There’s something so comforting about making Chicken Paprikash—it’s a dish that brings warmth and rich, homey flavors to your table. Whenever I’m in the mood for a cozy, one-pan meal, this Hungarian classic is always a winner. It’s rich, creamy, and full of paprika-spiced goodness, perfect for those chilly evenings when all you want is something hearty. Over the years, I’ve made a few tweaks to the traditional recipe, adding personal touches here and there, and it’s become one of those go-to meals that I can whip up without even looking at the recipe.

A love for paprika and comfort food

If you’ve never cooked with Hungarian sweet paprika, this recipe is a fantastic introduction. The paprika lends a deep, smoky flavor without being overly spicy, and when paired with tender pieces of chicken and a creamy, sour cream-enriched sauce, the combination is magical. It’s the kind of dish that gets better with every bite—perfect for soaking up with some crusty bread or served over buttered noodles. Let me walk you through my favorite version of Chicken Paprikash, complete with tips, tricks, and a few suggestions to make it your own!

A family favorite with a nostalgic twist

I first learned about Chicken Paprikash during a visit to a Hungarian friend’s home, where her grandmother, or “nagymama,” was stirring a pot of the most fragrant, paprika-spiced chicken I’d ever smelled. She told me stories of how her family passed down this recipe through generations, each adding their own twist depending on what was available in the pantry. That moment stuck with me. When I got back home, I couldn’t wait to try it out myself. Over time, it’s become my own family’s little tradition, especially when the weather cools and everyone craves something filling yet comforting.

The origin story: Hungary’s gift to comfort food lovers

Chicken Paprikash, or “Paprikás Csirke” as it’s known in Hungary, is one of the country’s most beloved dishes. The name comes from the generous use of sweet Hungarian paprika, which is the star ingredient. Originating from rural Hungarian kitchens, this dish was traditionally a simple, rustic meal. Over time, it’s evolved into a staple of Central European cuisine, often enjoyed with homemade dumplings called “nokedli.” Though recipes vary from household to household, one thing remains constant—the rich, paprika-forward sauce.

Let’s talk ingredients: the stars of the show

When making Chicken Paprikash, the ingredients are straightforward but essential to getting that deep, satisfying flavor. Let’s break it down:

Chicken: I love using boneless, skinless chicken thighs for this dish because they stay moist and tender, but chicken breasts work just as well if you prefer a leaner option. You could also experiment with bone-in chicken for an extra layer of flavor—just adjust the cooking time slightly.
Hungarian sweet paprika: This is non-negotiable! The unique flavor of this paprika is the soul of the dish. If you can’t find it, Spanish paprika (pimentón) is a decent substitute, though the flavor will be a bit different. Avoid smoked paprika as it can overpower the dish’s delicate balance.
Onion and garlic: These two bring depth to the sauce. The onion gives it a sweet, savory base, while the garlic adds a little punch. If you’re out of onions, shallots work in a pinch, though they’ll give a slightly different flavor.
Chicken broth: Low-sodium broth is your friend here, as you want to control the salt levels. Homemade broth would make this even better, but store-bought works perfectly fine.
Sour cream: Full-fat is the way to go for that luscious, creamy finish. Greek yogurt can be swapped in for a lighter version, but it may give a bit of tang, which can actually be a fun twist!
Butter: A little butter for sautéing adds richness, but you can also use olive oil if you’re looking to cut back on dairy.
Fresh parsley: It’s the bright, herbal finishing touch that balances the rich sauce.

Kitchen gear: what you need (and what you can skip)

This dish doesn’t require anything fancy—just the basics:

Large skillet or Dutch oven: A heavy-bottomed skillet works wonders here because it retains heat and allows the sauce to simmer nicely. If you have a Dutch oven, that’s even better for even cooking.
Whisk: You’ll need this for combining the flour with the broth, ensuring a smooth, velvety sauce. Trust me, a whisk is your best friend here.
Slotted spoon: This will come in handy when you’re removing the browned chicken from the skillet, leaving all those tasty browned bits behind for the sauce.

Step-by-step: making Chicken Paprikash like a pro

Alright, let’s get cooking! Here’s how I usually tackle Chicken Paprikash, with some tips to make it even easier.

