Name: Authentic Chicken Paprikash
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 8 servings
Ingredients: 8 bone-in, skin-on chicken thighs (3-3.5 lbs); 2 tbsp olive oil; 1.5 tsp sea salt; 0.75 tsp black pepper; 2 large yellow onions, diced; 4 cloves garlic, minced; 1 large red bell pepper, diced (optional); 1 (14.5 oz) can petite diced tomatoes, undrained; 4 tbsp sweet Hungarian paprika (or 3 tbsp sweet + 1 tbsp hot); 1 tbsp all-purpose flour (optional); 3 cups low sodium chicken broth; 0.5 cup water (if needed); 1 cup full-fat sour cream, room temperature; 1 tbsp fresh parsley, chopped (for garnish); Egg noodles or mashed potatoes (for serving)

Chicken Paprikash, oh, what a symphony of flavors awaits you! If you’ve ever yearned for a dish that wraps you in a warm, savory embrace, look no further. I truly believe that nothing quite compares to the profound comfort and rich satisfaction of a perfectly prepared Chicken Paprikash.

Hailing from the heart of Hungary, this iconic stew is more than just a meal; it’s a vibrant testament to centuries of culinary tradition. Born from humble beginnings, it brilliantly transforms simple ingredients into something truly extraordinary, showcasing the transformative power of paprika – the very soul of Hungarian cuisine. This is a dish deeply rooted in culture, often gracing family tables during special gatherings or on those wonderfully chilly evenings when only true comfort food will do.

Why This Dish Captures Hearts (and Palates)

What truly sets this masterpiece apart is its incredible balance and depth. Imagine succulent, fall-off-the-bone chicken, lovingly simmered in a velvety, aromatic sauce. This sauce, infused with the warm, sweet, and subtly smoky notes of authentic Hungarian paprika, is then crowned with a luxurious swirl of tangy sour cream, creating an irresistible, creamy texture. The result is a hearty, deeply flavorful gravy that coats every morsel and practically begs to be sopped up with tender egg noodles or fluffy dumplings. It’s incredibly satisfying, remarkably easy to bring together, and promises a journey of comforting textures and unforgettable tastes with every single spoonful.

Ingredients:

Creating an authentic Chicken Paprikash is a labor of love, and the quality of your ingredients truly shines through. Here’s everything you’ll need to bring this comforting Hungarian classic to life in your kitchen:

For the Chicken:
- 8 bone-in, skin-on chicken thighs (about 3-3.5 pounds total). While boneless, skinless can work, I find the bone and skin add so much more flavor and richness during the long simmer.
- 2 tablespoons olive oil or vegetable oil, plus extra if needed for searing.
- 1.5 teaspoons fine sea salt, or to taste.
- 0.75 teaspoon freshly ground black pepper, or to taste.
For the Aromatic Base:
- 2 large yellow onions, finely diced (about 3 cups). Take your time dicing these; they form the bedrock of the sauce.
- 4 cloves garlic, minced.
- 1 large red bell pepper, cored, seeded, and finely diced (optional, but I love the subtle sweetness it adds).
- 1 (14.5 ounce) can petite diced tomatoes, undrained, or 2 medium ripe tomatoes, finely chopped. The canned variety provides a consistent acidity and body.
For the Signature Paprika Flavor:
- 4 tablespoons (1/4 cup) sweet Hungarian paprika. This is non-negotiable! Do not substitute with Spanish paprika or generic chili powder. The depth of flavor comes from true Hungarian paprika. For an extra layer of complexity, I sometimes use 3 tablespoons sweet and 1 tablespoon hot Hungarian paprika.
- 1 tablespoon all-purpose flour (optional, but helps thicken the sauce beautifully).
For the Liquid and Enrichment:
- 3 cups chicken broth, low sodium. You want to control the salt content yourself.
- 0.5 cup water, if needed to adjust consistency.
- 1 cup full-fat sour cream (Hungarian-style tejszín or Crème fraîche is ideal if you can find it, but regular full-fat sour cream works wonderfully). Ensure it’s at room temperature before using to prevent curdling.
- 1 tablespoon fresh parsley, chopped, for garnish (optional).
Suggested Accompaniment:
- Freshly cooked egg noodles (nokedli or spaetzle are traditional, but any wide egg noodle works) or creamy mashed potatoes.

