If you’re looking for a hearty meal that warms you from the inside out, Chicken Paprikash is a recipe you’ll want to keep close. This classic Hungarian comfort dish is rich, savory, and packed with flavor. The chicken is slow-braised until it becomes fall-off-the-bone tender, then coated in a creamy paprika sauce that’s both tangy and slightly smoky. Traditionally served with soft dumplings or broad egg noodles, this is the kind of meal you make when you want to impress your guests or enjoy a cozy night in.
Why We Love This Chicken Paprikash Recipe
There’s a reason this recipe has stood the test of time—it’s comforting, flavorful, and incredibly satisfying. You’ll love the balance of smoky, sweet, and spicy notes from the blend of Hungarian paprikas. The sauce is creamy without being heavy, and the chicken stays juicy thanks to the slow simmer.
You’ll also appreciate how versatile it is. You can serve it with dumplings for an authentic touch or over wide egg noodles for an easy weeknight option. Even better, it reheats beautifully, so you can make it ahead for busy days. This recipe also works for both casual family dinners and special occasions, making it a must-have in your recipe collection.
Ingredients about Chicken Paprikash
For this dish, you’ll need a handful of pantry staples along with quality paprika, which is the star of the show. Fresh ingredients make all the difference, especially when it comes to the chicken and the aromatics. Using bone-in, skin-on chicken ensures maximum flavor during cooking. The combination of sweet, smoked, and hot paprika creates layers of taste that elevate the sauce.
- 3 tablespoons lard or vegetable oil
- 4 pounds chicken thighs and legs
- 2 large yellow onions, diced
- 5 cloves garlic, minced
- 3 tablespoons Hungarian sweet paprika
- 2 teaspoons Hungarian smoked paprika
- 1 teaspoon Hungarian hot paprika
- 1/2 cup dry white wine
- 2 cups low-sodium chicken stock
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- Salt and pepper, to taste
- 3 tablespoons flat-leaf parsley, for garnish
For the Dumplings (optional)
- 6 large eggs
- 4 cups flour
- 1 cup water
- 1 teaspoon salt
- 4 teaspoons baking powder
How to Make Chicken Paprikash Directions
Start by heating a large heavy-bottomed pan over medium heat. Add the lard or vegetable oil. While the pan is heating, pat your chicken pieces dry with paper towels. This step is important—it helps the skin crisp up when seared. Season the chicken generously with salt and pepper on both sides.
Once the oil is hot, place the chicken in the pan, skin-side down, without overcrowding. Sear for about 4–5 minutes per side until golden brown. If you have a lot of chicken, work in batches to keep the pan temperature steady. Remove the browned chicken to a plate and cover loosely with foil.
Add the diced onions to the same pan, sprinkling in a pinch of salt to help them release their moisture. Cook them slowly for 10–12 minutes until soft and lightly golden. Stir in the minced garlic and let it cook for about a minute, just until fragrant.
Sprinkle in all three types of paprika—sweet, smoked, and hot—and stir to coat the onions. Let the spices bloom in the heat for about 30 seconds, but be careful not to burn them, as this can make the sauce bitter.
Pour in the white wine and increase the heat to high. Use a wooden spoon to scrape up any browned bits from the bottom of the pan; these add a deep, rich flavor to the sauce. Let the wine simmer for about 30–60 seconds before adding the chicken stock. Bring the mixture to a boil for 2 minutes, then reduce the heat to low.
Return the chicken and any accumulated juices to the pan. Cover with a lid and let it simmer gently for about 45 minutes, or until the chicken is tender enough to shred with a fork. Once tender, transfer the chicken pieces to a plate.
In a small bowl, combine the sour cream and flour, whisking until smooth. To prevent curdling, temper the mixture by adding a few spoonfuls of hot sauce from the pan, stirring well. Add a few more spoonfuls and stir again. Pour the tempered sour cream mixture back into the pan and stir until fully blended. Turn the heat to medium and let it simmer until the sauce thickens slightly.
