20 Creamy Chicken Paprikash Recipes with a Twist

Ever craved a dish that wraps you in warmth like a cozy blanket? Our roundup of 20 Creamy Chicken Paprikash Recipes with a Twist is here to delight your taste buds and simplify your dinner routine. From quick weeknight fixes to slow-cooked comfort, these variations on the classic Hungarian favorite promise to bring a dash of excitement to your table. Dive in and discover your next culinary love!

Classic Hungarian Chicken Paprikash with Sour Cream

Ever had one of those days where you crave something cozy, comforting, and just a tad exotic? Well, buckle up, buttercup, because we’re diving fork-first into a dish that’s like a warm hug from your Hungarian grandma—assuming you have one, and if not, well, now you do.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1 large onion, diced
• 2 tbsp sweet paprika
• 1 tsp smoked paprika
• 1 cup chicken broth
• 1/2 cup sour cream
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 tbsp vegetable oil
• Salt to taste

Instructions

1. Heat 1 tbsp vegetable oil and 2 tbsp unsalted butter in a large skillet over medium heat until the butter is melted and bubbly.
2. Add 2 lbs chicken thighs to the skillet, skin-side down, and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 5 minutes. Remove chicken and set aside.
3. In the same skillet, add 1 large diced onion and cook over medium heat for 5 minutes until soft and translucent.
4. Stir in 2 tbsp sweet paprika and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
5. Return the chicken to the skillet, add 1 cup chicken broth, and bring to a simmer. Cover and cook on low heat for 25 minutes.
6. In a small bowl, whisk together 1/2 cup sour cream and 2 tbsp all-purpose flour until smooth. Stir this mixture into the skillet and cook for another 5 minutes until the sauce thickens.
7. Season with salt to taste and serve hot.

This dish boasts a velvety sauce that clings to the tender chicken like a well-kept secret. The smoky sweetness of the paprika plays nice with the tangy sour cream, making it a standout meal. Try serving it over a bed of buttered egg noodles or with a side of crusty bread to sop up every last drop of that glorious sauce.

Slow Cooker Chicken Paprikash with Dumplings

Howdy, hungry heroes! If you’re looking to whip up a meal that’s as easy as it is delicious, you’ve stumbled upon the culinary equivalent of a cozy blanket hug. This Slow Cooker Chicken Paprikash with Dumplings is your ticket to flavor town without the fuss.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken broth
• 1/2 cup sour cream
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1 tbsp unsalted butter, melted

Instructions

1. Place chicken thighs, onion, garlic, paprika, salt, and pepper in the slow cooker. Pour chicken broth over the top.
2. Cover and cook on low for 6 hours or high for 3 hours, until chicken is tender and easily shreds.
3. Remove chicken from slow cooker. Shred meat, discarding bones and skin. Return shredded chicken to the slow cooker.
4. In a medium bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter until just combined.
5. Drop tablespoon-sized dumplings into the slow cooker. Cover and cook on high for 30 minutes, or until dumplings are cooked through.
6. Stir in sour cream until well combined. Serve hot.

Just imagine the creamy, paprika-kissed chicken mingling with fluffy dumplings in every bite. Perfect for spooning over egg noodles or scooping up with crusty bread for an extra hearty meal.

One-Pot Chicken Paprikash and Egg Noodles

Feast your eyes (and eventually your stomach) on this ridiculously easy yet outrageously flavorful dish that’ll have you questioning why you ever bothered with takeout. One-pot magic means more time savoring and less time scrubbing pans—because let’s be honest, dishes are the worst.