Prepping the Chicken and Vegetables

The journey to a magnificent Chicken Paprikash begins with careful preparation. Trust me, these initial steps lay the groundwork for a truly flavorful dish.

Prepare the Chicken: First things first, grab your chicken thighs. I always give them a good rinse under cold water, then pat them very, very dry with paper towels. This step is crucial for achieving that beautiful golden-brown sear later on. If the chicken is wet, it will steam instead of brown, and we’re looking for flavor development here! Once dry, liberally season both sides of each thigh with 1.5 teaspoons of salt and 0.75 teaspoon of black pepper. Don’t be shy; the seasoning penetrates the meat as it cooks.
Sear the Chicken: Heat 2 tablespoons of olive oil or vegetable oil in a large, heavy-bottomed Dutch oven or a deep, oven-safe skillet over medium-high heat. You want the oil to shimmer, but not smoke. Carefully place the seasoned chicken thighs, skin-side down, into the hot oil. You might need to do this in two batches to avoid overcrowding the pan. Overcrowding lowers the pan’s temperature and prevents proper browning. Sear for about 6-8 minutes per side, until the skin is beautifully golden-brown and crispy, and the meat has a nice crust. This browning, known as the Maillard reaction, adds incredible depth of flavor to the entire dish. Once browned, remove the chicken to a plate and set aside. Don’t worry if it’s not cooked through; it will finish cooking in the sauce.
Sauté the Aromatics: Reduce the heat to medium. Add a tiny splash more oil to the Dutch oven if needed, but usually, there’s enough rendered chicken fat. Add your finely diced yellow onions to the pot. Stir occasionally, scraping up any browned bits from the bottom of the pan (those are flavor gold!). Cook the onions for about 8-10 minutes, or until they are soft, translucent, and just beginning to turn golden. This is a critical step; do not rush it. Well-caramelized onions provide a sweet, foundational flavor for the sauce.
Incorporate Red Bell Pepper and Garlic: If you’re using the diced red bell pepper, add it now along with the minced garlic. Sauté for another 3-5 minutes, until the bell pepper softens slightly and the garlic becomes fragrant. Be careful not to burn the garlic, as burnt garlic can impart a bitter taste. You’ll notice the aroma in your kitchen starting to smell absolutely incredible at this point!

Building the Flavor Base

With our aromatics perfectly softened, it’s time to introduce the stars of the show and construct the rich, complex base that defines our Chicken Paprikash.

Introduce the Paprika: Push the softened onions, bell pepper, and garlic to one side of the pot. Turn the heat down to low. Add the 4 tablespoons of sweet Hungarian paprika directly into the small clear space you’ve created in the pot, stirring it into the residual oil and fat for about 30 seconds. This gentle toasting of the paprika in fat truly awakens its flavor and color. Be extremely careful not to burn the paprika; it will turn bitter very quickly if exposed to high heat for too long. You’re looking for a vibrant red color and a wonderful, earthy aroma.
Add the Flour (Optional, but Recommended): If you’re using the optional tablespoon of all-purpose flour, sprinkle it over the paprika and stir it quickly into the mixture for another minute. The flour acts as a thickener, helping to give the final sauce a lovely, velvety consistency without being too heavy.
Stir in Tomatoes: Now, add the can of petite diced tomatoes (undrained) to the pot. Stir everything together thoroughly, ensuring the paprika and flour mixture is fully incorporated with the onions and tomatoes. Let this cook for about 2-3 minutes, allowing the flavors to meld and the tomatoes to soften further.
Deglaze with Broth: Pour in 3 cups of chicken broth. Increase the heat to medium-high and bring the mixture to a gentle simmer, scraping any remaining browned bits from the bottom of the pot with your spoon. These little bits are packed with flavor and will dissolve into the sauce, enriching it beautifully.