Taste and adjust the seasoning with salt and pepper if needed. Return the chicken to the pan and spoon the sauce over it. Let it simmer for another 10 minutes without the lid so the flavors meld. Sprinkle with chopped parsley and serve immediately over dumplings or noodles.
For the Dumplings (optional)
Bring a large pot of salted water to a boil. In a mixing bowl, combine the water, flour, salt, eggs, and baking powder. Stir until the batter is smooth. Once the water is boiling, drop the batter in by tablespoonfuls, dipping the spoon in the hot water between scoops to prevent sticking. Work in batches so the dumplings have room to cook. When they float to the top, cook them for 3–4 more minutes, then remove them with a slotted spoon. Rinse under cold water and set aside until ready to serve.
How to Serve Chicken Paprikash
Serve your Chicken Paprikash piping hot over freshly made dumplings for the traditional touch. If you want something quicker, wide egg noodles make a great alternative, as they soak up the sauce beautifully. Rice or mashed potatoes can also be used if you’re looking to change things up.
For presentation, place the chicken pieces on a large serving platter, ladle the sauce generously over them, and sprinkle with fresh parsley. You can serve extra sauce in a small bowl on the side for those who want more. Pair this dish with a simple cucumber salad or a crusty bread to complete the meal.
Expert Tips: Chicken Paprikash
- Choose quality paprika – The flavor of this dish depends heavily on paprika. Use fresh, authentic Hungarian paprika for the best results.
- Don’t skip tempering the sour cream – This step keeps the sauce smooth and creamy instead of lumpy.
- Sear the chicken well – Browning adds depth and complexity to the final sauce.
- Cook low and slow – Gentle simmering keeps the chicken tender and prevents the sauce from breaking.
- Make extra sauce – You’ll want plenty to spoon over your sides.
How to Store Chicken Paprikash
Allow the dish to cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 2 months. When reheating, do so gently over medium-low heat to prevent the sauce from separating. If it seems too thick, add a splash of chicken stock or water to loosen it.
Variation of Chicken Paprikash
- Boneless chicken – For a quicker cook time, use boneless, skinless thighs, though you’ll sacrifice some flavor from the bones.
- Different proteins – Try turkey or even firm fish for a twist.
- Spicy kick – Add a pinch of cayenne pepper for extra heat.
- Cream alternative – Use Greek yogurt in place of sour cream for a tangier finish.
- Vegetarian version – Swap the chicken for mushrooms, potatoes, and bell peppers, using vegetable broth instead of chicken stock.
FAQ about Chicken Paprikash
What makes Chicken Paprikash unique?
It’s the use of Hungarian paprika, combined with a creamy sauce, that gives this dish its signature taste.
Can I make Chicken Paprikash ahead of time?
Yes. It actually tastes even better the next day as the flavors have more time to develop.
What can I serve instead of dumplings?
Egg noodles, rice, or even mashed potatoes pair beautifully with the sauce.
Is Chicken Paprikash spicy?
It can be mild or spicy depending on how much hot paprika you use.
Do I need all three types of paprika?
For the most authentic flavor, yes. The sweet, smoked, and hot varieties each add a different note to the sauce.
Chicken Paprikash
Equipment
- Large Skillet or Dutch Oven
- Wooden Spoon
- Serving Dish
Ingredients
- 2 lbs chicken thighs or drumsticks bone-in, skin-on
- 2 Tbsp. olive oil
- 1 large onion chopped
- 2 Tbsp. paprika preferably Hungarian sweet paprika
- 1 cup chicken broth
- 1 cup sour cream
- Egg noodles or dumplings for serving
Instructions
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add the chicken pieces and brown them on all sides. Remove and set aside.
- Add the chopped onion to the skillet and sauté until softened.
- Stir in the paprika and cook for another minute, ensuring it doesn’t burn.
- Pour in the chicken broth and return the chicken to the skillet. Bring to a simmer and cover.
- Cook for about 40-50 minutes, or until the chicken is tender and cooked through.
- Remove the chicken and set aside. Stir in the sour cream to the sauce, mixing well.
- Return the chicken to the skillet, coating it in the sauce. Season with salt and pepper to taste.
- Serve hot over egg noodles or dumplings.
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