Hungarian Chicken Paprikash is the ultimate comfort food, featuring tender chicken in a rich, creamy paprika-infused sauce. This Chicken Paprikash recipe transforms simple ingredients into a vibrant, soul-soothing meal with minimal effort. It’s rustic, elegant, and perfect for cozy dinners.
Love Chicken Paprikash? So do we! If you're into Stew or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Chicken Paprikash
- Ultimate comfort food: Tender chicken and creamy paprika sauce create a deeply satisfying meal.
- Complex flavor, simple process: A handful of ingredients yields rich, layered taste.
- Incredibly versatile: Great with noodles, potatoes, rice, or crusty bread.
- Fantastic leftovers: Flavors deepen overnight for an even better dish.
Ingredients & Tools
- 1.5 kg chicken thighs (bone-in, skin-on for maximum flavor)
- 2 tbsp vegetable oil or lard
- 2 large yellow onions, thinly sliced
- 2 Hungarian wax peppers or banana peppers, seeded and sliced (optional for a little heat)
- 3 tbsp sweet Hungarian paprika (this is non-negotiable—get the good stuff!)
- 1 tsp smoked paprika (for a subtle, smoky depth)
- 2 cloves garlic, minced
- 1 large tomato, diced, or 1 tbsp tomato paste
- 240 ml chicken broth
- 120 ml sour cream
- 1 tbsp all-purpose flour
- Salt and freshly ground black pepper, to taste
- Fresh parsley or dill, chopped, for garnish
Tools: A large Dutch oven or heavy-bottomed pot with a lid, tongs, a small whisk.
Notes: Don’t skimp on the paprika—it’s the star. High-quality, fresh sweet Hungarian paprika makes a world of difference. While boneless chicken works, bone-in thighs add incredible richness to the sauce.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 38 g |
| Fat: | 36 g |
| Carbs: | 12 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Before You Start: Tips & Ingredient Notes
- Your paprika is everything. For an authentic taste, seek out genuine sweet Hungarian paprika. It has a much brighter, fruitier flavor compared to the generic stuff. The smoked paprika is my little addition for complexity, but the sweet variety is the true foundation.
- Why bone-in, skin-on chicken? The skin gets beautifully crispy when you sear it, and the bones release gelatin as they cook, which gives the sauce a luxurious, velvety body that you just can’t get from boneless meat.
- Don’t rush the onions. Cooking the onions low and slow until they’re soft and golden is a crucial step. This builds a sweet, savory base that carries the flavor of the paprika throughout the entire dish.
- Have your sour cream at room temperature. This is a small but important detail. If you add cold sour cream directly to the hot sauce, it might curdle. Letting it sit out for 20-30 minutes before you need it ensures a smooth, creamy incorporation.
How to Make Chicken Paprikash
Step 1: Pat the chicken thighs completely dry with paper towels and season them generously on both sides with salt and pepper. This is key for getting a proper sear. Heat the oil in your Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken thighs, skin-side down. You’ll hear a satisfying sizzle. Don’t overcrowd the pot—work in batches if needed. Cook for about 5-7 minutes per side until the skin is golden brown and crispy. The chicken won’t be cooked through at this point, and that’s perfect. Transfer the seared chicken to a plate and set aside.
Step 2: Reduce the heat to medium. You should have about 2 tablespoons of rendered chicken fat in the pot—this is liquid gold! Add the sliced onions and peppers to the hot fat. Cook, stirring occasionally, for about 10-12 minutes until the onions have softened and turned a light golden brown. You’ll notice their sweet aroma filling your kitchen. This step is all about building a flavor foundation, so be patient.
Step 3: Now, the most important part: blooming the paprika. Remove the pot from the heat entirely. This prevents the delicate paprika from burning and turning bitter. Stir in both the sweet and smoked paprika, along with the minced garlic and tomato. The residual heat will wake up the spices, making them incredibly fragrant. Stir constantly for about 30 seconds until everything is coated and the mixture looks dark red and paste-like.
Step 4: Pour in the chicken broth, using your spoon to scrape up all the browned bits from the bottom of the pot. Those bits are packed with flavor. Return the seared chicken thighs and any accumulated juices back to the pot, nestling them into the onion and paprika mixture. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 30 minutes.
