If you have been searching for a hearty meal that combines comforting flavors with a refreshing twist, look no further than this Creamy Chicken Paprikash with Dill and Cucumber Salad Recipe. This dish brings together tender chicken thighs simmered in a richly spiced, creamy paprika sauce, perfectly balanced by the cool and crisp cucumber salad tossed in fresh dill. It’s a vibrant dance of flavors and textures that feels like a warm hug after a long day, yet light enough to enjoy any time you crave a satisfying home-cooked dinner.
Ingredients You’ll Need
The magic of this recipe lies in the simplicity and quality of the ingredients. Each one plays a crucial role in building the layers of flavor—from the smoky sweetness of paprika to the freshness of dill that brightens every bite.
- 2 lb boneless chicken thighs: These provide juicy, tender meat that soaks up all the flavors beautifully.
- 1 tsp salt: Enhances the natural flavor of the chicken and vegetables.
- 2 tbsp olive oil: Ideal for browning the chicken and sautéing the veggies, adding richness.
- ½ onion, finely diced: Adds a sweet, aromatic base for the sauce.
- 1 red bell pepper, diced: Offers a pop of color and natural sweetness.
- 1 green bell pepper, diced: Brings a slightly earthy crunch to the mix.
- 2 garlic cloves, minced: Infuses the dish with a fragrant, savory depth.
- 5 tsp sweet paprika: The star spice that delivers smoky, vibrant flavor and beautiful color.
- 1 cup chicken stock: Creates a rich, flavorful base for simmering the chicken.
- 1 can diced tomatoes (14 oz): Adds acidity and a fresh tomato undertone to balance the creaminess.
- 1 tbsp tomato paste: Intensifies the tomato flavor and thickens the sauce.
- ½ tsp black pepper: Adds gentle heat to round out the seasoning.
- 3 tbsp sour cream: Gives the sauce its signature creamy, tangy finish.
- 1 tbsp dill or parsley, chopped: Provides a fresh herbaceous note at the end.
- 3 cucumbers, thinly sliced: Essential for the cooling cucumber salad pairing.
- ½ tsp salt and ⅓ tsp pepper (for salad): To season the cucumbers perfectly.
- â…“ cup sour cream (for salad): Creates a luscious dressing for the cucumbers.
- ¼ cup fresh dill, chopped (for salad): Brightens the salad with herby freshness.
How to Make Creamy Chicken Paprikash with Dill and Cucumber Salad Recipe
Step 1: Season and Brown the Chicken
Start by patting the boneless chicken thighs dry and seasoning them with salt. Heat the olive oil in a large pan over medium-high heat until shimmering, then brown the chicken on both sides until deliciously golden. This step locks in the juices and adds a lovely caramelized flavor that is absolutely essential for the best creamy chicken paprikash. Once browned, set the chicken aside—this process will ensure your final dish is bursting with rich taste.
Step 2: Sauté the Aromatics
In the same pan, add the finely diced onion, red and green bell peppers, and minced garlic. Sauté them gently until the onion becomes translucent and the peppers soften, releasing their sweet fragrance. Then sprinkle in the sweet paprika powder and stir continuously for 30 seconds to toast the spice and unlock its smoky aroma. This step is vital because it forms the savory foundation for the sauce’s complex flavor profile.
Step 3: Simmer the Chicken in Rich Sauce
Return the browned chicken thighs to the pan with the sautéed vegetables. Pour in the chicken stock, canned diced tomatoes, and tomato paste—these liquids create a luscious sauce that will perfectly coat the chicken. Season with black pepper and bring everything to a gentle simmer. Let the dish cook uncovered for 20 to 25 minutes, allowing the chicken to absorb the paprika-infused sauce and become melt-in-your-mouth tender.
Step 4: Add the Cream and Fresh Herbs
Once the chicken is cooked through, remove the pan from heat and stir in the sour cream carefully, which enriches the sauce with a creamy, tangy character. Avoid boiling after adding sour cream to prevent curdling. Finish with a sprinkle of fresh chopped dill or parsley, which adds a burst of color and fresh herbal notes that elevate the dish to new heights.
Step 5: Prepare the Dill and Cucumber Salad
For the perfect side, combine thinly sliced cucumbers with salt, pepper, fresh dill, and sour cream in a bowl. Toss gently to coat the cucumbers evenly and chill the salad for at least 5 minutes before serving. This salad is a crisp, refreshing counterpoint to the warm, creamy chicken—completing the experience of the Creamy Chicken Paprikash with Dill and Cucumber Salad Recipe.
How to Serve Creamy Chicken Paprikash with Dill and Cucumber Salad Recipe
Garnishes
Do not underestimate the power of finishing touches. A sprinkle of chopped dill or parsley not only adds a beautiful fresh green color but also a gentle herbal brightness to every bite. You might also consider a small dollop of sour cream on top for extra creaminess and visual appeal. These simple garnishes make eating this dish feel special and inviting.
Side Dishes
This meal shines brilliantly when served alongside simple buttery egg noodles or classic spaetzle, which soak up the creamy paprika sauce perfectly. For a lighter option, steamed rice or mashed potatoes are wonderful absorbing vessels that complement the tender chicken. You could also toss a simple arugula salad on the side for additional peppery crispness if you want more greens on your plate.
