Easy Chicken Paprikash Recipe

Chicken Paprikash is one of those cozy, nostalgic meals that instantly warms you up.

Tender chicken simmered in a rich, creamy paprika sauce—it’s simple, satisfying, and packed with flavor.

Your family will love the hearty, home-cooked taste, and you’ll love how easy it is to bring this traditional Hungarian favorite to the table.

Serve it over dumplings, egg noodles, or mashed potatoes for the ultimate comfort meal.

For Chicken Paprikash

Chicken – Traditionally made with bone-in, skin-on pieces for maximum flavor. You can also use boneless, skinless chicken if preferred.
Onions – Finely chopped and browned until golden for a rich, savory base.
Garlic – Adds depth and warmth to the sauce.
Tomatoes – Roma tomatoes, finely diced and seeded, bring a subtle acidity.
Hungarian Bell Pepper (Optional) – Adds a mild sweetness and traditional touch.
Sweet Hungarian Paprika – The star of the dish. Use authentic, high-quality paprika for the best flavor.
Chicken Broth – Helps simmer and tenderize the chicken while forming a rich sauce.
Salt and Black Pepper – For seasoning and balance.

For the Creamy Paprika Sauce

Sour Cream – Full-fat and room temperature to create a smooth, rich sauce.
Heavy Cream – Adds extra creaminess and a silky texture.
Flour – Whisked into the sour cream to help thicken the sauce.

Authentic Chicken Paprikash (Paprikás Csirke)

One of Hungary’s most cherished dishes, Chicken Paprikash is known for its rich, creamy paprika sauce. This version stays true to tradition for the most authentic flavor.

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Course: Main Course

Cuisine: Hungarian

Keyword: Authentic Chicken Paprikash (Paprikás Csirke)

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Notes

Ingredients

2 tablespoons butter
3 pounds chicken pieces, bone-in and skin-on (boneless/skinless optional)
2 medium yellow onions, finely chopped
2 cloves garlic, minced
2 Roma tomatoes, seeded and finely diced
1 Hungarian bell pepper, diced (optional)
3–4 tablespoons sweet Hungarian paprika (authentic, imported for best flavor)
2 cups quality chicken broth (Aneto is a good store-bought option)
1½ teaspoons sea salt
½ teaspoon freshly ground black pepper

For the Cream Sauce:

3 tablespoons all-purpose flour
¾ cup full-fat sour cream, at room temperature
¼ cup heavy cream

Instructions

Brown the Chicken:
In a large Dutch oven, heat the lard over medium heat. Add chicken pieces and brown on all sides. Once browned, remove chicken and set aside.
Cook the Base:
In the same pot, add chopped onions and cook until golden. Stir in garlic, tomatoes, and optional bell pepper. Cook for another 2–3 minutes.
Add Paprika (Off Heat):
Remove the pot from heat and stir in the paprika, salt, and pepper. This prevents the paprika from burning and turning bitter.
Simmer:
Return the chicken to the pot. Pour in the chicken broth until the chicken is mostly covered. Bring to a boil, then cover, reduce heat, and simmer on medium-low for 40 minutes.
Make the Sauce:
Remove the chicken again and set aside. In a bowl, whisk flour into the sour cream and heavy cream until smooth. Slowly whisk this mixture into the hot sauce. Simmer for a few minutes, stirring constantly, until the sauce thickens. Taste and adjust seasoning if needed.
Finish the Dish:
Return chicken to the pot and simmer gently until warmed through.

Serving Suggestion

Serve with Hungarian nokedli (similar to German spätzle, but shorter and stubbaier). You can make them using a spätzle scraper and simple egg noodle dough.

Nutrition

Calories: 516kcal | Carbohydrates: 11g | Protein: 32g | Fat: 37g | Saturated Fat: 14g
Cholesterol: 148mg | Sodium: 744mg | Potassium: 589mg | Fiber: 2g | Sugar: 3g
Vitamin A: 2435IU

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1. Can I use boneless, skinless chicken instead of bone-in, skin-on pieces?
Yes, you can use boneless, skinless chicken breasts or thighs. However, using bone-in, skin-on pieces adds more flavor and richness to the dish. If opting for boneless, skinless pieces, monitor the cooking time closely to prevent overcooking.

2. What type of paprika should I use?
Authentic Hungarian sweet paprika is recommended for traditional flavor. Some recipes also suggest adding a pinch of hot paprika or cayenne pepper for a slight kick. Using high-quality, fresh paprika ensures a vibrant and flavorful dish.

3. How can I prevent the sour cream from curdling in the sauce?
To prevent curdling, bring the sour cream to room temperature before adding it to the dish. Remove the pot from heat and temper the sour cream by mixing it with a bit of the hot sauce before incorporating it fully. This gradual process helps maintain a smooth, creamy consistency.

4. Is it necessary to brown the chicken before simmering?
Browning the chicken pieces before simmering enhances the flavor of the dish by adding depth and richness. While some recipes may skip this step, taking the time to brown the chicken can significantly improve the overall taste.

5. What can I serve with Chicken Paprikash?
Traditionally, Chicken Paprikash is served with Hungarian nokedli (dumplings similar to German spätzle). However, it also pairs well with buttered egg noodles, rice, or mashed potatoes, which help soak up the flavorful sauce.