13 Classic Sides to Serve with Chicken Paprikash

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There’s nothing quite like a comforting bowl of Chicken Paprikash, but the right side dish can transform it into a memorable meal. Whether you’re craving egg noodles to soak up that creamy paprika sauce or a crisp cucumber salad for contrast, we’ve rounded up 13 classic sides that’ll make your dinner sing. Let’s dive in!

Creamy Mashed Potatoes

Zoning in on ultimate comfort food? These creamy Yukon gold mashed potatoes are the buttery, velvety side your paprikash has been waiting for. Smooth, rich, and insanely easy to whip up.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Produce

1.5 lbs Yukon gold potatoes, peeled and quartered

Dairy

4 tbsp unsalted butter, softened
1/4 cup heavy cream, warmed
1/4 cup whole milk, warmed

Pantry

1 tsp kosher salt, plus more for boiling
1/4 tsp freshly ground white pepper

Instructions

Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer. Cook 15–20 minutes until fork-tender.
While potatoes cook, warm the cream and milk in a small saucepan over low heat (or microwave 30 seconds). Do not boil—warm only. This prevents cooling the mash.
Drain potatoes in a colander and let them steam dry for 1 minute. Removing excess moisture ensures fluffy, not watery, mash.
In the same pot, melt butter over medium heat. Add the warm cream and milk, then remove from heat.
Add drained potatoes to the pot. Mash with a potato masher or ricer until smooth and no lumps remain. Switch to a wooden spoon and stir in remaining salt and white pepper. For extra creaminess, fold in a splash more warm milk if needed.
Taste and adjust seasoning. Serve immediately, topped with a pat of butter and a sprinkle of chopped chives if desired.

Finished with a final dab of butter and fresh chives, these mashed potatoes are pure velvet—silky, decadent, and ready to soak up every drop of paprikash gravy. Trust me, you'll be licking the bowl.

Buttered Egg Noodles

Nobody does comfort like a bowl of buttered egg noodles. They’re silky, rich, and come together in under 15 minutes. This classic Hungarian side dish is about to become your weeknight hero.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

12 oz wide egg noodles
4 tbsp high-quality unsalted butter, cut into small cubes
2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp fine sea salt, plus more for pasta water
1/2 tsp freshly cracked black pepper

Instructions

Bring a large pot of water to a rolling boil. Season generously with salt—it should taste like the sea.
Add the wide egg noodles and cook according to package directions until al dente (usually 6–8 minutes). Stir occasionally to prevent sticking. Tip: Set a timer 1 minute before the lowest suggested time to avoid mushy noodles.
Reserve 1/2 cup of the pasta cooking water, then drain the noodles in a colander. Do not rinse.
Return the empty pot to low heat and add the cubed butter. Swirl until melted and foamy, but not browned. Tip: Using cold butter cubes helps control the melt and prevents burning.
Add the drained noodles to the pot and toss gently with tongs until every strand is coated in butter. If the noodles seem dry, splash in a tablespoon or two of the reserved pasta water. Tip: The starchy water helps the butter cling to the noodles.
Remove from heat. Sprinkle with chopped parsley, salt, and pepper. Toss once more. Taste and adjust seasoning if needed.

Here, the buttery richness clings to every curly noodle, while the parsley adds a bright, fresh pop. Serve it alongside Hungarian goulash, roasted chicken, or even a simple grilled steak for an instant upgrade.

Roasted Root Vegetables

You deserve veggies that hit different—crispy edges, jammy centers, and that herby aroma that fills your kitchen. Toss carrots, parsnips, and onions with olive oil and thyme, then let the oven do the hard work. This is side-dish sorcery, no cap.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

1 lb farm-fresh carrots, peeled and cut into 2-inch sticks
1 lb young parsnips, peeled and cut into 2-inch sticks
2 large sweet yellow onions, cut into 1-inch wedges
3 sprigs fresh thyme, leaves stripped (about 1 tablespoon)
3 tablespoons rich extra virgin olive oil
1 teaspoon flaky sea salt
1/2 teaspoon freshly cracked black pepper

