Hungarian Chicken Paprikash with Nokedli is a classic comfort food built around a few simple ingredients and plenty of rich, comforting flavor. Tender chicken is slowly simmered with onions and sweet Hungarian paprika, creating a deeply flavored sauce that is finished with sour cream for a creamy, velvety texture.

The traditional accompaniment, nokedli, is a soft Hungarian egg dumpling similar to small spaetzle. The little dumplings are perfect for soaking up every drop of the paprika-rich sauce.

This is the kind of meal that feels rustic and homemade while still being special enough for a family gathering. Once everything comes together, you get tender chicken, a silky paprika sauce, and fluffy dumplings in every bite.

Why You’ll Love This Recipe

Tender, juicy chicken simmered in a rich paprika sauce
Creamy without requiring complicated techniques
Homemade nokedli makes the meal extra comforting
Uses simple everyday ingredients
Excellent for family dinners
Can be prepared in one main pot plus a pot for the dumplings
Leftovers reheat beautifully

Ingredients

For the Chicken Paprikash

2½–3 pounds bone-in, skin-on chicken thighs and drumsticks
2 tablespoons vegetable oil or neutral cooking oil
1 large yellow onion, finely chopped
3 cloves garlic, minced
2 tablespoons sweet Hungarian paprika
1 teaspoon smoked paprika, optional
1 tablespoon tomato paste
1½ cups chicken broth
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
1 bay leaf
½ teaspoon caraway seeds, optional
½ cup sour cream
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley

For the Nokedli

2 cups all-purpose flour
3 large eggs
½ teaspoon salt
¾ cup water, plus more if needed
1 tablespoon butter, optional

A Note About Hungarian Paprika

Paprika is the defining ingredient in this dish, so the type you use makes a difference.

For traditional chicken paprikash, sweet Hungarian paprika is the best choice. It provides a rich red color and a mild, slightly sweet pepper flavor without overwhelming heat.

Smoked paprika can be added for extra smokiness, but it isn’t necessary for a traditional flavor.

Avoid using old paprika that has been sitting in your pantry for years. Fresh paprika has much more vibrant color and flavor.

Step 1: Prepare the Chicken

Pat the chicken pieces dry with paper towels.

Season them on all sides with salt and black pepper.

Using bone-in chicken with the skin attached gives the dish plenty of flavor. If you prefer skinless chicken, you can remove the skin before cooking.

Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Place the chicken pieces skin-side down if using skin-on pieces.

Sear for approximately 4–5 minutes per side, or until nicely browned.

The chicken does not need to be cooked through at this point.

Transfer the browned chicken to a plate.

Step 2: 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 the onion becomes soft and translucent.

The browned bits left behind by the chicken will add extra flavor to the sauce.

Add the minced garlic and cook for another 30 seconds.

Step 3: Add the Paprika

This is one of the most important steps in the recipe.

Remove the pot from the heat for a moment.

Add the sweet Hungarian paprika and stir it into the onions.

Paprika can become bitter if it is cooked directly over very high heat, so adding it after briefly removing the pot from the burner helps protect its delicate flavor.

Add the tomato paste and optional smoked paprika.

Stir until everything is well combined.

Step 4: Return the Chicken

Place the browned chicken pieces back into the pot.

Pour in the chicken broth.

Add the bay leaf and caraway seeds if using.

The liquid should come partway up the chicken rather than completely covering it.

Bring the mixture to a gentle simmer.

Step 5: Simmer Until Tender

Cover the pot and reduce the heat to low.

Allow the chicken to simmer for approximately 35–45 minutes, depending on the size of the pieces.

Turn the chicken occasionally and make sure the sauce maintains a gentle simmer rather than a vigorous boil.

The chicken is ready when it is tender and cooked through.

For food safety, chicken should reach an internal temperature of 165°F (74°C).

Step 6: Make the Sour Cream Mixture

While the chicken is simmering, prepare the creamy finishing mixture.

In a small bowl, whisk together:

½ cup sour cream
2 tablespoons flour
2–3 tablespoons of the hot paprika sauce

Adding a little hot sauce gradually to the sour cream helps warm it gently and reduces the chance of curdling when it is added to the pot.

Step 7: Finish the Paprikash

Remove the chicken pieces from the pot and place them on a clean plate.

Remove the bay leaf.

Reduce the heat to very low.

Slowly stir the sour cream mixture into the paprika sauce.

Continue stirring gently until the sauce becomes smooth and creamy.

Do not allow the sauce to boil aggressively after adding the sour cream.

Taste and adjust the salt and pepper as needed.

Return the chicken to the sauce and spoon the creamy paprika sauce over the top.

Keep warm while you prepare the nokedli.

How to Make Nokedli

Nokedli are soft Hungarian dumplings traditionally served with dishes such as chicken paprikash.

They are quick to make and don’t require rolling or complicated shaping.

Step 1: Make the Dough

Add the flour and salt to a large bowl.

In another bowl, whisk the eggs and water together.

Pour the egg mixture into the flour.

Stir until a thick, sticky dough forms.

The dough should be soft and sticky rather than firm like pasta dough.

If it seems extremely stiff, add a tablespoon of water at a time until you reach the right consistency.

Don’t overmix.

Step 2: Boil the Nokedli

Bring a large pot of salted water to a gentle boil.

Traditionally, nokedli dough is pushed through a spaetzle or nokedli maker directly into the boiling water.