Ingredients

• 2 tbsp olive oil
• 1.5 lbs boneless, skinless chicken thighs
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken broth
• 1/2 cup sour cream
• 8 oz egg noodles
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add chicken thighs and cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, add onion and cook until translucent, about 3 minutes. Tip: Don’t rush this step—sweet, soft onions are key.
4. Stir in garlic, paprika, salt, and pepper, cooking until fragrant, about 30 seconds.
5. Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Tip: Those bits are flavor gold.
6. Return chicken to the pot, cover, and simmer on low heat for 20 minutes.
7. Meanwhile, cook egg noodles according to package instructions until al dente. Drain and set aside.
8. Remove chicken from the pot and shred into bite-sized pieces using two forks.
9. Whisk sour cream into the pot until smooth, then return shredded chicken to the sauce.
10. Add cooked egg noodles to the pot, tossing to coat evenly. Tip: For extra creamy noodles, let them sit in the sauce for a minute before serving.
11. Garnish with fresh parsley before serving.

Bold flavors and creamy textures make this dish a weeknight hero. Serve it up with a side of crusty bread to sop up every last bit of that paprika-infused sauce, or go rogue and spoon it over a baked potato for a carb-on-carb masterpiece.

Spicy Chicken Paprikash with Bell Peppers

Oh boy, are you in for a treat that’ll make your taste buds do the cha-cha! This Spicy Chicken Paprikash with Bell Peppers is like a cozy blanket for your soul, but with a kick that says, ‘Wake up, it’s dinner time!’

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 2 tbsp olive oil
• 1 large onion, diced
• 2 bell peppers, sliced
• 3 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 tsp cayenne pepper
• 1 cup chicken broth
• 1/2 cup sour cream
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken thighs with salt and sear in the skillet, skin-side down, until golden brown, about 5 minutes per side. Tip: Don’t crowd the pan to ensure a perfect sear.
3. Remove chicken and set aside. In the same skillet, add diced onion and sliced bell peppers, cooking until softened, about 5 minutes.
4. Stir in minced garlic, sweet paprika, and cayenne pepper, cooking for 1 minute until fragrant. Tip: Blooming the spices releases their full flavor.
5. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
6. Return chicken to the skillet, cover, and simmer on low heat for 25 minutes, or until chicken is cooked through. Tip: The internal temperature should reach 165°F.
7. Remove from heat and stir in sour cream until fully incorporated.

Lusciously creamy with a smoky depth and just the right amount of heat, this dish pairs beautifully with fluffy dumplings or over a bed of egg noodles for the ultimate comfort food experience.

Vegan Mushroom Paprikash (Chicken-Style)

Buckle up, flavor adventurers! We’re diving fork-first into a dish that’ll make your taste buds do a happy dance—vegan mushroom paprikash with a chicken-style twist that’s so convincing, even your carnivorous friends will be fooled.

Ingredients

• 2 cups sliced cremini mushrooms
• 1 cup diced onion
• 2 cloves minced garlic
• 1 tbsp olive oil
• 1 tbsp sweet paprika
• 1 tsp smoked paprika
• 1 cup vegetable broth
• 1/2 cup coconut milk
• 1 tbsp flour
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add sliced cremini mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
5. Sprinkle sweet paprika, smoked paprika, salt, and black pepper over the mushrooms, stirring to coat evenly.
6. Whisk flour into vegetable broth until smooth, then pour into the skillet.
7. Bring the mixture to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally.
8. Stir in coconut milk and simmer for an additional 5 minutes until the sauce thickens.

Kick back and marvel at your creation—this vegan mushroom paprikash boasts a creamy, rich sauce with a smoky depth that clings lovingly to every bite. Serve it over a bed of fluffy mashed potatoes or buttered noodles for a comfort food experience that’s anything but ordinary.

Smoked Paprika Chicken Paprikash

Dive into a dish that’s as fun to say as it is to eat, where smoky meets cozy in a hug of flavors. This Smoked Paprika Chicken Paprikash is your ticket to a flavor town, with a side of ‘wow, did I just make that?’

