A Cozy New Year’s Dinner: The Ultimate Chicken Paprikash

When you picture the perfect New Year’s dinner, what comes to mind? For me, it’s something that feels special and celebratory, but also deeply comforting and cozy—a warm hug on a plate to start the year off right. This Chicken Paprikash is that perfect meal. It’s a beloved Hungarian classic, and this easy, one-pan version delivers all of the authentic, soulful flavor in under an hour. Imagine tender, golden-brown pieces of chicken, swimming in the most incredibly rich, creamy, and savory paprika-spiced sauce. The sauce is the true star here; it’s a beautiful, sunset-orange dream made with sweet paprika, tender vegetables, and finished with a swirl of cool sour cream that makes it unbelievably luscious without any heavy cream. Served over a bed of buttery egg noodles, it’s a dish that feels both rustic and elegant. It’s the perfect, stress-free way to serve a truly memorable and heartwarming meal as you ring in the new year.

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Why This is the Perfect Cozy Celebration Dinner!

• A True One-Pan Wonder: From searing the chicken to building the sauce, this entire dish comes together in a single skillet, which means incredible flavor and minimal cleanup.
• Ready in About 35 Minutes: It tastes like it has been slow-simmering for hours, but this impressive main course is on the table in just over half an hour.
• Incredibly Creamy & Flavorful: The combination of sweet Hungarian paprika, savory chicken broth, and a final swirl of sour cream creates a sauce that is rich, complex, and completely addictive.
• Elegant Yet Effortless: This dish looks and tastes incredibly sophisticated, making it perfect for a special occasion like New Year’s Eve, but it’s secretly so simple to make.
• The Ultimate Comfort Food: There’s nothing quite as comforting as tender chicken and a creamy sauce served over noodles. It’s a guaranteed hit with the whole family.

Recipe Snapshot

Your Shopping List for a Cozy Feast

This classic dish comes to life with a handful of simple, savory ingredients. The quality of your paprika will truly shine!

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→ For the Chicken & Aromatics

• Olive Oil: 3 tablespoons, divided.
• Boneless, Skinless Chicken Breasts: 1 1/2 lbs, cut into large, bite-sized pieces.
• Onion, Red Pepper & Garlic: The classic, sweet, and aromatic foundation of the dish.
• Kosher Salt & Pepper: To season every layer.

→ For the Creamy Paprika Sauce

• All-Purpose Flour: 3 tablespoons. This is our simple thickener for the sauce.
• Paprika: 1 1/2 tablespoons. If you can find it, authentic Hungarian sweet paprika will give you the absolute best flavor and color.
• Low-Sodium Chicken Broth: 1 cup. The savory liquid base for our sauce.
• Canned Whole Tomatoes: One 14-oz can, drained and chopped. They add a wonderful, subtle acidity.
• Hot Sauce: Optional, but just a teaspoon adds a lovely, subtle warmth.
• Sour Cream: 1/2 cup. This is the secret to the signature creamy, tangy finish. Use full-fat for the best results.

→ For Serving

• Cooked Egg Noodles: The classic pairing!
• Chopped Fresh Parsley: For a final burst of freshness and color.

Let’s Cook! Your Guide to Perfect Chicken Paprikash

This entire meal comes together in one skillet. It’s a beautiful, straightforward process of building layers of flavor.

Phase 1: Sear the Chicken & Sauté the Veggies (Time: ~10 minutes)

First, we’ll get a beautiful golden crust on our chicken and build our aromatic flavor base.

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1. Sear the Chicken. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken to the hot pan in a single layer and cook for 2-3 minutes per side, until beautifully golden brown. Transfer the seared chicken to a plate.
2. Sauté the Vegetables. Reduce the heat to medium. Add the remaining tablespoon of oil to the same skillet. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it starts to soften. Add the red pepper and garlic and cook for 2 more minutes, stirring, until fragrant.

Phase 2: Build the Sauce & Simmer (Time: ~15 minutes)

Now we’ll use that same skillet to create our incredible, paprika-infused sauce.

3. Thicken with Flour and Paprika. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to cook out the raw flour taste. Sprinkle in the paprika and cook, stirring, for one more minute until everything is fragrant and coated.
4. Create the Sauce. Slowly stir in the chicken broth, scraping up any delicious browned bits from the bottom of the pan. Stir in the chopped tomatoes and let the sauce simmer for 5 minutes to thicken.
5. Return the Chicken. Add the seared chicken and any accumulated juices from the plate back into the skillet. Add the hot sauce, if using. Let everything simmer together for 5 to 8 minutes, until the chicken is cooked through and tender.

Phase 3: The Creamy Finish (Time: ~2 minutes)

This final, crucial step is what gives the dish its signature luscious texture.

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6. Stir in the Sour Cream. Remove the skillet from the heat. Let it cool for just a moment, then add the sour cream. Stir gently until the sour cream is fully incorporated and the sauce is a beautiful, creamy, sunset-orange color.
   Critical Tip: Adding the sour cream off the heat is the secret to preventing it from curdling and ensures a perfectly smooth sauce.
7. Serve and Enjoy! Serve the Chicken Paprikash immediately over a bed of hot, buttery egg noodles, and finish with a sprinkle of fresh parsley.

WiseRecipes’ Top Tips for Perfect Paprikash!

