20 Creamy Chicken Paprikash Recipes with a Twist

Forget everything you thought you knew about chicken paprikash! We’ve taken this classic comfort food and given it 20 deliciously creamy twists that will transform your weeknight dinners. From quick stovetop versions to slow cooker wonders, these recipes bring new life to an old favorite. Get ready to fall in love with paprikash all over again as we explore these mouthwatering variations!

Classic Hungarian Chicken Paprikash with Sour Cream

Craving comfort food that doesn’t skimp on flavor? This Hungarian classic is like a warm hug from your grandma—if your grandma was a spice-loving chef who believed sour cream makes everything better. Get ready to transform simple chicken into a creamy, paprika-packed masterpiece that’ll have you doing a happy dance around your kitchen.

Ingredients

For the chicken and base:
– 2 lbs chicken thighs, bone-in and skin-on
– 1 tbsp vegetable oil
– 1 large yellow onion, finely chopped
– 2 cloves garlic, minced

For the sauce:
– 3 tbsp sweet Hungarian paprika
– 1 cup chicken broth
– 1 cup sour cream
– 2 tbsp all-purpose flour
– 1 tsp salt
– ½ tsp black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2. Pat 2 lbs chicken thighs completely dry with paper towels—this ensures crispy skin.
3. Place chicken thighs skin-side down in the hot oil and cook for 6-8 minutes until golden brown.
4. Flip chicken thighs and cook for another 4 minutes, then transfer to a plate.
5. Add 1 chopped onion to the same pot and cook for 5-7 minutes until softened and translucent.
6. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
7. Remove pot from heat and immediately stir in 3 tbsp paprika—off-heat prevents burning the delicate spice.
8. Pour in 1 cup chicken broth, scraping all the browned bits from the bottom of the pot.
9. Return chicken thighs to the pot along with any accumulated juices.
10. Bring liquid to a simmer, then reduce heat to low, cover, and cook for 35 minutes.
11. Whisk 2 tbsp flour into 1 cup sour cream until completely smooth in a separate bowl.
12. Temper the sour cream mixture by slowly whisking in ½ cup of the hot cooking liquid.
13. Stir the tempered sour cream mixture back into the pot until fully incorporated.
14. Simmer uncovered for 5 minutes until sauce thickens—don’t boil or the sour cream may curdle.
15. Season with 1 tsp salt and ½ tsp black pepper, then remove from heat.

The tender chicken practically falls off the bone into that velvety, coral-colored sauce that’s equal parts tangy and smoky. Serve it over buttered egg noodles to catch every drop of that glorious paprika cream, or go full Hungarian with dumplings for the ultimate comfort food experience.

Slow Cooker Chicken Paprikash with Dumplings

Let’s be real—your slow cooker is basically a magical cauldron that turns minimal effort into maximum deliciousness, and this Chicken Paprikash is its latest spellbinding creation. Load it up in the morning, and by dinnertime, you’ll have a cozy, creamy Hungarian-inspired feast that practically high-fives your taste buds. Those fluffy dumplings? They’re the edible clouds that soak up every last drop of that dreamy paprika sauce.

Ingredients

For the Chicken Paprikash:
– 2 lbs boneless, skinless chicken thighs
– 1 large yellow onion, thinly sliced
– 2 cloves garlic, minced
– 2 tbsp sweet paprika
– 1 tsp smoked paprika
– 1 cup chicken broth
– 1/2 cup sour cream
– 2 tbsp all-purpose flour
– 1 tbsp tomato paste
– 1 tsp salt
– 1/2 tsp black pepper

For the Dumplings:
– 1 cup all-purpose flour
– 2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup milk
– 2 tbsp unsalted butter, melted
– 1 large egg

Instructions

1. Place 2 lbs boneless, skinless chicken thighs in the slow cooker.
2. Add 1 large thinly sliced yellow onion and 2 minced garlic cloves over the chicken.
3. Sprinkle 2 tbsp sweet paprika, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper evenly over the ingredients.
4. In a small bowl, whisk 1 tbsp tomato paste into 1 cup chicken broth until smooth, then pour over the chicken.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken shreds easily with a fork.
6. Tip: Resist peeking—keeping the lid on ensures even cooking and prevents heat loss.
7. Remove chicken to a cutting board and shred using two forks.
8. In a separate bowl, whisk 2 tbsp all-purpose flour into 1/2 cup sour cream until no lumps remain.
9. Stir the sour cream mixture into the slow cooker sauce until fully incorporated.
10. Return shredded chicken to the slow cooker and stir to coat.
11. Tip: Mix the sour cream with flour first to prevent curdling when added to the hot sauce.
12. For the dumplings, combine 1 cup all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt in a medium bowl.
13. In another bowl, whisk 1/2 cup milk, 2 tbsp melted unsalted butter, and 1 large egg.
14. Pour wet ingredients into dry ingredients and stir just until combined—do not overmix.
15. Drop tablespoon-sized scoops of dumpling batter directly onto the simmering paprikash.
16. Cover and cook on HIGH for 25–30 minutes, until dumplings are fluffy and a toothpick inserted comes out clean.
17. Tip: Space dumplings evenly so they steam properly instead of merging into one giant blob.
18. How heavenly is this? The chicken melts in your mouth, draped in a velvety paprika sauce that’s tangy from sour cream and smoky from paprika. Serve it over egg noodles for extra carb-loaded joy, or scoop it straight into a bowl and watch those dumplings float like savory little life rafts in a sea of comfort.

One-Pot Chicken Paprikash and Egg Noodles

Gather ’round, hungry humans, because we’re about to make your weeknight dinner dreams come true with minimal cleanup and maximum flavor chaos! This cozy Hungarian classic is basically a warm hug in a pot that somehow makes you feel both fancy and lazy at the same time. Get ready to impress your taste buds while your dishwasher takes a well-deserved nap.