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1 tbsp smoked paprika
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup sour cream
• 1 tbsp all-purpose flour
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the chicken.
2. Season the chicken thighs generously with smoked paprika and salt, ensuring every piece is well-coated for maximum flavor.
3. Heat olive oil in a large oven-proof skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 5 minutes until golden brown. Flip and sear the other side for another 3 minutes. Remove chicken and set aside.
4. In the same skillet, add the sliced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes. Tip: Don’t rush this step; caramelizing the onions slightly will add depth to your dish.
5. Whisk together chicken broth, sour cream, and flour until smooth, then pour into the skillet with the onions and garlic, stirring to combine.
6. Return the chicken thighs to the skillet, nestling them into the sauce. Transfer the skillet to the preheated oven and bake uncovered for 25 minutes, or until the chicken is cooked through.
7. Tip: For an extra crispy skin, broil for the last 2 minutes of cooking. Keep an eye on it to prevent burning.
8. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Kick back and savor the creamy, smoky goodness of this paprikash, where the chicken falls off the bone and the sauce begs to be sopped up with crusty bread. Serve it over a bed of egg noodles or with a side of roasted potatoes for a meal that’s anything but ordinary.

Instant Pot Chicken Paprikash with Caramelized Onions

Buckle up, buttercups, because we’re about to dive into a dish that’s as easy as it is delicious—think tender chicken swimming in a smoky, sweet paprika sauce with onions so caramelized they’ll make you weep tears of joy.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 tsp smoked paprika
• 1 cup chicken broth
• 1/2 cup sour cream
• 1 tbsp all-purpose flour
• Salt and pepper to taste

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat 2 tbsp olive oil until shimmering, about 2 minutes.
2. Add 2 thinly sliced onions and cook, stirring occasionally, until deeply caramelized, about 10 minutes. Tip: Don’t rush this step—the sweetness of the onions is key!
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.
4. Add 2 lbs chicken thighs, 2 tbsp sweet paprika, and 1 tsp smoked paprika, stirring to coat the chicken evenly.
5. Pour in 1 cup chicken broth, scraping the bottom to loosen any browned bits. Tip: Those bits are flavor gold!
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
7. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
8. Remove the chicken and set aside. Whisk together 1/2 cup sour cream and 1 tbsp flour, then stir into the pot to thicken the sauce. Tip: For extra creaminess, let the sauce simmer for a couple of minutes.
9. Return the chicken to the pot, stirring to coat in the sauce. Season with salt and pepper to taste.

Now, marvel at your creation—the chicken is fall-apart tender, the sauce is luxuriously creamy with a hint of smoke, and those onions? They’re the unsung heroes. Serve it over egg noodles or mashed potatoes, or be a rebel and eat it straight from the pot. No judgment here.

Gluten-Free Chicken Paprikash with Cauliflower Rice

Today’s the day we ditch the gluten but keep all the flavor with a dish that’ll make your taste buds dance—Gluten-Free Chicken Paprikash with Cauliflower Rice. Trust me, your stomach will thank you for this Hungarian-inspired comfort food that’s as easy to make as it is delicious.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken broth
• 1/2 cup coconut milk
• 1 head cauliflower, riced
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Season chicken thighs with salt and pepper, then add to the skillet. Brown each side for 4 minutes.
5. Sprinkle paprika over the chicken, coating evenly.
6. Pour in chicken broth and coconut milk, bringing the mixture to a simmer.
7. Cover and reduce heat to low. Cook for 25 minutes, or until chicken is tender.
8. While the chicken cooks, pulse cauliflower in a food processor until it resembles rice.
9. Sauté cauliflower rice in a separate pan over medium heat for 5 minutes, or until soft.
10. Garnish chicken paprikash with chopped parsley before serving.

Get ready to savor the creamy, smoky flavors of the paprikash paired with the light, fluffy texture of cauliflower rice. Serve it up in a bowl for a cozy night in, or impress your friends at your next dinner party—either way, it’s a win.

