Name: Chicken Paprikash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Hungarian
Ingredients: 2 pounds bone-in, skin-on chicken thighs or drumsticks; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil or butter; 1 large yellow onion, finely chopped; 3 cloves garlic, minced; 2 tablespoons sweet Hungarian paprika; 1/2 teaspoon smoked paprika (optional); 1 cup chicken broth; 1 tablespoon tomato paste; 1 cup sour cream; 2 tablespoons all-purpose flour; 2 tablespoons fresh parsley, chopped; For serving:; 8 ounces egg noodles or dumplings

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Why You’ll Love This Recipe

This recipe highlights the warm, slightly sweet depth of paprika, creating a sauce that’s both bold and comforting. The slow simmer allows the chicken to become incredibly tender while absorbing all the savory flavors.

It’s a one-pan style dish that feels hearty and satisfying without being overly complicated. Perfect for cozy family dinners, it pairs beautifully with simple sides that let the creamy paprika sauce shine.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bone-in, skin-on chicken thighs or drumsticks
salt
black pepper
olive oil or butter
yellow onion, finely chopped
garlic, minced
sweet Hungarian paprika
smoked paprika (optional)
chicken broth
tomato paste
sour cream
all-purpose flour
fresh parsley, chopped

For serving:
egg noodles or dumplings

Directions

Season the chicken generously with salt and black pepper.
Heat olive oil or butter in a large skillet or Dutch oven over medium heat. Brown the chicken on both sides until golden. Remove and set aside.
In the same pan, sauté the chopped onion until soft and translucent. Add garlic and cook for another minute.
Remove the pan from the heat briefly and stir in the paprika (and smoked paprika if using), ensuring it does not burn.
Return the pan to low heat and stir in tomato paste and chicken broth, mixing well to form a sauce.
Place the chicken back into the pan, spooning sauce over the top. Cover and simmer gently for 30 to 40 minutes, or until the chicken is tender and cooked through.
In a small bowl, whisk together sour cream and flour until smooth.
Stir a few spoonfuls of the hot sauce into the sour cream mixture to temper it, then gradually add it back into the pan.
Simmer for a few more minutes until the sauce thickens and becomes creamy. Adjust seasoning as needed.
Garnish with fresh parsley and serve over egg noodles or dumplings.

Servings and timing

Servings: 4

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Use boneless, skinless chicken thighs for a quicker cooking option.

Add sliced bell peppers for additional sweetness and texture.

Substitute Greek yoghurt for sour cream for a slightly lighter version.

For a richer sauce, add a splash of heavy cream along with the sour cream.

Serve with mashed potatoes instead of noodles for a different take.

Storage/Reheating

Store leftover Chicken Paprikash in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after resting.

Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if needed. Stir frequently to prevent the sour cream sauce from separating.

You can freeze the chicken before adding the sour cream mixture. If freezing after fully prepared, note that the texture of the sauce may change slightly upon thawing.

FAQs

What type of paprika is best for Chicken Paprikash?

Sweet Hungarian paprika is traditional and provides the signature flavor. Smoked paprika can be added for extra depth but should not replace the sweet paprika entirely.

Can I make this dish ahead of time?

Yes, it reheats well and often tastes even better the next day as the flavors meld.

Why should I remove the pan from heat before adding paprika?

Paprika can burn quickly and turn bitter, so lowering or removing heat prevents scorching.

Can I use chicken breast instead of thighs?

Yes, but be careful not to overcook, as chicken breast can dry out more easily.

Is Chicken Paprikash spicy?

Traditionally, it is flavorful but not spicy. You can add hot paprika or chili flakes if you prefer heat.

What should I serve with it?

Egg noodles, dumplings, or mashed potatoes are classic choices that soak up the creamy sauce.

How do I prevent the sour cream from curdling?

Temper the sour cream with hot sauce before adding it to the pan and keep the heat low.

Can I make this gluten-free?

Yes, substitute the flour with a gluten-free flour blend or cornstarch for thickening.

Can I cook this in a slow cooker?

Yes, brown the chicken first, then cook on low for 4 to 6 hours. Add the sour cream mixture at the end.

How do I know when the chicken is done?

The chicken should be tender and reach an internal temperature of 165°F at the thickest part.

Conclusion

Chicken Paprikash is a timeless comfort dish that brings warmth and rich flavor to the table. With its creamy paprika sauce and tender chicken, it’s a satisfying meal that feels both rustic and refined. Whether for a weeknight dinner or a special gathering, this classic recipe is sure to become a favorite.

Chicken Paprikash

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Chicken Paprikash is a traditional Hungarian comfort dish featuring tender chicken simmered in a rich, paprika-infused sauce and finished with creamy sour cream, typically served over egg noodles or dumplings.

Author: Laura
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Main Course
Method: Simmering
Cuisine: Hungarian
Diet: Halal

Instructions

Season the chicken with salt and black pepper.
Heat olive oil or butter in a large skillet or Dutch oven over medium heat. Brown the chicken on both sides until golden, about 4–5 minutes per side. Remove and set aside.
In the same pan, sauté the chopped onion until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute.
Remove the pan from heat and stir in sweet paprika and smoked paprika, ensuring it does not burn.
Return the pan to low heat and stir in tomato paste and chicken broth, mixing to form a smooth sauce.
Return the chicken to the pan, spooning sauce over the top. Cover and simmer gently for 30–40 minutes, until the chicken is tender and reaches 165°F internally.
In a small bowl, whisk together sour cream and flour until smooth.
Temper the sour cream mixture by stirring in a few spoonfuls of hot sauce, then gradually add it back to the pan.
Simmer gently for 3–5 minutes until the sauce thickens and becomes creamy. Adjust seasoning as needed.
Garnish with fresh parsley and serve over cooked egg noodles or dumplings.

Notes

Use authentic Hungarian sweet paprika for the best flavor.
Remove the pan from heat before adding paprika to prevent bitterness.
Temper sour cream to avoid curdling.
Boneless thighs can be used for quicker cooking.
Flavors deepen when reheated the next day.
Freeze before adding sour cream for best texture.

Nutrition

Serving Size: 1 portion with sauce (without noodles)
Calories: 540 kcal
Sugar: 4 g
Sodium: 720 mg
Fat: 38 g
Saturated Fat: 13 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 165 mg