Ingredients

For Browning the Chicken:
– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper

For the Aromatics & Sauce:
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 3 tbsp sweet paprika
– 1 cup chicken broth
– 1 (14.5 oz) can diced tomatoes
– ½ cup sour cream

For the Noodles:
– 8 oz wide egg noodles
– 4 cups water
– 1 tsp salt

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Pat 1.5 lbs chicken thighs completely dry with paper towels—this ensures a proper sear instead of steaming.
3. Season chicken with 1 tsp salt and ½ tsp black pepper on both sides.
4. Place chicken in the hot oil and cook for 5-6 minutes per side until deeply golden brown.
5. Remove chicken from pot and set aside on a plate.
6. Add diced onion to the same pot and cook for 4 minutes until softened.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add 3 tbsp sweet paprika and stir constantly for 30 seconds to toast the spices—this unlocks their full flavor potential.
9. Pour in 1 cup chicken broth and scrape all the browned bits from the bottom of the pot.
10. Add the can of diced tomatoes with their juices and stir to combine.
11. Return chicken to the pot, nestling it into the sauce.
12. Bring mixture to a simmer, then reduce heat to low, cover, and cook for 25 minutes.
13. Remove lid and stir in ½ cup sour cream until fully incorporated—add it off the heat first if you’re worried about curdling.
14. In the same pot, add 8 oz egg noodles, 4 cups water, and 1 tsp salt.
15. Bring to a boil over high heat, then reduce to medium and cook for 8 minutes, stirring occasionally, until noodles are al dente.
16. Let rest for 3 minutes off heat to allow sauce to thicken slightly.
Now behold your masterpiece: silky noodles swimming in a vibrant paprika-kissed sauce that clings to every tender bite of chicken. Serve this beauty in shallow bowls with an extra dollop of sour cream and maybe some crusty bread for sauce-mopping emergencies—because you’ll want to capture every last drop of that creamy, comforting goodness.

Spicy Chicken Paprikash with Jalapeños

Jalapeños just crashed the traditional Hungarian party, and honestly? We’re not mad about it. This spicy chicken paprikash is about to become your new weeknight hero, delivering all the creamy comfort with a fiery kick that’ll wake up your taste buds faster than your morning alarm clock.

Ingredients

For the chicken and base:
– 2 lbs chicken thighs, bone-in and skin-on
– 1 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 fresh jalapeños, sliced (seeds removed for milder heat)
– 3 tbsp sweet paprika
– 1 tsp smoked paprika
– 1 cup chicken broth

For the creamy finish:
– 1 cup sour cream
– 2 tbsp all-purpose flour
– 1/4 cup heavy cream
– 1 tbsp fresh dill, chopped
– Salt to taste

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides generously with salt.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down and cook undisturbed for 6-8 minutes until golden brown and crispy.
4. Flip chicken and cook for another 4 minutes, then transfer to a plate.
5. Reduce heat to medium and add diced onion to the same pot, cooking for 5 minutes until softened.
6. Add minced garlic and sliced jalapeños, cooking for 1 minute until fragrant.
7. Stir in both paprikas and cook for 30 seconds to toast the spices.
8. Pour in chicken broth, scraping up all the browned bits from the bottom of the pot.
9. Return chicken thighs to the pot, nestling them into the liquid.
10. Bring to a simmer, then reduce heat to low, cover, and cook for 35 minutes.
11. Remove chicken from pot and set aside to cool slightly.
12. In a small bowl, whisk together sour cream and flour until completely smooth.
13. Slowly whisk the sour cream mixture into the hot sauce, adding it gradually to prevent curdling.
14. Stir in heavy cream and simmer for 3 minutes until slightly thickened.
15. Shred chicken meat from bones, discarding skin and bones.
16. Return shredded chicken to the sauce and stir to combine.
17. Stir in fresh dill and season with salt if needed.

You’ll be rewarded with the most luxurious, velvety sauce that clings perfectly to every shred of tender chicken. The jalapeños provide this fantastic slow-building heat that dances beautifully with the smoky paprika, making it absolutely irresistible when served over egg noodles or creamy polenta.

Vegan Mushroom Paprikash (Chicken-Style)

Skeptical about vegan comfort food? Prepare to have your taste buds utterly bamboozled by this plant-based paprikash that’ll make you forget chicken ever existed—mushrooms are the new MVP of cozy dinners, wearing paprika like it’s their favorite sweater.

Ingredients

For the mushroom base:

• 1 lb cremini mushrooms, sliced ¼-inch thick
• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced

For the sauce:

• 2 tbsp sweet paprika
• 1 tbsp tomato paste
• 1 cup vegetable broth
• ½ cup unsweetened cashew cream
• 1 tbsp soy sauce
• ½ tsp smoked paprika

For serving:

• 12 oz wide egg-free noodles
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add sliced cremini mushrooms and cook for 8-10 minutes until deeply browned and any liquid evaporates.
3. Add diced onion and cook for 5 minutes until translucent and fragrant.
4. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
5. Sprinkle sweet paprika and smoked paprika over the mushroom mixture, stirring constantly for 30 seconds to toast the spices.
6. Add tomato paste and cook for 1 minute until it darkens slightly in color.
7. Pour in vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
8. Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 15 minutes until slightly thickened.
9. Whisk in cashew cream and soy sauce until fully incorporated.
10. Simmer gently for 5 more minutes, stirring occasionally, until the sauce coats the back of a spoon.
11. Meanwhile, cook egg-free noodles according to package directions in a separate pot of salted boiling water.
12. Drain noodles thoroughly and divide among serving bowls.
13. Ladle the mushroom paprikash over the hot noodles.
14. Garnish with chopped fresh parsley before serving.

Hearty doesn’t begin to describe the velvety texture of that paprika-kissed sauce clinging to tender mushrooms and slippery noodles. The smoky-sweet flavor profile makes this dish ridiculously comforting, especially when served over mashed potatoes instead of noodles for a gluten-free twist that’ll have everyone fighting for seconds.

