Hungarian Chicken Paprikash (Paprikás Csirke) is a beloved dish in Central European cooking, known for its rich, creamy paprika-infused sauce and tender chicken pieces that fall off the bone. This traditional recipe combines simple ingredients like onions, paprika, sour cream, and chicken into a deeply flavorful, soul-warming stew. Served over egg noodles, dumplings, or rice, it’s comfort food at its finest—easy enough for weeknights but special enough for Sunday supper.

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Ingredients You Will Need

For the Chicken Paprikash:

2 tablespoons vegetable oil or butter
For browning the chicken and sautéing the onions.
1 medium onion, finely chopped
Forms the flavorful base of the sauce.
2 cloves garlic, minced
Adds aromatic depth to the dish.
2 tablespoons sweet Hungarian paprika
The star of the show—use authentic Hungarian paprika for the best flavor.
2 lbs bone-in, skin-on chicken thighs or drumsticks
Traditional cut that stays moist and flavorful.
1 teaspoon salt
Essential for seasoning the chicken and sauce.
1/2 teaspoon black pepper
Adds balance to the sweetness of the paprika.
1 cup chicken broth or water
Helps form the stew base and tenderize the chicken.
3/4 cup sour cream
Stirred in at the end to create a creamy, tangy finish.
1 tablespoon all-purpose flour (optional)
For thickening the sauce slightly, if desired.

Cooking Time

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves: 4

Equipment You’ll Need

Large skillet or Dutch oven with lid
Wooden spoon or spatula
Knife and cutting board
Small bowl (for sour cream mixture)

How to Make Hungarian Chicken Paprikash: Step-by-Step

1. Sauté the Onions and Garlic

Heat oil or butter in a large skillet over medium heat. Add onions and cook until soft and translucent, about 5–7 minutes. Add garlic and sauté for 1 minute more.

2. Add Paprika and Brown the Chicken

Remove the skillet from heat briefly (to avoid burning the paprika). Stir in the Hungarian paprika until fragrant. Return to heat and add the chicken, skin-side down. Sear until browned on both sides, about 3–4 minutes per side.

3. Simmer with Broth

Season with salt and pepper. Pour in chicken broth just to partially cover the chicken. Cover and reduce heat to low. Simmer for 25–30 minutes, or until chicken is fully cooked and tender.

4. Make the Sour Cream Mixture

In a small bowl, mix sour cream with flour (if using) until smooth. This prevents curdling when added to the hot stew.

5. Finish the Sauce

Remove the chicken temporarily from the pan. Stir in the sour cream mixture slowly into the sauce. Return chicken to the pan and simmer uncovered for 5 more minutes, letting the sauce thicken slightly.

6. Serve Warm

Serve over egg noodles, dumplings (nokedli), mashed potatoes, or rice. Spoon the creamy sauce generously over the chicken.

Nutritional Information (Per Serving)

Calories: 480
Protein: 32g
Fat: 32g
Carbohydrates: 12g
Fiber: 1g
Sugar: 2g
Sodium: 580mg
Cholesterol: 165mg

Tips and Variations

Use Boneless Chicken: Boneless thighs or breasts also work, but reduce cooking time slightly.
Try Smoked Paprika: For a smoky variation, replace part of the sweet paprika with smoked.
No Sour Cream? Substitute with plain Greek yogurt or crème fraîche.
Add Veggies: Bell peppers or mushrooms can be added during the simmer for a hearty twist.
Gluten-Free: Skip the flour or use a gluten-free thickener like cornstarch.

How to Store and Reheat

Refrigerator:

Store cooled chicken and sauce in an airtight container for up to 4 days.

Freezer:

Freeze for up to 2 months. Let thaw overnight before reheating.

Reheat:

Warm on the stovetop over medium heat, stirring often. Add a splash of broth or water to loosen the sauce if needed.

Why You’ll Love This Recipe

Hungarian Chicken Paprikash is a deeply comforting, rich, and aromatic dish that brings together old-world flavor and easy home cooking. The sauce is the star—creamy, tangy, and infused with paprika. The chicken stays moist and tender, and the entire dish comes together with just a few humble ingredients. It’s a warm, nostalgic meal that’s as simple as it is delicious.

Final Thoughts

I always turn to this dish when I want something hearty and traditional. The paprika lends a warm earthiness that’s so distinctive, and the sour cream makes the sauce lusciously smooth. It’s the kind of recipe that feels like a hug in a bowl—filling, flavorful, and so easy to love. Whether you’re trying Hungarian cuisine for the first time or reviving a family classic, this paprikash is a must-try.

Credit: Pinterest

Frequently Asked Questions

Can I make this in advance?
Yes! The flavors deepen as it sits, making it perfect for next-day leftovers.

Can I use boneless chicken breasts?
You can, but be careful not to overcook. Thighs are more forgiving and flavorful.

Is this dish spicy?
No—sweet Hungarian paprika is mild. Use hot paprika or red pepper flakes for a spicy kick.

What sides go well with paprikash?
Traditional nokedli (Hungarian dumplings), egg noodles, mashed potatoes, or a simple cucumber salad.

Can I double the recipe?
Absolutely! It scales easily—just use a large enough pan.

Looking for another flavorful, protein-packed comfort dish? Try this Cheesy Garlic Butter Mushroom Stuffed Chicken.

Sofia