Name: Creamy Chicken Paprikash Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Cuisine: Hungarian
Ingredients: 3 tablespoons olive oil, divided; 2 pounds boneless skinless chicken thighs, chopped into large bite-sized pieces; 2 tablespoons sweet paprika; 1 tablespoon cornstarch; Kosher salt and pepper, to taste; 1 large onion, diced; 3-4 garlic cloves, minced; 1/4 cup tomato paste; 1 tablespoon smoked paprika; 1 3/4 cup chicken broth/stock; 1/2 cup full-fat creamy yogurt or sour cream; Freshly chopped parsley, to garnish, optional

There’s something undeniably comforting about a rich, flavorful stew that hugs you from the inside out. This Creamy Chicken Paprikash Recipe fits the bill perfectly, with its bright red paprika-infused sauce and luscious creamy finish that makes every bite irresistible. It’s one of those recipes you’ll find yourself craving again and again.

A close-up image of a skillet filled with creamy orange sauce covered with many light brown pieces of chicken, sprinkled with small green herb bits on top, with a silver spoon partially dipped in the sauce on the right side; the skillet is white inside and has a blue outer rim, sitting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Paprikash Recipe
Top Tip
How to Serve Creamy Chicken Paprikash Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Paprikash Recipe

Why You'll Love This Recipe

This Creamy Chicken Paprikash Recipe has stolen my heart and my dinner table on more occasions than I can count. What makes it truly special is how it combines simple ingredients into a sauce that’s both smoky and tangy, creamy yet vibrant. It’s a straightforward recipe that rewards you with deep, comforting flavors—perfect for those cozy nights.

Perfectly Balanced Flavors: The sweet and smoked paprika create a warming, fragrant base that feels like a little hug in every bite.
Simple Ingredients, Big Impact: You don’t need fancy or hard-to-find items—just a handful of staples that come together beautifully.
Creamy but Light: The yogurt adds richness without weighing the dish down like heavy cream can.
Flexible and Forgiving: Whether you use chicken thighs or breasts, bone-in or boneless, this recipe adapts and still shines.

Ingredients & Why They Work

Each ingredient in this Creamy Chicken Paprikash Recipe plays a key role in building flavor and texture. I always make sure to buy the freshest paprika I can find because that smoky warmth is what the dish revolves around. Also, opting for full-fat yogurt instead of sour cream adds a lovely tang and creaminess without overpowering the paprika’s sweet notes.

Flat lay of a pile of large bite-sized raw boneless skinless chicken thighs, a small mound of bright red sweet paprika powder, a small mound of fine white cornstarch, a whole large white onion diced, three to four peeled garlic cloves, a small white ceramic bowl filled with deep red tomato paste, a small white ceramic bowl with smoked paprika powder, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of light golden chicken broth, a small white ceramic bowl of creamy white full-fat yogurt, a few sprigs of fresh green parsley, and two whole uncracked brown eggs placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Thighs: Their higher fat content keeps the meat tender and juicy during cooking—perfect for stews.
Sweet Paprika: The centerpiece of flavor here, bringing vibrant color and a subtle sweetness.
Smoked Paprika: Adds depth and a smoky undertone that makes the sauce unique and comforting.
Cornstarch: Helps thicken the sauce so it clings to the chicken, giving that luscious texture.
Onions: Provide a mild sweetness and a savory base for the sauce.
Garlic: Adds aromatic punch that intensifies the overall flavor.
Tomato Paste: Boosts umami and adds rich color without being acidic.
Chicken Broth: Adds moisture while infusing a savory background, tying everything together.
Full-Fat Yogurt or Sour Cream: Gives the creamy finish that makes this dish crave-worthy without being too heavy.
Olive Oil: For browning the chicken and sautéing the veggies—adds a subtle fruity richness.
Parsley (optional): A fresh pop of green and mild herbaceous flavor to brighten up the dish at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Creamy Chicken Paprikash Recipe is how easy it is to tweak to your taste. Over the years, I’ve adjusted it depending on what I have on hand or what I’m craving. Feel free to experiment and make it truly yours—it’ll always turn out delicious.

Mushroom Boost: I often sauté sliced cremini mushrooms with the onions to add earthy depth—totally changes the vibe in the best way.
Spicy Kick: Sometimes I add a pinch of cayenne or a dash of hot paprika for a subtle heat that’s perfect for cool evenings.
Different Proteins: Tried bone-in thighs for a richer stew or swapped in chicken breast when I wanted something lighter; just adjust cooking times accordingly.
Carb Pairings: Serving with silky egg noodles or creamy mashed potatoes is my ultimate comfort combo — it soaks up that sauce perfectly.

Step-by-Step: How I Make Creamy Chicken Paprikash Recipe

A white plate holds two dark brown, crispy pieces of cooked meat covered in a thick, shiny orange-brown sauce with visible small chunks. The sauce pools around the meat and spreads to the right side of the plate, soaking into a textured layer of white mashed food beneath and beside the meat. Two bright green parsley leaves sit on top of the left meat piece, adding a fresh contrast to the warm colors. The plate rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate and Season the Chicken

Start by tossing your chopped chicken thighs in a bowl with sweet paprika, cornstarch, olive oil, salt, and pepper. This simple marinade not only flavors the chicken but helps build that beautiful golden crust when seared. Make sure each piece is well-coated—this little step sets the foundation for everything that comes after.