Coat the chicken: In a medium bowl, toss your chicken pieces with 1 ½ tablespoons of flour and 1 tablespoon of Hungarian sweet paprika. This not only seasons the chicken but also helps thicken the sauce later.
Brown the chicken: Melt 2 tablespoons of butter in your skillet over medium heat, then add the chicken. You’ll want to cook it until it’s golden brown on both sides, about 5-6 minutes total. Don’t worry if the chicken isn’t fully cooked at this stage—it’ll finish cooking in the sauce later. Remove the chicken with a slotted spoon and set aside.
Cook the onions and garlic: Melt the remaining butter in the same skillet and add your finely chopped onions. Cook them until they’re soft and translucent, about 5 minutes. Lower the heat and stir in the garlic, cooking for just 1 minute so it doesn’t burn (I’ve learned this the hard way—burnt garlic ruins the flavor fast!).
Make the sauce: Sprinkle in the remaining flour and paprika, stirring continuously for 2 minutes to cook off the raw flour taste. Slowly pour in the chicken broth, whisking as you go to avoid lumps. Bring it to a gentle simmer and let it thicken, about 5 minutes. Add a pinch of salt and pepper to taste.
Finish with sour cream: Here’s the magic part. Reduce the heat to its lowest setting and stir in the sour cream. It’ll turn the sauce a beautiful orange-red color and give it that creamy, tangy flavor. If you add the sour cream while the sauce is too hot, it can curdle, so go slow and steady!
Bring it all together: Add the chicken (and any juices that accumulated on the plate) back to the skillet, stirring to coat everything in that luscious sauce. Let it simmer for another 5 minutes to ensure the chicken is fully cooked.
Garnish: Sprinkle with fresh parsley for a pop of color and flavor.

Variations: because who doesn’t love options?

I’ve played around with this recipe quite a bit. Here are a few fun variations you can try:

Gluten-free: Swap the all-purpose flour for a gluten-free blend or cornstarch (just use half the amount of cornstarch).
Vegan: Replace the chicken with tofu or seitan, and use vegan butter and plant-based sour cream. The smoky paprika still shines, even in a vegan version!
Spicy twist: If you like a little heat, add a pinch of cayenne or hot paprika. Be careful, though—it can sneak up on you!
Seasonal additions: Toss in some fresh spinach or kale for a bit of green, or add mushrooms for an earthy flavor boost. I’ve done both and loved the extra texture.

How to serve Chicken Paprikash like a pro

Traditionally, this dish is served over nokedli (Hungarian dumplings), but I usually opt for buttered egg noodles, mashed potatoes, or rice. You can also serve it alongside a simple salad with a bright, lemony vinaigrette to cut through the richness of the sauce. For a little extra flair, sprinkle some more paprika over the top before serving—it adds color and a little extra flavor!

Drink pairings: what to sip alongside

I usually reach for a crisp, slightly acidic white wine like a Riesling or a Grüner Veltliner to complement the creamy sauce. If wine’s not your thing, a light beer like a pilsner works well too—it’s refreshing without overpowering the dish.

Storing and reheating tips

Chicken Paprikash is one of those dishes that tastes even better the next day. Store any leftovers in an airtight container in the fridge for up to three days. When reheating, do so gently over low heat to prevent the sour cream from breaking. If the sauce thickens too much in the fridge, just add a splash of chicken broth or water to loosen it up.

Scaling the recipe for a crowd

If you’re cooking for a larger group, you can easily double this recipe. Just make sure you have a large enough skillet or Dutch oven to handle the extra chicken and sauce. The cooking time may increase slightly, especially when browning the chicken.

Common issues (and how to fix them)

Sauce too thick? Just add a bit more chicken broth until you reach your desired consistency.
Sauce too thin? Let it simmer uncovered for a few more minutes to reduce.
Curdled sauce? Make sure your sour cream is at room temperature before adding it, and stir it in off the heat.

Give it a try!

Chicken Paprikash is one of those dishes that feels like a warm hug on a plate. It’s hearty without being too heavy, and it’s bursting with flavor thanks to that amazing paprika. Whether you’re making it for a weeknight dinner or a weekend feast, I hope you give it a try and enjoy it as much as I do. Don’t be afraid to experiment with the recipe and make it your own!

Frequently Asked Questions

1. Can I use smoked paprika instead of sweet paprika?
Yes, but the flavor will be much stronger and smokier, which might overpower the dish. If you enjoy that flavor, go for it, but start with less and adjust to taste.

2. How can I prevent the sour cream from curdling?
Make sure the sauce is at a very low heat when you add the sour cream, and stir it in slowly. Also, letting the sour cream come to room temperature before adding it helps.

3. Can I freeze Chicken Paprikash?
Yes, but the sauce may separate when thawed. To avoid this, freeze the chicken and sauce without the sour cream, then stir in fresh sour cream after reheating.

4. What can I serve this with besides noodles?
Rice, mashed potatoes, or even cauliflower mash for a low-carb option work beautifully with the rich sauce.

5. Can I make this in a slow cooker?
Absolutely! Brown the chicken and onions first, then transfer everything to a slow cooker. Cook on low for 4-6 hours, and stir in the sour cream just before serving.

Chicken Paprikash Recipe