Hungarian Chicken Paprikash is a comforting, traditional dish featuring tender chicken simmered in a rich, creamy paprika-infused sauce. Deeply flavorful yet simple to prepare, this classic recipe brings authentic Hungarian warmth straight to your table.
Why You’ll Love This Recipe
This dish is a true celebration of paprika, delivering bold flavor without overwhelming heat. The sauce is creamy, savory, and slightly smoky, coating each piece of chicken beautifully. It’s perfect for cozy family dinners, yet impressive enough for guests. The ingredients are simple and wholesome, and the recipe pairs wonderfully with traditional nokedli, rice, or mashed potatoes. Best of all, it tastes even better the next day, making it ideal for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 tablespoons sweet Hungarian paprika
1 teaspoon smoked paprika (optional)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup low-sodium chicken broth
1/2 cup full-fat sour cream
1 tablespoon all-purpose flour
1/4 cup heavy cream
2 tablespoons fresh parsley, chopped
Directions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the chopped onion and sauté for 5–7 minutes until soft and translucent.
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Remove the pan from heat briefly and stir in the sweet Hungarian paprika and smoked paprika. This prevents the paprika from burning and turning bitter.
Return the pan to medium heat and add the chicken pieces. Season with salt and black pepper.
Pour in the chicken broth, ensuring the chicken is mostly submerged.
Cover and simmer gently for 35–40 minutes, or until the chicken is fully cooked and tender.
In a small bowl, whisk together the sour cream, flour, and heavy cream until smooth.
Remove a few tablespoons of the hot sauce from the pan and mix it into the sour cream mixture to temper it.
Stir the tempered mixture back into the pan and simmer uncovered for 5–7 minutes until the sauce thickens.
Sprinkle with chopped parsley before serving.
Serve hot over nokedli, egg noodles, rice, or mashed potatoes.
For a lighter version, use skinless chicken breasts instead of thighs and substitute Greek yogurt for sour cream.
Add sliced bell peppers for extra color and sweetness.
For a deeper flavor, use a mix of sweet and hot Hungarian paprika.
You can also make this dish in a slow cooker by browning the onions and spices first, then cooking on low for 4–5 hours.
To make it dairy-free, replace the sour cream with a dairy-free alternative and omit the heavy cream.
Storage/Reheating
Store leftover Chicken Paprikash in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a saucepan over low heat, stirring occasionally. Add a splash of broth or water if the sauce becomes too thick.
You can freeze the dish for up to 2 months. For best results, freeze before adding the sour cream, then stir it in fresh after reheating.
FAQs
What makes Hungarian paprika different from regular paprika?
Hungarian paprika has a richer, sweeter flavor and more vibrant color compared to standard paprika. It is essential for authentic taste.
Can I use boneless chicken?
Yes, boneless thighs or breasts work well. Adjust the cooking time to avoid overcooking.
Is Chicken Paprikash spicy?
Traditionally, it is not very spicy. It is flavorful and mildly sweet unless hot paprika is added.
What is the best side dish for this recipe?
Nokedli, egg noodles, rice, or mashed potatoes are classic and delicious options.
Can I make this recipe ahead of time?
Yes, the flavors deepen as it rests, making it perfect for preparing in advance.
Why should I remove the pan from heat before adding paprika?
Paprika can burn quickly and become bitter if added directly to high heat.
Can I skip the sour cream?
Sour cream is traditional and adds creaminess, but you can substitute Greek yogurt if needed.
How do I thicken the sauce without flour?
You can simmer the sauce longer to reduce it or use a small amount of cornstarch slurry.
Can I add vegetables?
Yes, bell peppers and mushrooms pair very well with this dish.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C), and the meat should be tender and no longer pink inside.
Conclusion
Hungarian Chicken Paprikash is a timeless comfort food that combines tender chicken with a luxurious paprika cream sauce. Simple ingredients transform into a deeply satisfying meal that feels both rustic and elegant. Whether served for a weeknight dinner or a special gathering, this dish is sure to become a cherished favorite in your kitchen.
Hungarian Chicken Paprikash is a traditional comfort dish featuring tender chicken simmered in a rich, creamy paprika-infused sauce. Deeply flavorful and warmly satisfying, this classic recipe delivers authentic Hungarian taste with simple, wholesome ingredients.
Total Time:1 hour
Yield:4 servings
Ingredients
2 pounds bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 tablespoons sweet Hungarian paprika
1 teaspoon smoked paprika (optional)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup low-sodium chicken broth
1/2 cup full-fat sour cream
1 tablespoon all-purpose flour
1/4 cup heavy cream
2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large skillet or Dutch oven over medium heat.
Sauté chopped onion for 5–7 minutes until soft and translucent.
Add minced garlic and cook 30 seconds until fragrant.
Remove pan briefly from heat and stir in sweet and smoked paprika.
Return to heat and add chicken pieces. Season with salt and pepper.
Pour in chicken broth, ensuring chicken is mostly submerged.
Cover and simmer 35–40 minutes until chicken is tender and cooked through.
Whisk sour cream, flour, and heavy cream until smooth.
Temper mixture with a few tablespoons of hot sauce from pan.
Stir tempered mixture back into pan and simmer uncovered 5–7 minutes until thickened.
Garnish with chopped parsley and serve hot.
Notes
Remove pan from heat before adding paprika to prevent bitterness.
Use authentic sweet Hungarian paprika for best flavor.
Internal chicken temperature should reach 165°F (74°C).
