Easy 4-Ingredient Weeknight Chicken Paprikash
This pressure cooker chicken paprikash is a weeknight-friendly meal with just four main ingredients. It delivers rich, comforting flavors with juicy chicken and creamy paprika sauce in under an hour and a half.
Equipment
- 1 Skillet or Dutch oven Large
Ingredients
Main ingredients
- 1 tablespoon vegetable oil your base to soften onions real good
- 1 large onion diced or thin slices (about 1 ½ cups)
- Kosher salt to taste
- ¼ cup Hungarian sweet paprika make sure it’s high-quality for best flavor
- 4 whole chicken legs split into thighs and drumsticks (around 2 pounds)
- ½ cup sour cream plus some more for garnish if you wanna be fancy
- Egg noodles, boiled potatoes, or spaetzle for serving
- Minced fresh parsley leaves or dill optional, for garnish
Instructions
Instructions
- Heat vegetable oil in a large skillet or Dutch oven over medium heat until warm.
- Add diced onion and a pinch of kosher salt. Cook, stirring frequently, until onions are soft and starting to brown, about 8 to 10 minutes.
- Stir in the paprika and cook for 30 seconds to 1 minute to bloom the spices.
- Add chicken pieces, turning to coat in the onion-paprika mixture. Brown on each side for 2 to 3 minutes.
- Pour ½ cup water into the pan, cover with a lid, and reduce heat to low. Simmer for 25 to 30 minutes until chicken is fully cooked and tender.
- Remove chicken to a plate. Stir sour cream into the sauce until smooth and creamy.
- Return chicken to the pan, reheat gently if needed, and serve hot over noodles or potatoes. Garnish with extra sour cream and herbs if desired.
Notes
Let sour cream sit at room temperature before using to avoid curdling. Don’t boil the sauce after adding it in. Store leftovers in airtight containers and reheat gently for best results.