Hungarian Chicken Paprikash is a cozy, old-fashioned chicken dinner with a silky paprika sauce that tastes rich, warming, and deeply comforting. Tender chicken simmers with onions, broth, and sweet paprika, then gets finished with sour cream for a smooth, velvety texture that pairs beautifully with noodles, rice, or dumplings.
Why You’ll Love This Recipe
This recipe is wonderfully simple, yet it tastes like something that has been cooking all day. The onion and paprika create a deep, savory base, while the sour cream gives the sauce its classic creamy finish. It uses familiar ingredients, comes together in one pan, and delivers a comforting meal that feels special without being difficult. It is also easy to adapt depending on what you have at home, which makes it ideal for busy weeknights or relaxed family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 pounds boneless, skinless chicken thighs, cut into large pieces
1 tablespoon olive oil
2 tablespoons unsalted butter
2 medium yellow onions, thinly sliced
3 garlic cloves, minced
2 tablespoons Hungarian sweet paprika
1/2 teaspoon hot paprika, optional
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon all-purpose flour
1 cup chicken broth
1/2 cup sour cream
1 teaspoon tomato paste
1/2 teaspoon dried thyme
1 bay leaf
1 tablespoon chopped fresh parsley, for garnish
Cooked egg noodles, dumplings, or rice, for serving
Directions
Heat the olive oil and butter in a large deep skillet or Dutch oven over medium heat. Once the butter melts, add the sliced onions and cook for 8 to 10 minutes, stirring often, until they become soft and lightly golden.
Add the garlic and cook for 30 seconds, just until fragrant. Stir in the tomato paste, sweet paprika, optional hot paprika, thyme, salt, and black pepper. Mix well so the onions are fully coated, but do not let the paprika burn.
Add the chicken pieces to the pan and turn them in the onion mixture so they are evenly covered with the seasoning. Sprinkle the flour over the top and stir again.
Pour in the chicken broth and add the bay leaf. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 25 to 30 minutes, stirring once or twice, until the chicken is tender and fully cooked.
Remove the bay leaf. In a small bowl, stir the sour cream until smooth. Add 2 tablespoons of the hot sauce from the pan into the sour cream and mix to temper it. Slowly stir the sour cream mixture back into the skillet.
Cook over very low heat for 2 to 3 minutes, just until the sauce is creamy and heated through. Do not boil after adding the sour cream, or the sauce may split.
Taste and adjust the seasoning if needed. Serve hot over egg noodles, dumplings, or rice, and finish with chopped parsley.
For a more traditional version, use bone-in chicken thighs or drumsticks and increase the simmering time slightly. If you want a lighter sauce, replace part of the sour cream with plain yogurt. For extra color and sweetness, add thinly sliced red bell pepper with the onions. You can also make it a little spicier by increasing the hot paprika. If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes before stirring in the sour cream. To make it even heartier, serve it with homemade dumplings instead of noodles.
Storage/Reheating
Store leftover Chicken Paprikash in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills, which is completely normal.
To reheat, place it in a skillet or saucepan over low heat and add a splash of broth or water to loosen the sauce. Stir gently until warmed through. You can also reheat it in the microwave in short intervals, stirring between each one. Avoid high heat, since the sour cream sauce can separate if overheated. Freezing is possible, but the texture of the sauce may change slightly after thawing.
FAQs
What does Chicken Paprikash taste like?
It has a savory, slightly sweet, and creamy flavor with a warm paprika taste. The sauce is rich but not heavy.
Can I use chicken breast instead of chicken thighs?
Yes, but chicken thighs stay juicier and give the dish more flavor. If using chicken breast, be careful not to overcook it.
Is smoked paprika a good substitute?
Traditional Chicken Paprikash is usually made with sweet Hungarian paprika. Smoked paprika can be used, but it will change the flavor.
Why did my sour cream sauce split?
This usually happens when the sauce boils after the sour cream is added. Keep the heat low and temper the sour cream first.
Can I make this recipe ahead of time?
Yes. It tastes even better the next day because the flavors have more time to develop.
What should I serve with Chicken Paprikash?
Egg noodles, dumplings, mashed potatoes, or rice all work very well because they soak up the sauce.
Can I make it without flour?
Yes. The sauce will be a bit thinner, but the dish will still be delicious.
Is this dish spicy?
Not usually. It is mostly warm and flavorful rather than hot. The optional hot paprika adds some heat.
Can I add vegetables?
Yes. Bell peppers and mushrooms are both great additions, though they are not always included in classic versions.
How do I get the best paprika flavor?
Use fresh, good-quality sweet paprika and avoid cooking it over very high heat, which can make it taste bitter.
Conclusion
Hungarian Chicken Paprikash is the kind of meal that turns simple pantry ingredients into something deeply comforting and memorable. With tender chicken, soft onions, and a creamy paprika sauce, it is a classic recipe that feels both rustic and elegant. Whether you serve it for a weeknight dinner or a relaxed family meal, this dish brings warmth, richness, and plenty of homemade flavor to the table.
A comforting Hungarian Chicken Paprikash with tender chicken simmered in a rich paprika sauce and finished with creamy sour cream for a velvety texture.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs, cut into large pieces
1 tablespoon olive oil
2 tablespoons unsalted butter
2 medium yellow onions, thinly sliced
3 garlic cloves, minced
2 tablespoons Hungarian sweet paprika
1/2 teaspoon hot paprika (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon all-purpose flour
1 cup chicken broth
1/2 cup sour cream
1 teaspoon tomato paste
1/2 teaspoon dried thyme
1 bay leaf
1 tablespoon chopped fresh parsley (for garnish)
Cooked egg noodles, dumplings, or rice (for serving)
Instructions
Heat olive oil and butter in a large skillet over medium heat.
Add sliced onions and cook for 8–10 minutes until soft and lightly golden.
Add garlic and cook for 30 seconds.
Stir in tomato paste, paprika, thyme, salt, and pepper.
Add chicken and coat evenly with the mixture.
Sprinkle flour over chicken and stir.
Pour in chicken broth and add bay leaf.
Simmer on low heat, covered, for 25–30 minutes until chicken is tender.
Remove bay leaf.
Temper sour cream with a little hot sauce, then stir into the pan.
Cook gently for 2–3 minutes without boiling.
Adjust seasoning, garnish with parsley, and serve hot.
Notes
Do not boil after adding sour cream to prevent curdling.
