Authentic Chicken Paprikash Recipe – Creamy Hungarian Comfort Food

There’s something magical about a pot of Chicken Paprikash simmering on the stove. The aroma of sweet Hungarian paprika, sautéed onions, and rich sour cream sauce fills the kitchen with warmth and comfort.

This classic Hungarian dish, known as Paprikás Csirke, is all about balance — tender chicken simmered in a creamy, smoky sauce that’s hearty yet smooth, savory yet slightly sweet. It’s traditionally served over buttered egg noodles or dumplings (nokedli), soaking up every bit of that vibrant orange-red sauce.

Whether you’re cooking for family dinner or hosting a cozy weekend meal, Chicken Paprikash is the kind of recipe that always impresses — simple ingredients, rich flavor, and timeless comfort.

The Secret Behind Perfect Chicken Paprikash

The key to great Chicken Paprikash lies in the paprika — and how it’s treated.

Hungarian paprika comes in several varieties, from mild and sweet to smoky and hot. For authentic flavor, use high-quality sweet Hungarian paprika, not the generic kind. When sautéed gently in oil or butter with onions, the paprika releases its natural oils, creating that deep, rich color and flavor the dish is famous for.

Then, the sauce is rounded out with a touch of sour cream, giving it that silky, slightly tangy finish that balances all the richness.

It’s a simple recipe, but each step builds layers of flavor — from the browned chicken to the caramelized onions to the creamy paprika sauce that brings it all together.

Ingredients List

For the Chicken:

2 lbs bone-in chicken thighs or drumsticks
1 tbsp olive oil or butter
1 large onion, finely chopped
2 cloves garlic, minced
2 tbsp sweet Hungarian paprika (not smoked)
1 tbsp all-purpose flour
1 cup chicken broth
½ cup sour cream (full-fat for best texture)
½ tsp salt, or to taste
¼ tsp black pepper
Optional: ¼ tsp hot paprika or cayenne for a mild kick
Fresh parsley, chopped, for garnish

To Serve:

Egg noodles, rice, or spaetzle (nokedli)
Extra sour cream, optional for topping

Step-by-Step Instructions

Step 1: Sear the Chicken

Pat the chicken dry with paper towels and season lightly with salt and pepper.

In a large skillet or Dutch oven, heat olive oil over medium heat. Add the chicken, skin-side down, and cook until golden brown on both sides — about 4–5 minutes per side. Remove the chicken and set it aside.

Pro Tip:
Don’t overcrowd the pan — brown in batches if needed to ensure even color and crispness.

Step 2: Sauté the Onions and Garlic

In the same pan, reduce the heat to medium-low. Add the chopped onion and cook for about 5 minutes, stirring frequently, until translucent and lightly golden.

Add minced garlic and cook for another 30 seconds until fragrant.

This base builds the foundation for the sauce — take your time here.

Step 3: Add the Paprika and Flour

Remove the pan from heat briefly (this prevents burning the paprika). Stir in 2 tablespoons of sweet Hungarian paprika and 1 tablespoon of flour until the onions are coated in a deep red color.

Return to heat and cook for about 30 seconds — just long enough to toast the paprika gently.

Pro Tip:
Never overheat paprika — it can become bitter if scorched. Gentle heat brings out its natural sweetness and aroma.

Step 4: Build the Sauce

Slowly pour in chicken broth, stirring constantly to prevent lumps. Scrape up any brown bits from the bottom of the pan — those add tons of flavor.

Bring the sauce to a simmer, then return the browned chicken to the pan. The liquid should nearly cover the chicken pieces.

Step 5: Simmer Until Tender

Cover and reduce heat to low. Let the chicken simmer gently for 35–40 minutes, stirring occasionally.

The sauce will thicken slightly as the flour cooks, and the chicken will become fall-off-the-bone tender.

Pro Tip:
If the sauce thickens too much, add a splash of broth or water to loosen it.

Step 6: Finish with Sour Cream

Once the chicken is cooked through, remove it from the pan. Stir ½ cup of sour cream into the sauce until fully blended and creamy.

Return the chicken to the pan and warm gently for 2–3 minutes — do not boil, or the sour cream may curdle.

Taste and adjust seasoning with more salt or pepper as needed.

Step 7: Serve and Enjoy

Serve your Chicken Paprikash hot over buttered egg noodles, rice, or homemade spaetzle.

Garnish with fresh parsley and an optional dollop of sour cream.

This dish is best enjoyed immediately while the sauce is warm and velvety.

Flavor Variations

Want to make it your own? Try one of these easy twists:

Spicy Paprikash: Add ½ teaspoon hot paprika or a pinch of cayenne for heat.
Smoky Version: Use a mix of sweet and smoked paprika for deeper flavor.
Creamier Sauce: Stir in a bit more sour cream or heavy cream at the end.
Veggie Boost: Add bell peppers or mushrooms during the sauté stage for extra texture.
Lighter Option: Use boneless chicken breast, but reduce simmering time to 25 minutes.

Each variation brings a slightly different personality to this timeless comfort dish.

Storage & Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: The sauce freezes well for up to 2 months (without noodles).
Reheat: Warm gently on the stove over low heat, stirring often. Add a splash of broth or cream to refresh the sauce.

Avoid boiling when reheating — it can cause the sauce to separate.

Common Mistakes & How to Avoid Them

Using low-quality paprika: It’s the star ingredient — buy authentic Hungarian paprika for the best flavor.
Cooking the paprika too hot: Always lower the heat when adding it.
Skipping the browning: Searing chicken adds flavor depth and texture.
Curdled sauce: Add sour cream off the heat and don’t boil afterward.

These small adjustments make all the difference between good and great paprikash.

Why This Recipe Works

Builds flavor in layers with browned chicken, caramelized onions, and toasted paprika.
Uses simple pantry ingredients for rich, authentic taste.
The sour cream finish adds creaminess without heaviness.
Perfect balance of comfort and elegance, ideal for family dinners.

Every bite is deeply satisfying — warm, smoky, and comforting.

Nutrition Information (Per Serving)

(Based on 4 servings)

Calories: 430 kcal
Protein: 32g
Fat: 28g
Carbohydrates: 9g
Fiber: 1g
Sugars: 3g
Sodium: 410mg

A hearty yet balanced meal, full of protein and rich paprika flavor.

Serving Ideas

Chicken Paprikash pairs beautifully with:

Buttered egg noodles (traditional)
Steamed rice or mashed potatoes
Crusty bread to soak up the sauce
Cucumber salad or pickled vegetables for contrast

It’s a dish that feels like a hug — simple, soulful, and deeply satisfying.

Final Thoughts

Chicken Paprikash is one of those timeless dishes that never loses its charm. With its silky sauce, tender chicken, and rich paprika aroma, it captures everything comforting about home cooking.

From the first bite to the last, it’s pure satisfaction — warm, flavorful, and deeply nourishing. Whether you’re discovering it for the first time or revisiting a family favorite, this recipe delivers Hungarian comfort at its best.

Simple ingredients, bold flavor, and that creamy paprika sauce — that’s what makes Chicken Paprikash unforgettable.

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