Hungarian Chicken Paprikash, also known as Paprikás Csirke, is one of Hungary’s most beloved comfort foods. It is simple, rustic, deeply flavorful, and built around one essential ingredient: good-quality Hungarian paprika.
Tender chicken is gently simmered with onions, paprika, and broth until the meat becomes juicy and flavorful. A generous spoonful of sour cream is then stirred into the sauce, creating the signature creamy finish without overpowering the warm, slightly sweet flavor of the paprika.
Traditionally served with nokedli, Hungarian-style dumplings similar to spaetzle, Chicken Paprikash makes a comforting family dinner that feels both hearty and elegant.
Why You’ll Love This Recipe
- Rich, creamy paprika sauce
- Tender, juicy chicken
- Simple pantry-friendly ingredients
- Classic Hungarian comfort food
- Ready in about an hour
- Excellent with noodles, dumplings, rice, or potatoes
- Easy to adjust from mild to spicy
Ingredients
For the Chicken
- 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
- 2½ tablespoons Hungarian sweet paprika
- ½ teaspoon Hungarian hot paprika, optional
- 1 tablespoon tomato paste, optional
- 1½ cups chicken broth
- 1 medium red bell pepper, finely chopped, optional
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
For the Creamy Sauce
- ¾ cup full-fat sour cream
- 2 tablespoons all-purpose flour
- 2–4 tablespoons chicken broth, as needed
For Serving
- Hungarian nokedli or egg noodles
- Fresh parsley, chopped
- Extra sour cream, optional
- Pickled cucumbers or Hungarian-style pickles, optional
Choosing the Right Paprika
Paprika is the heart of this recipe, so the quality makes a noticeable difference.
Use Hungarian sweet paprika for the classic flavor. It provides a rich red color and a mild, slightly sweet pepper flavor.
If you enjoy heat, add a small amount of Hungarian hot paprika. Don’t replace all of the sweet paprika with hot paprika because the dish is traditionally based on the flavor of sweet paprika.
Avoid heavily smoked paprika if you’re trying to achieve a classic Chicken Paprikash flavor. Smoked paprika can completely change the character of the dish.
How to Make Hungarian Chicken Paprikash
1. Season the Chicken
Pat the chicken pieces dry with paper towels.
Season them lightly on all sides with salt and black pepper.
Keeping the chicken relatively dry before browning helps it develop better color in the pan.
2. Brown the Chicken
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Place the chicken pieces skin-side down and cook for about 4–5 minutes, or until lightly browned.
Turn the pieces and brown the other side for another 2–3 minutes.
The chicken does not need to be cooked through at this stage.
Transfer the chicken to a plate.
3. Cook the Onion
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.
Add the chopped bell pepper if using and cook for another 2–3 minutes.
4. Add the Garlic
Add the minced garlic and cook for about 30 seconds.
Be careful not to burn the garlic.
5. Add the Paprika
Remove the pot from the heat for a moment.
Add the sweet paprika and hot paprika, if using, and stir quickly.
This step is important because paprika can become bitter if it is allowed to burn in a very hot pan.
Add the tomato paste if using and stir well.
6. Return the Chicken
Place the browned chicken pieces back into the pot.
Pour in the chicken broth.
The liquid should come partway up the chicken rather than completely covering it.
Bring the mixture to a gentle simmer.
7. Simmer
Cover the pot and reduce the heat to low.
Allow the chicken to simmer gently for approximately 35–45 minutes, depending on the size of the pieces.
Turn the chicken occasionally and stir the sauce gently.
The chicken should become tender and reach a safe internal temperature of 165°F (74°C).
8. Prepare the Sour Cream Mixture
While the chicken cooks, place the sour cream and flour in a bowl.
Whisk until smooth.
Add 2–4 tablespoons of the hot cooking liquid gradually while whisking.
This gently warms the sour cream mixture and helps reduce the chance of curdling when it goes into the hot sauce.
9. Finish the Sauce
Remove the chicken from the pot temporarily if necessary.
Reduce the heat to very low.
Slowly stir the sour cream mixture into the paprika sauce.
Allow it to gently heat for about 3–5 minutes.
Do not bring the sauce to a vigorous boil after adding the sour cream, as high heat can cause the sauce to separate or become grainy.
Taste and adjust the salt and pepper.
Return the chicken to the sauce and spoon the creamy paprika sauce over the top.
How to Make Traditional Nokedli
Nokedli are small Hungarian dumplings that are one of the classic accompaniments for Chicken Paprikash.
Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- ¾ cup water, approximately
- ½ teaspoon salt
Directions
- Bring a large pot of salted water to a boil.
- Combine the flour and salt in a bowl.
- Add the eggs and gradually mix in the water.
- Stir until you have a sticky, soft dough.
