Hungarian Chicken Paprikash

Why You’ll Love This Hungarian Chicken Paprikash

There’s something truly special about a recipe that feels both humble and impressive at the same time. Hungarian Chicken Paprikash checks every box—it’s comforting, flavorful, approachable, and just a little bit elegant. Let me show you why this dish deserves a regular spot on your table.

Rich, Creamy Paprika Sauce

The heart and soul of Hungarian Chicken Paprikash is its sauce. Sweet Hungarian paprika brings a deep, warm flavor that’s earthy and slightly sweet without being spicy. It’s vibrant in color and rich in taste—nothing like the flat paprika you may have tried before.

If you choose to add a touch of smoked paprika, it introduces a gentle smokiness that adds beautiful depth without overpowering the dish. Then comes the magic: the sour cream. Stirred in at the end, it transforms the sauce into something silky, creamy, and luxuriously smooth. The result is a cozy, velvety texture that clings perfectly to egg noodles or dumplings, making every bite comforting and satisfying.

Simple, Affordable Ingredients

You don’t need anything fancy here. In fact, that’s part of the charm.

• Pantry staples like onions, garlic, broth, and flour

• Budget-friendly chicken thighs that stay tender and juicy

• A handful of fresh ingredients that work beautifully together

No specialty equipment. No complicated techniques. Just honest ingredients that create extraordinary flavor.

Surprisingly Easy to Make

This is truly a one-pot wonder. Everything comes together in a single skillet or Dutch oven, which means less cleanup and more enjoyment.

The steps are straightforward:

• Sauté

• Simmer

• Stir

• Finish

Even the sour cream tempering step—which sounds technical—is wonderfully simple. I promise, if you can whisk and stir, you can master this dish.

Perfect for Family Dinners or Special Occasions

Hungarian Chicken Paprikash feels hearty and rustic, yet it carries a subtle European elegance that makes it special.

It’s perfect for:

• Sunday family dinners

• Cozy winter evenings

• Hosting guests without stress

• Celebrating comfort food traditions

It’s the kind of dish that gathers people around the table and keeps them there just a little longer.

What Is Hungarian Chicken Paprikash?

Hungarian Chicken Paprikash, or Paprikás Csirke, is one of Hungary’s most beloved traditional dishes. Its name comes directly from its defining ingredient: paprika. In Hungarian cuisine, paprika isn’t just a spice—it’s a foundation. It’s used generously and thoughtfully to build flavor and color.

This dish has humble roots in rural Hungary, where home cooks relied on simple ingredients to create hearty meals for their families. Chicken, onions, and paprika formed the base, with sour cream added later to create the creamy version we know and love today.

Authentic Hungarian Chicken Paprikash focuses on sweet Hungarian paprika and a balanced sauce. Some American adaptations add extra tomatoes or heavy cream, but traditional versions keep the flavor clean, letting the paprika shine.

Culturally, this dish represents comfort, hospitality, and family tradition. It’s not just food—it’s part of Hungary’s culinary identity. And when you make it at home, you’re carrying on a beautiful, time-honored tradition.

Ingredients

Before we begin cooking, let’s take a moment to appreciate how each ingredient plays a role in building that signature creamy paprika sauce.

Full List of Ingredients

• Bone-in, skin-on chicken thighs – Juicy, flavorful, and ideal for slow simmering. The bones add richness to the sauce.

• Sweet Hungarian paprika – The star of the dish. It provides warmth, color, and authentic flavor.

• Smoked paprika (optional) – Adds subtle smokiness and depth.

• Onion – Slowly cooked to create a natural sweetness and flavor base.

• Garlic – The aromatic backbone that enhances the sauce.

• Tomato paste & tomato – Add slight acidity and gentle richness without overpowering the paprika.

• Green bell pepper – A traditional Hungarian addition that adds freshness and texture.

• Chicken broth – Forms the braising liquid and deepens the savory notes.

• Sour cream – The signature creamy finish that makes the sauce silky.

• Flour – Helps thicken the sauce into that luscious consistency.

• Lard or oil – Provides authentic richness and helps sauté the aromatics.

• Salt & freshly ground black pepper – Essential for balancing flavors.

• Fresh parsley – A bright, fresh garnish to finish the dish beautifully.

Simple ingredients. Incredible results.

How to Make Hungarian Chicken Paprikash

Let’s walk through this together step by step. Don’t worry—it’s easier than it sounds, and I’ll guide you the whole way.

Step-by-Step Instructions

1. Sauté the onions.
   Heat the lard or oil over medium heat. Add the chopped onions and cook slowly for 8–10 minutes until soft and lightly golden. They should look tender and slightly caramelized—not browned.

