Why You’ll Love This Recipe
I love this dish because it’s simple, comforting, and incredibly flavorful. The paprika gives the sauce a smoky depth, while the sour cream adds creaminess and tang. It’s a perfect one-pot meal for colder days, yet it’s easy enough to make any night of the week. The aroma alone makes the kitchen feel like home, and the flavors are even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 pounds bone-in, skin-on chicken thighs or drumsticks
2 tablespoons Hungarian sweet paprika
1 tablespoon flour
1 1/2 cups chicken broth
1/2 cup sour cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Cooked egg noodles or spaetzle, for serving
Directions
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I start by heating olive oil in a large skillet or Dutch oven over medium heat.
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I cook the chopped onion until it becomes soft and golden, about 5–7 minutes, then add garlic and cook for another minute.
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I season the chicken with salt and pepper and brown it on both sides in the skillet, about 4–5 minutes per side. Then I set it aside.
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In the same pan, I stir in the paprika and flour, cooking for a minute to let the flavors bloom.
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I slowly whisk in the chicken broth to create a smooth sauce and bring it to a simmer.
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I return the chicken to the pan, cover it, and let it simmer gently for 35–40 minutes until the meat is tender and cooked through.
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Once the heat is off, I stir in the sour cream to create a smooth, rich sauce.
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I serve it hot over egg noodles or spaetzle and top it off with a sprinkle of fresh parsley.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 440 kcal per serving
Variations
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I sometimes use boneless, skinless chicken thighs for quicker cooking and easier eating.
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For a deeper flavor, I add a pinch of smoked paprika along with the sweet paprika.
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A splash of white wine added with the broth gives it a more complex sauce.
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I’ve tried stirring in a bit of tomato paste for added richness.
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To lighten it up, I use plain Greek yogurt instead of sour cream—just make sure the sauce isn’t too hot when I stir it in to avoid curdling.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen beautifully over time. To reheat, I warm it gently on the stovetop over low heat, stirring often to keep the sauce smooth. I avoid boiling it once the sour cream has been added. It also reheats well in the microwave with a splash of broth to loosen the sauce.
FAQs
Can I use boneless chicken?
Yes, I’ve used boneless thighs or breasts when I’m short on time. Just adjust the cooking time so the chicken stays tender and doesn’t dry out.
What kind of paprika should I use?
I always go for Hungarian sweet paprika for authentic flavor. Smoked paprika can be used in moderation for an extra kick.
Can I freeze Chicken Paprikash?
I don’t recommend freezing it with the sour cream already mixed in, but I freeze the sauce and chicken without the sour cream, then add it fresh when reheating.
What can I serve this with besides noodles?
I’ve served it with mashed potatoes, rice, and even crusty bread—it works with anything that can soak up the sauce.
How do I prevent the sour cream from curdling?
I let the sauce cool slightly before stirring in the sour cream, and I never let it boil once it’s added.
Conclusion
Hungarian Chicken Paprikash is everything I want in a comforting meal—rich, flavorful, and deeply satisfying. The combination of tender chicken, velvety paprika sauce, and a creamy finish always hits the spot. It’s one of those timeless recipes that I keep in regular rotation, especially when I need something cozy and full of old-world charm.
Print
Hungarian Chicken Paprikash
- Total Time: 1 hour
- Yield: 4 servings
Description
A classic Hungarian dish of tender chicken simmered in smoky paprika sauce and finished with sour cream—perfect over egg noodles.
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 pounds bone-in, skin-on chicken thighs or drumsticks
2 tablespoons Hungarian sweet paprika
1 tablespoon flour
1½ cups chicken broth
1/2 cup sour cream
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Cooked egg noodles or spaetzle, for serving
Instructions
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add chopped onion and cook until soft and golden, about 5–7 minutes. Stir in garlic and cook for 1 more minute.
Season chicken with salt and pepper. Add to the pan and brown on both sides, 4–5 minutes per side. Remove chicken and set aside.
Stir in paprika and flour; cook for 1 minute to bloom the spices.
Gradually add chicken broth while whisking to prevent lumps. Bring to a gentle simmer.
Return chicken to the pan, cover, and simmer on low heat for 35–40 minutes until chicken is tender and fully cooked.
Remove from heat. Stir in sour cream until sauce is smooth and creamy.
Serve hot over cooked egg noodles or spaetzle, garnished with fresh parsley.
Notes
Authentic Hungarian paprika is key to the dish’s deep flavor—avoid using regular paprika if possible.
To lighten the sauce, use Greek yogurt instead of sour cream.
For extra richness, stir in a tablespoon of butter before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Method: Stovetop / Braised
- Cuisine: Hungarian, Eastern European
