Hungarian Chicken Paprikas is a classic comfort-food dish featuring tender chicken simmered in a rich, paprika-infused sauce finished with creamy sour cream.
This traditional Hungarian recipe is simple but full of flavor. Sweet Hungarian paprika gives the dish its signature color and warmth, while slowly cooked onions create a savory base. The finished sauce is creamy, silky, and perfect spooned over egg noodles, dumplings, rice, or potatoes.
Ingredients
For the Chicken
- 2½–3 pounds bone-in, skin-on chicken thighs and drumsticks
- 2 tablespoons vegetable oil or butter
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 2½ tablespoons sweet Hungarian paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups chicken broth
- 1 medium tomato, finely chopped
- 1 small green bell pepper, finely chopped
- 1 bay leaf
For the Creamy Sauce
- 1 cup full-fat sour cream
- 2 tablespoons all-purpose flour
- ½ cup of the hot cooking liquid
For Serving
- Fresh parsley, chopped
- Hungarian egg dumplings or egg noodles
- Cooked rice or mashed potatoes, optional
Instructions
1. Season the Chicken
Pat the chicken pieces dry with paper towels.
Season them with salt and black pepper.
Set aside while you prepare the onion and paprika base.
2. Brown the Chicken
Heat the oil or butter in a large Dutch oven or deep skillet over medium-high heat.
Add the chicken pieces skin-side down and cook for about 4–5 minutes, until lightly browned.
Turn and brown the other side for another 2–3 minutes.
The chicken doesn’t need to be cooked through yet.
Transfer the chicken to a plate.
3. Cook the Onions
Reduce the heat to medium.
Add the chopped onion to the same pot.
Cook for approximately 6–8 minutes, stirring occasionally, until soft and lightly golden.
Add the garlic and cook for another 30 seconds.
4. Add the Paprika
Remove the pot from the heat for a moment.
Add the sweet Hungarian paprika and stir it into the onions.
This step is important because paprika can become bitter if it is exposed to very high heat for too long.
5. Add the Vegetables and Broth
Return the pot to low-medium heat.
Add the chopped tomato and green bell pepper.
Pour in the chicken broth and stir well, scraping up any flavorful browned bits from the bottom.
Add the bay leaf.
6. Return the Chicken
Place the browned chicken pieces back into the pot, skin-side up.
The liquid should come partway up the chicken rather than completely covering it.
Bring the mixture to a gentle simmer.
Cover and cook over low heat for approximately 35–45 minutes, or until the chicken is tender and cooked through.
7. Make the Sour Cream Mixture
In a bowl, whisk together the sour cream and flour until smooth.
Slowly whisk in about ½ cup of the hot cooking liquid.
This gently warms the sour cream and helps prevent it from curdling when added to the hot sauce.
8. Finish the Sauce
Remove the chicken from the pot and set it aside temporarily.
Slowly stir the sour cream mixture into the cooking liquid.
Cook over low heat for about 5–8 minutes, stirring gently, until the sauce thickens.
Do not allow the sauce to boil vigorously.
Taste and adjust the salt and pepper if needed.
9. Return the Chicken
Place the chicken back into the creamy paprika sauce.
Spoon some of the sauce over the chicken and allow everything to warm together for another 2–3 minutes.
Remove the bay leaf before serving.
10. Serve
Garnish with freshly chopped parsley.
Serve the chicken and plenty of the creamy paprika sauce over Hungarian egg dumplings, egg noodles, rice, or mashed potatoes.
Tips for the Best Chicken Paprikas
Use Real Hungarian Paprika
Sweet Hungarian paprika gives this dish its characteristic flavor and color.
Fresh paprika is especially important because older paprika can lose much of its aroma and vibrancy.
Don’t Burn the Paprika
Adding paprika directly to very hot oil can cause it to become bitter. Removing the pan from the heat briefly before stirring it into the onions helps protect its flavor.
Use Bone-In Chicken
Bone-in chicken thighs and drumsticks provide excellent flavor and remain tender during simmering.
Boneless chicken can also be used, but cooking time will be shorter.
Temper the Sour Cream
Adding cold sour cream directly to very hot liquid can cause it to separate.
Mixing it with some warm cooking liquid first creates a smoother sauce.
What to Serve With Chicken Paprikas
Traditional-style accompaniments include:
- Hungarian egg dumplings
- Buttered egg noodles
- Homemade spaetzle
- Steamed rice
- Mashed potatoes
- Crusty bread
The sauce is the star, so choose a side that can soak up every drop.
Easy Variations
Chicken Breast Paprikas
Boneless chicken breasts can be substituted for thighs. Reduce the simmering time and cook only until the chicken reaches a safe internal temperature so it doesn’t become dry.
Spicy Paprikas
Add a small amount of hot Hungarian paprika or cayenne pepper if you enjoy extra heat.
Extra Creamy
For a richer sauce, add an additional ¼ cup of sour cream at the end.
Storage
Store leftover chicken paprikas in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently over low heat, stirring occasionally. Avoid boiling the sauce because the sour cream can separate.
The dish can also be frozen, although the sour-cream sauce may change texture slightly after thawing.
Final Thoughts
Hungarian Chicken Paprikas is proof that a handful of simple ingredients can create an incredibly satisfying meal.
Tender chicken, sweet Hungarian paprika, slowly cooked onions, and tangy sour cream come together to create a rich sauce that’s perfect over noodles or dumplings.
For the best experience, serve it hot with plenty of sauce and a side that lets you enjoy every last spoonful.