Instructions

Preheat oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the carrot sticks, parsnip sticks, and onion wedges. Add the olive oil, salt, pepper, and thyme leaves. Toss with your hands until every piece is evenly coated—this ensures even browning.
Spread the vegetables in a single layer on the prepared baking sheet. Pro tip: Don't overcrowd; if they're piled, use two sheets. Crowding = steaming, not roasting.
Roast for 20 minutes, then flip each piece with a spatula. Look for caramelized edges—that's where the flavor lives. Roast another 15–20 minutes until fork-tender and deeply golden.
Serve immediately while the edges are still audibly crispy. Bonus: A final squeeze of lemon brightens everything.

Zesty and caramelized, these roots deliver crunch-then-soft texture that steals the show from any main. Pile them high, garnish with extra thyme, and watch even skeptics reach for seconds.

Cucumber Dill Salad

Just when you think you've had every salad, this Cucumber Dill Salad comes in with a tangy sour cream dressing that'll wake up your taste buds. It's crisp, refreshing, and absolutely addictive.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

2 large English cucumbers (seedless, crisp)
1 teaspoon fine sea salt
1/2 cup full-fat sour cream
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
2 tablespoons finely chopped fresh dill
1 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
1 small red onion, thinly sliced (optional)

Instructions

Slice cucumbers into thin rounds, about 1/8-inch thick. Place in a colander, toss with salt, and let sit for 10 minutes to draw out excess water. This step ensures a crisp texture and prevents a watery dressing.
While cucumbers drain, whisk together sour cream, lemon juice, vinegar, dill, sugar, and pepper in a medium bowl until smooth and well combined.
After 10 minutes, rinse cucumbers under cold water and pat dry thoroughly with paper towels to remove excess salt.
Add cucumbers and red onion (if using) to the dressing and toss gently to coat every slice.
Cover the bowl and refrigerate for at least 30 minutes to let flavors meld. For the best results, let it chill for 2 hours or overnight — the salad only gets better.

Vibrant and creamy, this salad is perfect alongside grilled meats or tucked into a summer sandwich. The sour cream tang and fresh dill make every bite a cool, crisp celebration.

Garlic Sautéed Spinach

Sautéed spinach in under 10 minutes? Yes, please. This garlicky, lemony side is a total weeknight hero—bright, fast, and ridiculously good.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 5 minutes

Ingredients

Produce & Aromatics

2 tbsp rich extra virgin olive oil
4 cloves fresh garlic, thinly sliced
1 lb fresh baby spinach, washed and dried
1 tsp lemon zest (from 1 lemon)
1/4 tsp red pepper flakes (optional for heat)
1/2 tsp finely ground sea salt
1/4 tsp freshly cracked black pepper
1 tbsp fresh lemon juice

Instructions

Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
Add 4 thinly sliced garlic cloves and 1/4 tsp red pepper flakes (if using). Sauté for 30 seconds until fragrant but not browned.
Add half the baby spinach (about 8 cups) and 1/2 tsp sea salt. Use tongs to toss until wilted, about 1 minute.
Add remaining spinach and 1/4 tsp black pepper. Continue tossing until all spinach is just wilted and bright green, 1-2 more minutes.
Remove skillet from heat. Sprinkle 1 tsp lemon zest and drizzle 1 tbsp lemon juice over spinach. Toss to combine.
Serve immediately — the residual heat will continue to wilt, so don't wait.

Result? Perfectly tender spinach with a punchy garlic-lemon finish. Spoon it over seared chicken, pile it on crusty bread with a poached egg, or eat it straight from the pan. Zero regrets.

