One of the most quintessential of all Hungarian dishes, this delicious Chicken Paprikash Recipe is filled with tender onions and melt-in-your-mouth chicken thighs bathed in a rich and creamy paprika sauce. Serve with egg noodles and a side salad for an unforgettable meal the whole family will love!
Also known as Chicken Paprika, Chicken Paprikash is a wildly popular, one-pot dish with Hungarian origins.
With countless variations and preparation methods, I feel obligated to start this post by saying that this particular Chicken Paprikash Recipe may, or may not be, authentic. I will take a wild guess and say that it falls somewhere in the middle.
Authentic or not, the outcome is a rich, creamy, comforting sauce permeating of Hungarian sweet paprika and filled with loads of sliced onion and garlic.
What kind of Paprika should be used to make Chicken Paprikash?
It is, let’s just say, what makes this dish…this dish.
Hungarian Sweet Paprika is not spicy, but it does give it a deep, complex, fruity, slightly tangy flavor. I added four tablespoons to this chicken recipe, so you definitely don’t want to leave it out.
Considered the national spice of Hungary, Hungarian paprika is made from peppers that are harvested and then sorted, toasted, and blended to create different varieties ranging in pungency, sweetness, and heat. Hungary takes their paprika so seriously that there are 8 different grades, each a little different and delicious in their own way.
Ingredients in Chicken Paprikash
Depending on who you ask, some will claim that Chicken Paprikash must include green peppers and tomatoes, while others choose to leave these ingredients out altogether. You may find some Chicken Paprikash Recipes with finely diced onions, or, as I choose to do, add extra and slice them nice and thick.
Given the overall simple ingredient list, I urge you to play around with this recipe and add or subtract based on your own personal preference.
- olive oil
- bone-in skin-on chicken thighs
- Sweet Hungarian Paprika
- cayenne (optional)
- low-sodium chicken broth
- egg noodles
- full-fat sour cream
- all-purpose flour
- fresh chopped parsley
You’ll notice that I did not add any green bell pepper or tomatoes to this recipe. I did this for no particular reason except that this is how I remember my mom making this recipe.
How to make Chicken Paprikash
Preparing and cooking this Chicken Paprikash recipe is incredibly easy. It requires no crazy cooking skills or techniques or fancy equipment. I do, however, recommend that you use a large Dutch oven or pot with high sides. This will prevent you from needing to use a skillet to brown the chicken first, followed by a large sauce pot to cook the remaining steps after.
This is the Dutch oven I have used to cook nearly all my recipes for five years, I still love it just as much as the first time.
With the pot situation figured out, let’s get started (or scroll down and watch the video)-
You’ll start by browning your chicken thighs on both sides. You will not actually be cooking the chicken all the way through in this step; right now, you just want to get a nice brown crispy skin all over the outside of your chicken. To do this add the olive oil and butter to your pot over medium-high heat. Season each piece of chicken with salt, pepper, and dried parsley. Add the chicken to the pot and cook each side for 5-6 minutes, or until golden brown.
Then remove your chicken. Yep, remove the chicken to a clean plate. We don’t want it in the pot right now.
Right now you want to add all the onions. I know, it seems like a lot, but they will cook down. If you don’t really like onions, cut the amount in half and dice them into small pieces rather than large slices. Cook the onions over medium heat for approximately 8 minutes. I know, it takes a while, but we want delicious onions, right? Then add the garlic and cook for one minute more.
Reduce the heat to medium-low. Add the salt, pepper, Sweet Hungarian Paprika, and cayenne (only if you want a little heat!). Stir continuously for 1-2 minutes taking extra care not to burn the paprika. Add the chicken broth and bring to a simmer.
Add the chicken back to the pot. Cover the pot and slowly simmer for at least 30-35 minutes. Now the chicken will finish cooking.
But don’t get too comfortable, because now is an excellent time to boil your egg noodles and mix together the sour cream and flour.
