Chicken Paprikash is Hungarian comfort food at its finest—a soul-soothing stew of tender chicken braised in a glossy, smoky paprika sauce, swirled with creamy sour cream for richness in every bite. If you haven’t experienced this classic yet, you’re in for a treat: it’s a dish that balances big flavors with comforting simplicity, and the aroma alone is unapologetically irresistible. Whether served over noodles, rice, or fluffy nokedli, Chicken Paprikash is a one-pot wonder that’ll have everyone gathered ’round the table, savoring the vibrant spirit of Central Europe.
Ingredients You’ll Need
The magic of Chicken Paprikash comes from a modest list of ingredients, each one chosen for the flavor or body it adds to the finished dish. Here’s what you’ll need—simple, unfussy pantry staples that, when combined, create a symphony of color and taste.
- Chicken thighs or drumsticks: Bone-in, skin-on pieces create rich flavor and keep the meat meltingly tender as it simmers.
- Olive oil: Adds a lovely baseline for browning and brings out the best in your aromatics.
- Onion: Sliced thin and cooked down, onions anchor the sauce with savory sweetness.
- Garlic: Just a couple of cloves, but they wake up the whole sauce with gentle warmth.
- Sweet Hungarian paprika: The essence of this dish—use the best quality for unmatched depth, color, and that signature paprika aroma.
- Smoked paprika (optional): Gives a subtle, earthy smokiness; include it for a little extra intrigue.
- All-purpose flour: Just a sprinkle to thicken the sauce and coax everything into velvety perfection.
- Chicken broth: Adds body and savory notes, lifting the sauce around the tender chicken.
- Sour cream: Stirred in at the end, this delivers classic creaminess and balances out the spices.
- Salt: Enhances the vibrant flavors in every bite.
- Black pepper: A pinch completes the seasoning and rounds out the sauce.
- Chopped fresh parsley (optional): For a pop of brightness and fresh herbal finish—totally optional but always welcome.
How to Make Chicken Paprikash
Step 1: Prep and Brown the Chicken
Start by giving your chicken a generous sprinkle of salt and pepper on all sides. Heat the olive oil in a wide, heavy-bottomed skillet or Dutch oven over medium-high heat. When it’s shimmering, add the chicken, skin side down, and let it sizzle away until golden brown—about 5 to 6 minutes per side. This step locks in juiciness and sets the foundation for a deeply savory Paprikash sauce. Once browned, set the chicken aside on a plate so you can build flavor in the same pan.
Step 2: Soften the Onions and Garlic
Turn the heat down to medium and toss those thinly sliced onions into the pan, letting them soak up all the tasty browned bits left behind. Stir and cook until they’re soft, golden, and practically melting—8 minutes or so is perfect. Add the minced garlic and let it cook just for a minute, enough for the fragrance to bloom without turning bitter.
Step 3: Paprika and Flour Magic
Time to add the heart and soul of Chicken Paprikash: sprinkle both the sweet Hungarian paprika and, if you like, smoked paprika over the onions. Stir them in right away with the flour, coating everything and releasing all those rich, smoky oils. This is where you’ll see the sauce start to blush with color, but be careful not to let the paprika linger on the heat for too long—it can turn bitter if burnt!
Step 4: Build the Sauce and Simmer
While stirring constantly to prevent lumps, slowly pour in the chicken broth. The flour will help the sauce come together into a lovely, luxurious base. Nestle the browned chicken pieces back into the pan, spooning a little sauce over the top. Lower the heat, cover, and let everything simmer gently for about 30 to 35 minutes, until the chicken is fall-off-the-bone tender and the kitchen smells absolutely amazing.
Step 5: Finish with Sour Cream and Serve
Take the pan off the heat and let it rest for a few minutes—that way, the sour cream won’t curdle when you add it in. Stir in the sour cream until the sauce turns creamy, smooth, and indulgent. Taste and add more salt or pepper if needed. Sprinkle with chopped parsley just before serving, if you’d like an extra pop of freshness.
How to Serve Chicken Paprikash
Garnishes
Fresh parsley is the classic finishing touch for Chicken Paprikash, and for good reason—it brings a little color and a crisp bite to balance the richness. If you want to switch things up, try a sprinkle of chives, a dash of extra smoked paprika, or even a few flakes of chili for those who enjoy a mild kick. Adding a dollop of extra sour cream on top gives a decadent, visually appealing swirl right before the dish hits the table.
