Chicken Paprikash is a classic Hungarian comfort food that features tender chicken pieces simmered in a rich, creamy paprika-infused sauce. This traditional dish dates back centuries in Magyar cuisine and is beloved for its vibrant color and deeply satisfying flavor profile. The combination of sweet Hungarian paprika with tangy sour cream creates a luxurious sauce that has made this recipe a staple in Eastern European cooking.

Why You’ll Love This Recipe

• Incredible depth of flavor with minimal ingredients
• One-pot meal that’s both elegant and comforting
• Perfect balance of smoky paprika and creamy tanginess
• Versatile serving options to suit any preference
• Simple enough for weeknights but impressive enough for guests

Ingredients

• Chicken: Bone-in, skin-on chicken thighs or drumsticks are ideal as they remain juicy and tender during the long simmer. The skin adds extra flavor and can be removed before eating if preferred.
• Oil or Butter: Use vegetable oil for a neutral base, or butter for added richness. A combination of both works beautifully to prevent burning while adding flavor.
• Onion: A large onion forms the aromatic base of the dish. Yellow or white onions work best as they become sweet when cooked down.
• Garlic: Fresh cloves add depth to the sauce. Adjust according to your preference – this recipe is forgiving if you’re a garlic enthusiast.
• Red Bell Pepper: Adds sweetness, color, and authentic flavor. Traditional Hungarian versions often include this for both taste and visual appeal.
• Hungarian Sweet Paprika: The star ingredient that gives the dish its name and distinctive flavor. Use genuine Hungarian paprika for best results – it’s more vibrant and flavorful than generic varieties.
• Hot or Smoked Paprika: Optional but recommended for adding complexity and a subtle heat that balances the cream.
• Chicken Broth: Forms the liquid base of your sauce. Homemade is excellent, but a good quality store-bought broth works well too.
• Sour Cream: Adds the signature tangy creaminess that makes this dish so comforting. Full-fat sour cream produces the best texture.
• Flour: Optional for thickening, but helps create that perfect sauce consistency that clings to the chicken and accompaniments.
• Fresh Parsley: Brightens the rich dish with color and fresh flavor as a garnish.

Variations

Vegetable-Forward Version

Transform this classic by adding more vegetables. Include mushrooms, carrots, and celery along with the bell peppers and onions. The earthy mushrooms particularly complement the paprika flavor. This variation creates a more nutrient-dense dish while extending the serving size.

Lightened-Up Paprikash

For a lighter version, use boneless, skinless chicken breasts cut into chunks, Greek yogurt instead of sour cream, and increase the vegetables. This modification reduces the fat content while maintaining the dish’s signature flavors. Add a splash of lemon juice at the end for brightness.

Spicy Paprikash

Elevate the heat level by increasing the hot paprika and adding a diced jalapeño or cayenne pepper to the vegetable mix. This variation appeals to those who enjoy a warming kick to their comfort food. Balance the additional spice with a dollop of extra sour cream when serving.

How to Make the Recipe

Step 1: Brown the Chicken

Season chicken pieces generously with salt and pepper on both sides. Heat oil or butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Place chicken skin-side down and cook undisturbed until the skin turns golden brown and crispy, about 5-7 minutes. Flip and brown the other side for 3-4 minutes. The chicken will not be fully cooked at this point. Remove chicken to a plate and set aside.

Step 2: Create the Flavor Base

In the same pan with the rendered chicken fat, add the diced onion and cook over medium heat until translucent and soft, about 5 minutes. Add minced garlic and sliced red bell pepper, cooking for another 2-3 minutes until fragrant and slightly softened. This aromatic base will infuse the entire dish with flavor.

Step 3: Develop the Paprika Sauce

Reduce heat to low before adding the paprika (this prevents burning, which can make paprika bitter). Stir in the sweet and hot paprika, coating the vegetables evenly. Cook for just 1 minute to bloom the spices. Pour in chicken broth, scraping the bottom of the pan to release any browned bits – these contain concentrated flavor. Return the chicken to the pan, nestling pieces into the sauce. Cover and simmer gently for 30-35 minutes until chicken is completely tender.