Smoked Paprika Chicken Paprikash

Ready to rescue your dinner routine from the depths of blandness? This smoked paprika chicken paprikash swoops in like a culinary superhero, trading traditional Hungarian vibes for a smoky American twist that’ll make your taste buds do a happy dance. Consider it comfort food’s cooler, more sophisticated cousin who knows how to party.

Ingredients

For the chicken:
– 2 lbs chicken thighs, bone-in and skin-on
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper

For the sauce:
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, minced
– 2 tbsp smoked paprika
– 1 cup chicken broth
– 1 cup heavy cream
– 2 tbsp all-purpose flour
– ¼ cup sour cream
– 2 tbsp fresh parsley, chopped

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure crispy skin.
2. Season both sides of chicken with salt and black pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Place chicken skin-side down and cook for 6-8 minutes until golden brown and crispy.
5. Flip chicken and cook for 4 more minutes, then transfer to a plate.
6. Reduce heat to medium and add sliced onion to the same pot.
7. Cook onions for 8-10 minutes, stirring occasionally, until softened and lightly caramelized.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Sprinkle smoked paprika over the onion mixture and stir for 30 seconds to toast the spices.
10. Whisk in all-purpose flour until no dry spots remain.
11. Gradually pour in chicken broth while whisking constantly to prevent lumps.
12. Stir in heavy cream until the sauce is smooth and uniform.
13. Return chicken to the pot, nestling it into the sauce skin-side up.
14. Bring sauce to a gentle simmer, then reduce heat to low.
15. Cover and cook for 25 minutes until chicken reaches 165°F internally.
16. Remove pot from heat and stir in sour cream until fully incorporated.
17. Sprinkle with fresh parsley before serving.

Keep this glorious creation cozy by serving it over egg noodles that eagerly soak up the smoky cream sauce, or get wild and spoon it over mashed potatoes for maximum comfort. The chicken stays miraculously tender while the sauce delivers that signature paprika warmth with a sultry smoked twist that’ll have you questioning all previous chicken decisions.

Instant Pot Chicken Paprikash with Bell Peppers

Just when you thought your Instant Pot couldn’t get any more magical, it transforms humble chicken into this Hungarian hug of a dish that’ll have you doing paprika-induced happy dances. This chicken paprikash with bell peppers is the weeknight hero we all deserve—ready faster than you can say “pass the sour cream!”

Ingredients

For the chicken base:
– 2 lbs boneless, skinless chicken thighs
– 1 tbsp olive oil
– 1 large yellow onion, thinly sliced
– 2 bell peppers (any color), sliced into strips
– 3 cloves garlic, minced

For the sauce:
– 3 tbsp sweet paprika
– 1 cup chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1/2 cup sour cream
– 2 tbsp all-purpose flour

Instructions

1. Set your Instant Pot to “Sauté” mode and heat 1 tbsp olive oil for 2 minutes until shimmering.
2. Add 2 lbs boneless, skinless chicken thighs and sear for 3 minutes per side until golden brown.
3. Remove chicken and set aside on a plate, leaving drippings in the pot.
4. Add 1 large thinly sliced yellow onion and cook for 4 minutes until translucent.
5. Stir in 2 sliced bell peppers and cook for another 3 minutes until slightly softened.
6. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
7. Sprinkle 3 tbsp sweet paprika over vegetables and stir constantly for 1 minute to bloom the spices.
8. Pour in 1 cup chicken broth, scraping the bottom to release any browned bits.
9. Add the entire can of undrained diced tomatoes and stir to combine.
10. Return the seared chicken thighs to the pot, nestling them into the sauce.
11. Secure the lid, set valve to “Sealing,” and pressure cook on High for 8 minutes.
12. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
13. Remove chicken to a cutting board and shred with two forks.
14. In a small bowl, whisk together 1/2 cup sour cream and 2 tbsp all-purpose flour until smooth.
15. Stir the sour cream mixture into the hot sauce in the pot until fully incorporated and thickened.
16. Return shredded chicken to the sauce and stir to combine.

Rich, velvety sauce clings to every tender shred of chicken while the bell peppers maintain just enough crunch to keep things interesting. Serve this paprika paradise over egg noodles to catch every last drop, or get wild and spoon it over mashed potatoes for the ultimate comfort food experience.

Gluten-Free Chicken Paprikash with Cauliflower Rice

Ready to dive into a comfort food classic that won’t leave you in a gluten-induced coma? This gluten-free chicken paprikash is here to prove that skipping the wheat doesn’t mean skipping the flavor—it’s basically a warm, paprika-spiced hug for your soul, served over cauliflower rice that’s so good, you might forget regular rice exists.

Ingredients

For the chicken and sauce:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp olive oil
– 1 large yellow onion, thinly sliced
– 2 cloves garlic, minced
– 2 tbsp sweet paprika
– 1 cup chicken broth
– 1/2 cup canned crushed tomatoes
– 1/2 cup full-fat coconut milk
– 1 tsp salt
– 1/2 tsp black pepper

For the cauliflower rice:
– 1 large head cauliflower, riced (about 4 cups)
– 1 tbsp olive oil
– 1/4 tsp salt

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1.5 lbs chicken thigh pieces and cook for 6-8 minutes, turning occasionally, until browned on all sides.
3. Transfer chicken to a clean plate using a slotted spoon, leaving drippings in skillet.
4. Add sliced onion to the same skillet and cook for 5 minutes, stirring frequently, until softened and translucent.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Sprinkle 2 tbsp sweet paprika over onions and stir constantly for 1 minute to toast the spices.
7. Pour in 1 cup chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
8. Add 1/2 cup crushed tomatoes, 1/2 cup coconut milk, 1 tsp salt, and 1/2 tsp black pepper, stirring to combine.
9. Return chicken and any accumulated juices to the skillet, stirring to coat in sauce.
10. Reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through and tender.
11. While chicken simmers, heat 1 tbsp olive oil in a separate large skillet over medium heat.
12. Add 4 cups riced cauliflower and 1/4 tsp salt, stirring to coat in oil.
13. Cook cauliflower rice for 5-7 minutes, stirring occasionally, until tender but not mushy.
14. Remove chicken paprikash from heat and let rest for 5 minutes before serving.
15. Serve chicken paprikash over cauliflower rice.

