Creamy chicken paprikash is a classic Austro-Hungarian dish that has brought food lovers in Central Europe around the dinner table for centuries. This culinary masterpiece gets its name from its star ingredient—paprika—which gives the sauce not only its signature bright red hue but also a deep, slightly smoky aroma. As it braises, the meat soaks up the juices of fresh sweet peppers and tomatoes, becoming incredibly tender, while the addition of heavy cream transforms the gravy into a velvety emulsion. This dish is absolutely perfect for chilly evenings when you crave something truly hearty and warming, and its rich flavor pairs perfectly with traditional potato dumplings or fluffy mashed potatoes.
This mouthwatering creamy chicken paprikash is the ultimate main course. Serve it piping hot over mashed potatoes or rice.
Ingredients:
- 500 g (1.1 lbs) boneless, skinless chicken thighs
- 25 g (3 tbsp) cornstarch
- 150 g (1 medium) onion
- 3 garlic cloves
- 300 g (2 medium) red bell peppers
- 120 g (1 medium) tomato
- 1 red chili pepper
- 1 tbsp ground sweet paprika
- 250 ml (1 cup) heavy cream
- Salt, sugar, and black pepper to taste
- Vegetable oil for frying
How to Make Creamy Chicken Paprikash
Cut the boneless, skinless chicken thighs into large chunks. We use skinless fillets here to keep the dish from becoming overly greasy.
Use boneless chicken thighs for maximum juiciness. Removing the skin keeps the dish from becoming overly greasy.
Pour cornstarch into a plastic bag and add the diced chicken. Tie the bag into a knot and shake vigorously. This breading method is flawless: the meat gets a perfectly thin, even coating of starch, the excess stays in the bag, and your kitchen remains spotless.
Breading in a bag is a fast, mess-free trick to evenly coat the meat in a perfectly thin layer of starch.
Heat two tablespoons of vegetable oil in a deep, wide skillet. Toss the starch-coated chicken into the hot oil and sear quickly over high heat until beautifully golden brown.
Sear the chicken over high heat until a golden crust forms, locking in the juices of every bite.
Add finely chopped onion and minced garlic cloves to the browned chicken.
Onions and garlic build the aromatic foundation. Sauté them alongside the meat until softened.
Halve the fleshy red bell peppers, removing the seeds and stems, then rinse under running water to wash away any remaining seeds. Dice the flesh finely. Roll the chili pepper between your palms, trim the stem, and shake out the seeds. Finely mince the chili. Add the diced bell pepper and chili to the skillet.
Sweet bell peppers bring the traditional flavor, while the chili adds a pleasant, warming kick.
Blanch ripe red tomatoes in boiling water, peel off the skins, and chop finely. Add the chopped tomatoes, ground sweet paprika, and salt and pepper to the skillet to taste.
Sweet paprika and fresh, peeled tomatoes create a robust base for this thick, luscious sauce.
Cook the meat and vegetables over medium heat for 15 minutes, then pour in the heavy cream. You can substitute the cream with sour cream, but I recommend whisking a splash of chicken broth into the sour cream so the gravy doesn’t turn out too thick.
Heavy cream makes the sauce delicate and velvety. You can swap it for sour cream thinned with broth.
Simmer everything together over low heat for about 8 more minutes. At this stage, you can also add a splash of hot water or chicken broth if the liquid reduces too quickly.
Simmer the paprikash gently over low heat, allowing all the ingredients to meld and exchange their aromas.
The creamy chicken paprikash is ready! Serve it piping hot alongside fluffy mashed potatoes or boiled potatoes. Bon appétit! Happy cooking!
The finished paprikash should boast a thick, luxurious consistency and a vibrant, deeply rich color.
To make your creamy chicken paprikash even more delicious, I highly recommend serving it generously garnished with fresh chopped parsley or dill. If you want to play with the texture, try substituting the heavy cream with sour cream—this will lend the sauce a pleasant, subtle tang characteristic of rustic, countryside recipes. Beyond potatoes, egg noodles or fluffy rice make excellent sides, soaking up every drop of that rich paprika gravy.
If you happen to have any creamy chicken paprikash left over after dinner, don't worry—it actually tastes even better the next day as the spices fully release their flavors. Store the dish in an airtight container in the refrigerator for up to two or three days. When reheating over low heat, stir in a couple of tablespoons of water or broth to restore the sauce's perfect consistency and keep the chicken tender.
0 comments