika from Burning
Paprika burns easily, so keep the heat low and watch it like a hawk! Having the stock ready to go is a lifesaver.

Tempering Sour Cream: Avoiding Curdling
Don’t skip the tempering step! It’s crucial for a smooth, creamy sauce.

Ensuring Chicken is Cooked Through
A meat thermometer is your best friend! Always check the internal temperature to make sure the chicken is cooked to a safe temperature.

Adjusting Sauce Consistency
If the sauce is too thick, add a splash more chicken stock. If it’s too thin, simmer for a few more minutes to reduce it.

Variations

Want to switch things up? Here are a few ideas:

Vegan Chicken Paprikash (Using Seitan or Tofu)
My friend Sarah loves making this with seitan or firm tofu! Just make sure to press the tofu well to remove excess water.

Gluten-Free Chicken Paprikash (Using Gluten-Free Flour)
Simply substitute the all-purpose flour with a gluten-free blend.

Spice Level Adjustment: Mild, Medium, Hot
Add a pinch of cayenne pepper or a dash of hot sauce for a spicier kick.

Festival Adaptations: Serving for Special Occasions
I often make a larger batch of this for family gatherings. It’s always a hit!

Slow Cooker Chicken Paprikash
Sear the chicken as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours.

Serving Suggestions

This dish is amazing with…

• Potatoes (mashed, roasted, or boiled)
• Pasta (egg noodles are classic!)
• Fried gnocchi
• A simple green salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Paprikash and where does it originate from?
Paprikash is a traditional Hungarian stew, typically made with meat, paprika, and sour cream. It’s a staple of Hungarian cuisine!

Can I make this ahead of time?
You can definitely make the sauce ahead of time! Just store it in the refrigerator and reheat it when you’re ready to cook the chicken.

What is the best type of paprika to use for authentic flavor?
Sweet Hungarian paprika is the way to go! It has a unique flavor and color that you won’t find in other types of paprika.

Can I use a different type of stock? (Vegetable, Beef)
While chicken stock is traditional, you can experiment with vegetable or beef stock. It will change the flavor profile, but it can still be delicious!

How can I tell if the chicken is cooked to a safe temperature?
Use a meat thermometer! The internal temperature should reach 165°F (74°C).

What sides pair best with Chicken Paprikash beyond potatoes and pasta?
Try serving it with spaetzle (Hungarian egg noodles), dumplings, or a side of steamed vegetables.

Is it possible to freeze leftovers?
Yes, but the sauce may separate slightly upon thawing. It will still taste great, but the texture might be a little different.