Hungarian Chicken Paprikash with Homemade Spaetzle

Get ready to dive fork-first into a dish that’s as fun to say as it is to eat—Hungarian Chicken Paprikash with Homemade Spaetzle. This cozy, creamy, and slightly spicy comfort food is like a warm hug from your grandma, if your grandma was a Hungarian chef with a penchant for paprika.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1 large onion, diced
• 2 tbsp sweet paprika
• 1 tsp hot paprika
• 2 cups chicken broth
• 1/2 cup sour cream
• 2 cups all-purpose flour
• 2 large eggs
• 1/2 cup water
• 1 tsp salt
• 2 tbsp butter

Instructions

1. Season the chicken thighs with salt and let them sit at room temperature for 15 minutes to enhance flavor.
2. In a large pot, melt the butter over medium heat and brown the chicken thighs, skin side down first, for 5 minutes per side. Remove and set aside.
3. In the same pot, sauté the diced onion until translucent, about 5 minutes. Tip: Don’t rush this step—caramelized onions add depth.
4. Stir in both sweet and hot paprika, cooking for 1 minute to release their oils. Tip: Blooming paprika prevents a raw flavor.
5. Return the chicken to the pot, add chicken broth, and simmer covered for 25 minutes until the chicken is tender.
6. While the chicken cooks, mix flour, eggs, water, and salt for the spaetzle. Tip: The dough should be sticky but manageable.
7. Press the spaetzle dough through a colander into boiling salted water, cooking for 2-3 minutes until they float.
8. Remove the chicken from the pot, stir in sour cream into the sauce, and season if needed.
9. Serve the chicken over spaetzle, garnished with a dollop of sour cream and a sprinkle of paprika.

Lusciously creamy with a kick, this dish pairs the tender chicken with pillowy spaetzle that soaks up the rich sauce beautifully. Try serving it with a crisp cucumber salad to cut through the richness.

Creamy Chicken Paprikash Soup

Feast your eyes (and eventually your stomach) on this Creamy Chicken Paprikash Soup, a dish that’s like a warm hug from your Hungarian grandma—if your Hungarian grandma was a Michelin-starred chef with a penchant for paprika.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1.5 lbs chicken breast, cubed
• 2 tbsp sweet paprika
• 1 tsp smoked paprika
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tbsp all-purpose flour
• 1 red bell pepper, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup sour cream
• 2 tbsp fresh dill, chopped

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 large diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Add 1.5 lbs cubed chicken breast, cooking until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
5. Sprinkle 2 tbsp sweet paprika and 1 tsp smoked paprika over the chicken, stirring to coat evenly.
6. Pour in 4 cups chicken broth, bringing the mixture to a boil, then reduce heat to simmer for 15 minutes.
7. Whisk 1 tbsp all-purpose flour into 1 cup heavy cream until smooth, then slowly stir into the soup to thicken.
8. Add 1 diced red bell pepper, 1 tsp salt, and 1/2 tsp black pepper, simmering for another 10 minutes until the pepper is tender. Tip: Taste and adjust seasoning as needed, but remember the sour cream will add tanginess later.
9. Remove from heat and stir in 1/2 cup sour cream until fully incorporated. Tip: Adding sour cream off the heat prevents curdling.
10. Garnish with 2 tbsp chopped fresh dill before serving.

Just imagine the creamy texture meeting the smoky, spicy notes of paprika, with tender chicken and crisp bell peppers in every spoonful. Serve it with a side of crusty bread to dunk into this velvety dream, or go wild and top it with extra dill for a fresh contrast.

Keto Chicken Paprikash with Zucchini Noodles

Buckle up, buttercups, because we’re about to dive into a dish that’s so flavorful, it’ll make your taste buds do a happy dance. This Keto Chicken Paprikash with Zucchini Noodles is the low-carb answer to your comfort food cravings, packed with all the cozy vibes and none of the guilt.