- Drop small pieces of dough into the boiling water using a spaetzle maker, large-holed colander, or teaspoon.
- Cook until the dumplings float to the surface, usually about 2–3 minutes.
- Remove with a slotted spoon and drain.
Serve the warm nokedli directly under the Chicken Paprikash and spoon plenty of the creamy paprika sauce over the top.
Tips for Perfect Chicken Paprikash
Don’t Burn the Paprika
This is one of the most important steps. Remove the pan from the heat briefly before adding paprika if the pot is very hot.
Use Bone-In Chicken
Bone-in thighs and drumsticks generally provide more flavor and stay juicy during the longer simmering process.
Don’t Boil the Sour Cream
Once the sour cream mixture has been added, keep the sauce at a gentle temperature.
Don’t Make the Sauce Too Thin
The final sauce should be creamy enough to coat the chicken and dumplings without becoming excessively thick.
Taste Before Serving
Paprika brands vary in intensity, so taste the sauce near the end and adjust the salt and seasoning.
Can You Use Boneless Chicken?
Yes.
Boneless, skinless chicken thighs work particularly well and cook faster than bone-in pieces.
Reduce the simmering time and check the chicken’s internal temperature to prevent overcooking.
Chicken breast can also be used, but it is easier to overcook. For the most tender result, chicken thighs are preferable.
Can You Make It Spicy?
Yes.
Add Hungarian hot paprika or a small amount of another chili pepper.
Start conservatively because you can always increase the heat, but it is difficult to correct an overly spicy sauce.
What to Serve With Chicken Paprikash
Traditional Hungarian nokedli is an excellent choice, but there are plenty of alternatives.
Try serving it with:
- Egg noodles
- Buttered noodles
- Mashed potatoes
- Boiled potatoes
- Rice
- Crusty bread
- Roasted vegetables
- Pickled cucumbers
The goal is to have something that can soak up the creamy paprika sauce.
Storage
Allow leftovers to cool and refrigerate them in an airtight container.
They are best consumed within 3–4 days.
The sauce may thicken considerably in the refrigerator. Reheat gently over low to medium-low heat and add a small splash of chicken broth or water if necessary.
Avoid aggressively boiling the sauce during reheating because the sour cream can separate.
Can You Freeze Chicken Paprikash?
You can freeze the chicken and paprika sauce, although the sour cream-based sauce may change texture slightly after thawing.
For the best result, prepare the chicken and paprika sauce, cool it completely, and freeze it in an airtight container.
Thaw overnight in the refrigerator and reheat gently. If the sauce separates slightly, whisking in a small amount of fresh sour cream can help restore some of its creaminess.
Nokedli is generally best prepared fresh rather than frozen.
Frequently Asked Questions
What is Chicken Paprikash?
Chicken Paprikash is a classic Hungarian chicken dish made with chicken, onions, paprika, and a creamy sour cream-based sauce.
What makes Chicken Paprikash different from ordinary chicken stew?
The defining flavor comes from Hungarian paprika, while the sour cream creates the characteristic creamy sauce.
Can I use regular paprika?
Yes, but Hungarian sweet paprika is preferable for the most traditional flavor.
Can I use Greek yogurt instead of sour cream?
Yes, although the flavor will be slightly different. Use full-fat Greek yogurt and add it carefully to the warm sauce.
Why did my sour cream sauce curdle?
The sour cream may have been added directly to a very hot sauce or boiled after being added. Tempering the sour cream with warm broth and keeping the finished sauce at a gentle heat helps prevent this.
Can I make this recipe ahead of time?
Yes. In fact, the flavors can become even more developed after resting. Reheat gently and adjust the sauce with a little broth if necessary.
Recipe at a Glance
Recipe: Hungarian Chicken Paprikash
Cuisine: Hungarian
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: About 1 hour 10 minutes
Servings: 4–6
Main Ingredient: Chicken
Signature Flavor: Hungarian paprika
Sauce: Creamy paprika and sour cream
Traditional Side: Nokedli
Final Thoughts
Hungarian Chicken Paprikash is proof that a handful of straightforward ingredients can create an incredibly satisfying meal. The combination of slowly softened onions, fragrant paprika, tender chicken, and creamy sour cream produces a sauce that is rich without needing complicated ingredients.
Serve it over homemade nokedli for a traditional Hungarian dinner, or pair it with noodles, potatoes, or rice for an easy family meal. The key is to treat the paprika gently and keep the sour cream sauce from boiling.
Once you make it this way, this comforting Hungarian classic may become a regular favorite at your dinner table.
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Hungarian Chicken Paprikash – Creamy Traditional Paprika Chicken
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Make classic Hungarian Chicken Paprikash with tender chicken, sweet Hungarian paprika, onions and a creamy sour cream sauce. Serve with traditional nokedli or noodles.