Easy Paprika Chicken

A simplified take on Hungarian chicken paprikash, the classic Eastern European braise of chicken pieces, sweet paprika, and sour cream. The whole thing comes together in one skillet: butter and onions melt together to form the foundation, chicken simmers gently in their juices for 45 minutes until tender, and the pan liquids transform into a creamy, brick-red sauce thickened with flour and brightened with sour cream.

The paprika is the soul of this dish, so use Hungarian sweet paprika if you can find it. Generic supermarket paprika gives you the color but barely any flavor. The recipe is intentionally restrained on the amount, but real Hungarian sweet paprika can take heavier doses without turning bitter.

The critical move is taking the pan off heat before the paprika and sour cream go in. High heat scorches paprika (turning it bitter) and breaks sour cream (curdling it into greasy lumps). Off the heat, both blend smoothly into the sauce as they should.

Pro Tips

• Use bone-in skin-on chicken pieces for the most flavorful sauce; boneless pieces can dry out over the long simmer.
• Bring the sour cream to room temperature first; cold dairy is more likely to curdle.
• Don’t let the sauce boil after adding sour cream; gentle warmth only.
• Serve with wide egg noodles, spaetzle, or Hungarian nokedli dumplings to catch the sauce.

Variations

• Add 1 chopped bell pepper and 1 fresh tomato with the onions for a more traditional Hungarian profile.
• Use smoked Hungarian paprika for half the sweet paprika for added depth.
• Stir in 2 tablespoons tomato paste for richer color and umami.