Step 5: After 30 minutes, the chicken should be fall-off-the-bone tender. Carefully remove the chicken pieces to a clean plate. In a small bowl, whisk together the room-temperature sour cream and flour until it forms a smooth, lump-free paste. This slurry is what will thicken our sauce beautifully. Slowly whisk a ladleful of the hot paprikash sauce into the sour cream mixture to temper it. This gradual introduction of heat prevents curdling.
Step 6: Now, pour the tempered sour cream mixture back into the pot, whisking constantly as you do. The sauce will instantly thicken and take on a lovely, creamy, pale orange hue. Let it simmer gently for another 2-3 minutes to cook out the raw flour taste. Taste the sauce and adjust the seasoning with more salt and pepper if needed. You can return the chicken to the pot to warm through, or serve it directly from the plate, smothered in sauce. Garnish with a generous sprinkle of fresh parsley or dill.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months; thaw overnight in fridge before reheating.
- Reviving: Reheat gently on stovetop, stirring in a splash of broth or water if sauce has thickened.
Serving Suggestions
Complementary Dishes
- Buttered Egg Noodles or Spätzle — The classic choice. The soft, plain carbs are the perfect vehicle for soaking up every last drop of the rich, creamy paprikash sauce.
- Fluffy Mashed Potatoes — Creates the ultimate comfort food plate. The creamy potatoes and the savory chicken sauce are a match made in heaven.
- Crusty Bread and a Simple Cucumber Salad — For a lighter option. The crisp, acidic salad provides a refreshing contrast to the rich, hearty stew.
Drinks
- A Dry Riesling or Pinot Gris — The wine’s bright acidity and slight sweetness cut through the richness of the dish beautifully, cleansing the palate between bites.
- A Czech or German Pilsner — The crisp, clean, and slightly bitter finish of a good pilsner is a fantastic counterpoint to the creamy, spiced sauce.
- Sparkling Water with Lemon — A non-alcoholic option that still provides the necessary effervescence and acidity to balance the meal perfectly.
Something Sweet
- Apple Strudel with Vanilla Sauce — Sticking with the Central European theme, a warm, flaky strudel is a traditional and delightful way to end the meal.
- Dark Chocolate and Hazelnut Torte — A rich, dense slice of chocolate cake offers a deep, bittersweet contrast that doesn’t feel too heavy after the paprikash.
- Palacsinta (Hungarian Crepes) — Thin, delicate crepes filled with jam or sweet walnut paste provide a light, elegant, and authentically Hungarian finale.
Top Mistakes to Avoid
- Mistake: Burning the paprika. If you add the paprika to the pot while it’s still on high heat, it will burn in seconds, becoming bitter and acrid and ruining the entire dish. Always take the pot off the heat before adding it.
- Mistake: Adding cold sour cream directly to the hot sauce. I’ve messed this up before too… it causes the dairy to seize and curdle, giving you a grainy sauce instead of a smooth, creamy one. Tempering is your best friend here.
- Mistake: Skipping the sear on the chicken. That golden-brown crust isn’t just for looks. It adds a tremendous amount of savory flavor to both the chicken and the sauce via the fond on the bottom of the pot.
- Mistake: Using old, bland paprika. Paprika loses its potency quickly. If your spice jar has been sitting in the cupboard for over a year, it’s time for a new one. Fresh paprika is vibrant red and fragrant.
Expert Tips
- Tip: For an even richer sauce, use a mix of chicken thighs and drumsticks. The different bones and connective tissues contribute varying layers of flavor and gelatin.
- Tip: If you want a thicker sauce without using flour, you can remove a few spoonfuls of the cooked onions, blend them until smooth, and stir them back in. This uses the natural pectin in the onions to thicken the sauce.
- Tip: Let the paprikash rest for 10-15 minutes after adding the sour cream. This allows the flavors to fully integrate and the sauce to set to the perfect, gravy-like consistency.
- Tip: For a little extra heat, add a pinch of cayenne pepper along with the paprika, or include a small, finely chopped hot pepper with the onions.
FAQs
Can I make Chicken Paprikash ahead of time?