2. Add the garlic.
   Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

3. Remove from heat before adding paprika.
   This step is important. Take the pan off the heat, then stir in the sweet paprika (and smoked paprika, if using). This prevents the paprika from burning and turning bitter.

4. Add tomato paste, tomato, and bell pepper.
   Stir everything together and return the pan to medium heat. The mixture should look vibrant and slightly thick.

5. Nestle in the chicken.
   Place the chicken pieces into the sauce, coating them well. They should sit snugly in the paprika mixture.

6. Simmer gently.
   Pour in the chicken broth, season with salt and pepper, and bring to a gentle simmer. Cover and cook for 35–40 minutes, turning the chicken halfway through. The chicken is done when it’s tender and reaches an internal temperature of 165°F (74°C).

7. Temper the sour cream mixture.
   In a small bowl, whisk together sour cream and flour. Add a few spoonfuls of hot sauce from the pan into the bowl, whisking to warm it gradually.

8. Stir it back in.
   Return the tempered mixture to the pan and stir gently. Keep the heat low—do not let it boil.

9. Simmer until silky.
   Cook for another 3–5 minutes until the sauce thickens into a smooth, creamy consistency that coats the back of a spoon.

10. Garnish and serve.
    Sprinkle with fresh parsley and serve hot over egg noodles or dumplings.

If your sauce looks glossy and velvety and your chicken is fork-tender, you’ve done it perfectly. And truly—even if it’s your first time making Hungarian Chicken Paprikash, this recipe is wonderfully forgiving.

Take a breath, serve it proudly, and enjoy every cozy bite.

What to Serve with Hungarian Chicken Paprikash

One of the best things about Hungarian Chicken Paprikash is that its creamy, paprika-rich sauce pairs beautifully with so many comforting sides. Because the sauce is velvety and flavorful, you’ll want something that can soak up every last spoonful.

Suggested Pairings

Here are some delicious and traditional options to serve alongside:

• Egg noodles (Nokedli) – The most traditional choice. These soft, tender noodles catch the creamy sauce perfectly.

• Hungarian dumplings – Light and pillowy, they’re ideal for soaking up that paprika gravy.

• Mashed potatoes – Creamy potatoes and creamy sauce? Pure comfort.

• Buttered spaetzle – Slightly chewy and wonderfully satisfying.

• Crusty bread – Perfect for mopping up every drop of sauce.

• Cucumber salad – A crisp, tangy contrast that balances the richness.

• Roasted vegetables – Carrots, green beans, or Brussels sprouts add freshness and color.

For drinks:

• Dry white wine – A crisp Pinot Grigio or Sauvignon Blanc complements the creaminess.

• Light lager – Refreshing and traditional alongside hearty dishes.

• Sparkling water with lemon – Clean and simple to balance the richness.

Whether you keep it classic or mix it up, this dish turns any dinner into something special.

Variations and Substitutions

One of the reasons I love this recipe so much is how adaptable it is. You can stay traditional or tweak it slightly to fit your kitchen and dietary needs.

Boneless Chicken Version

If you prefer boneless chicken thighs or breasts:

• Reduce the simmering time to about 25–30 minutes.

• Check for doneness earlier since boneless cuts cook faster.

The flavor will still be wonderful, though bone-in chicken does add a bit more richness.

Authentic Hungarian Style (No Tomato Version)

Some traditional Hungarian versions omit tomato entirely. In this style:

• Skip the tomato paste and chopped tomato.

• Focus purely on onions, paprika, broth, and sour cream.

The result is a more paprika-forward sauce with an even silkier texture.

Gluten-Free Option

Making this gluten-free is simple:

• Replace flour with cornstarch when thickening the sauce.

• Ensure your chicken broth is certified gluten-free.

The sauce will still thicken beautifully.

Dairy-Free Alternative

If you need a dairy-free option:

• Use a high-quality dairy-free sour cream substitute.

• For extra creaminess, add a small spoonful of coconut cream (just enough to smooth the texture without overpowering the flavor).

It won’t be identical to the traditional version, but it will still be warm and satisfying.

Storage Instructions

This dish stores wonderfully, and in my opinion, it tastes even better the next day when the flavors have had time to deepen.

Room Temperature Storage

• Allow the dish to cool slightly.

• Do not leave it out for more than 2 hours.

After that, transfer it to the refrigerator.

Refrigeration Tips

• Store in an airtight container.

• It will keep well for 3–4 days.

• The sauce may thicken naturally—simply add a splash of broth or water when reheating to loosen it.

Reheat gently over low heat, stirring occasionally.

Freezing Instructions

For best results:

• Freeze the dish before adding the sour cream, if possible.

