FREE SHIPPING on orders over $50 — Shop Now!

Chicken Paprikash

Print Friendly, PDF & Email

Chicken Paprikash

What better way to use Hungarian Paprika than with this oh-so-dreamy dish?


  • 2 1/2 pounds chicken breasts, drumsticks, or thighs
  • 5 garlic cloves, minced
  • 1 1/2 cups chicken broth
  • 1/2 cup white wine, we recommend a dry white
  • 1/4 cup oil
  • 2 tablespoons butter
  • 1/4 cup lemon juice
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons flour
  • 2 tablespoons Stuart’s Spices Hungarian Paprika 
  • 1 teaspoon Stuart’s Spices Italian Seasoning
  • 1/2 teaspoon Stuart’s Spices Preferred Black Pepper
  • salt to taste
  • Optional: Flakey Parmesan and fresh parsley to garnish



  1. Mix 1 tablespoon paprika, 1 tablespoon flour, 1/2 teaspoon of pepper, and salt in a small bowl, then use to season chicken on all sides.
  2. In a large pan or skillet, bring oil to medium-high heat and sear the chicken, about 5 minutes each side.
  3. Remove chicken from pan and cover with aluminum foil.
  4. Add butter to the pan and turn heat to medium, stirring in the minced garlic and cook for about 30 seconds.
  5. Deglaze the pan with the white wine, then add chicken broth, heavy cream, and lemon juice.
  6. Whisk remaining tablespoon of flour, paprika, Italian seasoning, and Parmesan cheese into the sauce, and stir until smooth and creamy.
  7. Add chicken back into the pan and reduce heat to low, then simmer until chicken has the internal temperature of 165° F.
  8. Garnish if desired, serve with your favorite sides and enjoy!



We use Parmesan cheese but you could opt for sour cream instead.

Serve with sides: Our recommended side dishes for this incredible paprikash include sautéed onions or homemade dumplings!