Simple and affordable ingredients always produce the best results. 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.
Also try my delicious Baked Chicken Meatballs In Mustard Sour Cream Sauce and Chicken Pumpkin Curry.
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 braiser or non-stick sauté pan 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.
Easy? Yes!
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
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Let me know in the comment section below if you tried Chicken Paprikash before?
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Hungarian Chicken Paprikash
Ingredients
- 6 chicken thighs bone-in, skin-on
- 3 tbsp olive oil
- 4 tsp sweet paprika preferably Hungarian paprika
- 1/2 tsp smoked paprika
- 1 medium onion finely minced
- 1 1/2 cup chicken broth low sodium
- 2 tbsp flour all-purpose
- 1/3 cup sour cream
- 1/3 cup milk
- 3 tbsp parsley chopped
- salt, pepper to taste
Instructions
- Season chicken with salt and pepper and liberally rub it with paprika and smoked paprika.
- Heat olive oil in a large braiser 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!
Nutrition
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Allison says
I make this all the time. Slightly different never made it with sour cream. I will try that next time. It sounds good. My Dad was Hungarian and my Mom made it all the time. We make it with home made dumplings and call it chicken and dumplings or chicken paprikash.
Iryna says
Hi Allison! I actually never tried other chicken paprikash recipes, but I love making it with sour cream. I hope you will like this recipe as much as my family did:)
Judy says
Made it today! Chicken thighs were delicious…but. When I added the sour cream, milk, flour mixture it got lumpy. Beat it and some of the lumps melted. But what did I do wrong?
Iryna says
Hi Judy! I’m not really sure what went wrong but when you add milk and flour mixture to the pan, it can easily get lumpy. The key here is to stir mixture into the sauce very actively and continuously until all lumps melt.
Tami Smith says
I haven’t made this yet. My dad is Hungarian. He made this dish often. I do recall that he cut up bacon and fried it. He left the bacon in the dish. He used the bacon grease in the pan instead of olive oil. He also diced up green peper and sauteed it with the onion. Just a thought for everyone!
Judit says
Am Hungarian. Do not add paprika to chicken. Add it after frying onions, stir and add a little water so it doesn’t burn. Then add chicken. Paprika’s flavor is soluble in oil, so it needs to be sauteed in oil.
Empressa Komlo says
Am Hungarian as well and yes, absolutely agree. It burns easily and becomes brown and bitter flavored. Also, flavor and color are released in hot fat, so sprinkling it on dishes may improve their appearance, but does little for their flavor.
This site has really good info: http://www.itshungarian.com/hungarian-cuisine/hungarian-paprika/
Mariya says
Iryna, this is really a great recipe. I will make this at the next chance i get.
Iryna says
Awesome! I hope you’ll like it!
Nataly says
Thanks for sharing! Saved my butt on a quick impulsive idea for a dinner side!
Polly says
It’s amazing! I just made this chicken paprikash today and I absolutely LOVED it. I already can’t wait to make it more often!
Iryna says
Thanks for your comment Polly! I’m glad you liked it!
Anna says
What a delicious recipe! Made it for lunch and loved it!
Alina says
It looks so yummy! I love the step-by-step instructions, making it an easy recipe to follow!
Olga says
It looks perfect and tasty! Can’t wait to have this anytime of the day, love it!
SharonT says
This was wonderful! I’ve made other recipes that were just blah. I bought hungarian paprika on line to make this and I’m glad I did. This sauce is rich and smooth. My husband thought there were a lot more ingredients involved. I’ll be making this again.
Iryna says
Thank you for your lovely review Sharon! I’m very glad you and your husband liked this recipe!
Meena says
I would have taken a pic and tagged you but my kids ate too fast! Super easy and delicious! No leftovers!!!
Iryna says
Ha-ha! That’s alright:) I’m happy your family liked this recipe!
Kristen says
Has anyone made this is the crockpot?
Iryna says
Kristen, I haven’t made this in a crockpot yet, but definitely planning to try. Anyways, here’s how I would make this recipe in a slow cooker.
I would add onion, chicken, all seasonings and chicken broth to a slow cooker and cook on low for 6 hours. 10 minutes before time’s up I would stir in flour, sour cream and milk and cook until the sauce thickens.
Hope this helps:)
Sheena says
This was delicious. I did modify things slightly . I doubled the onions in the recipe . I fried the chicken thighs, skin side down first in olive oil before adding onions. I like my skin well done and crispy and was concerned that the onions might burn if I cooked them first and then added the chicken to brown. Chicken Paprika always produces a lot of oil so I simply take a couple of sheets of paper towel, put it directly in my pan and use tongs to move it around and soak up a lot of the oil. I like a thicker sauce so used heavy cream instead of whole milk, also doubled the sauce recipe cause I service this with Czech style dumplings. Simple,easy, delicious
Iryna says
Thank you for your comment Sheena! I’m very glad you liked the recipe!
Anthony says
I always wanted to make Paprikah but thought it would be difficult. Many thanks for sharing this. Would you please recommend the alternative quantity and cooking time if I am to use boneless skinless chicken breasts?
Best regards
Iryna says
You can definitely make it with chicken breast. I would keep the quantity of ingredients the same and sear the breast on each side for a few minutes to give them some color. Then once you add broth, I would simmer chicken for about 20-25 minutes until meat is no longer pink inside. If you have an instant meat thermometer, it should read 165 F. Hope this helps! Let me know how the recipe turned out:)
Amela says
Made it! Really easy and so delicious!
Iryna says
Thanks for your comment Amela! I’m so glad you liked it!
Natalie says
I love chicken paprikash! It reminds me of my childhood’s best friends, who I used to eat it in her house whenever her mother made it. It’s such a delicious dish! Looks so good!
Brian Jones says
I often look at traditional Hungarian recipes online with a sense of excitement and trepidation… I’ve lived in Hungary for 10 years… This one is spot on and looks delicious, although you will be run out of our village with a scythe if you mention smoked paprika 😀 😉
Iryna says
Ha-ha! I agree with you Brian on the smoked paprika. Let’s just say it’s my personal spin on a traditional recipe. Love the smoky flavor of it and I often add it to my chicken recipes.
Tara says
Yum! That color on the chicken looks incredible and I love all that paprika. Such a comforting meal.
Iryna says
Thanks Tara!
Jillian says
This looks delicious! Thank you for sharing!
Iryna says
You’re very welcome Jillian!
Marie says
This chicken dish looks so delicious and flavourful! I love that it is an one-pan meal too.
Iryna says
Thanks Marie!