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This easy chicken paprikash recipe is a traditional Hungarian dish with chicken cooked in a sauce loaded with paprika and sour cream.
I'm a big fan of one pot skillet meals - from chicken saltimobocca to pork medallions with blue cheese sauce to chicken with white wine sauce. For some reason they just scream comfort food to me. Plus it doesn't hurt that you only have to clean up one dish.
But have you ever had chicken paprikash? If you haven't, then you area really missing out. For those that haven't even heard of it, it is the Hungarian National Dish. Well maybe not, but paprika is super popular in Hungary! Basically this dish is chicken loaded with paprika.
Inspired by one of my favorite restaurants as a kid, Chef Henry's, I did a ton of research and trial and error on a few occasions, I created the perfect chicken paprikash recipe.
Why This Recipe Works
- Simple to make - Despite its rich taste, this chicken paprikash recipe is relatively simple to prepare, using just a few key ingredients. Yet, the dish feels elegant and special, perfect for both weeknight dinners and entertaining guests.
- Versatile - The recipe can be easily adapted to suit your preferences, whether you want to add a little more heat with cayenne pepper, make it vegetarian with mushrooms, or serve it over a variety of side dishes like noodles, rice, or potatoes.
- Meal prep - It tastes even better the next day as the flavors meld together, making it an ideal dish for meal prepping. It reheats well and can be enjoyed over several days, saving you time during the week.
Jump to:
Ingredient Notes
- Chicken - Bone-in, skin-on pieces like thighs, drumsticks or a whole chicken cut into parts work best. They add flavor and richness to the sauce.
- Flour - Used to thicken the sauce by making a slurry with some of the stock and sour cream before adding it to the dish.
- Paprika - This is the star ingredient. It gives the dish its distinctive red color and smoky-sweet flavor.
- Salt and pepper - Enhances the flavors of the dish.
- Vegetable oil - Has a higher smoke point than butter, making it a good choice for browning the chicken pieces without burning.
- Onions - A foundational aromatic, providing a savory, slightly sweet flavor that deepens as they cook. They help build the base of the dish's flavor profile.
- Cayenne pepper - Adding cayenne pepper to chicken paprikash introduces a spicy element that you can control.
- Chicken stock - Use a good-quality chicken stock for simmering the chicken. It enhances the overall flavor. Go with low-sodium so you can control the salt intake.
- Sour cream - Full-fat sour cream is traditional and provides the dish with a creamy, tangy finish.
Ingredient Swaps
As with any recipe, you can mix up the ingredients with this chicken paprikash. Some variations include:
- While I like bone-in, skin-on chicken for this dish, you can use boneless chicken thighs instead. You could also use turkey thighs or drumsticks for a similar texture and flavor.
- I use vegetable oil for cooking, you can use canola oil, butter or lard.
- If you don't have sweet onions, white, yellow, red onions or shallots will work too. They all high slightly different flavors.
- I like chicken stock for the added mouthfeel, but chicken broth is a good substitute.
- Some people may say this is blasphemous, but you can substitute the sour cream with Greek yogurt. Crème fraîche offers a similar creamy consistency with a slightly different tang.
Types of Paprika
There are three types of paprika you will see at the grocery store:
- Paprika - Also known as sweet paprika and is the most common you will see.
- Smoked Paprika - Referred to as Pimentón de la Vera in Spain, it is made from a combination of sweet and hot peppers with a smokey flavor.
- Hot Paprika - Also called Hungarian paprika, it is the hottest and the most commonly used in Hungary.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Mix together the flour with paprika, salt and pepper and dredge the chicken in it. Save the leftover flour and cook the chicken in a large skillet or Dutch oven over medium-high heat with some oil for about 6 minutes total. Remove and set aside.
Add the onion, cayenne pepper and remaining paprika and cook for about 2 minutes before adding the chicken and chicken stock in. Bring to a boil then reduce to simmer and cook for about 45 minutes or until the chicken is done.
Add ½ cup of the liquid and the sour cream to the leftover flour and mix until smooth. Add the mixture to the the pot and simmer for 5 minutes. Taste for seasoning.
FAQs
It really is all about preference. I can't take a ton of heat so I normally just do paprika or a combination of paprika and a little hot paprika.
But if you like your dishes on the hot side, go with Hungarian paprika. It leads to what you would call an authentic paprikash.
A traditional chicken paprikash recipe uses skin-on, bone-in chicken thighs, but at the end of the day you can use whatever cut of chicken you like.
You can make this dish without sour cream, though it will slightly change the dish's flavor and texture. You can substitute sour cream with Greek yogurt or crème fraîche for a similar creamy, tangy finish. For a dairy-free version, use coconut cream or cashew cream, though these will impart different flavors.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn't just cook slightly longer.
Yes, it can be made ahead of time, and many find that the flavors improve after sitting in the fridge for a day. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much.
Side Dish Options
The perfect complement to this chicken paprikash recipe is German spaetzle or cheddar pierogies. You can also go with a starch like mashed potatoes.
For vegetables, roasted Brussels sprouts or broccoli is never a bad choice.