Simmering the Chicken Paprikash

Now comes the magical part: a slow, gentle simmer that transforms humble ingredients into an incredibly tender and flavorful dish. Patience is key here!

Return Chicken to the Pot: Carefully nestle the seared chicken thighs back into the simmering sauce. Make sure they are mostly submerged. If the sauce doesn’t quite cover the chicken, you can add a little more broth or water until they are just covered.
Slow Cook to Perfection: Bring the sauce back to a gentle simmer. Once simmering, reduce the heat to low, cover the Dutch oven tightly with its lid, and let it cook for at least 45 minutes to 1 hour, or until the chicken is incredibly tender and easily pulls away from the bone. I often let it go for 1 hour and 15 minutes, as I adore fall-off-the-bone tender chicken. The exact time will depend on the size of your chicken pieces. Check periodically to ensure it’s simmering gently and not boiling vigorously.
Check for Tenderness: After about 45 minutes, carefully remove a piece of chicken and check its internal temperature, which should be 165°F (74°C). More importantly, check for tenderness. If the meat feels resistant when poked with a fork, continue simmering. The longer it simmers, the more the flavors deepen and the chicken becomes wonderfully succulent.
Adjusting Consistency (if needed): If the sauce seems too thin after the chicken is cooked, you can remove the chicken to a plate, cover it loosely to keep warm, and then simmer the sauce uncovered for an additional 10-15 minutes, stirring occasionally, until it reduces and thickens to your desired consistency. If it’s too thick, simply add a splash more broth or water.

Finishing the Sauce

The final touch for our Chicken Paprikash is the addition of sour cream, which lends a characteristic tang and creamy richness that elevates the entire dish. This step requires a little finesse to ensure a perfectly smooth, luscious sauce.

Prepare the Sour Cream: While the chicken is resting or the sauce is reducing, take your 1 cup of full-fat sour cream. It’s absolutely essential that the sour cream is at room temperature. Cold sour cream added directly to hot liquid can curdle, resulting in a grainy sauce. To temper the sour cream and prevent this, scoop about 1/2 cup of the hot sauce from the Dutch oven into a separate small bowl with the sour cream. Whisk vigorously until the sour cream is fully incorporated and smooth. This gradually raises the temperature of the sour cream.
Incorporate Tempered Sour Cream: Once the sour cream mixture is smooth and warm, remove the Dutch oven from the heat. This is important: always take the pot off the heat before stirring in the sour cream. Gradually pour the tempered sour cream mixture into the Dutch oven, stirring continuously with a whisk or wooden spoon until it is fully blended into the sauce. The sauce will transform into a beautiful, creamy, orangey-red color.
Gentle Reheating (if necessary): If you need to reheat the sauce after adding the sour cream, do so very gently over low heat, stirring constantly, and do not allow it to boil. Boiling after adding sour cream can cause it to separate. You’re just looking to warm it through.
Final Seasoning Check: Taste the sauce. Now is the time to adjust the seasonings. You might find it needs a little more salt, pepper, or even a touch more paprika if you want to intensify the flavor. I often add a pinch more salt at this stage. Trust your palate here!

Serving Your Delicious Chicken Paprikash

After all your careful preparation and patient simmering, it’s time to enjoy the fruits of your labor! Serving Chicken Paprikash is just as delightful as making it.

Plate with Care: Arrange the tender chicken thighs on plates or in shallow bowls. Spoon a generous amount of that incredibly rich and creamy paprika sauce over and around the chicken. The sauce is truly the heart of this dish.
Traditional Accompaniments: Chicken Paprikash is traditionally served with nokedli (Hungarian egg noodles, similar to German spaetzle), or wide egg noodles. The noodles are perfect for soaking up every last drop of the delectable sauce. Creamy mashed potatoes or even plain white rice are also excellent choices if you prefer. I personally love it with a simple side of sautéed green beans or a crisp cucumber salad to cut through the richness.
Garnish: For a final flourish, sprinkle a little fresh chopped parsley over each serving. It adds a pop of color and a fresh, herbaceous note that brightens the dish.
Enjoy Immediately: This dish is best enjoyed hot, straight from the stove. Gather your family and friends, and prepare for rave reviews! There’s nothing quite like the comforting embrace of a well-made Chicken Paprikash.
Storing Leftovers: Any leftover Chicken Paprikash will keep beautifully in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making it even more delicious the next day! When reheating, do so gently on the stovetop over low heat, stirring occasionally, and avoid boiling to maintain the sauce’s creamy texture. You might need to add a splash of broth or water to loosen the sauce if it has thickened too much in the fridge.

