This Hungarian Chicken Paprikash recipe has been in my family for generations and stars tender braised chicken in a creamy paprika sauce. Serve it over nokedli or egg noodles for a comforting meal that will be on your table in under an hour!
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Growing up in a Hungarian-American household, we enjoyed a variety of dishes, but my siblings and I always had a soft spot for Hungarian comfort food. Topping our list was this chicken paprikash (paprikás csirke)! This stew-like dish, which has been in my family for generations, is warm, comforting and packed with bold paprika flavor.
This authentic Hungarian chicken paprikash recipe passed down from my Hungarian grandmother, stars tender braised chicken in a rich, creamy sour cream sauce seasoned with plenty of paprika. We’d eat it spooned over a heaping bowl of Hungarian dumplings called nokedli.
This is one of those meals that brings me back to my childhood. Today, I’m excited to share this recipe with you and hope it becomes a family favorite in your home, too!
- Chicken thighs: I love using boneless, skinless chicken thighs for this braised dish because they stay juicy and tender throughout the cooking process. Plus, the extra fat adds richness and depth to the sauce, making it even more flavorful.
- Diced tomatoes: You’ll need 14.5 ounces of canned diced tomatoes, which provide a bit of acidity and brightness to balance out the richness of the sauce. I like to drain them well before adding them to the pot so they don’t make the sauce too watery.
- Onion, garlic and red bell pepper: These aromatics form the flavorful base of the dish, adding sweetness and depth to the sauce.
- Hungarian paprika: The best and most authentic paprika to use is Sweet Hungarian Paprika, but that can be hard to find, so you can also just use regular ol’ paprika, which you can find in the spice aisle of all grocery stores. If you opt for “smoked paprika” you’ll be adding a bit of heat to the dish. While not overpowering, all smoked paprikas range in spiciness, so it can be a bit of a gamble!
- Chicken stock: I prefer using low-sodium chicken stock to control the salt levels in the dish.
- Sour cream: A staple in many Hungarian dishes. This ingredient adds creaminess and a touch of tang to the paprika sauce. Make sure it’s at room temperature before blending to prevent curdling.
See the recipe card for full information on ingredients and quantities.
What Is Hungarian Paprika?
Hungarian sweet paprika is what gives this chicken paprikash recipe its signature flavor and is quite different from the generic paprika you might find in the spice aisle (although as I mentioned above, you can absolutely use it if that’s all you can find).
While regular paprika can often be bland, Hungarian paprika is packed with rich, earthy and slightly sweet flavors. There are several varieties of Hungarian paprika, ranging from mild and sweet to hot and smoky, all made from finely ground dried chile peppers. The quality of this spice makes a huge difference in authentic Hungarian recipes like this one, so be sure to look for the best paprika you can find!
- Season and sear the chicken. Start by generously seasoning the chicken thighs with salt and pepper. Heat oil in a large pot or skillet over medium-high heat. Brown the chicken thighs on both sides, working in batches and adding more oil as needed. Transfer the browned chicken thighs to a plate and leave all drippings in the pot. Pro Tip: Don’t rush this step—it’s key to building flavor!
- Cook the aromatics. Lower the heat to medium-low. Add the onions, garlic, tomatoes and bell peppers to the pot, stirring to soften the vegetables, about 3–5 minutes. Scrape up those flavorful bits stuck to the bottom of the pot (they’re packed with flavor!), then stir in the paprika.
- Add the paprika. Stir it in and cook for one minute to bloom the flavor (which is just a fancy way to say allowing the spice to release its natural oils and deepen the flavor).
- Braise the chicken. Stir in the chicken broth then return the chicken to the pot. Bring to a boil then reduce it to a simmer and cook until the chicken is tender and cooked through, about 15 minutes.
- Make the creamy paprika sauce. Remove the chicken from the pot and set it aside. Increase the heat to medium-high and boil the liquid until it reduces by about one-third. Carefully transfer the liquid to a blender, add the room-temperature sour cream and blend until smooth. Taste and season with salt then pour the sauce back into the pot.
- Serve. Return the chicken and serve the paprika chicken atop spaetzle or your favorite starchy side (see below for ideas!).