This dish delivers tender chicken swimming in a creamy, paprika-kissed sauce that clings beautifully to the light, fluffy cauliflower rice. The coconut milk adds a subtle richness without overpowering the paprika, creating a comforting bowl that’s perfect for cozy nights—try topping it with fresh parsley or serving it alongside roasted vegetables for extra crunch.

Creamy Chicken Paprikash Soup

Kick your soup game up a notch with this Hungarian-inspired delight that’s basically a cozy sweater for your taste buds. This creamy chicken paprikash soup transforms ordinary chicken soup into a paprika-kissed masterpiece that’ll have you questioning all your previous soup life choices. Get ready to impress your spoon and your soul with minimal effort and maximum flavor payoff.

Ingredients

For the Chicken Base

– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced

For the Flavor Foundation

– 3 tbsp sweet Hungarian paprika
– 1 tsp caraway seeds
– 4 cups chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained

For the Creamy Finish

– 1 cup heavy cream
– 1/2 cup sour cream
– 2 tbsp all-purpose flour
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 lb cubed chicken breasts and cook for 6-8 minutes until golden brown on all sides.
3. Transfer cooked chicken to a clean plate using a slotted spoon.
4. Add diced onion to the same pot and cook for 4-5 minutes until translucent.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Sprinkle 3 tbsp sweet Hungarian paprika and 1 tsp caraway seeds over the onion mixture, stirring constantly for 1 minute to toast the spices.
7. Pour in 4 cups chicken broth and the entire can of diced tomatoes, scraping the bottom of the pot to release any browned bits.
8. Return the cooked chicken to the pot and bring the mixture to a boil.
9. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
10. In a small bowl, whisk together 1/2 cup sour cream, 1 cup heavy cream, and 2 tbsp all-purpose flour until smooth.
11. Slowly pour the cream mixture into the soup while stirring constantly to prevent curdling.
12. Add 1 tsp salt and 1/2 tsp black pepper, then simmer uncovered for 10 more minutes until slightly thickened.
13. Remove from heat and let stand for 5 minutes before serving.

Dive into this velvety wonder where the chicken stays remarkably tender while swimming in a paprika-perfumed cream bath. The soup strikes that magical balance between comforting richness and vibrant spice that makes you want to lick the bowl clean—maybe serve it in a bread bowl for maximum edible container potential!

Chicken Paprikash Stuffed Peppers

Get ready to stuff your face with comfort! These Chicken Paprikash Stuffed Peppers take that cozy Hungarian classic and shove it right into sweet bell peppers, creating a handheld masterpiece that’ll make your taste buds do a happy dance. Who said paprikash had to stay in a bowl?

Ingredients

For the filling:

• 1 lb ground chicken
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp sweet paprika
• 1/2 cup chicken broth
• 1/2 cup sour cream
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper

For assembly:

• 4 large bell peppers (any color)
• 1 tbsp olive oil
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. Slice the tops off all 4 bell peppers and remove the seeds and membranes.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
4. Add the chopped onion and cook for 5 minutes until translucent.
5. Add the minced garlic and cook for 1 minute until fragrant.
6. Add the ground chicken and cook for 6-8 minutes, breaking it up with a spoon until no pink remains.
7. Sprinkle in 2 tbsp sweet paprika, 1 tsp salt, and 1/2 tsp black pepper, stirring to coat everything evenly.
8. Stir in 1 tbsp tomato paste and cook for 1 minute to deepen the flavor.
9. Pour in 1/2 cup chicken broth, scraping any browned bits from the bottom of the pan.
10. Remove the skillet from heat and stir in 1/2 cup sour cream until fully incorporated.
11. Stand the prepared bell peppers upright in a baking dish.
12. Spoon the chicken paprikash mixture evenly into each pepper, filling them to the top.
13. Sprinkle 1/2 cup shredded mozzarella cheese evenly over the tops of all 4 peppers.
14. Bake at 375°F for 25-30 minutes until the peppers are tender and the cheese is golden and bubbly.
15. Let the peppers rest for 5 minutes before serving to allow the filling to set.

That creamy, paprika-spiced chicken filling gets wonderfully cozy against the sweet, tender pepper walls, while the melted cheese adds the perfect salty finish. Serve these beauties over a bed of egg noodles to catch any runaway sauce, or slice them into rings for a stunning dinner party presentation that’s basically edible art!

Hungarian Chicken Paprikash with Spaetzle

Oh, the glorious Hungarian Chicken Paprikash with Spaetzle—it’s the cozy, paprika-packed hug your taste buds didn’t know they needed, turning a simple Tuesday into a Budapest-inspired fiesta without the airfare. Imagine tender chicken swimming in a creamy, rust-red sauce that’s bold enough to make your spice rack jealous, all cuddled up with fluffy, homemade spaetzle dumplings that are basically tiny pillows of carb-y joy. This dish is the ultimate comfort food upgrade, guaranteed to banish bland dinners and have you doing a happy dance right at the stove.

