Simple and affordable ingredients always produce the best results. This Hungarian Chicken Paprikash recipe is an easy one pan weeknight dinner recipe with a finger licking good sour cream sauce made of the pantry staples. Husband’s approved recipe that your family will love.
Authentic Hungarian Chicken Paprikash
Another chicken recipe that is brilliantly delicious.
For years, my go-to favorite way of preparing chicken was French Mustard Chicken that I love making for special occasions.
I’ve heard about Hungarian Chicken Paprikash recipe many times already but kept postponing preparing the recipe and posting it on my blog.
It wasn’t until I purchased Hungarian Recipes Cookbook, that I really started to explore traditional Hungarian cuisine and which recipes would do well in my family and with my readers.
What Is Chicken Paprikash
It’s a traditional and very popular in Hungary chicken recipe which characterised by an ample use of paprika.
Chicken is rubbed with a generous amount of sweet paprika, seared until nice and crispy and then simmered in the sour cream sauce.
The result – fall-0ff the bone chicken with the sauce that you just want to drizzle all over noodles, rice or whatever else you’re serving the chicken with.
There are lots of variations of Hungarian Chicken Paprikash recipe online. Some will use bell peppers, tomatoes and/or tomato paste.
I wanted to keep it authentic and sticked to just paprika and sour cream sauce.
Can I Substitute Chicken Breasts for Chicken Thighs?
Yes! You can use chicken breasts instead of chicken thighs. There is one thing to keep in mind.
Boneless skinless chicken breasts cooks faster than bone-in and skin-on chicken thighs.
To make sure chicken breasts remain juicy, give them a quick sear until brown on all sides, about 5 minutes per side.
Then, continue cooking for no more than 10-15 minutes or until internal temperature reaches 165F. That’s where instant meat thermometer comes in handy.
What to serve with Chicken Paprikash
Traditionally, authentic Chicken Paprikash is served with Nokedli. These are Hungarian egg noodles, which remind me of Ukrainian Galushki quite a bit.
If you want to serve your chicken with Nokedli, here’s a great recipe for that.
Oh, and did I mention that just like my Spanish Chicken with Rice, Hungarian Chicken Paprikash is one pan recipe? That means more joy from a delicious recipe and less dishes to clean. Win-win situation!
How To Make Chicken Paprikash
I made my recipe with bone-in and skin-on chicken thighs, but you can also use drumsticks or chicken breast, which will shorten the cooking time.
Start off with liberally sprinkling your chicken things with paprika.
Traditionally, Hungarian sweet paprika is used, however, you can also add a tad of smoked paprika for an extra flavor if you want. Season with salt and pepper as well.
Heat olive oil in a large Dutch oven and quickly sauté the onion and sear the chicken until nice and brown. Add broth and simmer until the chicken is ready, about 40 minutes.
At the same time, whisk together flour, sour cream and milk until no lumps remain.
Remove chicken from the pan, stir in the sour cream sauce and wait until it thickens.
Return chicken back to the pan, let it cook for another minute and turn off the heat. Now all you have to do is sprinkle your Chicken Paprikash with parsley and serve.
Delicious? You betcha!
I made my recipe on the stove top, however you can also braise it in the oven.
After you added chicken broth to the chicken, pop everything into the oven and cook at 350 F for 40 minutes. Same great result is guaranteed!
More European Chicken Recipes To Try At Home
Chicken Contadina – classic Italian recipe with of juicy, vegetable braised chicken;
Mustard Chicken – French classic chicken recipe with rave reader’s reviews;
Spanish Chicken And Rice – easy one pot recipe for the comforting Sunday dinner.
Let me know in the comment section below if you tried Chicken Paprikash before?
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Hungarian Chicken Paprikash
- Season chicken with salt and pepper and liberally rub it with paprika and smoked paprika.
- Heat olive oil in a large Dutch oven or non-stick pan and on a medium heat.
- Add minced onion and sauté until translucent, about 5 minutes.
- Add chicken and brown on both sides, about 5-7 minute per side.
- Stir in chicken broth and bring to a boil. Reduce the heat to medium-low, cover with a lid and simmer for 40 minutes or until instant meat thermometer reads 165 F.When chicken is ready, remove it to a clean plate and set aside.
- While chicken is simmering, in a small bowl whisk together sour cream, flour, and milk.
- Add the sour cream mixture to the pan and simmer stirring constantly until the sauce thickens, about 5 minutes.
- Return chicken to the pan, cover with the sauce.
- Sprinkle with chopped parsley and serve immediately!