Spaetzle with Caramelized Onions

Homemade spaetzle are impossibly tender, and those onions? We're taking them to golden, sweet oblivion. This is comfort food that actually impresses.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Caramelized Onions

3 large yellow onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves

For the Spaetzle

2 cups high-quality all-purpose flour
1 teaspoon fine sea salt
1/4 teaspoon freshly grated nutmeg
3 farm-fresh large eggs
1/2 cup whole milk
2 tablespoons unsalted butter (for tossing)

Instructions

Thinly slice the onions into half-rings.
In a large skillet, melt butter with olive oil over medium heat. Add onions and salt; cook, stirring occasionally, until deep golden brown, 25–30 minutes. Tip: Don't rush—low and slow is key for sweet, sticky onions.
Stir in pepper and fresh thyme; remove from heat and set aside.
In a large bowl, whisk together flour, salt, and nutmeg.
In a separate bowl, whisk eggs and milk until smooth.
Pour wet ingredients into dry and stir until a smooth, thick batter forms. Let rest 10 minutes. Tip: Resting relaxes gluten, making spaetzle tender.
Bring a large pot of salted water to a rolling boil.
Press the batter through a spaetzle maker or a colander with large holes directly into the boiling water. Tip: Use a sturdy colander if you don't have a spaetzle maker—work in batches.
Cook until spaetzle float to the surface, about 2–3 minutes. Drain well.
In the same pot or a bowl, toss hot spaetzle with 2 tablespoons butter until melted and glossy.
Serve spaetzle topped with the caramelized onions and any pan juices.

Served warm, the tender spaetzle soak up the sweet onion butter, while a sprinkle of fresh thyme brightens each bite. Pair it with a crisp green salad or juicy roast chicken for a meal that's both humble and elegant.

Crusty Bread with Herb Butter

No fuss, no knead—this crusty bread delivers crackling crust and pillowy crumb with minimal effort. Slather it with garlic herb butter that melts into every nook, and you've got pure carb heaven.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Bread

3 cups all-purpose flour, plus more for dusting
1 ½ teaspoons fine sea salt
½ teaspoon instant yeast
1 ½ cups warm water (about 110°F)

For the Herb Butter

½ cup unsalted butter, softened
2 cloves garlic, finely minced
2 tablespoons mixed fresh herbs (such as parsley, thyme, rosemary), finely chopped
¼ teaspoon flaky sea salt

Instructions

In a large bowl, whisk together flour, salt, and instant yeast.
Pour in warm water and stir with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rise at room temperature for 2 hours, or until doubled in size.
Lightly flour a work surface. Turn dough out and fold it over itself a few times to shape it into a round ball. Place on a parchment-lined baking sheet or in a preheated Dutch oven.
Cover with a towel and let rest 30 minutes. Meanwhile, preheat oven to 450°F (if using a Dutch oven, preheat it too).
Score the top of the dough with a sharp knife or lame. Bake for 30 minutes until deep golden brown and hollow-sounding when tapped. (Tip: For an extra-crispy crust, place a shallow pan of water on the bottom rack.)
While bread bakes, make herb butter: In a small bowl, combine softened butter, minced garlic, fresh herbs, and flaky salt. Mix well.
Remove bread from oven and let cool on a wire rack for at least 15 minutes before slicing. Slice thickly and spread with herb butter while still warm.

The crust shatters with each slice, revealing an airy crumb that soaks up the garlicky butter like a dream. Serve alongside a bowl of tomato soup or as the base for bruschetta — either way, this bread disappears fast.

Roasted Brussels Sprouts

Just when you thought Brussels sprouts were boring, boom—these crispy roasted beauties with sticky balsamic glaze and salty bacon bits will flip your veggie game. Seriously, one bite and you'll wonder why you ever steamed them.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

Produce

1 lb fresh Brussels sprouts, trimmed and halved
2 tbsp rich balsamic glaze (store-bought or homemade)

Pantry

3 tbsp extra virgin olive oil
½ tsp sea salt
¼ tsp freshly ground black pepper
4 slices thick-cut bacon, diced

Instructions

Preheat your oven to 425°F with a rack in the middle.
On a large rimmed baking sheet, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread in a single layer, cut-side down for maximum crispiness.
Roast for 20-25 minutes, flipping halfway, until deeply golden and tender when pierced with a fork. Don't crowd the pan—if needed, use two sheets.
Meanwhile, in a skillet over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate.
Remove the roasted sprouts from the oven and immediately drizzle with balsamic glaze. Toss gently to coat.
Sprinkle the crispy bacon bits over the top and serve hot.