Ingredients

For the Chicken and Sauce:

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp sweet Hungarian paprika
• 1 cup chicken broth
• 1/2 cup sour cream
• 1 tbsp all-purpose flour
• Salt to taste

For the Spaetzle:

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 cup whole milk
• 1/4 tsp salt
• 4 quarts water
• 1 tbsp unsalted butter

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 2 lbs boneless, skinless chicken thighs to the skillet and cook for 5–7 minutes, turning pieces until golden brown on all sides.
3. Remove chicken from skillet and set aside on a plate.
4. Add 1 large finely chopped yellow onion to the same skillet and sauté for 4–5 minutes until translucent and fragrant.
5. Stir in 2 minced garlic cloves and cook for 1 minute until aromatic but not browned.
6. Sprinkle 3 tbsp sweet Hungarian paprika over the onion mixture and stir for 30 seconds to toast the spices—this deepens the flavor and color.
7. Pour in 1 cup chicken broth, scraping the bottom of the skillet to lift any browned bits for extra richness.
8. Return the cooked chicken to the skillet, reduce heat to low, cover, and simmer for 20 minutes until chicken is tender and cooked through.
9. In a small bowl, whisk 1 tbsp all-purpose flour into 1/2 cup sour cream until smooth to prevent curdling when added to the hot sauce.
10. Stir the sour cream mixture into the skillet and cook for 2–3 minutes over low heat until the sauce thickens slightly; do not boil to avoid splitting.
11. Bring 4 quarts water to a rolling boil in a large pot and add 1/4 tsp salt.
12. In a medium bowl, combine 2 cups all-purpose flour, 3 large eggs, 1/2 cup whole milk, and 1/4 tsp salt into a sticky batter.
13. Press the spaetzle batter through a colander with large holes directly into the boiling water, working in batches to avoid overcrowding.
14. Cook spaetzle for 2–3 minutes until they float to the surface, then remove with a slotted spoon and drain well.
15. Toss cooked spaetzle with 1 tbsp unsalted butter in a clean bowl to coat lightly and prevent sticking.
16. Serve chicken paprikash hot over the buttered spaetzle, garnished with extra paprika if desired.

Crave that velvety sauce clinging to every nook of the spaetzle, delivering a smoky-sweet paprika kick balanced by the tangy sour cream. For a fun twist, top it with crispy fried onions or serve alongside a simple cucumber salad to cut through the richness—it’s a bowl of pure comfort that’ll have you dreaming of Hungarian farmhouses.

Keto Chicken Paprikash with Zucchini Noodles

Oh, the eternal struggle between wanting creamy comfort food and staying on the keto wagon! Fear not, fellow foodies—this Hungarian-inspired delight swaps traditional noodles for zucchini spirals while keeping all the rich, paprika-kissed goodness that’ll make you forget carbs ever existed.

Ingredients

• For the Chicken and Sauce:
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp avocado oil
  • 1 large yellow onion, thinly sliced
  • 2 tbsp sweet paprika
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • Salt to taste
• For the Zucchini Noodles:
  • 3 medium zucchinis, spiralized
  • 1 tbsp unsalted butter

Instructions

1. Heat 2 tbsp avocado oil in a large skillet over medium-high heat until it shimmers.
2. Add 1.5 lbs chicken thigh pieces and cook for 6–8 minutes, turning once, until golden brown on both sides.
3. Transfer chicken to a plate using a slotted spoon, leaving drippings in the skillet.
4. Add sliced onion to the skillet and sauté for 5 minutes until softened and lightly golden.
5. Sprinkle 2 tbsp sweet paprika over the onions and stir for 30 seconds to toast the spice—this deepens the flavor!
6. Pour in 1 cup chicken broth, scraping up any browned bits from the skillet bottom.
7. Return chicken and any accumulated juices to the skillet, reduce heat to low, cover, and simmer for 15 minutes.
8. While chicken simmers, spiralize 3 zucchinis into noodles, then pat them dry with paper towels to prevent sogginess.
9. In a separate pan, melt 1 tbsp butter over medium heat and sauté zucchini noodles for 2–3 minutes just until tender-crisp.
10. Uncover the chicken skillet and stir in 1/2 cup heavy cream and 1/4 cup sour cream until the sauce is smooth and creamy.
11. Season the paprikash with salt to taste and heat through for 2 minutes without boiling.
12. Divide zucchini noodles among bowls and top generously with chicken paprikash. Every ingredient from the list is now happily united!

Effortlessly elegant, this dish boasts tender chicken swimming in a velvety paprika sauce that clings to every zucchini curl. Serve it with a sprinkle of fresh parsley for a pop of color, or go wild and add a dollop of extra sour cream—because why should comfort food play by the rules?

Chicken Paprikash Casserole with Cheese Topping

Just when you thought comfort food couldn’t get any cozier, this Hungarian-American mashup swoops in wearing a cheesy cape to save your dinner routine. Chicken Paprikash Casserole with Cheese Topping is basically your favorite stew decided to put on a crispy, golden jacket and throw a flavor party in your mouth. Get ready for paprika-packed chicken, tender noodles, and a melty cheese situation that’ll make you want to hug your baking dish.

Ingredients

• For the Chicken Base:
  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 3 tbsp sweet paprika
  • 1 tsp smoked paprika
  • 1 cup chicken broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1/2 cup sour cream
  • 8 oz wide egg noodles
• For the Cheese Topping:
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 1 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with cooking spray.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add 2 lbs cubed chicken breasts and cook for 6-8 minutes, turning pieces until all sides are golden brown.
4. Transfer chicken to a plate using a slotted spoon, leaving drippings in the skillet.
5. Add diced onion to the same skillet and cook for 5 minutes until translucent, scraping up any browned bits from the bottom.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Sprinkle both paprikas over the onion mixture and stir constantly for 30 seconds to toast the spices.
8. Pour in 1 cup chicken broth, scraping the bottom of the skillet to dissolve any stuck-on bits.
9. Add the can of diced tomatoes with their juices and bring the mixture to a simmer.
10. Return the cooked chicken to the skillet and reduce heat to low.
11. Stir in 1/2 cup sour cream until fully incorporated and sauce turns creamy orange.
12. Cook 8 oz egg noodles according to package directions until al dente, then drain thoroughly.
13. Combine the cooked noodles with the chicken mixture in the prepared baking dish, spreading evenly.
14. In a medium bowl, mix 2 cups mozzarella, 1 cup cheddar, and 1/4 cup Parmesan cheeses.
15. Sprinkle the cheese mixture evenly over the casserole.
16. Combine 1/4 cup panko breadcrumbs with 1 tbsp melted butter and sprinkle over the cheese layer.
17. Bake at 375°F for 25-30 minutes until the topping is golden brown and the edges are bubbly.
18. Let the casserole rest for 10 minutes before serving to allow the sauce to thicken.