Recipe Tips
- I always ate this dish with the chicken shredded or cut up, but you can also serve the thighs whole if you prefer a more traditional presentation. Both options are equally delicious!
- It’s important to bring your sour cream to room temperature to avoid it from curdling when you add it to the hot liquid. Using full-fat will also help prevent your sauce from curdling.
- Instead of blending the sauce (step 5), you can simply stir in the sour cream. This creates a chunkier sauce. I prefer blending it for a silky smooth sauce that clings to every bite.
I grew up eating chicken paprikas with nokedli, but you can also serve this chicken dish with:
- Steamed rice
- Dumplings
- Buttered egg noodles
- Mashed potatoes
- Crusty bread (to mop up that rich and creamy paprika-infused sauce!)
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop over low heat until heated through. Avoid the microwave as it may cause the sauce to separate.
Leftovers also freeze well! Once cooled, store in a well-sealed container and freeze for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat gently on the stove. You may need to add a splash of water or chicken stock to the dish when reheating, as the sauce will continue to thicken.
This Hungarian chicken paprikash is a true family favorite, and every time I make it, I’m reminded of the flavors and traditions that shaped my childhood. Whether you’re new to Hungarian recipes or looking to add a classic dish to your repertoire, this creamy, comforting paprika chicken is one you’ll want to make again and again. Let me know if you try it!
More Chicken Dishes You’ll Love
- Hungarian Wienerschnitzel
- Broccoli-Cheddar Stuffed Chicken Breasts
- Apple and Sage Roast Chicken
- Chicken Milanese with Green Apple Salad
- Parmesan Herb Crusted Chicken
Ingredients
- 3 pounds boneless, skinless chicken thighs
- 3 Tablespoons vegetable or avocado oil
- 1 large yellow onion, small diced
- 4 cloves garlic, minced
- 1 (14.5-oz.) can diced tomatoes, drained
- 1 red bell pepper, seeded and small diced
- 3 Tablespoons Hungarian paprika
- 2 cups chicken stock
- 3/4 cup sour cream, at room temp
Instructions
- Season the chicken thighs generously with salt and pepper.
- Add the vegetable oil to a large heavy-bottomed stock pot or skillet set over medium-high heat. Once the oil is hot, brown the chicken thighs on both sides, working in batches and adding more oil as needed. Transfer the browned chicken thighs to a plate and leave all drippings in the pot.
- Reduce the heat to medium-low then add the onions, garlic, drained tomatoes and bell peppers. Cook, stirring, until the vegetables are softened, 3 to 5 minutes, scraping up any brown bits from the bottom of the pot. Stir in the paprika and cook for 1 minute.
- Stir in the chicken broth then return the chicken to the pot. Bring the chicken to a boil then reduce it to a simmer and cook until the chicken is cooked through, about 15 minutes.
- Remove the chicken to a plate. Increase the heat to medium-high and boil until the liquid has reduced by 1/3. (NOTE: YOU CAN STIR IN SOUR CREAM AT THIS POINT AND SERVE, BUT I LIKE TO BLEND FOR A SMOOTH SAUCE.)
- Carefully transfer the hot liquid to a blender then add the sour cream and blend until smooth. Taste and season with salt then pour the sauce back into the pot. Return the chicken and serve atop nokedli (spaetzle).
Kelly’s Notes
- It’s important to bring your sour cream to room temperature to avoid it from curdling when you add it to the hot liquid. Using full-fat will also help prevent your sauce from curdling.
- I always ate it with the chicken shredded or cut up, but the thighs can also be served whole.
- Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop over low heat until heated through. Avoid the microwave as it may cause the sauce to separate.
- Leftovers also freeze well! Once cooled, store in a well-sealed container and freeze for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat gently on the stove. You may need to add a splash of water or chicken stock to the dish when reheating, as the sauce will continue to thicken.
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Wow!! I made this tonight and it was absolutely delicious! I did, however, make one minor change because I’m vegetarian—I swapped in chickpeas for the chicken. I left the sauce chunky and served it over noodles with a side of crusty bread. My husband loved it too! Definitely a keeper!!
Love that you adapted this for your diet, Libby, and so thrilled you enjoyed the recipe!