Conclusion:

And there you have it, friends! We’ve journeyed together through the steps of creating what I truly believe is one of the most heartwarming and utterly delicious dishes you can possibly bring to your kitchen table. This isn’t just another meal; it’s an experience, a dive into the rich, comforting flavors of Hungarian cuisine that instantly transports you. The incredible depth of flavor achieved with simple ingredients is truly astonishing. You’ll find yourself falling in love with the tender, succulent chicken, perfectly coated in that velvety, vibrant, and utterly irresistible paprika-infused sauce. It’s a dish that speaks of heritage, of cozy evenings, and of the profound joy that good food brings. If you’re looking for a recipe that combines comfort with an exciting burst of flavor, one that will impress both family and guests alike, then this particular rendition of Chicken Paprikash is absolutely a must-try. It’s robust enough for a cold winter night, yet elegant enough to grace any special occasion. I promise, the aromas alone as it simmers on your stove will be enough to make your mouth water, hinting at the culinary masterpiece that awaits. There’s a reason this classic has endured through generations; it’s simply that good, delivering a satisfying richness that truly nourishes the soul as much as it delights the palate.

Now, while this dish is spectacular on its own, a great meal is often made even better with thoughtful accompaniments and a touch of personal flair. Traditionally, Chicken Paprikash is served with nokedli, which are small, soft Hungarian egg noodles, very similar to German spätzle. If you have the time and inclination, making your own nokedli is a truly rewarding experience and pairs impeccably with the rich sauce. However, if you’re short on time, wide egg noodles, fluffy white rice, or even creamy mashed potatoes make for excellent, equally satisfying alternatives that soak up every last drop of that glorious sauce. Don’t forget a generous dollop of sour cream or crème fraîche on top of each serving; its cool tanginess perfectly balances the warmth and spice of the paprika. For a touch of freshness and color, a sprinkle of finely chopped fresh parsley or chives adds a lovely finish. Feeling adventurous? Consider adding some sliced bell peppers or mushrooms to the stew during the last 20 minutes of cooking for added texture and vegetable goodness. You could even experiment with different types of sweet paprika – Hungarian sweet paprika is traditional, but a smoked paprika could lend an interesting, smoky undertone if you’re looking to innovate. For those who prefer a leaner protein, chicken breasts can be used, though I personally find that chicken thighs yield a more tender and flavorful result due to their higher fat content. And for a truly decadent twist, a splash of heavy cream at the very end can elevate the sauce to an even silkier consistency. The possibilities for customization are truly endless, allowing you to tailor this classic to your own unique tastes and preferences, making it truly yours.

So, what are you waiting for? This recipe is more than just a list of ingredients and instructions; it’s an invitation to create something truly special in your own kitchen. I’ve poured my heart into sharing this with you, and I genuinely believe that once you try it, it will become a cherished part of your culinary repertoire. Go on, gather your ingredients, set aside some time, and let the magic unfold. There’s an undeniable satisfaction that comes from preparing a dish from scratch, especially one as incredibly rewarding as this. Once you’ve experienced the deliciousness, I would absolutely love to hear about your cooking adventure! Did you stick to the classic preparation, or did you put your own spin on it? What did your family and friends think? Did it evoke any special memories for you? Please, don’t hesitate to share your thoughts, your successes, and even any fun variations you came up with in the comments section below. Your feedback and stories are what make this community so vibrant and inspiring. Let’s celebrate the joy of home cooking together. Happy cooking, and I can’t wait to see what wonderful memories you create with this unforgettable dish!