Unbelievably creamy meets satisfyingly crunchy in every forkful, with the smoked paprika adding a subtle warmth that plays beautifully against the tangy sour cream base. Serve this beauty straight from the oven with a simple green salad to cut through the richness, or go full comfort mode and pair it with buttery garlic bread for maximum dipping potential.

Grilled Chicken Paprikash Skewers

Prepare to meet your new grill obsession: these skewers take Hungarian paprikash from cozy comfort food to backyard superstar status, trading the traditional stew pot for some serious fire-kissed flair.

Ingredients

For the Chicken & Marinade
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1/4 cup olive oil
– 3 tbsp sweet paprika
– 2 tbsp fresh lemon juice
– 3 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper

For the Sauce
– 1 cup sour cream
– 1/4 cup chicken broth
– 1 tbsp all-purpose flour
– 1 tsp sweet paprika
– 1/4 tsp salt

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp sweet paprika, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
2. Add 1.5 lbs of cubed chicken to the marinade, tossing until each piece is thoroughly coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor penetration.
4. While chicken marinates, soak 8-10 wooden skewers in water for 20 minutes to prevent burning on the grill.
5. Thread marinated chicken cubes onto soaked skewers, leaving small gaps between pieces for even cooking.
6. Preheat grill to medium-high heat (400°F) and lightly oil grates with a paper towel dipped in vegetable oil.
7. Place skewers on hot grill and cook for 5-6 minutes until grill marks appear and edges begin to whiten.
8. Flip skewers using tongs and cook another 5-6 minutes until internal temperature reaches 165°F when checked with an instant-read thermometer.
9. While chicken cooks, prepare sauce by whisking 1 tbsp flour into 1/4 cup chicken broth in a small saucepan until smooth.
10. Heat broth mixture over medium heat for 2 minutes, stirring constantly until slightly thickened.
11. Remove saucepan from heat and whisk in 1 cup sour cream, 1 tsp paprika, and 1/4 tsp salt until creamy and fully incorporated.
12. Serve grilled skewers immediately with paprikash sauce for dipping or drizzling.

You’ll love how the smoky grilled exterior gives way to tender, paprika-rubbed chicken that practically begs to be dunked in that cool, creamy sauce—try serving them over rice bowls or tucked into warm pitas for a handheld feast that’ll have everyone coming back for just one more skewer.

Chicken Paprikash Meatballs in Creamy Sauce

Finally, a meatball recipe that doesn’t require you to channel your inner Italian nonna! Forget those basic beef balls—we’re taking a flavorful trip to Hungary with chicken paprikash meatballs swimming in a creamy, dreamy sauce that’ll make your taste buds do a happy dance.

Ingredients

For the Meatballs

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1 large egg
• 2 tbsp sweet paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

For the Sauce

• 1 medium onion, diced
• 2 tbsp sweet paprika
• 1 cup chicken broth
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 tbsp all-purpose flour
• 2 tbsp butter

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, 2 tbsp sweet paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Mix everything with your hands until just combined—don’t overwork the meat or you’ll get tough meatballs.
4. Roll the mixture into 1-inch balls and place them on the prepared baking sheet.
5. Brush the meatballs with 2 tbsp olive oil and bake for 15 minutes until firm and lightly browned.
6. While meatballs bake, melt 2 tbsp butter in a large skillet over medium heat.
7. Add 1 diced onion and cook for 5 minutes until translucent and fragrant.
8. Sprinkle 2 tbsp sweet paprika over the onions and cook for 1 minute to bloom the spices—this intensifies the flavor dramatically.
9. Whisk 1 tbsp all-purpose flour into the onion mixture and cook for 2 minutes until golden.
10. Gradually pour in 1 cup chicken broth while whisking constantly to prevent lumps.
11. Bring the sauce to a simmer and cook for 3 minutes until slightly thickened.
12. Reduce heat to low and stir in 1/2 cup sour cream and 1/4 cup heavy cream until smooth.
13. Add the baked meatballs to the sauce and simmer gently for 5 minutes—don’t let it boil or the cream might curdle.
14. Remove from heat and let rest for 2 minutes before serving.

Get ready for the most comforting bowl of cozy you’ve ever experienced! The tender chicken meatballs practically melt in your mouth while the creamy paprika sauce delivers that signature Hungarian warmth without setting your tongue on fire. Serve these beauties over egg noodles to catch every drop of that glorious sauce, or go rogue and stuff them into a crusty baguette for the ultimate meatball sandwich upgrade.

Chicken Paprikash Pizza with Caramelized Onions

Forget everything you thought you knew about pizza night, because we’re taking a wild Hungarian detour straight to Flavor Town! This Chicken Paprikash Pizza with Caramelized Onions is the culinary love child of comfort food classics that will make your taste buds do a happy dance. Seriously, your regular pepperoni is about to get seriously jealous.