Ingredients

• 2 tbsp olive oil
• 1.5 lbs chicken thighs, boneless and skinless
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 medium zucchinis, spiralized

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1.5 lbs chicken thighs to the skillet, cooking for 5-7 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, add 1 large diced onion, sautéing for 3-4 minutes until translucent.
4. Stir in 2 cloves minced garlic, cooking for 1 minute until fragrant.
5. Mix in 2 tbsp sweet paprika, 1 tsp salt, and 1/2 tsp black pepper, coating the onions evenly.
6. Pour in 1 cup chicken broth, scraping up any browned bits from the bottom of the skillet.
7. Return the chicken to the skillet, reducing heat to low. Simmer covered for 20 minutes.
8. Remove the lid, stir in 1/2 cup heavy cream, and simmer uncovered for 5 minutes to thicken the sauce.
9. While the sauce thickens, spiralize 2 medium zucchinis to create noodles.
10. Serve the chicken and sauce over the zucchini noodles, garnishing with additional paprika if desired.

Craving something creamy yet light? This dish delivers with its velvety sauce and tender chicken, all tangled up in crisp zucchini noodles. Perfect for a cozy night in or impressing your keto-curious friends, it’s a meal that proves low-carb doesn’t mean low-flavor.

Chicken Paprikash Stuffed Peppers

Craving a dish that’s as fun to make as it is to eat? These Chicken Paprikash Stuffed Peppers are your ticket to a flavor-packed dinner that’ll have everyone at the table begging for seconds—no passport required!

Ingredients

• 4 large bell peppers
• 1 lb ground chicken
• 1 cup cooked rice
• 1/2 cup sour cream
• 2 tbsp sweet paprika
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chicken broth
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for those soon-to-be-stuffed peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Tip: Choose peppers that can stand upright for easier stuffing and baking.
3. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the ground chicken, cooking until no longer pink, about 5-7 minutes.
4. Stir in 2 tbsp sweet paprika, 1/2 tsp salt, and 1/4 tsp black pepper into the chicken, mixing well to coat every bite with flavor.
5. Remove the skillet from heat and fold in 1 cup cooked rice and 1/2 cup sour cream. Tip: Let the mixture cool slightly to prevent the sour cream from curdling.
6. Spoon the chicken mixture into the prepared bell peppers, packing it down gently to fit as much as possible.
7. Place the stuffed peppers in a baking dish and pour 1 cup chicken broth around them to keep them moist during baking.
8. Cover the dish with foil and bake for 30 minutes. Then, remove the foil, sprinkle 1/2 cup shredded mozzarella cheese on top, and bake uncovered for another 10 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Outrageously tender peppers cradle a creamy, paprika-spiced filling that’s downright addictive. Serve these beauties with a dollop of extra sour cream and a sprinkle of fresh herbs for a dinner that’s as Instagram-worthy as it is delicious.

Bacon-Infused Chicken Paprikash

Yikes, have we got a dish that’ll make your taste buds do a happy dance! Imagine tender chicken swimming in a smoky, paprika-kissed sauce with bacon playing the lead role in this flavor-packed symphony. It’s like your grandma’s chicken paprikash decided to go on a bacon-fueled adventure.

Ingredients

• 4 slices bacon, chopped
• 1.5 lbs chicken thighs, boneless and skinless
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 cup chicken broth
• 1/2 cup sour cream
• 1 tbsp all-purpose flour
• Salt to taste

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the skillet.
2. Increase heat to medium-high and add chicken thighs to the skillet. Sear until golden brown, about 4 minutes per side. Remove chicken and set aside.
3. In the same skillet, add diced onion and cook until softened, about 3 minutes. Tip: Scrape up any browned bits for extra flavor.
4. Add minced garlic and sweet paprika, stirring for 1 minute until fragrant.
5. Pour in chicken broth, bringing to a simmer. Return chicken to the skillet, cover, and reduce heat to low. Cook for 25 minutes.
6. In a small bowl, whisk together sour cream and flour until smooth. Tip: This prevents lumps in your sauce.
7. Remove chicken from skillet. Stir sour cream mixture into the sauce, simmering for 2 minutes until thickened. Tip: Don’t boil to avoid curdling.
8. Return chicken to the skillet, sprinkle with reserved bacon, and serve hot.

