Hungarian Chicken Paprikash Recipe
This easy chicken paprikash recipe really checks all of the right boxes. It’s simple enough to many any day, kid friendly, and so flavorful to make everyone quite satisfied. I’ve been making this dish for many years because we love chicken leg recipes in my family. Th aroma that will fill the kitchen and the flavor of the chicken is irresistible!
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My whole family loved this dish! Thanks for sharing! ~Jenna
What is Chicken Paprikash?
Chicken Paprikash is one of the most famous Hungarian recipes that is known for tender chicken in a creamy, paprika sauce. You must have already guessed that “paprikash” comes from the Hungarian word “paprika.”
This dish dates centuries ago and believed to be created among the farmers in southern Hungary. This region was known for it’s excellent paprika and use to brighten a simple chicken dish.
Key Ingredients To Make a Traditional Chicken Paprikash
Bone-in chicken – traditionally you want to use bone-in chicken for this dish and it’s also the best choice for flavor. I’ve tested this recipe with both bone-in and boneless chicken, and bone-in chicken consistently gives the sauce a deeper, richer flavor and keeps the meat more tender.
Hungarian paprika – Hungarians have been proudly growing peppers for their paprika for centuries and they take making paprika very seriously. Hungarian paprika has as strong flavor and aroma, it has some sweetness, and bright color. Good-quality imported Hungarian paprika really does make a difference here, the sauce tastes brighter and more aromatic than when I’ve used basic grocery-store paprika.
- Bone-In Chicken – Traditionally, bone-in chicken is what is used for this dish. You can choose chicken legs, chicken thighs, a mix of both, or even get a whole chicken and break it down (how to break down a whole chicken).
- Butter – it’s best to use unsalted butter to control the amount of sodium in your dish.
- Onion – Yellow onions will work great in this dish.
- Garlic – As always, use fresh garlic for the best flavor and aroma.
- Paprika – it’s important, use Hungarian paprika for the most authentic results!
- Chicken Stock/Broth – I always prefer using Homemade Chicken Stock when I can.
- Sour Cream – For the thickest, creamiest sauce, use a full fat sour cream.
- Heavy Whipping Cream – try not to substitute heavy whipping cream because you will get the creamiest results. If you have to, use half and half and a little more sour cream.
- Roux – an equal combination of all-purpose flour and softened unsalted butter. Use gluten free flour if needed!
How to Make Chicken Paprikash (Step-by-Step)
Sear the chicken: Preheat a Dutch oven over medium heat, then add some oil. Season the chicken pieces all over with salt and pepper. Place them in the pot (working in batches so you don’t overcrowd) and sear for a couple of minutes per side, until the skin is nicely golden brown. Transfer the seared chicken to a plate and set aside.
Cook the onions: Add the butter to the same pot, then stir in the sliced onions. Cook, stirring occasionally, until the onions are completely softened and starting to brown. Push the onions to the side, add the garlic to the center of the pot, and cook just until fragrant before mixing it into the onions. (Note that garlic will turn bigger when seared too long.)
Cook chicken in flavorful broth: Sprinkle in the Hungarian paprika and stir to coat the onions. Return the chicken to the pot, fitting the pieces in as evenly as you can. Carefully pour in the chicken stock or broth so the chicken is mostly covered, and stir to combine. Bring the mixture up to a gentle simmer, then lower the heat to low. Cover the pot with a lid, leaving a small crack for steam to escape, and cook for 20 minutes. Remove the lid, gently stir the chicken and sauce, and continue cooking uncovered for another 15–20 minutes, until the chicken is very tender and the sauce has reduced slightly.
Finish the sauce: In a small bowl, make a roux by mixing together the softened butter and flour until a smooth paste forms. Stir the roux into the simmering sauce, stirring slowly and continuously as it gently bubbles for 3-5 minutes, until the sauce thickens.
Make the sauce creamy: Stir in the sour cream and heavy whipping cream and let the sauce cook for about 1 more minute, just to heat through, then remove the pot from the heat.
Serve: Serve the chicken paprikash with plenty of the creamy paprika sauce spooned over egg noodles, or dumplings (nokedli), or rice, or mashed potatoes, if you prefer, so every bite soaks up that rich flavor.
How to Serve Chicken Paprikash
Chicken paprikash is all about the rich, creamy paprika sauce, so pair it with something that can soak it up.
- Egg noodles – the classic and what I usually serve with this recipe.
- Nokedli aka dumplings (similar to spaetzle) – small pieces of Hungarian dumping.
- Rice – great for a simple, kid-friendly or gluten-free option.
- Mashed potatoes – extra cozy and perfect for cold nights.
For a more traditional Hungarian-style meal, serve the chicken and sauce over small dumplings (nokedli). Add a simple cucumber salad on the side to balance the richness, and don’t forget plenty of sauce over each serving.
Frequently Asked Questions:
For the most authentic flavor, use good-quality Hungarian paprika. Hungarian paprika has a stronger aroma, a touch of sweetness, and a beautiful bright color, and it’s a key ingredient in this dish. Regular “paprika” from the grocery store tends to be much milder and can make the sauce taste flat, so if you can, look for imported sweet Hungarian paprika and make sure it’s fresh.
Check your store’s spice or ethnic ingredients isle for imported Hungarian paprika. It will be labeled as that. If you cannot find it at your stores, you can always order it on Amazon.
Absolutely! Use gluten free all-purpose flour in the roux to chicken the sauce. All other ingredients should be gluten free but double check the labels as always. Serve this dish with rice, mashed potatoes, or gluten free noodles.
Traditional chicken paprikash is creamy, so omitting it will change the dish quite a bit. It would be essentially chicken in paprika gravy. You can substitute sour cream with Greek yogurt or crème fraîche for a similar creamy, tangy finish. Substitute heavy cream with half and half if needed. For a dairy-free version, use unsweetened coconut cream or cashew cream, though these will change the flavors.
