The Best Chicken Paprikash Recipe

There's something magical about the way Hungarian paprika transforms simple chicken and sour cream into a soul-warming comfort dish. This classic chicken paprikash recipe brings the heart of Hungarian cuisine right to your kitchen, featuring tender chicken pieces swimming in a rich, creamy paprika sauce that's perfect for spooning over traditional nokedli (Hungarian dumplings) or egg noodles.

Why You'll Love This Chicken Paprikash Recipe

This traditional chicken paprikash (Paprikás Csirke in Hungarian) has been warming dinner tables for generations. The dish gets its name and distinctive color from Hungarian paprika, which creates a vibrant orange-red sauce that's both visually stunning and deeply flavorful. While it might sound fancy, this one-pot meal is surprisingly straightforward to prepare, making it perfect for both special occasions and cozy weeknight dinners.

Ingredients

For the Chicken and Sauce:

• 3 lbs chicken pieces (thighs and legs preferred)
• 2 large onions, finely diced
• 3 tablespoons Hungarian sweet paprika
• 2 tablespoons vegetable oil
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 2 red bell peppers, sliced
• 2 cloves garlic, minced
• 1 large tomato, diced
• 1½ cups chicken broth
• Salt and black pepper to taste

For Serving:

• Fresh parsley for garnish
• Hungarian nokedli or egg noodles

Instructions

Prepare the Base

1. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat
2. Add diced onions and cook until translucent and golden (about 8-10 minutes)
3. Remove pot from heat and stir in paprika until well combined (removing from heat prevents the paprika from burning and becoming bitter)

Cook the Chicken

1. Return pot to medium heat and add chicken pieces
2. Season generously with salt and pepper
3. Add sliced bell peppers, minced garlic, and diced tomato
4. Pour in chicken broth and bring to a gentle simmer
5. Cover and cook for 45-50 minutes, or until chicken is tender and cooked through

Finish the Sauce

1. In a separate bowl, whisk together sour cream and flour until smooth
2. Remove about ½ cup of hot cooking liquid and slowly whisk it into the sour cream mixture to temper it
3. Stir the tempered sour cream mixture back into the pot
4. Simmer for an additional 5 minutes until sauce thickens

Expert Tips

• Use genuine Hungarian paprika for the most authentic flavor. It comes in sweet (édes) and hot (erős) varieties
• Don't substitute Greek yogurt for sour cream - the texture and taste won't be the same
• Always remove the pot from heat when adding paprika to prevent it from becoming bitter
• Let the onions cook until properly golden for the best flavor base

Equipment For Chicken Paprikash Recipe

• Large Dutch oven or heavy-bottomed pot
• Sharp knife for cutting chicken and vegetables
• Wooden spoon for stirring
• Measuring cups and spoons
• Whisk for tempering sour cream

Storage

Store leftover chicken paprikash in an airtight container in the refrigerator for up to 3 days. The flavor actually improves after a day as the spices meld together. When reheating, do so gently over low heat to prevent the sauce from separating. Add a splash of chicken broth if the sauce is too thick.

Recipe Variations

• Lighter Version: Use chicken breasts instead of dark meat and light sour cream
• Spicier Option: Add hot Hungarian paprika or a pinch of cayenne pepper
• Vegetable-Rich: Include mushrooms, carrots, or celery for extra vegetables
• Dairy-Free: Substitute cashew cream for sour cream (though this isn't traditional)

Serving Suggestions

Traditionally, chicken paprikash is served over nokedli (Hungarian dumplings), but it also pairs beautifully with:

• Egg noodles
• Rice
• Mashed potatoes
• Crusty bread for sauce-soaking

FAQ

If you enjoyed making Chicken Paprikash Recipe , try Chicken Quesadillas next! They’re easy to make and packed with melted cheese and flavorful chicken. It’s a delicious and quick meal everyone will love. Give it a try!

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Pairing

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Chicken Paprikash Recipe

Chicken Paprikash is a traditional Hungarian comfort food featuring tender chicken cooked in a rich, creamy sauce made with paprika and sour cream. Served over noodles or dumplings, it's a hearty one-pot meal ready in about an hour.

Print Pin Rate

Course: Main Course

Cuisine: Eastern European

Keyword: chicken paprikash recipe​

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 5

Calories: 385kcal

Cost: $27

Equipment

• Large Dutch oven or heavy-bottomed pot (4-6 quart size)
• Sharp kitchen knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Small whisk (for sour cream mixture)
• Large bowl (for tempering sour cream)

Ingredients

Main Protein:

• 3 lbs chicken pieces preferably thighs and legs, bone-in, skin-on

Sauce Base:

• 2 large onions finely diced
• 3 tablespoons Hungarian sweet paprika
• 2 tablespoons vegetable oil
• 2 cloves garlic minced
• 2 red bell peppers sliced
• 1 large tomato diced
• 1½ cups chicken broth
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• Salt and black pepper to taste

For Serving:

• Fresh parsley chopped (garnish)
• Hungarian nokedli or egg noodles

Optional Add-ins:

• ½ teaspoon hot Hungarian paprika for heat
• 1 teaspoon caraway seeds
• 1 bay leaf

Instructions

Prep Phase:

• Cut chicken into serving pieces (if needed)
• Dice onions, slice peppers, mince garlic
• Measure all ingredients
• Pat chicken dry and season with salt and pepper

Step 1: Base Preparation (10 minutes)

• Heat oil in Dutch oven over medium heat
• Add diced onions, cook until golden (8-10 minutes)
• Remove from heat, stir in paprika

Step 2: Cooking Chicken (45 minutes)

• Return pot to medium heat
• Add seasoned chicken pieces
• Add bell peppers, garlic, tomato
• Pour in chicken broth
• Bring to simmer, cover
• Cook 45-50 minutes until chicken is tender

Step 3: Making Sauce (5 minutes)

• Mix sour cream and flour in bowl
• Temper mixture with ½ cup hot cooking liquid
• Stir tempered mixture back into pot
• Simmer 5 minutes until thickened

Final Steps:

• Taste and adjust seasoning
• Let rest 5 minutes before serving
• Garnish with parsley
• Serve over noodles or nokedli

Notes

• Always use room temperature sour cream to prevent curdling
• Never add paprika to very hot oil as it can become bitter
• Let chicken come to room temperature before cooking
• Don't rush the onion cooking process - golden onions create the flavor base
• Can be made 1-2 days ahead
• Flavor actually improves overnight
• Store sauce and chicken separately from noodles
• Reheat gently to prevent sauce separation

 

Nutrition

Calories: 385kcal | Carbohydrates: 12g | Protein: 32g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 115mg | Sodium: 580mg | Potassium: 485mg | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 45mg | Calcium: 85mg | Iron: 2.5mg