Name: Hungarian Chicken Paprikash
Prep time: 10 min
Cook time: PT-488852H35M33S
Total time: PT-488852H35M33S
Cuisine: Hungarian
Ingredients: 4 bone-in, skin-on chicken thighs or drumsticks; 1 tablespoon oil or butter; 1 onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons Hungarian sweet paprika; 1 1/2 cups chicken broth; 1/2 cup sour cream; 1 tablespoon all-purpose flour; Salt and black pepper, to taste; Optional: 1 bell pepper, sliced; Optional: 1 tomato, chopped; Chopped fresh parsley, for garnish

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Why You’ll Love This Recipe

This dish is hearty, deeply savory, and packed with flavor — yet it’s incredibly simple to prepare. The combination of juicy chicken, fragrant paprika, and silky sour cream sauce creates a soul-soothing experience in every bite. It’s made with just a few humble ingredients and comes together in one pan, making it perfect for both weeknight dinners and comforting Sunday suppers.

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
Onion (finely chopped)
Garlic (minced)
Hungarian sweet paprika (not smoked)
Chicken broth
Sour cream
All-purpose flour (for thickening)
Salt
Black pepper
Oil or butter (for sautéing)
Optional: bell pepper (sliced), tomatoes (chopped), parsley (for garnish)

Directions

Season the chicken with salt and pepper.
Heat oil or butter in a large skillet or Dutch oven over medium-high heat. Sear the chicken on both sides until golden brown. Remove and set aside.
In the same pan, sauté the chopped onion until soft and translucent, about 5–7 minutes.
Add the garlic and cook for another 30 seconds.
Stir in the paprika (and optional bell peppers or tomatoes if using), cooking briefly to bloom the spices.
Return the chicken to the pan and pour in the chicken broth.
Bring to a simmer, reduce heat, cover, and cook for 25–30 minutes, or until the chicken is tender and fully cooked.
In a small bowl, mix the sour cream with flour to make a slurry. Temper with a few spoonfuls of hot broth, then stir the mixture into the sauce.
Simmer uncovered for another 5–10 minutes until the sauce thickens.
Taste and adjust seasoning as needed. Garnish with parsley and serve hot.

Servings and timing

This recipe serves 4.

Prep time: 10 minutes
Cook time: 40–45 minutes
Total time: 50–55 minutes

Variations

Boneless Chicken: Use boneless thighs or breasts for quicker cooking.
Vegetarian Version: Use mushrooms or tofu in place of chicken and vegetable broth instead of chicken stock.
Extra Creamy: Add a splash of heavy cream or additional sour cream at the end for a richer texture.
With Dumplings: Serve with homemade nokedli (Hungarian dumplings) or spaetzle for a traditional pairing.
Spicy Twist: Add a pinch of hot paprika or cayenne for heat.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop or in the microwave. Stir in a bit of broth or water if the sauce thickens too much.
Freezing: Freeze the cooked chicken and sauce (without sour cream) for up to 2 months. Thaw and stir in fresh sour cream when reheating.

FAQs

What kind of paprika should I use?

Use high-quality Hungarian sweet paprika for the most authentic flavor. Avoid smoked or hot paprika unless you prefer a different twist.

Can I use boneless chicken?

Yes, boneless thighs or breasts can be used. Reduce simmering time by about 10 minutes.

Why mix sour cream with flour?

It thickens the sauce and prevents the sour cream from curdling when added to the hot liquid.

Can I make it ahead of time?

Yes! It actually tastes even better the next day as the flavors develop.

What should I serve with chicken paprikash?

Traditionally, it’s served with nokedli (Hungarian dumplings) or egg noodles. Mashed potatoes or rice also work well.

Can I skip the flour?

Yes, but the sauce will be thinner. You can use cornstarch or reduce the sauce to thicken it instead.

What if I don’t have sour cream?

Greek yogurt (full fat) can work in a pinch, though it may slightly alter the taste and texture.

Is this dish spicy?

Not typically. It has deep, warming flavors but isn’t spicy unless you add hot paprika or chili flakes.

Can I add vegetables?

Yes. Bell peppers, tomatoes, or mushrooms are commonly added for extra flavor and color.

How do I keep the sour cream from curdling?

Temper it by mixing with a bit of hot broth before adding it to the pan. Also, don’t boil the sauce after adding it.

Conclusion

Hungarian Chicken Paprikash is a flavorful, comforting dish that brings the essence of rustic Eastern European cooking to your table. With its rich paprika sauce and tender chicken, it’s a simple yet deeply satisfying meal that’s perfect for cooler nights or family dinners. Pair it with noodles or dumplings, and you’ve got an instant classic that will keep everyone coming back for seconds.