Table of Contents
Introduction
This speedy chicken paprikash gives you deep Hungarian flavor with minimal fuss. It relies on pantry staples and one-pot cooking to keep cleanup fast. Perfect for weeknights when you want comfort without a long prep. If you love quick comfort mains, try this and compare with Texas Roadhouse Chicken Fried Sirloin for another fast dinner win.
Why This Recipe Works
This recipe focuses on bold paprika, quick browning, and gentle simmering to develop flavor without hours. Bone-in chicken stays juicy and adds richness to the sauce without extra steps. Using sweet Hungarian paprika gives an authentic, bright color and warm aroma without needing a dozen spices. The short simmer time makes it weeknight-friendly while still tenderizing the meat. Finishing with sour cream creates a silky sauce that coats nokedli or spaetzle perfectly. For a similar fast comfort approach, see this Texas Roadhouse Chicken Fried Sirloin technique comparison.
Flavor and Texture
Expect a sauce that is tangy, creamy, and deeply colored from the paprika. The browned skin adds savory notes and texture, while the simmer softens connective tissue so the meat pulls easily from the bone. Garlic and onion provide a savory backbone, never overpowering the paprika. Sour cream mellows the heat and makes the sauce cling to the noodles. Serve over nokedli or spaetzle so each bite gets sauce and tender chicken together.
Ingredients
- 2 pounds bone-in chicken pieces
- 2 tablespoons sweet Hungarian paprika
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup sour cream
- Salt and pepper to taste
- Nokedli or spaetzle (for serving)
Step by Step Instructions
- In a large pot, heat some oil and brown the chicken pieces on all sides.
- Remove the chicken and add chopped onion to the pot, sautéing until soft.
- Stir in garlic and paprika, cooking for an additional minute.
- Return the chicken to the pot and add chicken broth, bringing to a simmer.
- Cover and cook on low heat for about 40 minutes, until the chicken is tender.
- Stir in sour cream and season with salt and pepper.
- Serve over nokedli or spaetzle.
Quick Tips and Shortcuts
Brown the chicken in batches so pieces sear instead of steam; that step adds big flavor without extra time. Use store-bought spaetzle or frozen nokedli to shave prep time down to minutes. If you prefer a thicker sauce, remove the chicken at the end and simmer the sauce uncovered for 3 to 5 minutes before returning the chicken. Taste and adjust salt at the very end since the broth and sour cream can change seasoning balance. Prep the onion and garlic while the chicken browns to keep the process moving quickly.
Storage and Meal Prep
Store cooled paprikash in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat to keep the sour cream from splitting. For longer storage, freeze without the nokedli for up to three months; thaw overnight in the fridge before reheating. Cook the noodles fresh or reheat separately and combine when ready to serve for the best texture.
Short Closing Note
This chicken paprikash proves comforting food can be fast and practical. With a few shortcuts and one pot, it becomes a reliable weeknight favorite.
FAQ
Can this be made in under 30 minutes?
Yes, the recipe is designed to be quick and efficient.
Does it work for meal prep?
Most versions store well for one to three days.
Can I customize the ingredients?
Yes, simple swaps can be made for convenience or dietary needs.
Quick Chicken Paprikash for Busy Weeknights
A speedy chicken paprikash with deep Hungarian flavor, perfect for quick weeknight dinners.
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
- 2 pounds bone-in chicken pieces
- 2 tablespoons sweet Hungarian paprika
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup sour cream
- Salt and pepper to taste
- Nokedli or spaetzle (for serving)
Instructions
- In a large pot, heat some oil and brown the chicken pieces on all sides.
- Remove the chicken and add chopped onion to the pot, sautéing until soft.
- Stir in garlic and paprika, cooking for an additional minute.
- Return the chicken to the pot and add chicken broth, bringing to a simmer.
- Cover and cook on low heat for about 40 minutes, until the chicken is tender.
- Stir in sour cream and season with salt and pepper.
- Serve over nokedli or spaetzle.
Notes
Brown the chicken in batches for best flavor. Use store-bought spaetzle or frozen nokedli to save time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg