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 or stock; 1/2 cup full-fat creamy yogurt or sour cream; Freshly chopped parsley, to garnish (optional)

There’s something deeply comforting about the rich, smoky warmth of paprika wrapped up in a luscious, creamy sauce. This Creamy Chicken Paprikash Recipe brings together tender chicken with a velvety yogurt finish—it's a dish I keep coming back to when I want a meal that feels both special and homey.

A close-up view of a large white pot filled with rich orange creamy sauce with many golden-brown chicken pieces immersed in the sauce, scattered finely chopped green herbs on top, and a silver spoon resting inside the pot on the right side. The pot sits on a white marbled surface with a gray cloth nearby, showing the thick texture of the sauce and tender chicken pieces. 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

I’ve cooked this Creamy Chicken Paprikash Recipe so many times that it feels like an old friend—reliable, full of flavor, and just downright satisfying. It’s quick enough for weeknights but fancy enough to serve guests without breaking a sweat.

Bold, flavorful paprika: The mix of sweet and smoked paprika creates a smoky-sweet base you won’t find in many chicken dishes.
Velvety, creamy sauce: The yogurt adds a tangy creaminess that perfectly complements the spices without overwhelming the chicken.
Simple, straightforward steps: You don’t need to be a pro chef to nail this dish—the method is foolproof and adaptable.
Great for leftovers: It reheats beautifully, making it a fantastic option for meal prep or busy days.

Ingredients & Why They Work

Every ingredient in this Creamy Chicken Paprikash Recipe has its moment to shine and plays a special role in building those layers of flavor. Choosing the right paprika and creamy yogurt is key—you'll want ingredients that bring freshness and richness.

Flat lay of boneless skinless chicken thighs cut into large pieces, a small mound of bright red sweet paprika powder, a small mound of smoked paprika powder, a small bowl of golden olive oil, a small bowl of light yellow cornstarch, a large white onion diced, four peeled garlic cloves whole, a small bowl of deep red tomato paste, a small white bowl filled with golden chicken broth, a small white bowl of creamy full-fat yogurt, a few sprigs of fresh green parsley, all arranged symmetrically on simple white ceramic dishes and bowls placed 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: These stay juicy and tender even with simmering—perfect for soaking up all those paprika flavors.
Sweet Paprika: The star spice giving that familiar warmth and color; fresh paprika will make a huge difference here.
Smoked Paprika: Adds a subtle smokiness that deepens the flavor without overpowering.
Cornstarch: Helps give the sauce a nice, subtle thickening without heaviness.
Onion: Adds a mellow sweetness and body to the sauce as it softens.
Garlic: Brings aromatic depth that balances the sweetness of the paprika.
Tomato Paste: Provides umami and richness, a little goes a long way.
Chicken Broth: A good quality broth enriches the sauce and keeps it moist.
Full-fat Yogurt or Sour Cream: The creamy finish that tames the spices and adds tang—full-fat is key to prevent curdling.
Olive Oil: For sautéing and coating; its mild fruitiness complements the paprika beautifully.
Parsley (optional): A fresh, herbal note to brighten the final dish.

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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

I love to tweak this recipe slightly depending on my mood or what’s in my pantry. It’s flexible—you can personalize it and still end up with that comforting creamy chicken goodness every time.

Mushroom Addition: Sometimes I sauté cremini mushrooms with the onions for an earthy, umami twist that complements the smoky paprika wonderfully.
Using Chicken Breasts: If I’m aiming for a leaner dish, I swap in chicken breasts but marinate them longer in the spices and oil to keep things juicy.
Extra Heat: Feel free to add a pinch of cayenne or some chili flakes if you want a gentle kick alongside the paprika’s sweetness.
Serve with Spaetzle: For a more traditional feel, egg noodles or spaetzle soak up that sauce just right. I also love mashed potatoes for a cozy vibe.

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

A white plate holds two browned chicken thighs covered in thick, orange-brown sauce with visible small bits of onion or garlic, pooling around the pieces. Behind the chicken, creamy mashed potatoes, topped with more of the same sauce, create a soft, uneven layer. Two green parsley leaves garnish the chicken, adding a fresh pop of color near the center. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Coat the Chicken

Start by chopping your chicken thighs into bite-sized pieces. Toss them in a bowl with sweet paprika, cornstarch, salt, pepper, and a tablespoon of olive oil. Mixing well ensures every piece is nicely coated in those flavors, which sets the tone for the whole dish.

