This Hungarian Chicken Paprikash recipe is a delicious dish made from chicken, paprika, and sour cream. It is easy to make and has an incredible flavor! Serve over egg noodles, potatoes, or rice for a comforting meal.
Chicken paprikash is a Hungarian dish with chicken cooked in smoky and rich paprika and sour cream sauce.
It packs in loads of great flavor, plus it's easy to make with simple ingredients.
I'm always looking for new and exciting ways to flavor and cook chicken.
This recipe will show you how to make a bold-flavored Chicken Paprikash using Hungarian spices.
Growing up, my dad used to make this dish often and it's great to introduce my family to it too.
This easy chicken dish originated in Hungary and is considered a comfort food to many of the locals. It is often enjoyed as a main course, but can also be served as a side dish.
Chicken Paprikash is made with simple ingredients and can be prepared quickly and easily, making it a versatile dish that everyone will love.
Why Make This Recipe
It's a healthy chicken dish that is high in protein and low in carbs.
Paprika give this dish a unique and flavorful taste.
It's easy to make and can be prepared in a variety of ways.
Chicken Paprikash is a comforting dish that is perfect for fall or winter weather.
- Chicken Thighs - Skin on, bone-in is the preferred cut to use in this recipe for chicken paprikash. It will give you richly flavored chicken along with tender meat that falls off the bone. But if you only have skinless and/or boneless, then that works too!
- Paprika - Hungarian paprika is a spice made from dried and ground fruits of an herb, and it typically consists of red peppers, pimento, and sometimes chili. It is the main spice used in this recipe, so it's important to use good-quality paprika. You can also just use regular Smoked Paprika.
- Butter - The butter will add richness and flavor to the chicken dish.
- Onion and Garlic - Onion and garlic add flavor and aromatics to the dish.
- Hot Paprika - This is optional but it will add a spicy kick to the chicken dish.
- Flour - Flour thickens the paprika sauce.
- Sour Cream - Sour cream is a staple ingredient in many Eastern European dishes, and it adds richness and flavor to the chicken dish.
- Chicken Broth - The chicken broth will add flavor and moisture to the dish.
- Salt and Pepper - Salt and pepper season the dish and balance out the bold spicy flavors.
Please scroll down to the recipe card below for the full quantities.
Wondering how to make this Hungarian Chicken Paprikash recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Brown the chicken: Add the butter to a large skillet and heat until melted over medium heat. Add the chicken and cook for a few minutes on each side until browned all over. Remove and set aside.
Cook the onions, garlic, and spices: To the same pan, reduce the heat to low and add the onions. Saute for 7-10 minutes or until the onions become soft and translucent. Add both paprikas, fresh garlic and flour. Cook for one minute to create a roux.
Create the sauce: Pour in the chicken broth and return the chicken to the pan. Turn up the heat to bring the mixture to a boil. Reduce the heat and simmer for 40 minutes or until the chicken is fully cooked through with an internal temperature of 165F.
Finish the dish: Stir in the sour cream and season with salt and pepper as needed.
Serve and enjoy. It's perfect over rice, potatoes, or egg noodles.
Use bone-in skin-on chicken thighs for the most tender and juicy chicken.
Hungarian paprika is the main spice in this recipe, so make sure to use good-quality paprika.
The hot paprika is optional, but it will add a spicy kick to the chicken dish.
If you don't have Hungarian paprika, you can substitute it with smoked paprika.
Have leftover chicken? Try making air fryer chicken thighs.
Enjoy this chicken over a warm buttery pile of cooked egg noodles.
Serve over boiled potatoes or a side of Creamy Mashed Potatoes.
Shred the chicken and use it on top of a green salad or add it to a wrap for a protein-packed lunch.
Serve piled onto Microwave Baked Potato.
Pairs well with paprika seasoned Hungarian Rice.
If you want to make this dish lighter, you can omit the butter and use olive oil in its place.
You can also add vegetables such as carrots, celery, or green beans to the dish for added nutrients.
To make this dish gluten-free, use gluten-free flour in place of regular flour. This will also make the dish low carb.
Use other proteins such as pork, beef, or lamb in place of chicken for a different spin on this dish.
To make it vegetarian, omit the meat and use vegetable broth instead of chicken broth and use a vegetarian protein or canned chickpeas to replace the chicken.
To make this dish gluten-free you can use gluten-free flour in place of regular flour.
Storage & Freezing
Storing: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat leftovers in a covered dish in the microwave or on the stovetop until heated through.
Freezing: If freezing leftovers, place them in an airtight container or freezer bag. Freeze for up to 3 months. Let it thaw overnight in the fridge before reheating and serving.
You can use boneless, skinless chicken thighs or chicken breasts if you prefer, but the meat may not be as tender.
Yes, you can make this dish with pork or beef, turkey, or lamb instead of chicken.
You can reheat the dish to the desired temperature in a covered dish in the microwave or on the stovetop until heated through.
More chicken recipes
We hope that you love this tasty chicken paprikash recipe! Be sure to also check out these other chicken dishes too!
- Sautee Pan
- 2 pounds chicken thighs (preferably skin on bone in)
- 2 tablespoons butter
- 2 yellow onions finely sliced
- 2 cloves garlic minced
- 2 ½ tablespoons sweet paprika preferably Hungarian
- 1 teaspoon hot paprika or to taste
- 1 tablespoon all-purpose flour
- 1 ½ cups chicken broth
- ½ cup sour cream
- Salt and freshly ground black pepper to taste
- Dumplings, egg noodles, rice or mashed potatoes.
- Heat the butter in a large sauté pan over a medium heat. Add the chicken and cook until browned all over. Remove the browned chicken and set aside.
- Add the onions to the pan, reduce the heat to low, and saute, stirring often for 7-10 minutes or until soft.
- Stir in the garlic, both paprikas and flour and cook, stirring for 1 minute.
- Stir in the chicken broth and add the chicken. Increase the heat, bring to the boil, then reduce the heat and simmer for 40 minutes or until the chicken is cooked.
- Stir in the sour cream and season with salt and pepper.
- Serve warm.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.