Ingredients

For the crust:
– 1 lb pizza dough
– 2 tbsp olive oil
– 1 tsp cornmeal

For the caramelized onions:
– 2 large yellow onions, thinly sliced
– 2 tbsp butter
– 1 tsp sugar

For the chicken paprikash topping:
– 1 lb boneless chicken breast, cubed
– 2 tbsp sweet paprika
– 1 cup sour cream
– 1 cup shredded mozzarella cheese
– 2 cloves garlic, minced

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. Stretch the pizza dough into a 12-inch circle on a cornmeal-dusted surface.
3. Melt butter in a large skillet over medium-low heat.
4. Add sliced onions and sugar to the skillet, stirring to coat.
5. Cook onions for 25-30 minutes, stirring every 5 minutes, until they turn deep golden brown.
6. Transfer caramelized onions to a bowl and set aside.
7. Season cubed chicken with paprika and salt in the same skillet over medium heat.
8. Cook chicken for 6-8 minutes, turning occasionally, until no pink remains.
9. Mix minced garlic into the cooked chicken and remove from heat.
10. Brush the stretched pizza dough with olive oil.
11. Spread sour cream evenly over the dough, leaving a 1-inch border.
12. Sprinkle shredded mozzarella cheese over the sour cream base.
13. Distribute the paprika chicken evenly across the pizza.
14. Top with caramelized onions in an even layer.
15. Carefully transfer the pizza to the preheated pizza stone using a pizza peel.
16. Bake for 12-15 minutes until the crust is golden and cheese is bubbly.
17. Remove from oven and let rest for 3 minutes before slicing.

Your patience will be rewarded with a spectacularly creamy, tangy masterpiece where the sweet onions play perfectly against the smoky paprika chicken. You’ll want to serve this beauty with extra napkins and maybe a dramatic flourish – because something this delicious deserves a little showmanship!

Chicken Paprikash Tacos with Lime Crema

Fabulous news for anyone who’s ever stared at their spice rack wondering how to jazz up taco night! We’re taking Hungarian comfort food on a Mexican vacation with these Chicken Paprikash Tacos, where smoky paprika meets zesty lime crema in a flavor fiesta that’ll make your taste buds do the cha-cha. Get ready to transform your Tuesday into something truly extraordinary.

Ingredients

For the Chicken Paprikash

– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp olive oil
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, minced
– 2 tbsp sweet paprika
– 1 tsp smoked paprika
– 1/2 cup chicken broth
– 1/2 cup sour cream
– Salt to taste

For Assembly & Lime Crema

– 8 small flour tortillas
– 1/2 cup sour cream
– 2 tbsp fresh lime juice
– 1/4 cup chopped fresh cilantro
– 1 avocado, sliced

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Pat 1.5 lbs chicken thighs completely dry with paper towels to ensure proper browning.
3. Season chicken generously with salt and place in the hot skillet.
4. Cook chicken for 6-7 minutes per side until deeply golden brown and internal temperature reaches 165°F.
5. Transfer chicken to a plate and reduce heat to medium.
6. Add sliced onion to the same skillet and cook for 5 minutes until softened.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Sprinkle both paprikas over the onion mixture and stir constantly for 30 seconds to toast the spices.
9. Pour in 1/2 cup chicken broth, scraping up any browned bits from the bottom of the pan.
10. Return chicken to the skillet and simmer for 10 minutes until sauce thickens slightly.
11. Remove skillet from heat and stir in 1/2 cup sour cream until fully incorporated.
12. Shred the chicken directly in the skillet using two forks.
13. Warm 8 flour tortillas in a dry skillet over medium heat for 30 seconds per side.
14. Whisk together remaining 1/2 cup sour cream and 2 tbsp lime juice in a small bowl.
15. Fill each warm tortilla with shredded chicken mixture.
16. Top with avocado slices, lime crema, and chopped cilantro.

Get ready for the ultimate texture party – tender shredded chicken swimming in that creamy paprika sauce gets balanced by cool avocado and zingy lime crema. Try serving these beauties with a side of quick-pickled red onions for an extra tangy crunch, or go full fusion and pair them with crispy roasted potatoes dusted with paprika.

Chicken Paprikash Flatbread with Fresh Herbs

Fancy transforming your Tuesday into a taste-bud tango? Meet Chicken Paprikash Flatbread—where Hungarian comfort food crashes your pizza party! This saucy, herb-topped masterpiece will have you questioning all your previous flatbread life choices.

Ingredients

For the Flatbread Base

– 1 lb pizza dough, room temperature
– 2 tbsp olive oil
– 1/2 tsp kosher salt

For the Chicken Paprikash Topping

– 1 lb boneless chicken thighs, cut into 1-inch pieces
– 1 tbsp olive oil
– 1 large yellow onion, thinly sliced
– 2 cloves garlic, minced
– 2 tbsp sweet paprika
– 1 cup chicken broth
– 1/2 cup sour cream
– 1/2 tsp salt
– 1/4 tsp black pepper

For Garnish

– 1/4 cup fresh dill, chopped
– 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 450°F and place a pizza stone or baking sheet inside to heat.
2. Stretch the pizza dough into a 12-inch circle on a floured surface.
3. Brush the dough with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon kosher salt.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
5. Add chicken pieces and cook for 6-8 minutes until browned on all sides.
6. Remove chicken from skillet and set aside.
7. Add sliced onion to the same skillet and cook for 5 minutes until softened.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Sprinkle 2 tablespoons sweet paprika over the onions and stir for 30 seconds to toast the spices.
10. Pour in 1 cup chicken broth, scraping any browned bits from the pan bottom.
11. Return chicken to the skillet and simmer for 10 minutes until sauce thickens slightly.
12. Remove skillet from heat and stir in 1/2 cup sour cream until fully incorporated.
13. Season the chicken mixture with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
14. Carefully transfer the prepared flatbread dough to the preheated pizza stone.
15. Par-bake the crust for 5 minutes until slightly puffed but not browned.
16. Spread the chicken paprikash mixture evenly over the par-baked crust.
17. Return the flatbread to the oven and bake for 8-10 minutes until crust edges are golden brown.
18. Remove from oven and immediately sprinkle with 1/4 cup fresh dill and 2 tablespoons fresh parsley.
19. Let rest for 2 minutes before slicing.

Know that first bite will deliver a crispy-yet-chewy crust foundation supporting the creamy, paprika-kissed chicken. The fresh herbs provide a bright counterpoint to the rich sauce, making this flatbread equally perfect for game day slicing or fancy dinner party plating. Consider serving it with a simple arugula salad to cut through the richness—your taste buds will thank you for the textural adventure!

