Why You’ll Love Chicken Paprikash Recipe
This Chicken Paprikash recipe balances rich flavor and comforting texture. The use of bone‑in chicken keeps the meat juicy and flavorful while simmering. A combination of sweet Hungarian paprika, aromatic onions, and a splash of white wine creates a deeply flavorful sauce, finished with sour cream and heavy cream for indulgent silkiness. Whether it’s a chilly evening or a family dinner, it’s the kind of dish that makes everyone want seconds.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs and/or drumsticks (bone‑in, skin‑on)
fine salt and black pepper
vegetable oil
unsalted butter
onions, thinly sliced
garlic cloves, minced
sweet Hungarian paprika
Hungarian regular or hot paprika
all‑purpose flour
dry white wine
crushed tomato
chicken flavored bouillon dissolved in boiling water
low‑sodium chicken broth
sour cream (room temperature)
heavy cream
Worcestershire sauce
fresh dill or parsley (for garnish)
cooked and buttered egg noodles (for serving)
Directions
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Brown the chicken: Season chicken generously with salt and pepper. Heat oil in a Dutch oven over medium‑high heat and sear chicken, skin side down first, until golden and crisp on both sides. Transfer to a plate and set aside.
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Build the base: Melt butter in the pot. Add sliced onions and cook until soft and golden. Add minced garlic and cook until fragrant. Stir in the paprika and flour until combined.
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Deglaze: Pour in the white wine, scraping up browned bits from the pot. Let it reduce slightly.
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Add liquids: Stir in crushed tomato, dissolved bouillon, broth, salt, and pepper. Simmer until the sauce is slightly thickened.
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Braise the chicken: Nestle the browned chicken into the sauce, cover, and simmer gently until the chicken is cooked through and tender.
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Finish the sauce: Remove from heat. Stir in sour cream and heavy cream until smooth. Return chicken to coat in the sauce.
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Serve: Place chicken over buttered noodles and spoon sauce over top. Garnish with fresh herbs.
Servings and timing
Serves about 4 servings.
Prep time: 25 minutes
Cook time: 1 hour
Total time: 1 hour 25 minutes
Variations
• Boneless chicken option: Use boneless skin‑on chicken thighs for a quicker cook.
• Spice level: Add a pinch of hot paprika to increase heat.
• Tomato‑free version: Skip crushed tomato for a more traditional Hungarian style.
• Side swaps: Serve over spaetzle or rice instead of egg noodles.
• Vegetable additions: Add sliced bell peppers or mushrooms for extra flavor and texture.
Storage/Reheating
• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: You can freeze the chicken and sauce (without dairy added) for up to 2 months; add sour cream after reheating.
• Reheat: Warm gently in a saucepan over low heat to prevent the sauce from splitting.
FAQs
What is Chicken Paprikash?
Chicken Paprikash is a traditional Hungarian dish of chicken simmered in a creamy paprika‑spiced sauce, typically served with noodles or dumplings.
Can I use boneless chicken instead of bone‑in?
Yes, boneless chicken works, though bone‑in tends to stay juicier.
What kind of paprika should I use?
Use Hungarian sweet paprika for the best authentic flavor; add hot paprika if you like a kick.
Is white wine necessary?
No — you can substitute extra chicken broth if preferred.
Can I make this gluten‑free?
Yes, use a gluten‑free flour or cornstarch for thickening and gluten‑free noodles.
What should I serve with it?
Egg noodles, spaetzle, rice, or mashed potatoes are all great options.
How do I prevent the sour cream from curdling?
Bring the sauce off heat before stirring in sour cream and heavy cream to keep it smooth.
Can I prepare it ahead of time?
Yes — make the sauce and chicken ahead; gently reheat and add dairy just before serving.
How long does it last in the fridge?
Leftovers are best within 3 days when stored properly.
Can I freeze Chicken Paprikash?
Yes — freeze without dairy and add sour cream after thawing and reheating.
Conclusion
Chicken Paprikash is a rich, comforting meal that brings Hungarian flair to your dinner table. With tender chicken and a deep paprika‑flavored creamy sauce, it’s ideal for gatherings or cozy family meals. Whether you stick to tradition or add your own twist, this dish promises hearty satisfaction and flavor that keeps everyone coming back for more.
Chicken Paprikash
Chicken Paprikash is a classic Hungarian dish featuring tender chicken simmered in a rich, creamy paprika sauce. It’s comforting, flavorful, and perfect served over egg noodles or dumplings.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
- Diet: Halal
Ingredients
- 2 tablespoons olive oil
- 3 pounds bone-in, skin-on chicken pieces (such as thighs and drumsticks)
- Salt and pepper, to taste
- 1 large onion, chopped
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika
- 1/2 teaspoon hot paprika (optional)
- 3 cloves garlic, minced
- 1 1/2 cups chicken broth
- 3/4 cup sour cream
- 2 tablespoons all-purpose flour
- Cooked egg noodles or dumplings, for serving
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large Dutch oven or skillet over medium-high heat. Season chicken with salt and pepper, then sear in batches until golden brown on both sides. Remove chicken and set aside.
- In the same pan, add chopped onion and cook until soft and translucent, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in sweet paprika, smoked paprika, and hot paprika (if using). Cook for 30 seconds to bloom the spices.
- Pour in chicken broth and stir to combine, scraping up any browned bits from the bottom of the pan.
- Return chicken to the pan. Bring to a simmer, cover, and cook on low for about 45 minutes, or until the chicken is fully cooked and tender.
- In a small bowl, whisk together sour cream and flour until smooth.
- Remove chicken from the pan. Whisk the sour cream mixture into the sauce, stirring constantly until smooth and slightly thickened. Simmer for 5 minutes.
- Return chicken to the pan and warm through. Adjust seasoning with salt and pepper if needed.
- Serve hot over cooked egg noodles or dumplings, garnished with fresh parsley.
Notes
- Use authentic Hungarian sweet paprika for the best flavor.
- The sauce should not be boiled after adding sour cream to prevent curdling.
- Can be made a day ahead; flavors improve overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 145mg
