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Creamy Chicken Paprikash Recipe

Chicken Paprikash is a traditional Hungarian dish with so much flavor, and we've made the sauce extra creamy. This one pot paprika chicken is one of our favorite weeknight dinners!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4
Calories: 582 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 pounds bone-in skinless chicken thighs and legs about 8 pieces
  • kosher salt to taste
  • freshly ground black pepper to taste
  • ¼ cup sweet paprika divided
  • 1 tablespoon canola or vegetable oil
  • 1 tablespoon unsalted butter
  • 1 large yellow onion halved and sliced thin
  • 1 large red bell pepper stemmed & seeded, halved; cut into ¼” strips
  • 1 large green bell pepper stemmed, seeded, halved; cut into ¼” strips
  • 1 garlic clove minced
  • ½ teaspoon dried marjoram
  • 1½ tablespoons unbleached all-purpose flour
  • ½ cup dry white wine
  • 14½ ounces diced tomatoes 1 can
  • 1½ teaspoon kosher salt
  • ⅓ cup sour cream
  • 1-2 teaspoons hot sauce optional
For Serving
  • Garnish: 2 tablespoons chopped fresh parsley leaves
  • buttered egg noodles, rice, or mashed potatoes

Instructions

    Cup of Yum
  1. Adjust oven rack to lower-middle position and heat oven to 300°F.
  2. Pat the chicken dry with paper towels, and liberally season all sides with salt, pepper and 1½ teaspoons paprika.
  3. In a large Dutch oven, heat the oil and butter over medium-high heat, about 2 minutes, or just until it begins to shimmer.
  4. Add half the chicken to the Dutch oven and cook, without moving them, until crisp and brown, 4-5 minutes.
  5. Turn the chicken and brown the other side, another 4-5 minutes. Transfer chicken to a plate and repeat until all chicken has been browned. Set aside to cool.
  6. Discard all but 2 tablespoons fat from the Dutch oven.
  7. Add the onion and cook over medium heat, stirring occasionally, until softened, 4-5 minutes. Add the red and green peppers and cook, stirring occasionally, until softened, 3 minutes. Then add the garlic and cook until fragrant, about 30 seconds.
  8. Stir in 3 tablespoons paprika, marjoram and flour. Cook, stirring constantly, 1 minute.
  9. Add the wine while scraping the bottom of the pan with a wooden spoon. This will loosen the flavorful brown bits stuck to the pan.
  10. Add the tomatoes and 1½ teaspoons kosher salt.
  11. Add the chicken and the accumulated chicken juices to the pot. Nestle the chicken pieces down into the vegetable mixture.
  12. Bring the chicken to a boil, cover and reduce the heat to low.
  13. Place the pot of chicken in the oven and cook 30 minutes or until the internal temperature reaches 175°F (dark meat) on an instant-read meat thermometer.
  14. While the chicken simmers in the oven, combine the sour cream with the remaining 1½ teaspoons paprika.
  15. Remove the pot from the oven and transfer the chicken to a plate.
  16. Add the sour cream/paprika mixture to the vegetable/tomato mixture, in the pot, and stir until incorporated. If desired, add a splash or two of hot sauce and season to taste with extra salt & black pepper.
  17. To serve: Place the chicken on a bed of buttered egg noodles. Spoon the vegetable mixture over the chicken and garnish with chopped fresh parsley.
  18. Enjoy!

Notes

  • Storage: Store chicken paprikash in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
  • Store chicken paprikash in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition Information

Calories 582kcal (29%) Carbohydrates 14g (5%) Protein 55g (110%) Fat 30g (46%) Saturated Fat 11g (55%) Cholesterol 193mg (64%) Sodium 1065mg (44%) Potassium 1305mg (37%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 4845IU (97%) Vitamin C 69.1mg (77%) Calcium 100mg (10%) Iron 3.6mg (20%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 582

% Daily Value*

Calories 582kcal 29%
Carbohydrates 14g 5%
Protein 55g 110%
Fat 30g 46%
Saturated Fat 11g 55%
Cholesterol 193mg 64%
Sodium 1065mg 44%
Potassium 1305mg 28%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 4845IU 97%
Vitamin C 69.1mg 77%
Calcium 100mg 10%
Iron 3.6mg 20%

* Percent Daily Values are based on a 2,000 calorie diet.