Chicken Paprikash Pot Pie with Flaky Crust

Brace yourselves, comfort food enthusiasts, because we’re about to turn your classic pot pie expectations upside down with a Hungarian twist that’ll make your taste buds do a happy dance. This Chicken Paprikash Pot Pie swaps the usual creamy filling for a smoky, paprika-laced wonder, all tucked under a flaky, buttery crust that shatters with every forkful. Get ready to impress your family with a dish that’s cozy, bold, and downright irresistible—no fancy chef skills required!

Ingredients

For the filling:
– 2 tbsp olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 3 tbsp sweet paprika
– 1 cup chicken broth
– 1/2 cup sour cream
– 1 tbsp all-purpose flour
– Salt to taste

For the crust:
– 1 sheet store-bought puff pastry, thawed
– 1 egg, beaten

Instructions

1. Preheat your oven to 400°F (200°C).
2. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat for 2 minutes until shimmering.
3. Add 1 diced large onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1.5 lbs chicken thigh pieces and cook for 6-8 minutes, turning occasionally, until browned on all sides.
6. Sprinkle 3 tbsp sweet paprika over the chicken and stir for 1 minute to toast the spices. Tip: Toasting paprika enhances its smoky flavor without burning it.
7. Pour in 1 cup chicken broth, scraping any browned bits from the bottom of the skillet.
8. Reduce heat to low, cover, and simmer for 15 minutes until chicken is cooked through.
9. In a small bowl, whisk 1 tbsp all-purpose flour into 1/2 cup sour cream until smooth. Tip: This prevents the sour cream from curdling when added to the hot filling.
10. Stir the sour cream mixture into the skillet and cook for 3 minutes until the sauce thickens.
11. Season with salt to taste and remove from heat.
12. Unfold 1 sheet of thawed puff pastry and place it over the filling in the skillet, trimming any excess.
13. Brush the pastry with 1 beaten egg using a pastry brush. Tip: The egg wash gives the crust a golden, glossy finish.
14. Cut 3-4 small slits in the pastry to allow steam to escape.
15. Bake at 400°F for 20-25 minutes until the crust is puffed and golden brown.
16. Let rest for 10 minutes before serving.

Zesty and satisfying, this pot pie delivers a creamy, paprika-kissed filling that pairs perfectly with the shatteringly flaky crust. Serve it straight from the skillet for a rustic family dinner, or pair it with a crisp green salad to cut through the richness—either way, it’s a comfort food upgrade you’ll crave again and again.

Chicken Paprikash Deviled Eggs

Yikes, who knew deviled eggs could get this exciting? We’ve taken the cozy comfort of chicken paprikash and stuffed it into everyone’s favorite party appetizer, creating a Hungarian-American mashup that’ll have your guests begging for the recipe. Get ready to paprika-pow your taste buds with these creamy, smoky, utterly addictive bites!

Ingredients

For the hard-boiled eggs:

• 6 large eggs
• 4 cups cold water
• 1 tablespoon white vinegar

For the chicken paprikash filling:

• 2 tablespoons sour cream
• 1 tablespoon mayonnaise
• 2 teaspoons sweet paprika
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon chopped fresh dill
• 1 tablespoon unsalted butter, melted

For garnish:

• 1 tablespoon chopped fresh parsley
• Additional paprika for dusting

Instructions

1. Place 6 large eggs in a single layer at the bottom of a medium saucepan.
2. Pour 4 cups cold water over the eggs until they’re completely submerged.
3. Add 1 tablespoon white vinegar to the water (this makes peeling easier later).
4. Bring the water to a rolling boil over high heat.
5. Once boiling, immediately remove the pan from heat and cover with a tight-fitting lid.
6. Let the eggs sit in the hot water for exactly 12 minutes for perfectly cooked yolks.
7. While eggs cook, prepare an ice bath by filling a large bowl with ice and cold water.
8. After 12 minutes, transfer the hot eggs directly into the ice bath using a slotted spoon.
9. Let the eggs chill in the ice bath for at least 15 minutes until completely cool.
10. Gently tap each egg on the counter to crack the shell all over.
11. Peel the eggs under cool running water, starting from the wider end where the air pocket is.
12. Slice each peeled egg in half lengthwise using a sharp knife.
13. Scoop out the yolks into a medium bowl, placing the empty white halves on a serving platter.
14. Mash the yolks thoroughly with a fork until they resemble fine crumbs.
15. Add 2 tablespoons sour cream and 1 tablespoon mayonnaise to the mashed yolks.
16. Mix vigorously until the mixture becomes smooth and creamy.
17. Stir in 2 teaspoons sweet paprika, 1/4 teaspoon smoked paprika, and 1/8 teaspoon cayenne pepper.
18. Add 1/4 teaspoon salt and 1/8 teaspoon black pepper, mixing until fully incorporated.
19. Fold in 1 tablespoon chopped fresh dill for that authentic paprikash herb flavor.
20. Drizzle in 1 tablespoon melted unsalted butter and mix until the filling is luxuriously smooth.
21. Spoon or pipe the filling evenly into the 12 egg white halves.
22. Sprinkle each deviled egg with additional paprika and 1 tablespoon chopped fresh parsley.

Remarkably creamy with a subtle smoky heat, these deviled eggs deliver the comforting warmth of paprikash in perfect bite-sized form. The silky filling practically melts on your tongue while the double-paprika punch keeps things interesting. Try serving them atop toasted rye bread points for an open-faced sandwich situation, or arrange them around a small bowl of extra sour cream for dipping—because why should chips have all the fun?

Summary

Now you have 20 deliciously unique ways to enjoy creamy chicken paprikash! Whether you’re craving classic comfort or an adventurous twist, these recipes offer something for every home cook. We’d love to hear which version becomes your family favorite—leave a comment below and don’t forget to share your cooking adventures by pinning this article on Pinterest!