Chicken Paprikash is an incredibly comforting, rich, and delicious Hungarian dish that features bone-in chicken cooked in a creamy paprika sauce. Serve it with noodles or rice, that way not a single drop of that bold sauce goes to waste.
Comforting Chicken Dinner
Chicken Paprikash is a traditional Hungarian recipe that features tender chicken that’s served in a creamy paprika based sauce. It’s rich with flavor and is deliciously comforting, especially when served with noodles or rice. Enjoy this chicken over some egg noodles or rice to make sure none of the sauce goes to waste. It’s just too good!
Chicken Paprikash is a great meal to make for a hearty weeknight dinner with family. It’s just simple enough, kid friendly, and so flavorful to make everyone quite satisfied.
Simply sear the chicken, make the sauce, cook the chicken in the sauce, then finish it off with a roux and sour cream for a little extra thickness. While the chicken slowly cooks through, the aroma will draw everyone to the kitchen to see what’s for dinner.
This easy dinner really checks all of the right boxes. It’s filling and has so much flavor from the Hungarian paprika, garlic, seared chicken, sautéed onions, and more! The dish is also delectably creamy from the sour cream and heavy whipping cream keep. Chicken itself is also made very tender by slowly simmering it in the sauce.
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 for a Traditional Dish
Bone-in chicken – traditionally you want to use bone-in chicken for this dish and it’s also the best choice for flavor. Bone in chicken will give you the beset meat flavor as well as the sauce flavor.
Hungarian paprika – Hungarians have been proudly growing peppers for their paprika for centuries and they take making paprika very seriously. While in the states, we are used to sweet or hot paprika, Hungarian paprika is a whole new ball game. It’s made with extra care and knowledge to get the best blend for flavor and aroma. Hungarian paprika has as strong flavor and aroma, it has some sweetness, and bright color. Good quality imported Hungarian paprika is a key element of chicken paprikash.
All Ingredients You’ll Need:
- Bone-In Chicken – Traditionally, you want to use bone-in chicken for this dish. It’s the best choice for flavor. Bone-in chicken will give you the most tender consistency and best flavor in the dish as a whole.
- Oil – Canola oil is the best to use for searing the 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.
- Black Pepper
- 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.
- Roux – an equal combination of all-purpose flour and softened unsalted butter. Use gluten free flour if needed!
Sear the chicken.
Place a Dutch oven over medium heat and add oil.
Season the chicken with salt and pepper. Sear the chicken for a few minutes on each side until golden brown. Set the chicken aside once seared.
Cook the chicken.
Add butter and onions to the pot and sauté until softened and begin to brown.
Add the garlic to the center of the pot and cook until fragrant. Mix in with the onions.
Mix in the paprika and add the chicken back into the pot. Pour the chicken stock over the meat, ensuring that all of the chicken is covered. Stir to mix.
Bring the mixture to a simmer, then lower the heat to low. Cover with a lid, but leave a small crack for heat to escape.
Cook for 20 minutes. Remove the lid, stir the chicken, and cook uncovered for another 15-20 minutes.
Finish the sauce.
Make a roux by simply combining softened butter and flour. Mix until a paste forms.
Stir the roux into the pot, keep stirring continuously as it simmers and thickens for about 3-5 minutes.
Add in the sour cream and heavy whipping cream. Cook for an additional minute, then take the pot off of the heat.
Serve with egg noodles, and enjoy!
Frequently Asked Questions:
Hungarians have been proudly growing peppers for their paprika for centuries, and they take making paprika very seriously! Here in the states we are used to sweet or hot paprika, but Hungarian paprika is a whole new ball game. It’s made with extra care and knowledge to get the best blend for both flavor and aroma.
Hungarian paprika has as strong presence. It has some sweetness and beautifully vibrant color. Good quality imported Hungarian paprika is a key element of Chicken Paprikash.
Traditionally, Chicken Paprikash was served with Hungarian dumplings (nokedli). Over time, however, wide egg noodles became the new norm. So if you’re feeling pasta as a side, go with egg noodles. If you want to go the rice route, you can definitely go with the fluffy jasmine or basmati rice.
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.
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.
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- 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
- 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.
- 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.