Yes, you can use boneless, skinless thighs or breasts, but the flavor will be a little different. I recommend using around 3-4 lbs. of chicken and still searing it first for good color and flavor. Bone-in pieces add extra richness to both the meat and the sauce, so if you use boneless chicken, keep an eye on the simmer time and start checking for doneness a little earlier.
Yes, you can absolutely add a few vegetables like sliced bell peppers, mushrooms, carrots, or peas.
Yes, it can be frozen but it is best to freeze it without adding the sour cream and heavy cream as it tends to separate when frozen and thawed. Just cool the chicken paprikash up to the step of adding the sour cream and heavy cream, cool, and freeze in a freezer container. Thaw in the refrigerator and add the sour cream and heavy cream when you reheat the meal. (Do not freeze leftover chicken paprikash.)
Storing Instructions
Store leftover Chicken Paprikash in an airtight food storage container in the refrigerator for 4-5 days. Reheat individual portions in the microwave as needed. If you need to reheat it on the stove top, reheat it over medium-low heat in a pot covered with a lid. Reheat just until chicken is warm throughout and remember to use lower heat so you don’t scald the sauce.
Chicken Paprikash Recipe
Ingredients
- 3-4 lbs bone-in chicken, like chicken legs, thighs, or whole broken down chicken
- 2 tbsp canola oil to sear chicken
- 3 tbsp unsalted butter
- 2 yellow onion sliced
- 3 garlic cloves minced
- 3-4 tbsp Hungarian paprika
- 2 1/2 cups chicken stock or broth
- kosher coarse or sea salt to taste
- 1/8-1/4 tsp black pepper to taste
- 3/4 cup sour cream
- 1/4 cup heavy whipping cream
To thicken the sauce:
- 3 tbsp unsalted butter softened
- 3 tbsp all purpose flour use gluten free if needed
Instructions
Sear chicken:
- Preheat a Dutch oven over medium heat first and then add some oil.
- Season the chicken with some salt and pepper on all sides.
- Sear chicken for a couple of minutes on each side until nicely golden brown. Sear the chicken in batches so you don't overcrowd the pot. Take chicken out and set aside.
Cooking chicken:
- Add butter to the Dutch oven and add sliced onions. Mix in butter and let onions cook until completely softened and start to brown.
- Move onions aside and add garlic. Cook until garlic is fragrant and mix it into the onions.
- Mix in paprika and return the chicken to the pot, fitting it in as evenly as you can.
- Carefully pour in chickens stock, making sure the chicken is covered, and stir to mix.
- Bring the mixture to a simmer and lower the heat to low. Cover the Dutch oven with a lid, leaving a small crack for the heat to escape.
- Cook chicken for 20 minutes and take off the lid. Carefully stir the chicken and liquids and cook another 15-20 minutes uncovered.
Finishing the sauce:
- Make the roux by combining softened butter and flour. Mix it until it forms paste.
- Stir in the roux into the pot and continue to slowly stir while it gently simmers and thickens, about 3-5 minutes.
- Stir in sour cream and heavy whipping cream, cook about a minute, and take the pot off heat.
- Serve chicken paprikash with egg noodles.
Notes
- Use bone-in chicken for the best flavor: This recipe is written for bone-in pieces (like thighs and drumsticks). The bones add richness to the sauce and help keep the meat juicy. If you ever swap to boneless, start checking for doneness earlier so it doesn’t dry out.
- Don’t skimp on the Hungarian paprika: Paprika is the star here, not just a background spice. Use a good-quality Hungarian sweet paprika for the best color and flavor, and make sure it’s fresh (old paprika loses a lot of its punch).
- Take your time browning the chicken and onions: A deep golden sear on the chicken and nicely softened, lightly browned onions build the base flavor of the sauce. If the pot looks dry, add a tiny splash of oil rather than turning up the heat too high.
- Stir in the paprika quickly: Paprika can burn and turn bitter if it sits on very hot oil for too long. After the onions and garlic are cooked, stir in the paprika and quickly follow with the stock and chicken so it blooms in the warm fat without scorching.
- Keep the heat gentle after adding sour cream and cream: Once the dairy goes in, do NOT boil the sauce. Low, gentle heat helps keep it silky and smooth.
- Gluten-free option: You can swap the all-purpose flour in the roux for your favorite 1:1 gluten-free all purpose flour. The method stays exactly the same; just make sure to stir well so the roux is smooth before adding it to the sauce.
- Make it ahead: Chicken paprikash reheats really well. Cook it as written, let it cool a bit, then refrigerate. Reheat gently over low heat, adding a splash of stock if the sauce has thickened too much.
Nutrition
More Creamy Chicken Recipes to Try
If you love cozy, saucy chicken dinners like this chicken paprikash, here are a few more reader favorites to add to your list:
- Restaurant Style Chicken Stroganoff – Tender chicken in a silky mushroom and sour cream sauce, inspired by the classic restaurant version and perfect over egg noodles or mashed potatoes.
- Classic Chicken Stroganoff – A simpler, homier take on stroganoff with everyday ingredients and that same tangy, creamy sauce.
- Chicken Fricassee – Comforting French-style braised chicken in a velvety white wine and cream sauce with vegetables.
- Coq Au Vin – A rich, slow-simmered chicken stew with wine, mushrooms, and bacon for big, cozy flavor.
- Chicken Alfredo – Ultra-creamy garlic Parmesan sauce tossed with tender chicken and pasta for an easy crowd-pleasing dinner.
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
My whole family loved this dish! Thanks for sharing!
You’re so welcome! I am so glad your family liked it, Jenna!