Harness that perfect crunch—caramelized edges give way to tender centers, while the tangy-sweet glaze clings to every nook. Pile them onto a platter as a showstopping side, or toss with shaved Parmesan for extra umami.

Hungarian Cucumber Salad

Hungry for a refreshing crunch? This Hungarian Cucumber Salad is your new summer obsession—thinly sliced cukes in a tangy vinegar-sugar dressing kissed with paprika. Ready in 10 minutes flat.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the Salad

2 large English cucumbers, unpeeled
1 small red onion, thinly sliced
2 tablespoons fresh dill, chopped

For the Dressing

1/4 cup white vinegar
2 tablespoons granulated sugar
1 teaspoon sweet paprika
1/2 teaspoon fine sea salt
1/4 teaspoon finely ground black pepper
1/4 cup cold water

Instructions

Slice cucumbers as thin as possible—a mandoline gives you paper-thin, even slices. Tip: English cucumbers are virtually seedless, so no peeling needed.
Thinly slice the red onion into rings. For a milder bite, soak slices in ice water for 5 minutes, then drain well.
In a small bowl, whisk together white vinegar, sugar, paprika, salt, black pepper, and water until the sugar fully dissolves.
In a large bowl, combine cucumber slices, onion rings, and fresh dill. Pour the dressing over the top and toss until every slice is coated. Tip: Let the salad rest for 5 minutes at room temperature so the flavors meld.
Transfer to a serving dish and enjoy immediately, or refrigerate for up to 1 hour for a colder, more marinated version.

With its bright, sweet-sour kick and silky crunch, this salad cuts through any heavy meal. Serve it alongside grilled meats or pile it on a crusty roll for a zesty sandwich. Warning: it’s dangerously addictive.

Herbed Rice Pilaf

Let’s get that rice game right—fluffy, fragrant, and absolutely not boring. Sautéed veggies and fresh parsley make this pilaf a side dish that steals the show.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Pilaf

2 tablespoons rich extra virgin olive oil
1 medium sweet yellow onion, finely diced
1 large carrot, peeled and finely diced
2 cloves fresh garlic, minced
1 cup long-grain white rice, rinsed and drained
2 cups low-sodium chicken or vegetable broth, warmed
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh flat-leaf parsley, finely chopped

Instructions

Heat the rich extra virgin olive oil in a medium saucepan over medium heat until shimmering.
Add the finely diced onion and carrot; sauté, stirring often, until softened — about 4 minutes. (Tip: Don’t rush this; sweeter veggies = more flavor.)
Stir in the minced garlic and cook until fragrant, about 30 seconds.
Add the rinsed and drained long-grain white rice. Stir to coat every grain in oil, then toast for 2 minutes until lightly golden and nutty-smelling. (Tip: Toasting locks in flavor and prevents mushiness.)
Pour in the warmed broth, then add the fine sea salt and freshly ground black pepper. Stir once — just to combine — and bring to a boil.
Reduce heat to low, cover tightly with a lid, and simmer for 18 minutes without lifting the lid. (Tip: No peeking! Steam does the work.)
Remove from heat and let it sit, covered, for 5 more minutes. Then fluff gently with a fork.
Fold in the finely chopped fresh parsley until evenly distributed.

Perfectly fluffy, each grain separate and kissed with herb-fresh brightness. Pile it next to roasted chicken or drizzle with lemon-tahini sauce for a next-level bowl.