Absolutely, and it often tastes even better! Let the finished dish cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavors meld and deepen beautifully. Reheat it gently on the stovetop over low heat, stirring occasionally. You may need to add a splash of broth or water if the sauce has thickened too much.
Can I use boneless, skinless chicken breast?
You can, but you’ll be sacrificing a lot of flavor and texture. Breast meat tends to dry out during the long simmering time that makes thighs so tender. If you must use breast, cut it into large chunks and add it during the last 15-20 minutes of cooking to prevent it from becoming tough and stringy.
My sauce curdled! Can I fix it?
Don’t panic! While it’s best to prevent curdling by tempering, you can sometimes salvage a slightly curdled sauce. Remove it from the heat immediately and use an immersion blender to blitz it until smooth. This will re-emulsify the fats and liquids, though the texture might be a bit less velvety.
What’s the best substitute for sour cream?
Full-fat Greek yogurt is the best stand-in. It has a similar tang and thickness. Crème fraîche is another excellent option—it’s even less likely to curdle because of its higher fat content. Avoid low-fat dairy products, as they are more prone to separating.
Is this dish spicy?
Not traditionally, no. Authentic Chicken Paprikash relies on sweet Hungarian paprika, which provides flavor and color, not heat. The dish is meant to be rich and savory. Any spiciness would come from adding fresh hot peppers or a pinch of cayenne, which is entirely optional and customizable to your taste.
Chicken Paprikash
Learn how to make authentic Chicken Paprikash with tender chicken in a creamy paprika sauce. This easy comfort food recipe is perfect for cozy dinners. Try it tonight!
Ingredients
For the Ingredients
-
1.5 kg chicken thighs (bone-in, skin-on for maximum flavor)
-
2 tbsp vegetable oil or lard
-
2 large yellow onions (thinly sliced)
-
2 Hungarian wax peppers or banana peppers (seeded and sliced (optional for a little heat))
-
3 tbsp sweet Hungarian paprika (this is non-negotiable—get the good stuff!)
-
1 tsp smoked paprika (for a subtle, smoky depth)
-
2 cloves garlic (minced)
-
1 large tomato (diced, or 1 tbsp tomato paste)
-
240 ml chicken broth
-
120 ml sour cream
-
1 tbsp all-purpose flour
-
Salt and freshly ground black pepper (to taste)
-
Fresh parsley or dill (chopped, for garnish)
Instructions
-
Pat the chicken thighs completely dry with paper towels and season them generously on both sides with salt and pepper. Heat the oil in your Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken thighs, skin-side down. Don’t overcrowd the pot—work in batches if needed. Cook for about 5-7 minutes per side until the skin is golden brown and crispy. The chicken won’t be cooked through at this point. Transfer the seared chicken to a plate and set aside.01
-
Reduce the heat to medium. You should have about 2 tablespoons of rendered chicken fat in the pot. Add the sliced onions and peppers to the hot fat. Cook, stirring occasionally, for about 10-12 minutes until the onions have softened and turned a light golden brown.02
-
Remove the pot from the heat entirely. Stir in both the sweet and smoked paprika, along with the minced garlic and tomato. Stir constantly for about 30 seconds until everything is coated and the mixture looks dark red and paste-like.03
-
Pour in the chicken broth, using your spoon to scrape up all the browned bits from the bottom of the pot. Return the seared chicken thighs and any accumulated juices back to the pot, nestling them into the onion and paprika mixture. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 30 minutes.04
-
After 30 minutes, the chicken should be fall-off-the-bone tender. Carefully remove the chicken pieces to a clean plate. In a small bowl, whisk together the room-temperature sour cream and flour until it forms a smooth, lump-free paste. Slowly whisk a ladleful of the hot paprikash sauce into the sour cream mixture to temper it.05
-
Pour the tempered sour cream mixture back into the pot, whisking constantly as you do. Let it simmer gently for another 2-3 minutes to cook out the raw flour taste. Taste the sauce and adjust the seasoning with more salt and pepper if needed. You can return the chicken to the pot to warm through, or serve it directly from the plate, smothered in sauce. Garnish with a generous sprinkle of fresh parsley or dill.06
Not what you're looking for?
