This traditional Hungarian Chicken Paprikash is a comforting, deeply flavorful dish made with tender chicken simmered in a rich, paprika-infused sauce. This is the kind of meal that warms you from the inside out and makes any night feel a little more special.
This Hungarian Chicken Paprikash is the kind of dish you'll crave all fall and winter, rich, cozy, and full of deep, comforting flavor. When my mom, sister, and I traveled through Eastern Europe this past September on a heritage/birthday trip, we spent a few days in Hungary and fell in love with the food. What we learned, and what makes all the difference, is that the secret to truly authentic chicken paprikash is the paprika itself. Hungarian sweet paprika gives the sauce its signature warmth and color, while a touch of smoked and hot paprika adds balance and depth.
This recipe brings all of that together in one pot, tender chicken simmered slowly in a rich, paprika-infused sauce finished with sour cream for just the right touch of creaminess. If you love cozy, flavorful dishes that tell a story, this chicken paprikash is one you'll make again and again.
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What is Chicken Paprikash?
Chicken Paprikash, or Paprikás Csirke in Hungarian, is one of Hungary's most beloved comfort foods. The dish dates back to the 18th century and showcases the country's signature spice, paprika, which was introduced to Hungary from the New World and quickly became a cornerstone of Hungarian cooking.
At its heart, Chicken Paprikash is simple: tender pieces of chicken slowly simmered in a sauce of onions, peppers, tomatoes, and plenty of sweet paprika, then finished with sour cream for a rich, velvety texture. It's traditionally served with nokedli, soft egg dumplings similar to spaetzle, but it's also wonderful with noodles, rice, or even mashed potatoes.
Like many classic recipes, every family has its own version. Some add a little spice, others skip the tomato entirely. But what they all share is that deep, comforting flavor that makes Hungarian home cooking so special.
More cozy dinners your family will love.
Equipment
- Large skillet or braiser - For this recipe I typically use my Le Creuset 3.5 qt Braiser and it works great. But any large heavy bottomed skillet or Dutch oven with a lid will do the trick.
- Cutting board and sharp knife
- Measuring cups and spoons
- Large plate - To rest the chicken on.
- Kitchen thermometer (optional) - While you don't need a thermometer for this recipe I also like having one on hand just in case. I really this Oxo thermometer, and remember that the safe temperature for chicken is 165 F.
Ingredients & Substitutions
- Bone-in, Skin-on Chicken Drumsticks & Thighs - I recommend using 3-ish pounds of bone-in chicken legs and thighs. If would prefer not to use bone-in chicken you can use boneless, skinless chicken thighs. I would not recommend using chicken breasts as they tend to dry out easily.
- Olive oil & Butter - You can omit or use a dairy free butter to make this recipe dairy free.
- Onion - Yellow or white onions work best.
- Fresh garlic
- Red bell pepper
- Tomato - I use 1 large garden tomato, but you can also use 2 small Roma tomatoes or about ¾ cup of canned diced tomatoes.
- Tomato paste
- Sweet paprika, smoked paprika and hot paprika - Quality is important here, particularly for the sweet paprika. I recommend getting a well reviewed, imported Hungarian sweet paprika.
- Chicken broth - You can also use beef or vegetable broth if preferred.
- All-purpose flour
- Sour cream - I recommend using full fat sour cream for the best flavor and texture. You can also use dairy free sour cream if needed.
- Lemon
- Fresh parsley (optional)
Step-by-Step Photos
Recipe FAQs
Good-quality Hungarian sweet paprika is essential for authentic flavor. I like to mix it with a bit of smoked paprika for depth and hot paprika or cayenne for a gentle kick. Using fresh, high-quality paprika makes a big difference in taste and color.
Yes, you can use boneless, skinless thighs if you prefer, though bone-in chicken gives the sauce extra richness and flavor. If using boneless chicken, reduce the simmering time to around 25-30 minutes.
Absolutely! In fact, it tastes even better the next day as the flavors deepen. Store in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stove before serving.
Yes. Just let it cool completely, then store in an airtight, freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat gently. Just note that the sauce may need a little extra stir to smooth out the sour cream after freezing.
Not typically! Traditional versions are mild and focus on the warmth of the paprika rather than heat. You can adjust the spice level by adding more or less hot paprika or cayenne to taste.
More Eastern European recipes for you to enjoy.
Vegetarian Stroganoff (aka: Mushroom Pasta)
Made this Chicken Paprikash recipe? Let me know what you think in the comments!
Recipe
Chicken Paprikash
Equipment
- Large braiser or Dutch oven with a lid
Ingredients
- 3 lb bone-in, skin-on chicken drumsticks and thighs Can substitute with boneless, skinless chicken thighs.
- salt & pepper
- 1 tablespoon olive oil
- 3 tablespoon butter
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 large tomato, diced
- 4 cloves of garlic, minced
- 1 tablespoon tomato paste
- 3 tablespoon Hungarian sweet paprika
- 1 teaspoon smoked paprika
- ½ teaspoon hot paprika or a pinch of cayenne pepper
- 2 cups chicken broth
- 3 tablespoon all-purpose flour
- ¾ cup sour cream
- 1 small lemon, juice of
- 2 tablespoon fresh parsley, minced optional
Instructions
- Generously season both sides of the chicken with salt and pepper. Heat the olive oil and butter in a large, heavy-bottomed braiser or Dutch oven over medium-high heat. Working in batches so you don’t crowd the pan, sear the chicken for about 3 minutes per side until nicely browned. Remove to a plate and set aside.
- In the same pan, add the onions and cook for 3-4 minutes over medium heat until softened. Stir in the bell pepper, tomatoes, and garlic, and cook for another 2-3 minutes until everything begins to soften and smell fragrant.Then stir in the tomato paste and all three paprikas (sweet, smoked, and hot) and cook for about 1 minute to bring out their flavor. Season with a pinch of salt and pepper.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan, and bring the mixture to a gentle boil. Reduce the heat to low, return the chicken and any juices to the pot, cover, and let it simmer for about 45 minutes, or until the chicken is tender and cooked through.Remove the chicken to a plate and set aside.**Note - You can leave the chicken in the pan but I find it easier to mix the roux in with the chicken removed.*
- In a small bowl, whisk together the sour cream and flour until smooth. Temper the mixture by slowly stirring in a few spoonfuls of the hot sauce from the pot, then pour it all back in. Whisk the mixture into the sauce until fully incorporated with no lumps remaining. Then nestle the chicken back into the sauce and cook uncovered over medium-low heat for another 10 minutes, until thickened and creamy.
- Squeeze in the juice of one lemon then taste and adjust seasoning as needed. Garnish with fresh parsley and serve warm over egg noodles, dumplings, or with a side of crusty bread. Enjoy!
Alice
I friend told me about chicken paprikash so I decided to google and found your recipe. It's sooo good. You explain the steps very easily and the chicken is super flavorful. Thanks!
jamjarkitchen
So glad you enjoyed it!
Liz
This was the perfect entree on a cold snowy night. The chicken was delicious and just the comfort food I needed.
Taryn
Easy recipe for a delicious paprikash. Tastes like my grandma's!
Randy
I love the authentic flavor and how hearty it is. Great family meal.
Meg
I totally forgot about Chicken Paprikash until I came across your recipe. Great recipe--it's a favorite
jamjarkitchen
So glad you enjoyed it!