Now, this dish is a creamy, smoky dream with a kick of paprika that’ll have you licking the plate. Serve it over egg noodles or with a side of crusty bread to sop up every last drop of that glorious sauce.

Chicken Paprikash with Roasted Garlic and Herbs

Zesty and zippy, this Chicken Paprikash with Roasted Garlic and Herbs is the culinary equivalent of a warm hug from your Hungarian grandma—if your grandma was a sassy, spice-loving chef who knew her way around a skillet.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 2 tbsp sweet paprika
• 1 tsp smoked paprika
• 4 cloves roasted garlic, mashed
• 1 cup chicken broth
• 1/2 cup sour cream
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) to roast the garlic while you prep other ingredients.
2. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear skin-side down for 5-7 minutes until golden brown. Flip and sear the other side for 3 minutes. Remove and set aside.
3. In the same skillet, add sliced onions and cook until soft and translucent, about 5 minutes. Tip: Don’t rush this step—caramelized onions add depth.
4. Stir in both paprikas and mashed roasted garlic, cooking for 1 minute until fragrant.
5. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Return chicken to the skillet, skin-side up.
6. Simmer uncovered for 25 minutes, or until chicken is cooked through and sauce has slightly thickened. Tip: Keep the heat low to prevent the sauce from breaking.
7. Remove from heat and stir in sour cream until fully incorporated. Tip: Let the dish sit for 5 minutes before serving to allow flavors to meld.
8. Garnish with fresh dill and parsley before serving.

This dish boasts a creamy, velvety sauce with a smoky undertone, perfectly complementing the tender chicken. Serve it over a bed of egg noodles or with a side of crusty bread to soak up every last drop of that paprika-infused goodness.

Lightened-Up Greek Yogurt Chicken Paprikash

Kick your dinner routine up a notch with this Lightened-Up Greek Yogurt Chicken Paprikash, a dish that’s as fun to make as it is to devour. Perfect for those nights when you’re craving something creamy, comforting, and just a tad bit cheeky.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken broth
• 1/2 cup Greek yogurt
• 1 tbsp all-purpose flour
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken thighs to the skillet, seasoning with salt and pepper, and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a perfect sear.
3. Remove chicken from skillet and set aside on a plate.
4. In the same skillet, add diced onion and cook until soft, about 3 minutes, stirring occasionally.
5. Add minced garlic and sweet paprika, cooking for 1 minute until fragrant. Tip: Blooming the paprika in oil unlocks its full flavor potential.
6. Whisk in chicken broth, scraping up any browned bits from the bottom of the skillet.
7. Return chicken to the skillet, cover, and simmer on low heat for 20 minutes. Tip: A tight-fitting lid is key to keeping the moisture in.
8. In a small bowl, mix Greek yogurt, flour, and lemon juice until smooth.
9. Remove skillet from heat and stir in the yogurt mixture until fully incorporated.
10. Garnish with fresh parsley before serving.

Absolutely divine, this dish boasts a velvety texture with a tangy kick from the Greek yogurt, making it a standout. Serve it over a bed of egg noodles or with a side of crusty bread to soak up every last drop of that creamy sauce.

Chicken Paprikash Pizza with Mozzarella

Venture into a culinary crossover that’ll make your taste buds do a double-take with this Chicken Paprikash Pizza topped with gooey mozzarella. It’s where Hungarian comfort meets Italian convenience, and trust us, it’s a match made in foodie heaven.