Step 2: Brown the Chicken

Heat a tablespoon of olive oil in your pan over medium heat. Cook the chicken in batches—don’t crowd the pan—to get that golden crust on the outside. Let them sit undisturbed for about 5-6 minutes before stirring. This step locks in flavor and texture. Don’t worry if the chicken isn’t fully cooked now; we’ll finish cooking it later in the sauce.

Step 3: Build the Sauce Base

Using the same pan, add the last tablespoon of olive oil. Sauté diced onion until translucent, about 3-4 minutes. Then add minced garlic, tomato paste, and smoked paprika. Stir constantly for about a minute until fragrant—that tomato paste caramelizes slightly, boosting richness.

Step 4: Deglaze and Simmer

Pour in chicken broth to deglaze the pan, scraping up those flavorful browned bits from the bottom. Then pop your browned chicken back in the pan. Bring to a boil, reduce heat, and let everything simmer gently for around 15 minutes. The chicken will finish cooking and soak up all that beautiful sauce.

Step 5: Finish with Creamy Yogurt

Once the chicken is tender, remove the pan from heat and let it cool for 5–10 minutes before stirring in the full-fat yogurt or sour cream. This rest is my little secret to keep the yogurt from curdling while giving you that silky creamy texture. Garnish with fresh parsley if you like a pop of color and freshness.

Top Tip

Over the years, I’ve learned a few things that make all the difference when making this Creamy Chicken Paprikash Recipe. These tips helped me go from “just okay” to “wow, this is restaurant-worthy” every time.

Use Fresh Paprika: Since paprika is the star here, fresher spice means more vibrant flavor. I always check the expiration or buy small batches to keep it lively.
Patience with Browning: Resist stirring the chicken too soon. Let it get that golden crust undisturbed—it builds layers of flavor and texture that elevate the dish.
Room Temperature Yogurt: Take the yogurt out early to warm up so it mixes in smoothly without splitting.
Simmer, Don’t Boil After Adding Yogurt: I make sure to remove the pan from heat before adding the yogurt, then give it a gentle stir—this keeps the sauce silky and prevents curdling.

How to Serve Creamy Chicken Paprikash Recipe

Garnishes

I typically sprinkle chopped parsley on top for a fresh, bright contrast and a bit of color. Sometimes I add a dollop of extra yogurt—or sour cream—if I want it even creamier at the table.

Side Dishes

Mashed potatoes are my go-to—they soak up every bit of that delicious sauce. Egg noodles or spaetzle give it a more traditional Eastern European feel, while a simple buttered rice or crusty bread works great for dipping.

Creative Ways to Present

For a special occasion, I’ve actually served this paprikash in warm individual crocks or small cast-iron skillets, topped with fresh herbs and a side of homemade spaetzle. It’s simple, but the presentation feels extra cozy and inviting.

Make Ahead and Storage

Storing Leftovers

I let the paprikash cool completely before transferring it into airtight containers. Stored in the fridge, it’s good for about 3 days. If I want it for longer, I pop it in the freezer—just thaw it overnight in the fridge before reheating.

Freezing

What’s great is that this Creamy Chicken Paprikash Recipe freezes well without losing much flavor or texture. However, the sauce might separate a bit, so just give it a gentle stir while reheating to bring it back together.

Reheating

I prefer reheating gently on the stove over low heat, stirring occasionally to prevent the yogurt from separating further. Microwaving works too, but I keep an eye on it and stir midway through heating.

Frequently Asked Questions:

Can I use chicken breast instead of thighs in this Creamy Chicken Paprikash Recipe?

Yes! You can substitute chicken breasts, but I suggest marinating them with the spices and oil for several hours or overnight to retain moisture and tenderness since breasts cook faster and can dry out.

How do I prevent the yogurt from curdling in the sauce?

Always use full-fat yogurt or sour cream at room temperature, and remove the pan from heat before stirring it in. Letting the dish rest for 5–10 minutes before adding the yogurt also helps keep the sauce smooth.

What should I serve with Creamy Chicken Paprikash?

Traditional sides include buttery egg noodles, spaetzle, or mashed potatoes, all excellent for soaking up the delicious sauce. Fresh bread or simple steamed rice also work well.

Can I make this recipe ahead of time?

Absolutely. This is a great make-ahead dish. Just store it in airtight containers in the fridge for up to 3 days or freeze it for longer. Reheat gently to preserve the creamy texture.

Final Thoughts

This Creamy Chicken Paprikash Recipe is one of those dishes I come back to when I want comfort with a little twist. Its rich, smoky depth combined with the creamy yogurt feels like a warm hug on a plate. I really hope you give it a try—it’s approachable, satisfying, and will likely become one of your new favorites too!