Remove the chicken again. What? seriously? I know, sorry (not sorry). Yes, remove the chicken to a clean plate and whisk in the flour and sour cream mixture until it’s smooth, creamy, and basically the most amazing sauce you’ve ever dreamed you could cook up!
Add the chicken back to the pot. I know, ridiculous. But, not really. Besides, that was the last time until you decide to eat it so, yay! Because you, my friends, are done!
What to serve with Chicken Paprikash?
Traditionally, Hungarian Chicken Paprikash will be served with some kind of dumplings or egg noodles (also known as nokedli– and no, it is not pronounced anything like it is spelled). One day, hopefully soon, I will teach myself how to make proper nokedli or spätzle and then share them with you. But, for now, I am all about keeping life simple.
So I buy the pre-made, dried egg noodles available at every supermarket (except for Trader Joe’s). I grew up eating these and I love them! Octavian loves them, too.
Other popular sides include,
- pasta noodles
- any other grain that will soak up the delicious creamy sauce.
If you try making this Chicken Paprikash Recipe, please leave me a comment and let me know! I always love to read your thoughts and feedback!
For more chicken recipes check out,
- Low Carb Thai Chicken Wraps + Meal Prep
- One Pot Olive Chicken and Lemon Rice
- Easy Chicken and Butternut Squash
- Easy Sheet Pan Thai Chicken with Bok Choy
- Cajun Chicken and Rice Bake
- Creamy Cajun Chicken Pasta Recipe
- Creamy Chicken and Tomato Potato Gnocchi Recipe
- Jambalaya Recipe (How to Make Jambalaya)
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Hungarian Chicken Paprikash Recipe
- 2 tbsp butter
- 1 tbsp olive oil
- 6 bone-in and skin-on chicken thighs - (approx. 3 pounds)
- 2 tsp dried parsley
- 4 medium yellow onions - sliced
- 8 cloves garlic - thinly sliced or minced
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 4 tbsp Sweet Hungarian Paprika - (good quality preferred)
- 1 tsp cayenne - (optional)
- 2 cups low-sodium chicken broth - plus more if desired
- 12 ounces egg noodles - (1 package)
- 1 cup full-fat sour cream - plus more, if desired
- 1.5 tbsp all-purpose flour
- Fresh chopped parsley - for serving
- Brown the chicken. Season the chicken with a generous pinch of salt, pepper, and dried parsley. Meanwhile, add the butter and olive oil to a large Dutch oven or skillet with high sides over medium-high heat. Add the chicken thighs, skin-side down, and brown for approximately 4-5 minutes before flipping and browning the other side for an additional 4-5 minutes. Carefully remove chicken from the pot to a clean plate and set aside.
- Cook the onions. Reduce heat to medium and add the onions. Scrape up any leftover brown bits from the chicken that may be stuck to the bottom of the pot. Cook the onions, stirring occasionally, for 6-8 minutes. Add the garlic and cook for 1 minute. Reduce heat to low and add the salt, pepper, cayenne (optional) and Hungarian Sweet Paprika. Cook for 1-2 minutes, stirring constantly to prevent the Paprika from burning.
- Return the chicken back to the pot. Add the chicken broth to the onions and bring to a simmer. Add the chicken back to the pot and cover with a tight-fitting lid. Allow chicken to slowly simmer for approximately 30-35 minutes, or until fully cooked.
- Boil egg noodles. As the chicken simmers, cook the egg noodles according to package instructions. Drain, rinse with cool water, return back to pot, and toss with approximately 1-2 tablespoons of butter to help prevent them from sticking.
- Prepare the sour cream mixture. As the chicken AND the egg noodles cook, whisk together the sour cream and all-purpose flour. Set aside.
- Add the sour cream mixture. As soon as the chicken is fully cooked, carefully remove to a clean plate and cover with foil to keep warm. Add the sour cream and flour mixture to the onions, mixing well to combine.
- Serve. Return the chicken back to the pot to keep warm until ready to serve. Serve garnished with fresh chopped parsley and additional sour cream, if desired.
- If you don’t really care for so many onions, cut the amount in half and dice them into small pieces rather than large slices.