If you don’t have one, use a large-holed colander or the back of a coarse grater as an alternative.

Work in batches so the pot doesn’t become overcrowded.

Drop small pieces of dough into the boiling water.

The dumplings will sink initially and then rise toward the surface as they cook.

Once they float, allow them to cook for another 1–2 minutes.

Test one dumpling to make sure it is cooked through.

Step 3: Drain the Dumplings

Use a slotted spoon to transfer the cooked nokedli to a colander.

Drain well.

Toss them with a little butter if desired to prevent sticking and add extra richness.

Serving Hungarian Chicken Paprikash

Spoon a generous portion of nokedli onto each plate.

Place a piece of tender chicken on top or alongside the dumplings.

Ladle plenty of creamy paprika sauce over everything.

Finish with freshly chopped parsley.

For a traditional-style presentation, serve the paprikash directly over the nokedli so the dumplings absorb the sauce.

Tips for the Best Chicken Paprikash

Use quality paprika

Paprika is the star ingredient, so fresh sweet Hungarian paprika will give you the best flavor.

Don’t burn the paprika

Remove the pot from the heat briefly before adding the paprika. Burning it can create a bitter taste.

Brown the chicken first

Searing the chicken creates flavorful browned bits that become part of the sauce.

Don’t rush the onions

Allowing the onions to soften properly creates a sweeter, more developed base for the paprika sauce.

Use full-fat sour cream

Full-fat sour cream gives the sauce a richer and smoother consistency.

Temper the sour cream

Mixing hot sauce gradually into the sour cream before adding it to the pot helps prevent curdling.

Keep the sauce below a boil

Once the sour cream has been added, gentle heat is best.

Can You Use Boneless Chicken?

Yes.

Boneless chicken thighs are an excellent option if you prefer easier eating.

They usually require less cooking time than bone-in pieces, so begin checking them earlier.

Boneless chicken breasts can also be used, but they are leaner and can become dry if overcooked. Chicken thighs generally provide a more forgiving and flavorful result.

Nokedli Without a Nokedli Maker

You don’t need special equipment to enjoy this dish.

A coarse-holed colander works well.

Place some of the sticky dough into the colander and use the back of a spoon or spatula to push small pieces through the holes directly into the boiling water.

Work quickly but carefully.

The dumplings don’t need to look perfectly uniform. Their rustic appearance is part of their charm.

What to Serve with Chicken Paprikash

Because nokedli and paprika sauce make the dish quite hearty, simple sides are ideal.

Try serving it with:

Cucumber salad
Pickled cucumbers
Fresh tomato salad
Steamed green beans
Roasted vegetables
Simple green salad
Crusty bread

A crisp, acidic side is particularly good because it balances the richness of the creamy sauce.

Storage

Allow leftovers to cool before transferring them to airtight containers.

Refrigerate the chicken and sauce for up to 3–4 days.

Store the nokedli separately if possible.

Reheat the chicken and sauce gently on the stovetop over low heat. Add a splash of chicken broth or water if the sauce has thickened too much.

Warm the nokedli separately in a skillet with a small amount of butter or in the microwave.

Can You Freeze Chicken Paprikash?

The chicken and paprika sauce can be frozen, although the texture of the sour cream sauce may change slightly after thawing.

For the best results, prepare the chicken and sauce, cool completely, and freeze in an airtight freezer-safe container.

Thaw overnight in the refrigerator and reheat gently.

Fresh nokedli is recommended rather than freezing the dumplings.

Frequently Asked Questions

What does chicken paprikash taste like?

It has a rich, savory flavor with sweet paprika at the center. The sour cream adds creaminess and a mild tang that balances the paprika and onions.

Is chicken paprikash spicy?

Traditional chicken paprikash is generally mild rather than very spicy. If you enjoy heat, you can add a small amount of hot paprika or chili pepper.

Can I use regular paprika?

Yes, although sweet Hungarian paprika gives the most characteristic flavor and color.

Why did my sour cream curdle?

High heat can cause sour cream to separate. Tempering the sour cream with a little hot sauce before adding it to the pot and keeping the finished sauce at a gentle temperature helps prevent this.

Can I make the paprikash ahead of time?

Yes. In fact, the flavors can become even more developed after resting. Prepare the chicken and sauce ahead of time and make the nokedli shortly before serving for the best texture.

Can I use yogurt instead of sour cream?

Plain full-fat yogurt can work as a substitute, although the flavor and texture will be slightly different from traditional sour cream.

Recipe at a Glance

Prep Time: 20 minutes
Cook Time: 50–60 minutes
Nokedli: 20 minutes
Total Time: About 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: Hungarian
Method: Stovetop

Final Thoughts

Hungarian Chicken Paprikash with Nokedli is a wonderful example of how humble ingredients can create an incredibly satisfying meal. Chicken, onions, paprika, sour cream, eggs, and flour come together to create layers of comforting flavor and texture.

The tender chicken and creamy paprika sauce are delicious on their own, but the homemade nokedli truly completes the dish. These soft little dumplings soak up the sauce beautifully, making sure that none of that rich paprika flavor goes to waste.

For a cozy family dinner, prepare a large pot of paprikash, make a batch of fresh nokedli, and serve everything generously with plenty of sauce. It’s hearty, comforting, and the kind of homemade meal that feels even better when shared around the table.

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