Ingredients

• 1 lb pizza dough
• 1 cup cooked chicken, shredded
• 1/2 cup sour cream
• 2 tbsp sweet paprika
• 1 tbsp olive oil
• 1 cup mozzarella cheese, shredded
• 1/2 cup onion, thinly sliced
• 1 clove garlic, minced
• 1/4 tsp salt

Instructions

1. Preheat your oven to 475°F and let your pizza dough rest at room temperature for 30 minutes to make it easier to stretch.
2. Heat olive oil in a pan over medium heat, add onions and garlic, sautéing until translucent, about 3 minutes.
3. Stir in the shredded chicken, paprika, and salt, cooking for another 2 minutes to blend the flavors.
4. Remove from heat and mix in the sour cream until the chicken is evenly coated.
5. On a floured surface, stretch the pizza dough to a 12-inch circle and place it on a baking sheet.
6. Spread the chicken paprikash mixture evenly over the dough, leaving a small border for the crust.
7. Sprinkle the shredded mozzarella cheese on top of the chicken mixture.
8. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

So, what’s the verdict? This pizza boasts a creamy, smoky paprikash topping with a stretchy mozzarella finish that’s downright irresistible. Serve it with a side of pickled vegetables to cut through the richness, and watch it disappear before your eyes.

Hungarian-Style Chicken Paprikash with Pickles

Let’s face it, we’ve all had those days where only a hearty, soul-warming dish will do, and Hungarian-Style Chicken Paprikash with Pickles is here to save the day with its bold flavors and comforting vibes.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1 tbsp vegetable oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 tsp smoked paprika
• 1 cup chicken broth
• 1/2 cup sour cream
• 1 tbsp all-purpose flour
• 1/2 cup dill pickles, sliced
• Salt to taste

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Season 2 lbs chicken thighs with salt and add to the skillet, skin-side down. Cook for 5-7 minutes until golden brown, then flip and cook for another 5 minutes. Remove and set aside.
3. In the same skillet, add 1 large diced onion and cook until translucent, about 3 minutes. Tip: Don’t rush this step; caramelizing the onions slightly will add depth.
4. Stir in 2 cloves minced garlic, 2 tbsp sweet paprika, and 1 tsp smoked paprika, cooking for 1 minute until fragrant. Tip: Blooming the paprika in oil unlocks its full flavor.
5. Return the chicken to the skillet, add 1 cup chicken broth, and bring to a simmer. Cover and cook on low for 25 minutes.
6. In a small bowl, whisk together 1/2 cup sour cream and 1 tbsp all-purpose flour until smooth. Stir into the skillet and cook for another 5 minutes until thickened. Tip: Temper the sour cream with a bit of hot sauce to prevent curdling.
7. Gently fold in 1/2 cup sliced dill pickles and cook for 2 minutes to warm through.

Rich and creamy with a tangy punch from the pickles, this dish is a flavor explosion. Serve it over egg noodles or with a side of crusty bread to soak up every last bit of that delicious sauce.

Chicken Paprikash Tacos with Fresh Slaw

Buckle up, flavor adventurers! We’re about to take your taco night on a detour to Hungary with these Chicken Paprikash Tacos, topped with a crunch-tastic fresh slaw that’ll make your taste buds do a happy dance.

Ingredients

• 2 cups shredded cooked chicken
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 tsp smoked paprika
• 1 cup chicken broth
• 1/2 cup sour cream
• 8 small flour tortillas
• 2 cups shredded cabbage
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp honey

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 large thinly sliced onion to the skillet, cooking until soft and slightly caramelized, about 5 minutes.
3. Stir in 2 cloves minced garlic, 2 tbsp sweet paprika, and 1 tsp smoked paprika, cooking until fragrant, about 1 minute. Tip: Toasting the paprika releases its full flavor.
4. Pour in 1 cup chicken broth, scraping up any browned bits from the bottom of the skillet.
5. Add 2 cups shredded cooked chicken, stirring to coat in the sauce. Simmer for 10 minutes to meld flavors.
6. Remove from heat and stir in 1/2 cup sour cream until fully incorporated. Tip: Adding sour cream off the heat prevents curdling.
7. In a large bowl, toss together 2 cups shredded cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 tbsp honey to make the slaw.
8. Warm 8 small flour tortillas according to package instructions. Tip: A dry skillet over medium heat for 30 seconds per side gives them the perfect pliability.
9. Assemble tacos by dividing the chicken mixture among the tortillas and topping with the fresh slaw.

