Chicken Paprikash

Chicken Paprikash is a traditional Hungarian dish featuring tender chicken simmered in a rich, creamy paprika sauce. With its deep flavor, silky texture, and comforting warmth, it’s perfect served over egg noodles, rice, or classic nokedli dumplings.

Why You’ll Love This Recipe

• Bold and authentic Hungarian flavor from sweet paprika
• Rich, creamy sauce with a touch of tang from sour cream
• Hearty, comforting, and deeply satisfying
• Easy to prepare with everyday ingredients
• Great for make-ahead meals and freezes well

ingredients

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

• Chicken pieces (thighs, drumsticks, or bone-in breast)
• Salt and pepper
• Vegetable oil or butter
• Onion, thinly sliced
• Garlic, minced
• Sweet Hungarian paprika (plus optional hot paprika)
• Tomato paste (optional)
• Chicken broth
• Sour cream
• Flour (optional, for thickening)
• Optional: red bell pepper, parsley for garnish

directions

this recipe

1. Season chicken with salt and pepper. In a large skillet or Dutch oven, brown chicken pieces on both sides in oil or butter. Remove and set aside.
2. In the same pot, sauté onions until golden. Add garlic and cook briefly.
3. Remove from heat and stir in paprika and tomato paste, mixing to coat onions without burning.
4. Add chicken broth and return chicken to the pot. Bring to a simmer and cook covered for 30–40 minutes, until chicken is tender.
5. In a separate bowl, mix sour cream with a bit of hot liquid from the pot to temper. Stir into the sauce off heat.
6. Optional: thicken sauce with a bit of flour or serve as-is. Garnish with parsley and serve over noodles, rice, or dumplings.

Servings and timing

• Serves: 4–6
• Prep time: 10 minutes
• Cook time: 45–60 minutes
• Total time: 1 hour

Variations

• Use boneless chicken for quicker cooking
• Add diced bell peppers for extra flavor and color
• Use a mix of sweet and hot paprika for spicier taste
• Skip the tomato paste for a more traditional white sauce
• Blend sauce for an ultra-smooth finish

storage/reheating

• Store in an airtight container in the fridge for up to 3 days
• Freeze for up to 3 months
• Reheat gently on the stove; add a splash of broth or cream to loosen sauce
• Best to add sour cream just before serving if making ahead

FAQs

1. What type of paprika should I use?

Sweet Hungarian paprika is essential for authentic flavor. Add hot paprika for spice if desired.

2. Can I make this without sour cream?

You can substitute with Greek yogurt or heavy cream, but sour cream gives the classic tang.

3. What’s the best cut of chicken?

Thighs and drumsticks are most flavorful, but breasts work if preferred.

4. How can I make it gluten-free?

Omit flour or use cornstarch as a thickener. Serve over gluten-free pasta or rice.

5. Do I have to use tomato paste?

It’s optional—use for a richer sauce, or skip for a more traditional version.

6. Can I make this in a slow cooker?

Yes—brown the chicken and sauté onions first, then cook everything in the slow cooker on low for 6 hours.

7. Is it very spicy?

Not with sweet paprika. Add hot paprika or cayenne if you prefer heat.

8. Can I make the sauce smoother?

Blend the sauce before adding the chicken back for a velvety finish.

9. What sides go well with it?

Egg noodles, spaetzle, mashed potatoes, or rice are all traditional pairings.

10. Can I double the recipe?

Yes—just use a larger pot and adjust cooking times as needed.

Conclusion

Chicken Paprikash is a cozy, flavorful dish that showcases the magic of paprika and simple ingredients. Whether you’re craving something warm and hearty or want to explore traditional Hungarian flavors, this recipe is a must-try. Serve it with your favorite sides and enjoy the creamy, spiced comfort in every bite.

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