Step 4: Finish with Sour Cream

Once the chicken is fully cooked, remove the pan from heat. In a separate bowl, temper the sour cream by mixing it with a few tablespoons of the hot sauce liquid. This prevents curdling. Gradually stir this mixture back into the main dish, creating a smooth, creamy sauce. If desired, mix a tablespoon of flour with a little water and add to the sauce for extra thickness.

Tips for Making the Recipe

• Never add paprika to a hot, dry pan – it burns easily and becomes bitter. Always reduce heat before adding.
• For the most authentic flavor, invest in genuine Hungarian sweet paprika, which has a more complex, fruity flavor than standard paprika.
• Don’t skip browning the chicken – this step creates depth of flavor in both the meat and the sauce.
• To prevent the sour cream from curdling, always temper it with hot liquid from the dish before incorporating.
• If your sauce is too thin, make a quick slurry with 1 tablespoon flour and 2 tablespoons cold water before stirring into the hot sauce.
• Let the dish rest for 5-10 minutes before serving to allow flavors to meld and sauce to thicken slightly.

How to Serve

Chicken Paprikash is traditionally served over egg noodles, Hungarian nokedli (small dumplings similar to German spätzle), or fluffy mashed potatoes – all excellent vehicles for soaking up the luscious sauce. For a lighter option, serve over rice or with crusty bread on the side. Garnish with a sprinkle of fresh parsley for color and a final touch of freshness that balances the rich sauce. A side of tangy cucumber salad or pickles provides a perfect contrasting note to the creamy main dish.

Make Ahead

Chicken Paprikash actually improves with time, making it perfect for make-ahead meals. Prepare the recipe up to the point before adding sour cream, then cool completely and refrigerate for up to 3 days. When ready to serve, gently reheat on the stovetop until the chicken is thoroughly warm, then proceed with the sour cream addition.

For freezing, follow the same process but skip the sour cream entirely. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and then add fresh sour cream just before serving. The texture and flavor will be nearly identical to freshly made paprikash.

FAQs

Can I use boneless chicken instead?

Yes, boneless chicken thighs or breasts work well, but reduce the cooking time to about 20 minutes to prevent overcooking. Bone-in pieces generally provide more flavor and moisture, but boneless options offer convenience and faster cooking.

What’s the difference between Hungarian and Spanish paprika?

Hungarian paprika has a sweeter, more complex flavor with fruity notes, while Spanish paprika (pimentón) often has a smokier character. For authentic Chicken Paprikash, Hungarian sweet paprika is traditional, but Spanish smoked paprika can be used in small amounts for added dimension.

Why did my sour cream curdle in the sauce?

Curdling occurs when sour cream is added directly to very hot liquid. Always temper the sour cream by mixing it with a small amount of the hot sauce in a separate bowl before adding it back to the main dish. Also, be sure to remove the pan from direct heat before incorporating the sour cream.

Can I make this dish dairy-free?

Yes, you can substitute the sour cream with cashew cream or coconut cream for a dairy-free version. The flavor profile will change slightly, but the creamy texture will remain. For cashew cream, blend 1 cup soaked raw cashews with ½ cup water until smooth.

Conclusion

Chicken Paprikash represents the perfect marriage of simplicity and deep flavor – a testament to how a few quality ingredients, properly treated, can create something truly extraordinary. This Hungarian classic has stood the test of time for good reason: tender chicken swimming in a velvety, paprika-infused sauce creates an irresistible combination that satisfies on every level. Whether you’re cooking for a weeknight family dinner or entertaining guests, this recipe delivers comfort and elegance in equal measure. Give this timeless dish a try and discover why it remains a beloved staple in kitchens around the world.

Print