• Store in a freezer-safe container for up to 3 months.

• Thaw overnight in the refrigerator.

• Reheat gently and stir in fresh sour cream just before serving.

Taking a little care during reheating keeps that sauce silky and smooth.

Recipe Tips and Tricks

These simple tips make all the difference. Think of them as friendly little reminders to help you succeed every time.

• Always use authentic Hungarian paprika for the best flavor and color.

• Remove the pan from heat before adding paprika to prevent bitterness.

• Simmer gently—never let the sauce boil after adding sour cream.

• Use bone-in chicken for deeper, richer flavor.

• Taste and adjust salt at the end once the sauce has thickened.

• Let the dish rest for 5 minutes before serving to allow flavors to settle.

• The sauce should coat the back of a spoon thickly but still flow smoothly.

And truly—even if you’re new to European cooking, this dish is wonderfully forgiving. Take your time, follow the steps, and trust the process. Before you know it, you’ll be serving up a beautifully creamy Hungarian Chicken Paprikash that feels both comforting and impressive.

Related Recipes

If you loved this Hungarian Chicken Paprikash, you might enjoy these comforting dishes:

• Classic Beef Goulash – A rich, paprika-infused Hungarian stew simmered to perfection.

• Creamy Mushroom Stroganoff – Tender mushrooms in a velvety sour cream sauce served over noodles.

FAQs

If you’re making Hungarian Chicken Paprikash for the first time, you might have a few questions—and that’s completely normal. Let’s walk through the most common ones together.

What is Hungarian Chicken Paprikash made of?

Hungarian Chicken Paprikash is made with simple, wholesome ingredients: bone-in chicken, onions, garlic, sweet Hungarian paprika, chicken broth, and sour cream. Some versions include tomato and green bell pepper for added depth. The true star, however, is Hungarian paprika. It gives the dish its signature red color and warm, slightly sweet flavor. Without high-quality paprika, the dish simply wouldn’t be the same.

Is Chicken Paprikash spicy?

Traditionally, no. Hungarian Chicken Paprikash is made with sweet paprika, which adds warmth and richness without heat. If you prefer a little kick, you can add a pinch of hot paprika—but the classic version is flavorful, not spicy.

Can I use chicken breast instead of thighs?

Yes, you can. However, chicken breasts are leaner and may cook faster. They won’t be quite as juicy or rich as thighs, especially bone-in thighs, which add more flavor to the sauce. If using breasts, reduce the simmering time slightly and watch carefully to prevent overcooking.

Why did my paprika turn bitter?

Paprika can turn bitter if it’s overheated. Always remove the pan from the heat before stirring in the paprika. Direct high heat can scorch the spice quickly. Gentle cooking is the key to preserving that smooth, warm flavor.

What is the difference between goulash and paprikash?

Both are beloved Hungarian dishes, but they’re different in texture and finish.

• Goulash is more of a soup or stew with more broth.

• Paprikash features a thicker, creamier sauce finished with sour cream.

Paprikash is silkier and more sauce-focused.

Can I make Hungarian Chicken Paprikash ahead of time?

Absolutely—and I actually recommend it. The flavors deepen overnight, making it even more delicious the next day. Simply reheat gently and stir before serving.

Nutritional Information

Hungarian Chicken Paprikash is hearty and satisfying, making it a balanced comfort meal when enjoyed in moderation.

Approximate values per serving:

• Calories: 520 kcal

• Protein: 38g

• Fat: 35g

• Carbohydrates: 12g

The chicken provides high-quality protein, helping you feel full and satisfied. Sour cream contributes calcium, while paprika offers small amounts of iron and antioxidants. Because the dish includes natural fats from chicken and sour cream, it’s rich and indulgent—but that’s part of its charm.

Pairing it with a fresh salad or steamed vegetables can help balance the meal beautifully. Like many traditional comfort foods, it’s best enjoyed mindfully and shared with people you love.

Conclusion

Hungarian Chicken Paprikash is more than just a recipe—it’s a celebration of comfort, tradition, and simple ingredients coming together in the most beautiful way. From the warm aroma of paprika to the silky, creamy sauce spooned over tender chicken, every bite feels cozy and satisfying.

What I love most is how approachable it is. Even if you’re new to European cooking, this dish guides you gently through the process. It’s practical, forgiving, and wonderfully rewarding. And when you bring it to the table, it feels special—like you’ve created something truly authentic.

I hope this recipe inspires you to try Hungarian Chicken Paprikash in your own kitchen. If you do, I’d absolutely love to hear how it turns out for you. Leave a comment and share your experience!

And don’t forget—Pin this Hungarian Chicken Paprikash for later! Your future self will thank you on the next cozy evening.

Print