Perfectly balanced between smoky, sweet, and tangy, these tacos bring a creamy texture that contrasts beautifully with the slaw’s crunch. Serve them with an extra lime wedge on the side for a zesty finish that’ll have everyone reaching for seconds.

Chicken Paprikash Meatballs in Creamy Sauce

Ready to dive into a dish that’s as fun to say as it is to eat? These Chicken Paprikash Meatballs in Creamy Sauce are your ticket to a flavor-packed adventure, blending the cozy vibes of Hungarian cuisine with the universal love for meatballs. Let’s get rolling!

Ingredients

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1 large egg
• 2 tbsp sweet paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp all-purpose flour
• 1/4 cup sour cream
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 lb ground chicken, 1/2 cup breadcrumbs, 1 large egg, 1 tbsp sweet paprika, 1 tsp salt, and 1/2 tsp black pepper. Mix until just combined—overmixing can lead to tough meatballs.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet. Bake for 20 minutes, or until golden and cooked through.
4. While the meatballs bake, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely diced onion and sauté until translucent, about 5 minutes.
5. Stir in 2 cloves minced garlic and the remaining 1 tbsp sweet paprika, cooking for 1 minute until fragrant.
6. Whisk in 1 tbsp all-purpose flour, then gradually add 1 cup chicken broth, stirring constantly to avoid lumps.
7. Bring the sauce to a simmer, then reduce heat and stir in 1/2 cup heavy cream. Simmer for 5 minutes until slightly thickened.
8. Gently fold in the baked meatballs and 1/4 cup sour cream, heating through but not boiling to prevent curdling.
9. Garnish with fresh chopped parsley before serving.

Chicken Paprikash Meatballs in Creamy Sauce offers a delightful contrast of tender meatballs against a velvety, paprika-kissed sauce. Serve it over egg noodles or with crusty bread to soak up every last drop of that creamy goodness.

Chicken Paprikash Flatbread with Feta

Ready to take your taste buds on a whirlwind adventure? This Chicken Paprikash Flatbread with Feta is like a cozy blanket for your stomach, combining the smoky warmth of paprika with the tangy punch of feta. It’s the culinary equivalent of a high-five!

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 tsp smoked paprika
• 1/2 cup chicken broth
• 1/2 cup sour cream
• 1 pre-made flatbread
• 1/2 cup crumbled feta cheese
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the flatbread.
2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chicken thighs and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove the chicken and set aside. In the same skillet, add the sliced onion and minced garlic, cooking until soft, about 3 minutes.
4. Stir in 2 tbsp sweet paprika and 1 tsp smoked paprika, cooking for 1 minute to release the flavors.
5. Return the chicken to the skillet, add 1/2 cup chicken broth, and simmer for 15 minutes, or until the chicken is cooked through. Tip: The broth should reduce slightly, creating a rich sauce.
6. Remove from heat and stir in 1/2 cup sour cream until well combined. Season with salt to taste.
7. Place the pre-made flatbread on a baking sheet. Spread the chicken mixture evenly over the flatbread and sprinkle with 1/2 cup crumbled feta cheese.
8. Bake in the preheated oven for 10 minutes, or until the edges of the flatbread are crispy and the feta is slightly melted. Tip: Watch closely to avoid burning the flatbread.

How about that? The flatbread comes out with a crispy edge that gives way to a creamy, smoky chicken filling, topped with feta that adds a salty tang. Serve it up with a side of pickled veggies for an extra crunch that’ll make your heart sing.

Summary

Savory and satisfying, our roundup of 20 Creamy Chicken Paprikash Recipes with a Twist offers a delightful variety for every home cook. Whether you’re craving classic comfort or an innovative flavor, there’s a dish here to warm your heart. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share the love on Pinterest!