Side Dishes
Chicken Paprikash is traditionally spooned over pillowy nokedli (Hungarian dumplings), but it’s just as wonderful with buttery egg noodles, fluffy white rice, or creamy mashed potatoes—anything that will catch that velvety sauce. A simple cucumber salad or tangy pickles also add a bright, refreshing contrast on the side, cutting through the warmth of the paprika sauce beautifully.
Creative Ways to Present
If you want to elevate your presentation, try serving Chicken Paprikash family-style in a gorgeous Dutch oven at the center of your table, with the sauce glistening and the parsley sprinkled generously on top. For individual servings, nestle the chicken atop a mound of noodles or rice in shallow bowls and flood with sauce. You can even create mini Chicken Paprikash sliders using soft rolls—spoon extra sauce over, garnish, and watch everyone’s eyes light up.
Make Ahead and Storage
Storing Leftovers
Any leftover Chicken Paprikash keeps beautifully in the fridge. Simply let the dish cool to room temperature, then store in an airtight container for up to three days. The flavors intensify and mellow overnight, making for an even more delicious meal the next day—perfect for easy lunches or speedy weeknight dinners.
Freezing
Chicken Paprikash is actually a freezer-friendly meal, especially if you hold off on adding the sour cream until reheating. Freeze chicken and sauce together in a sealed container for up to three months. When ready to enjoy, thaw overnight in the fridge, then reheat gently, stirring in fresh sour cream at the end for that signature creamy finish.
Reheating
Reheat Chicken Paprikash in a saucepan over low to medium heat, stirring occasionally until hot. Add a splash of broth or a little extra sour cream if the sauce thickens too much. For microwave reheating, cover loosely and use medium power in one-minute bursts, stirring in between. Always avoid boiling, as this can cause the sour cream to separate.
FAQs
Can I make Chicken Paprikash with boneless chicken?
Absolutely! Boneless chicken thighs or breasts work just fine and reduce cooking time. Just keep an eye on doneness—about 20 to 25 minutes is usually plenty for boneless cuts. The final dish will still be tender and packed with that unmistakable Paprikash flavor.
What’s the difference between regular and Hungarian paprika?
Hungarian paprika is renowned for its rich, sweet, and slightly earthy flavor, giving Chicken Paprikash its signature taste and fiery red hue. Regular paprika can work in a pinch, but for true authenticity and depth of flavor, Hungarian is the gold standard.
How do I prevent the paprika from burning?
Paprika’s vibrant flavor and color are sensitive to high heat, so always add it off the direct flame or over a gentle medium-low heat—just after softening the onions and garlic. Stir quickly and then immediately add liquid to keep it from scorching.
Is Chicken Paprikash gluten-free?
With one easy swap, yes! Just use your favorite gluten-free all-purpose flour blend in place of regular flour. Pair with gluten-free noodles or rice, and you’ve got a wheat-free version everyone can enjoy.
Can I double the recipe for a crowd?
Definitely. This recipe multiplies beautifully, so long as you have a large enough pot to fit all the chicken without crowding. Keep everything else the same—just scale up the ingredients in equal measure, and prepare for happy, well-fed guests!
Final Thoughts
There’s something truly special about gathering friends and family over a pot of Chicken Paprikash—its warmth, color, and nostalgic aroma never fail to brighten even the simplest dinner. If you’ve never tried it before, now’s the time; let this classic Hungarian favorite win a spot in your own recipe rotation and watch it become an instant comfort food staple!
Print
Chicken Paprikash Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Paprikash recipe is a classic Hungarian dish featuring tender chicken in a rich, creamy paprika sauce. Serve over egg noodles, rice, or traditional Hungarian dumplings for a satisfying meal.
Ingredients
Chicken:
- 2 pounds bone-in, skin-on chicken thighs or drumsticks
Seasoning and Sauce:
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika (optional)
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- ½ cup sour cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- Season and Sear Chicken: Season chicken with salt and pepper. Sear in olive oil until golden brown on both sides. Set aside.
- Cook Onions: Cook sliced onions until soft and golden. Add garlic and cook for an additional minute.
- Add Paprika and Flour: Stir in paprika and flour, coating the onions.
- Add Broth and Simmer: Slowly pour in chicken broth while stirring. Return chicken to the pan, cover, and simmer for 30–35 minutes.
- Finish with Sour Cream: Remove from heat, stir in sour cream until smooth. Garnish with parsley and serve hot.
Notes
- Serve with egg noodles, rice, or traditional Hungarian dumplings.
- Use authentic Hungarian paprika for best flavor.
- Avoid burning the paprika when adding it to the pan.
- Boneless chicken can be used, adjusting cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 390
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 140 mg