Step 2: Sear Chicken to Golden Perfection

Heat olive oil in a deep pan over medium heat. Cook the chicken in batches so they’re not overcrowded—this prevents steaming and encourages browning. Let the pieces sit undisturbed for about 5-6 minutes to get that gorgeous crust. Stir and cook a few more minutes until mostly cooked through. Remember, it’s okay if the chicken isn’t fully done here; we’ll finish cooking it in the sauce.

Step 3: Build the Flavor Base

In the same pan, heat the remaining olive oil, then sauté diced onion until translucent. Add garlic, tomato paste, and smoked paprika, stirring constantly for a minute to toast the spices just enough to deepen their flavor without burning. This step is where the magic starts to develop—don’t rush it!

Step 4: Deglaze and Simmer

Pour in the chicken broth and scrape up all those tasty browned bits from the bottom of the pan. Add the seared chicken back into the sauce, bring to a boil, then reduce to a simmer. Let it gently bubble for about 15 minutes, stirring now and then, until the chicken is tender and fully cooked. This slow simmer is crucial for melding flavors and tenderizing the meat perfectly.

Step 5: Finish with Creamy Yogurt

This final step is all about careful timing. Remove the pan from heat and let it rest for 10 minutes to cool slightly—that prevents the yogurt from curdling when you stir it in. Use full-fat plain yogurt or sour cream at room temperature, then gently fold it into the sauce. The result? An irresistibly creamy, tangy finish that elevates every spoonful.

Step 6: Serve and Garnish

Sprinkle freshly chopped parsley on top for a bright, fresh contrast. Then, serve this creamy goodness with your favorite side—trust me, it’s a meal that feels like a warm embrace.

Top Tip

After making this Creamy Chicken Paprikash Recipe for years, I’ve learned some handy tricks that make all the difference between "just good" and "wow, that’s amazing."

Fresh Paprika Matters: Always buy paprika from a store with good turnover—it loses flavor quickly, and stale paprika will mute the sauce.
Rest Before Adding Yogurt: Let the stew cool off for those crucial minutes to avoid curdling and keep the sauce silky smooth.
Don’t Rush the Sear: Getting a good golden crust on the chicken really jumps up the flavor, so resist stirring too often.
Deglaze Thoroughly: Use broth to scrape up every tasty tidbit on the pan bottom—that’s where your sauce’s soul lives.

How to Serve Creamy Chicken Paprikash Recipe

Creamy Chicken Paprikash - Serving Suggestion

Garnishes

I always finish with a generous sprinkle of fresh parsley—it adds a burst of color and a mild herbaceous note that cuts through the richness perfectly. Sometimes, I’ll add a little dollop of extra yogurt at the table for creaminess on demand.

Side Dishes

My go-to sides with this are buttery mashed potatoes or egg noodles; the sauce clings so beautifully to them. For a bit of texture, roasted vegetables or a light cucumber salad bring a fresh crunch to the plate.

Creative Ways to Present

For special occasions, I love serving this in individual shallow bowls layered over spaetzle or homemade noodles, then garnished with a lively swirl of parsley and a few paprika-dusted croutons on top for contrast. It makes the dish feel fancy without fuss.

Make Ahead and Storage

Storing Leftovers

I let the paprikash cool completely, then store it in an airtight container in the fridge. It keeps beautifully for up to 3 days, and the flavors actually deepen overnight, making it even better the next day.

Freezing

This recipe freezes well. I portion it out into freezer-safe containers, leaving a little space for expansion. It lasts up to 3 months in my freezer, and thawing it overnight in the fridge ensures the best texture when reheated.

Reheating

I recommend reheating gently on the stovetop over low heat while stirring occasionally to prevent scorching. If using a microwave, heat in short bursts and stir often. The yogurt may separate slightly when microwaved but stirring it back in helps recover creaminess.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

Yes! You can substitute chicken breast with this recipe. Since breast meat is leaner, I recommend marinating it with the paprika and oil for a few hours or overnight to keep it tender and juicy.

How do I prevent the yogurt from curdling?

To avoid curdling, remove the pan from heat and let the sauce cool for 5-10 minutes before stirring in room temperature, full-fat yogurt or sour cream. Stir gently to combine, and avoid cooking it on high heat afterward.

What should I serve with Creamy Chicken Paprikash?

Mashed potatoes, egg noodles, or spaetzle are classic and delicious options because they soak up the sauce wonderfully, complementing the rich flavors of the chicken paprikash.

Can I freeze leftover Creamy Chicken Paprikash?

Absolutely. Freeze cooled leftovers in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating gently on the stove or in short microwave bursts.

Final Thoughts

This Creamy Chicken Paprikash Recipe is one of those dishes that feels like a warm handshake from an old friend. Every time I make it, I’m reminded how rewarding simple, good ingredients can be when combined thoughtfully. Trust me, once you try it, you’ll have a new favorite for cozy dinners or anytime you want something comforting yet special. So, grab your paprika and yogurt, and let’s make some magic happen!