Creative Ways to Present
For a fun twist, serve your chicken paprikash in rustic earthenware bowls to keep the dish warm and cozy. You can layer the cucumber salad in small glass jars or cups and garnish with dill sprigs for a picnic or buffet-style presentation. Offering freshly baked rye or sourdough bread alongside encourages dipping and makes the meal feel truly homey and satisfying.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the creamy chicken paprikash in an airtight container in the refrigerator for up to three days. The flavors tend to deepen overnight, making the dish even tastier the next day. Keep the cucumber salad separate since it’s best enjoyed fresh and doesn’t hold up well to extended refrigeration.
Freezing
This Creamy Chicken Paprikash with Dill and Cucumber Salad Recipe freezes well, though the salad does not. Transfer the cooled chicken and sauce to a freezer-safe container and freeze for up to two months. When you’re ready to eat, thaw it overnight in the fridge to maintain that perfect texture and creaminess.
Reheating
Reheat the chicken paprikash gently on the stove over low heat, stirring occasionally to prevent the sauce from separating. If it looks too thick, add a splash of chicken stock or water to bring it back to the ideal consistency. Avoid microwaving if possible, as slow reheating helps maintain the delicate sour cream base.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but thighs stay juicier and more flavorful after simmering. If using breasts, watch the cooking time closely to avoid drying out the meat.
Is there a substitute for sour cream?
Greek yogurt can be a great alternative, providing similar tanginess and creaminess with a slightly lighter profile. Add it off the heat to prevent curdling.
Can I make the dill and cucumber salad ahead of time?
It’s best to prepare the salad fresh or just before serving to preserve its crisp texture and fresh flavor. If made too early, the cucumbers release water and the salad can become soggy.
How spicy is this dish?
This recipe leans towards mild, focusing on the sweet paprika’s smoky flavor rather than heat. You can always add a pinch of cayenne or hot paprika if you prefer some kick.
What else can I serve with this paprikash?
Besides noodles or potatoes, pickled vegetables or a simple cabbage slaw works beautifully to balance the richness of the dish and add crunch.
Final Thoughts
If you are looking for a delightful dish that warms your soul and excites your taste buds, trying the Creamy Chicken Paprikash with Dill and Cucumber Salad Recipe is an absolute must. It offers a wonderful balance of creamy, savory, and fresh flavors that makes every meal feel like a celebration. I can’t wait for you to enjoy it as much as I do!
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Creamy Chicken Paprikash with Dill and Cucumber Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Description
Chicken Paprikash is a classic Hungarian dish featuring tender, boneless chicken thighs simmered in a rich and flavorful sauce made with sweet paprika, garlic, bell peppers, and tomatoes. Finished with creamy sour cream and fresh dill, this comforting recipe is served alongside a refreshing cucumber salad dressed with sour cream and dill for a perfect balance of flavors.
Ingredients
For the Chicken Paprikash
- 2 lb boneless chicken thighs, cut
- 1 tsp salt
- 2 tbsp olive oil
- ½ onion, finely diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 5 tsp sweet paprika
- 1 cup chicken stock
- 1 can diced tomatoes (14 oz)
- 1 tbsp tomato paste
- ½ tsp black pepper
- 3 tbsp sour cream
- 1 tbsp dill or parsley, chopped
For the Cucumber Salad
- 3 cucumbers, thinly sliced
- ½ tsp salt
- â…“ tsp pepper
- â…“ cup sour cream
- ¼ cup fresh dill, chopped
Instructions
- Season and Brown Chicken: Season the boneless chicken thighs with 1 tsp of salt. Heat 2 tbsp of olive oil in a pan over medium heat, then brown the chicken pieces on all sides. Remove the browned chicken from the pan and set aside.
- Sauté Vegetables and Add Paprika: In the same pan, add the finely diced onion, diced red and green bell peppers, and minced garlic. Cook until softened. Sprinkle in 5 tsp of sweet paprika and stir continuously for about 30 seconds to release its aroma and flavor.
- Simmer Chicken with Sauce: Return the browned chicken to the pan. Pour in 1 cup of chicken stock, one 14 oz can of diced tomatoes, and 1 tbsp of tomato paste. Season with ½ tsp black pepper. Stir to combine, then cover and let simmer gently for 20 to 25 minutes, allowing the chicken to cook through and the sauce to thicken.
- Finish with Sour Cream and Herbs: Remove the pan from heat and stir in 3 tbsp of sour cream to enrich the sauce. Garnish the chicken paprikash with 1 tbsp of chopped dill or parsley before serving.
- Prepare Cucumber Salad: Combine thinly sliced cucumbers with ½ tsp salt, ⅓ tsp pepper, ⅓ cup sour cream, and ¼ cup fresh chopped dill in a bowl. Mix thoroughly and chill for at least 5 minutes before serving alongside the chicken paprikash.
Notes
- Use boneless, skinless chicken thighs for the best texture and flavor.
- Sweet paprika is essential for authentic taste; avoid smoked paprika.
- Simmer the chicken gently to keep it tender and juicy.
- Stir sour cream in off the heat to prevent curdling.
- The cucumber salad adds a refreshing contrast to the rich, creamy paprikash.
