This chicken paprikash recipe has tender chicken in a rich paprika and sour cream gravy. It’s delicious over spaetzle or egg noodles.

Paprika chicken served on spaetzle in a decorative blue bowl.

This chicken paprikash is one of our favorite dinner recipes that’s full of tender chicken simmered in a silky paprika and sour cream gravy, then served over spaetzle or egg noodles.

It’s a hearty, Hungarian-style chicken dinner with simple ingredients and big paprika flavor.

I grew up eating this dish from my grandmother, and over the years we’ve made and remade it in our own kitchen until it tastes just like hers.

If you’re craving a comforting skillet dinner with plenty of sauce for noodles or potatoes, this chicken recipe is one I’ll always keep in the rotation.

Don’t forget to try our sausage gravy, pork chops with mushroom gravy, and beef tips recipes.

How to Make This Chicken Paprikash Recipe

Grab a large saucepan, place it over medium heat, and heat the oil. Once it’s warm, add the onions.
Let the onions cook until they’re soft. After that, sprinkle in the paprika.
Season the chicken with salt and pepper, then add it to the pan.
Now, pour in 1 cup of the broth and all of the tomatoes (with juices). Cover the pan and let everything cook for about an hour over low heat. When the chicken is done, remove it from the pot.
In another pan or the microwave, heat the remaining broth. Carefully, whisk the flour into the warmed broth.
Add the mixture to the saucepan, along with the sour cream. You can add extra salt if needed.
Whisk everything together, over low heat, to create the gravy.
Last, when the gravy reaches the thickness you like, turn off the heat and add the chicken back to the pot.
Serve it over egg noodles, spaetzle, or even garlic mashed potatoes.

Collage showing how to make chicken paprikash.

What do you serve with chicken paprikash?

Well, that depends. Personally, I prefer homemade spaetzle. However, some people like simple egg noodles. Boiled potatoes with salt and a side of sauerkraut makes for a hearty meal as well.

How do you thicken chicken paprikash?

There a couple of different ways to thicken the gravy. You can cook it down, which takes a while. Or, you can use the simple roux (broth and flour mixture). Another way is to use a cornstarch slurry; but I don’t recommend that method unless you’ve run out of options.

Can you substitute yogurt for sour cream in chicken paprikash?

Yes, you can substitute yogurt for sour cream. With that being said, it will affect the flavor. The gravy will be a bit more tangy and can have a sharper aftertaste than sour cream.

A blue bowl filled with chicken paprikash and cooked spaetzle.

Storage

Refrigerator: Store the chicken and sauce in an airtight container in the fridge for 3 to 4 days. I like to keep the noodles or spaetzle in a separate container so they don’t soak up all the gravy.

Freezer: Store the chicken and sauce (without noodles) in a freezer-safe container for up to 2 months. The sour cream sauce may separate a little after thawing, but it will usually smooth back out when reheated.

Reheating: Reheat the chicken and sauce in a skillet over low to medium-low heat until warmed through.

Other Recipes to Try: