Chicken Paprikash, one of the most well-known Hungarian recipes, is filled with tender onions and melt-in-your-mouth chicken thighs bathed in a rich and creamy paprika sauce. Serve this delicious recipe with buttery egg noodles for an easy weeknight dinner the whole family is sure to love!
Easy Chicken Paprikash Recipe
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.
It was a recipe that my mother made often for us kids when we were little (along with beef stroganoff, fettuccini alfredo, and stuffed shells).
The ingredients are simple, the flavor is phenomenal and comforting, and the leftovers are fantastic. A definite dinnertime winner.
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 recipes with finely diced onions, or, as I choose to do, add extra and slice them nice and thick.
Here’s what you’ll need:
- 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
What kind of Paprika should be used to make Chicken Paprikash?
The one must-have ingredient to make delicious tasting chicken paprikash is Hungarian Sweet Paprika. 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. We’re adding four tablespoons to this recipe, so it’s not something you want to leave 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.
How to Make Chicken Paprikash
Before getting started, grab a large pan or Dutch oven. This is one of my very favorite Dutch ovens.
1. Brown the chicken. You’re not cooking the chicken all the way through. Instead, you’re simply browning the outside until golden. 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.
Remove the chicken to a clean plate and set them aside.
2. Cook the onions. It may seem like a lot of onions, but they will cook down. If you don’t love onions, cut the amount in half or dice them into small pieces rather than large slices. Cook the onions over medium heat for approximately 8-12 minutes. Then add the garlic and cook for one minute more.
3. Start the sauce. Reduce the heat to medium-low and add the salt, pepper, sweet Hungarian paprika, and cayenne (only if you want a little heat!). Stir continuously for 1-2 minutes, or just long enough to toast the spices (not burn them). Add the chicken broth and bring it to a simmer.
4. Return the chicken. Add the chicken back to the pot, cover, and simmer for at least 30-35 minutes.
As the chicken cooks, boil the egg noodles and mix together the sour cream and flour.
5. Remove the chicken again. What? 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!
6. Add the chicken back to the pot. I know, ridiculous. But, not really because that’s it! Time to serve and enjoy!
What to serve with Chicken Paprikash?
Traditionally, Hungarian chicken paprikash is served with some kind of dumplings or egg noodles (also known as nokedli– and no, it is not pronounced anything like it is spelled).
For today we’re using 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.
Looking for more delicious chicken recipes? Try these reader favorites:
- 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)
Have you tried making this Hungarian Chicken Paprikash Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Hungarian Chicken Paprikash Recipe
- 2 tablespoon butter
- 1 tablespoon olive oil
- 6 bone-in and skin-on chicken thighs - (approx. 3 pounds)
- 2 teaspoon dried parsley
- 4 medium yellow onions - sliced
- 8 cloves garlic - thinly sliced or minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoon Sweet Hungarian Paprika - (good quality preferred)
- 1 teaspoon 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 tablespoon 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Your recipe is almost exactly as my mother in-law taught me . It is a great supper. I can’t wait to make it again. A true Hungarian dish.
I made it tonight. I added mushrooms because I like them. It was very easy and tasty. I will make again.