• Use High-Quality Hungarian Paprika: It’s in the name for a reason! The flavor of this dish comes from the paprika. Splurging on a good quality, sweet Hungarian paprika will make a world of difference in the final flavor and color.
• Don’t Boil the Sour Cream: This is the most important rule! Always remove the skillet from the heat before stirring in the sour cream. Boiling sour cream can cause it to curdle and split, ruining the texture of your beautiful sauce.
• Scrape the Browned Bits: Those “brown bits” (called fond) stuck to the bottom of your skillet after searing the chicken are pure, concentrated flavor. Make sure you scrape them all up when you add the chicken broth.
• Toast Your Spices: Cooking the flour and paprika for a minute or two in the pan before adding the liquid is a key step. It “blooms” the spices, deepening their flavor, and cooks out the raw taste of the flour.
• Chicken Thighs Work Great Too: For an even richer, more forgiving version, you can substitute the chicken breasts with boneless, skinless chicken thighs.

Creative Twists: Delicious Ways to Customize Your Dish!

• Add Smoked Paprika: For a smokier flavor, substitute 1 teaspoon of the sweet paprika with smoked paprika.
• Add Mushrooms: Sauté some sliced cremini mushrooms along with the onions and peppers for an extra earthy layer.
• Make it Spicier: Use a hot Hungarian paprika instead of sweet, or add a pinch of cayenne pepper with the spices.
• Serve with Dumplings: For a truly authentic Hungarian experience, serve this dish with small dumplings (nokedli) instead of egg noodles.
• Try a Different Creaminess: Full-fat Greek yogurt or crème fraîche can be used as a substitute for the sour cream for a slightly different tangy finish.

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A Cozy Chicken Paprikash New Year’s Dinner

This easy, authentic Chicken Paprikash is the perfect cozy New Year’s dinner idea! It features tender chicken in a creamy, savory, paprika-spiced sauce that comes together in one pan in about 35 minutes. A true restaurant-quality meal at home.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: American, Hungarian

Calories: 425

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken

• 3 Tbsp. olive oil, divided
• 1 1/2 lb. boneless, skinless chicken breasts, cut into 2 1/2-in. pieces
• as needed Kosher salt and pepper

For the Paprika Sauce

• 1 large onion, chopped
• 1 large red pepper, seeded and cut into 1/4-inch pieces
• 4 cloves garlic, finely chopped
• 3 Tbsp. all-purpose flour
• 1 1/2 Tbsp. paprika Hungarian sweet paprika recommended
• 1 cup low-sodium chicken broth
• 1 14-oz can whole tomatoes, drained and chopped
• 1/2 to 1 tsp hot sauce optional
• 1/2 cup sour cream

For Serving

• as needed Cooked egg noodles and chopped parsley

Equipment

• Large Skillet

Method

 

Cook the Chicken and Vegetables

1. Heat 2 tablespoons oil in a large skillet on medium-high. Season chicken with 1/4 teaspoon each salt and pepper and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
2. Reduce heat to medium, add the remaining tablespoon of oil to the skillet along with the onion and cook, stirring, for 5 minutes. Add the red pepper and garlic and cook, stirring, for 2 more minutes.

Make the Sauce and Simmer

1. Sprinkle the vegetables with flour and cook, stirring, for 2 minutes. Sprinkle with paprika and cook, stirring, for 1 minute.
2. Stir in the chicken broth, then the tomatoes. Let simmer for 5 minutes.
3. Return the chicken to the skillet along with any juices and hot sauce (if using). Simmer until the chicken is cooked through, 5 to 8 minutes.

Finish and Serve

1. Remove the skillet from the heat and stir in the sour cream until the sauce is smooth and creamy.
2. Serve immediately over cooked egg noodles and sprinkle with fresh parsley.

Notes

Use Hungarian Paprika: The quality and type of paprika are key to this dish. Sweet Hungarian paprika provides the most authentic and vibrant flavor.

Don’t Boil the Sour Cream: To prevent the sauce from curdling, always remove the skillet from the heat before stirring in the sour cream.

Serving Suggestion: This dish is classic and best served over a bed of wide, buttery egg noodles to soak up all the delicious sauce.

Keep it Cozy! Storing & Reheating Your Chicken Paprikash

This is one of those wonderful dishes that tastes even better the next day, making it perfect for a stress-free New Year’s Day lunch!

Refrigerator Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Store the egg noodles separately if possible to prevent them from getting too soft.

Reheating

Gently reheat the Chicken Paprikash in a saucepan over low heat, stirring occasionally until warmed through. Be careful not to let it come to a boil, which can cause the sour cream in the sauce to split.

FAQs: Your Chicken Paprikash Questions, Answered!

What is the difference between regular paprika and Hungarian paprika?

Hungarian paprika is generally considered to be of a higher quality, with a much sweeter and more robust flavor than the standard paprika you find in most grocery stores. It’s the signature flavor of this dish, so it’s worth seeking out!

Can I make this in a slow cooker?

Yes! I would still recommend searing the chicken and sautéing the vegetables on the stovetop first for the best flavor. Then, transfer everything (except the sour cream) to a slow cooker and cook on low for 4-6 hours. Stir in the sour cream at the very end, just before serving.

What should I serve with Chicken Paprikash?

Buttery egg noodles are the classic and perfect pairing for sopping up all the delicious sauce. It’s also wonderful served with mashed potatoes, rice, or even just a side of crusty bread.

My sauce curdled! What did I do wrong?

This almost always happens if the sauce was too hot when the sour cream was added. It’s crucial to take the skillet completely off the heat for a moment before you stir in the sour cream. Using full-fat sour cream also helps, as it is more stable than its low-fat counterparts.

This Chicken Paprikash is the perfect main course for a cozy and celebratory New Year’s dinner. It’s a dish that feels both comforting and special, a warm and delicious way to welcome the year ahead. It’s proof that an elegant meal doesn’t have to be complicated. I hope you and your loved ones enjoy every single creamy, savory bite. Happy New Year!