Green Bean Almondine

Kick off your weeknight dinner with this crispy, buttery side that’s ready in 15 minutes. Steam green beans until bright and tender, then toss with toasted almonds and a zesty lemon butter. It’s the side dish that outshines the main.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

1 lb fresh green beans, trimmed
1/2 cup slivered almonds
2 tbsp unsalted butter
1 tbsp fresh lemon juice
1/2 tsp finely grated lemon zest
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Instructions

In a dry skillet over medium heat, toast the slivered almonds, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a plate to cool.
Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook until bright green and tender-crisp, about 3–4 minutes. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and pat dry.
In the same skillet, melt the unsalted butter over medium heat. Add the lemon juice and lemon zest, swirling to combine. Cook for 30 seconds until fragrant.
Add the blanched green beans to the skillet and toss to coat in the lemon butter. Sprinkle with kosher salt and black pepper. Toss for 1 minute until heated through.
Remove from heat. Sprinkle the toasted almonds over the beans and toss gently. Serve immediately.

Bright, nutty, and rich from the butter, this green bean almondine delivers crunch in every bite. Pair it with roasted chicken or seared fish for a weeknight win. Pro tip: double the almonds for extra texture.

Creamy Coleslaw

Cabbage gets a glow-up in this tangy, crunchy coleslaw that’s ready in 10 flat. No sad, soggy slaw here—just crisp shreds coated in a creamy, zesty dressing that slaps on everything from BBQ to tacos.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the Dressing

½ cup rich, full-fat mayonnaise
2 tbsp tangy apple cider vinegar
1 tbsp smooth Dijon mustard
1 tbsp granulated sugar
½ tsp celery salt
¼ tsp finely ground black pepper

For the Slaw

1 small head green cabbage (about 1 lb), finely shredded
2 medium carrots (about 4 oz), peeled and grated
⅓ cup finely diced red onion

Instructions

In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery salt, and black pepper until smooth and creamy—taste and tweak the tang if needed.
Add shredded cabbage, grated carrots, and diced red onion to the bowl.
Toss everything vigorously with tongs or a big spoon until every shred is evenly coated—don’t skimp, the dressing is the star.
Cover and chill for at least 20 minutes (or up to 2 hours) to let flavors meld and the cabbage soften slightly—this step is key for that perfect crunch-meets-cream texture.
Give it a final stir before serving. Garnish with a sprinkle of black pepper or a pinch of smoked paprika for color.

Make it ahead and watch the magic happen—the slaw gets even better after an hour in the fridge. Pile it high on pulled pork sandwiches, serve alongside fried chicken, or just devour it straight from the bowl for a seriously satisfying crunch.

Roasted Garlic Potatoes

Roast these babies until they're golden and crackling. Toss baby potatoes with whole garlic cloves and rosemary, then let the oven do the heavy lifting. You'll get crispy edges, creamy centers, and garlic so sweet it's like butter.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 40 minutes

Ingredients

1.5 lbs baby potatoes (such as red or Yukon Gold), scrubbed and halved
6 cloves garlic, peeled (whole)
2 tbsp rich extra virgin olive oil
1 tbsp fresh rosemary leaves, roughly chopped
1 tsp flaky sea salt
1/2 tsp freshly cracked black pepper

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, toss halved baby potatoes with whole garlic cloves, olive oil, rosemary, salt, and pepper until evenly coated.
Spread potatoes in a single layer on the prepared baking sheet, cut-side down for maximum crispiness.
Roast for 20 minutes, then flip potatoes with a spatula. (Tip: Don't crowd the pan—give them room to breathe.)
Continue roasting for another 15–20 minutes until potatoes are deep golden and fork-tender.
Test doneness: a knife should slide through with little resistance. (Tip: Let them rest 2 minutes after roasting for extra crunch.)
Sprinkle with additional flaky salt and fresh rosemary before serving.

With their shatteringly crisp skins and fluffy insides, these potatoes are pure gold. Serve them alongside a Sunday roast or pile them into a bowl with a dollop of garlic aioli for dipping. However you eat them, you'll be scraping the pan for every last crispy bit.

Conclusion

Now you’ve got the perfect lineup of classic sides to round out your chicken paprikash dinner. Each one brings something special to the table, from buttery noodles to tangy cucumbers. Try a few, leave a comment with your favorites, and don’t forget to share this roundup on Pinterest for fellow home cooks!

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