Chicken paprikash has always been one of my favorite comfort foods to make on a chilly evening.

Traditional recipes rely heavily on sour cream and butter, which can be tough if your body does not tolerate dairy.

That is why I made this dairy free chicken paprikash, so you can enjoy the rich flavor without an upset stomach.

The sauce turns out wonderfully creamy thanks to a simple dairy free sour cream swap.

It is warm, savory, and perfect when served over a big bowl of tender egg noodles.

Why This Recipe Is a Keeper

Incredibly Creamy – Dairy free sour cream creates a luscious, silky sauce that rivals the traditional version.

Juicy Chicken Thighs – Chicken thighs simmer directly in the sauce until they turn wonderfully tender and juicy.

Authentic Smoky Flavor – Sweet and smoked paprika blend together to create an unforgettable, savory Hungarian sauce.

Pure Comfort Food – Spooning this warm, velvety sauce over soft egg noodles makes the ultimate cozy meal.

Here’s What You’ll Need

2 lb Boneless Skinless Chicken Thighs
1 1/2 tsp Salt
1/2 tsp Black Pepper
2 tbsp Olive Oil
2 tbsp Dairy Free Butter
2 Large Yellow Onions, Thinly Sliced
1 Red Bell Pepper, Sliced
3 Garlic Cloves, Minced
3 tbsp Sweet Hungarian Paprika
1 tsp Smoked Paprika
2 tbsp All Purpose Flour
1 tbsp Tomato Paste
1 1/2 cups Chicken Broth
3/4 cup Dairy Free Sour Cream
1 tsp Lemon Juice
12 oz Egg Noodles
2 tbsp Fresh Parsley, Chopped

How to Make It

Step 1

Season the chicken thighs with salt and pepper. Heat the olive oil in a large deep skillet over medium-high heat and sear the chicken for 4 minutes per side until browned, then transfer to a plate.

Step 2

Reduce the heat to medium and melt the dairy free butter. Add the onions and bell pepper and cook for 8-10 minutes until soft and golden, then stir in the garlic for 30 seconds.

Step 3

Take the skillet off the heat and stir in the sweet paprika, smoked paprika, flour, and tomato paste so the paprika does not scorch. Return to medium heat and stir for 1 minute.

Step 4

Whisk in the chicken broth, scraping up the browned bits. Return the chicken and any juices to the skillet, cover, and simmer for 20 minutes until the chicken is very tender.

Step 5

While the chicken simmers, cook the egg noodles in salted water according to package directions and drain.

Step 6

Whisk 1/2 cup of the hot sauce into the dairy free sour cream to warm it, then stir the mixture back into the skillet over low heat. Do not let it boil.

Stir in the lemon juice and adjust the salt to taste.

Step 7

Spoon the chicken and sauce over the noodles and sprinkle with parsley.

Recipe Tips

Check the Age of Your Paprika

You will get the best results if you use a fresh tin of authentic sweet Hungarian paprika. Paprika loses its rich color and sweet flavor after sitting in a cabinet for more than six months.

From my experience, old paprika tastes bitter and dusty instead of sweet and warm. If your paprika looks dull brown instead of bright red, it is time to open a new jar.

Pull the Pan Away from the Heat

I recommend pulling the skillet completely away from the stove burner right before you stir in the paprika and flour. Paprika has natural sugars that scorch very fast on direct heat.

When paprika scorches, it turns dark and leaves an unpleasant bitter taste across the whole dish that you cannot fix. Moving the pan off the heat gives you enough time to stir everything smoothly without any worry.

Slice Your Onions Very Thin

You will get the best sauce texture if you slice the yellow onions as thin as possible. In traditional paprikash, the onions are meant to break down and blend straight into the gravy.

I have found that thick onion chunks stay too firm and make the sauce chunky instead of smooth. Thin slices soften completely during the simmer and give you that rich, velvety gravy.

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