Homestyle Baked Chicken Paprikash Recipe

Why You’ll Love This Recipe

This recipe is a simplified, oven-baked version of traditional Chicken Paprikash, combining ease with bold flavor. It eliminates the need for stovetop babysitting while preserving the essence of the dish: rich paprika flavor, creamy sauce, and tender chicken. Perfect for beginners and seasoned cooks alike, this meal delivers old-world comfort with modern-day convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs or drumsticks
• Sweet Hungarian paprika
• Onion
• Garlic
• Chicken broth
• Sour cream
• All-purpose flour
• Salt
• Pepper
• Olive oil
• Bay leaf (optional)
• Fresh parsley (for garnish)

Directions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken generously with salt, pepper, and paprika.
3. In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Brown the chicken on both sides, then remove and set aside.
4. In the same skillet, sauté chopped onions until soft, then add minced garlic and cook for another minute.
5. Stir in more paprika, then sprinkle in flour and cook briefly to create a roux.
6. Slowly pour in chicken broth, stirring constantly until smooth. Add a bay leaf if using.
7. Return the chicken to the skillet, spoon some sauce over the top, and transfer the skillet to the oven.
8. Bake uncovered for 45–50 minutes, or until the chicken is fully cooked and golden.
9. Remove from oven, discard bay leaf, and stir in sour cream until the sauce is smooth and creamy.
10. Garnish with fresh parsley and serve hot, traditionally with egg noodles, dumplings, or mashed potatoes.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

Variations

• Use boneless, skinless chicken thighs for a quicker-cooking version.
• Add bell peppers or mushrooms for more texture and flavor.
• Swap sour cream for Greek yogurt for a lighter sauce.
• Use smoked paprika for a deeper, more intense flavor profile.
• Make it spicier by adding a pinch of cayenne pepper or hot paprika.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a skillet over medium-low heat until heated through. Add a splash of chicken broth if the sauce has thickened too much. Avoid boiling after adding sour cream, as it may curdle.
This dish also freezes well for up to 2 months—freeze before adding sour cream and stir it in after reheating.

FAQs

What is the best paprika to use for Chicken Paprikash?

Sweet Hungarian paprika is traditional and gives the dish its signature flavor. Avoid smoked or hot paprika unless you want to change the flavor profile.

Can I make Chicken Paprikash without sour cream?

Yes, you can substitute Greek yogurt or heavy cream, but sour cream provides the most authentic taste and texture.

Is it necessary to brown the chicken before baking?

Browning adds extra flavor and color, but you can skip this step if you’re short on time—just note the sauce may be less rich.

Can I use chicken breasts instead of thighs or drumsticks?

Yes, but chicken breasts may dry out more easily. Monitor closely to avoid overcooking.

What sides go well with Chicken Paprikash?

Traditional pairings include egg noodles, dumplings, mashed potatoes, or buttered spaetzle.

Can I make this dish ahead of time?

Absolutely. You can prepare it up to the point before baking, cover, refrigerate, and then bake when ready.

How do I prevent the sour cream from curdling?

Let the dish cool slightly before adding sour cream, and stir it in gently without boiling the sauce.

Is this recipe gluten-free?

Not as written, due to the flour. Use a gluten-free flour blend or cornstarch for a gluten-free version.

What kind of pan should I use for baking?

An oven-safe skillet or Dutch oven is ideal. If you don’t have one, transfer everything to a baking dish after preparing the sauce.

Can I double this recipe for a crowd?

Yes, just be sure to use a large enough pan and extend the baking time slightly if needed.

Conclusion

This Homestyle Baked Chicken Paprikash is the perfect blend of comfort food and practical cooking. With its rich, paprika-infused sauce and tender baked chicken, it’s a dish that satisfies every time. Whether you’re honoring family tradition or discovering Hungarian cuisine for the first time, this recipe is sure to become a repeat favorite.

Homestyle Baked Chicken Paprikash Recipe

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This Homestyle Baked Chicken Paprikash is a comforting Hungarian-inspired dish with tender, oven-baked chicken in a rich, creamy paprika sauce. Perfect for easy weeknight meals or hearty family dinners.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Baking
• Cuisine: Hungarian
• Diet: Halal

Ingredients

• 4 bone-in, skin-on chicken thighs or drumsticks
• 2 tablespoons sweet Hungarian paprika
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 1/2 cups chicken broth
• 3/4 cup sour cream
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 bay leaf (optional)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken generously with salt, pepper, and 1 tablespoon of paprika.
3. In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Brown the chicken on both sides, then remove and set aside.
4. In the same skillet, sauté the chopped onions until soft, about 5 minutes.
5. Add minced garlic and cook for another minute.
6. Stir in the remaining tablespoon of paprika, then sprinkle in flour and cook for 1-2 minutes to create a roux.
7. Slowly pour in chicken broth, stirring constantly until the sauce is smooth. Add the bay leaf if using.
8. Return the chicken to the skillet, spoon some sauce over the top, and transfer to the oven.
9. Bake uncovered for 45–50 minutes, or until the chicken is fully cooked and golden.
10. Remove from the oven, discard bay leaf, and stir in sour cream until the sauce is smooth and creamy.
11. Garnish with fresh parsley and serve hot with egg noodles, dumplings, or mashed potatoes.

Notes

• Use boneless chicken thighs for faster cooking.
• Smoked paprika adds a deeper flavor if desired.
• To make it gluten-free, use cornstarch or a gluten-free flour blend instead of all-purpose flour.
• Do not boil after adding sour cream to avoid curdling.
• Store leftovers for up to 4 days in the fridge or freeze before adding sour cream.

Nutrition

• Serving Size: 1 chicken piece with sauce
• Calories: 410
• Sugar: 3g
• Sodium: 720mg
• Fat: 29g
• Saturated Fat: 9g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 130mg