Name: Hungarian Chicken Paprikash
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Hungarian
Ingredients: 2 lbs bone-in, skinless chicken thighs or drumsticks; 1 tablespoon vegetable oil or butter; 1 large onion, finely chopped; 3 cloves garlic, minced; 2 tablespoons sweet Hungarian paprika (not smoked); 1/2 teaspoon hot paprika or cayenne (optional); 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper; 1/2 cup chicken broth or water; 1 cup sour cream; 1 tablespoon flour (optional, for thickening); Fresh parsley, chopped (for garnish)

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Hungarian Chicken Paprikash is one of those classic comfort dishes I always turn to when I want something warm, hearty, and deeply flavorful. With tender chicken simmered in a silky paprika-spiced sauce, this traditional Eastern European recipe brings both richness and nostalgia to the table. I love serving it over a bed of egg noodles, mashed potatoes, or nokedli dumplings for the ultimate cozy dinner.

Hungarian Chicken Paprikash

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 lbs bone-in, skinless chicken thighs or drumsticks

1 tablespoon vegetable oil or butter

1 large onion, finely chopped

3 cloves garlic, minced

2 tablespoons sweet Hungarian paprika (not smoked)

½ teaspoon hot paprika or cayenne (optional for heat)

½ teaspoon salt, plus more to taste

¼ teaspoon black pepper

½ cup chicken broth or water

1 cup sour cream

1 tablespoon flour (optional, for thickening)

Fresh parsley, chopped (for garnish)

Directions

I start by heating oil or butter in a large skillet or Dutch oven over medium heat.

I sauté the chopped onions for 5–7 minutes, letting them turn golden and soft.

I stir in the garlic and both types of paprika (if using the hot one), cooking it for about 30 seconds to let the spices bloom.

Then, I add the chicken pieces, making sure they’re well coated in the paprika-onion mixture.

I pour in the chicken broth and season everything with salt and pepper before bringing it to a boil.

Once it boils, I reduce the heat to low, cover the pot, and let it simmer for 35–40 minutes until the chicken is perfectly tender.

While that cooks, I mix the sour cream with flour in a bowl to help thicken the sauce and prevent curdling.

I remove the skillet from the heat and slowly stir in the sour cream mixture.

Then I return it to low heat, gently warming the dish through for another 5–10 minutes without letting it boil.

I adjust seasoning if needed and finish with a sprinkle of fresh parsley before serving.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Calories per serving: ~375 kcal

Variations

I sometimes use boneless, skinless chicken thighs if I want a quicker cook time or prefer not to deal with bones.

For a slightly smoky flavor, I might use a small amount of smoked paprika in addition to the sweet Hungarian kind.

If I want to make it gluten-free, I simply skip the flour and let the sour cream thicken the sauce naturally.

I’ve also added mushrooms or bell peppers for extra texture and flavor, especially when I want to stretch the dish further.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the paprikash gently on the stovetop over low heat or in the microwave, adding a splash of broth or water if the sauce has thickened too much. I try not to boil it again, as that can cause the sour cream to separate. It also freezes well—just cool it completely first and store it in freezer-safe containers for up to 2 months.

FAQs

What’s the best paprika to use for Chicken Paprikash?

I always use sweet Hungarian paprika, which is traditional and gives the dish its deep red color and slightly sweet flavor. Avoid smoked paprika—it changes the whole character of the dish.

Can I make Chicken Paprikash ahead of time?

Yes, I often make it a day in advance. The flavors deepen overnight, making leftovers even more delicious the next day.

What should I serve with Chicken Paprikash?

I love serving it with egg noodles, mashed potatoes, rice, or homemade nokedli dumplings, which soak up that luscious sauce perfectly.

Can I use chicken breast instead?

I can use chicken breast, but it tends to be drier than thighs or drumsticks. If I do use it, I make sure not to overcook it to keep it tender.

How do I prevent the sour cream from curdling?

I always mix the sour cream with a bit of flour and temper it by slowly stirring it into the hot (but not boiling) sauce. Keeping the heat low when adding it helps maintain a smooth texture.

Conclusion

This Hungarian Chicken Paprikash has become a favorite in my home for its simplicity, bold flavor, and comforting texture. It’s a dish that brings people together, rooted in tradition but flexible enough to make my own. When I need a hearty meal that feels like a hug in a bowl, this is the recipe I reach for again and again.

📖 Recipe:

Hungarian Chicken Paprikash

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Author: Cheryl
Total Time: 55 minutes
Yield: 4 servings

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Description

Hungarian Chicken Paprikash is a classic comfort dish featuring tender chicken simmered in a creamy, paprika-spiced sauce. Rich, flavorful, and satisfying, it's traditionally served over egg noodles, mashed potatoes, or nokedli dumplings.

Instructions

Heat the oil or butter in a large skillet or Dutch oven over medium heat.
Sauté the chopped onions for 5–7 minutes until golden and soft.
Stir in the garlic and paprika(s), cooking for 30 seconds to bloom the spices.
Add the chicken pieces and coat them well in the paprika-onion mixture.
Pour in the chicken broth and season with salt and pepper.
Bring to a boil, then reduce heat to low, cover, and simmer for 35–40 minutes until chicken is tender.
In a bowl, mix the sour cream with flour (if using).
Remove the skillet from heat and slowly stir in the sour cream mixture.
Return to low heat and warm through for 5–10 minutes without boiling.
Adjust seasoning and garnish with fresh parsley before serving.