Pro Tips/Recipe Notes
- Bone-in pieces add more flavor to the sauce compared to boneless.
- You control the amount of heat depending on the type of paprika you use. I usually use a combination of regular paprika and smoked paprika but if you want it spicier, use Hungarian paprika.
- Achieve a rich flavor by thoroughly browning the chicken before simmering.
- Mix sour cream with hot stock before adding it to prevent curdling.
Similar Recipes
- Chicken Satay Curry
- Lemon Chicken Piccata
- Chicken Saltimbocca
- Baked Chicken Cordon Bleu
- Chicken Rollatini
If you’ve tried this chicken paprikash recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chicken Paprikash
Ingredients
- 2 lbs chicken thighs and legs, bone-in and skin-on
- ½ cup all-purpose flour
- 3 tablespoon paprika OR Hungarian paprika (depends on how much spice you like)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoon vegetable oil
- 1 cup sweet onion, chopped
- ⅛ teaspoon cayenne pepper
- 2 cups low sodium chicken stock
- 1 cup sour cream
Instructions
- Combine flour, 2 tablespoon paprika, salt and pepper. Depending on your tolerance for spice, the type of paprika you use will make a big difference. Regular paprika has almost no heat level while Hungarian has a kick. Dredge the chicken in the flour mixture. (VERY IMPORTANT - save the leftover flour, do not throw out)
- Heat oil in large Dutch oven or skillet over medium-high heat. Add chicken and brown on both sides, about 3 minutes each side. Remove chicken and set aside. Add onion, cayenne pepper and remaining paprika and sauté the onion until it's tender, about 2 minutes.
- Return chicken to the pot and add chicken stock. Bring to boil then reduce heat, cover and simmer for about 45 minutes or until chicken is done.
- Once chicken is done, make mixture to thicken sauce. With leftover flour, add sour cream and ½ cup of liquid from skillet. Mix until smooth. Add mixture to pot and simmer for 5 minutes, stirring occasional. The sauce should be a very pale orange color. Taste and adjust for seasoning. Serve immediately.
Notes
- Bone-in pieces add more flavor to the sauce compared to boneless.
- You control the amount of heat depending on the type of paprika you use. I usually use a combination of regular paprika and smoked paprika but if you want it spicier, use Hungarian paprika.
- Achieve a rich flavor by thoroughly browning the chicken before simmering.
- Mix sour cream with hot stock before adding it to prevent curdling.
Chris says
I’ve never had chicken paprikash. Sounds tasty though.
Simon says
Deliciousl
Joyful Cook says
Made it today. Very tasty and pretty easy to make. Just a warning to those who are sensitive to heat. The large amount of paprika and the cayenne give this dish a good bit of spicy heat. Too much for me.
Next time I will cut back. Otherwise, it is a good recipe. Just very spicy! Whew! 😅
Ryan says
Yes it definitely depends on the type of paprika you use which affects the spice level!
Monica says
When do you add the garlic?
Shannon says
Add the garlic? The ingredients didn't list garlic, but if you choose to add it that would be done when the onios have finished sautéing, before adding back chicken and broth. Add minced garlic to onions and stir until fragrant... about 30 seconds. Then add chicken and broth, continue as recipe directs. Garlic burns quickly so have the broth ready before adding garlic!
ERIN Elizabeth SMITH says
Huh?! 🤔 did you actually read the recipe?
Linda says
This was very good. Used Hungarian paprika and 3lbs of boneless chicken thighs since I trim off most of the fat. There’s enough sauce to have started with 4 lbs of chicken. Served with homemade spaetzle and a salad. Will definitely make again.
Ryan says
Awesome!
Andrea says
Made this today. My grandma who makes a great paprikash loved it! Will use this recipe again, for sure.
Ryan says
Glad you enjoyed it! One of my favorites.
JJ says
Delicious! Used one tablespoon of hot Hungarian paprika and two regular paprika. Cast iron skillet also.
Served over rice. Pinot Noir wine with dinner! Delicious and basically easy.
Ps. Used boneless skinless chicken breasts so added one more tablespoon of oil to onions.
Ryan says
Glad you liked it!
Carin Schwartz says
I've tried a variety of chicken paprikash recipes trying to recreate my late Hungarian grandmother's. This was by far the closest. I absolutely loved it. Thanks!
Ryan says
That's great to hear!
Lorie says
Never knew what this dish is and it's my boyfriend's favorite comfort food so I researched a bunch of recipes and decided to try yours. He absolutely LOVED it!! Said it's very authentic to what he has had his whole life!! Only change I made was I added 1 tbs of spicy Hungarian paprika because we like spice in our food. Thank you very much for this wonderful recipe that I will be making over and over again!!
Ryan says
I just had it last night myself. One of my favorites!
Marlene says
A bit too spicy. Next time I’ll eliminate the cayenne.
Swarneem says
Hi. Can I use gluten free flour?
Ryan says
Yep that will work just fine!
Jeanette Smith says
One of my family's favorite comfort food dinners. Done it a number of times. Just delicious.
Ryan says
Definitely a favorite!
Lindsay says
I have a batch on the stove now. I add sliced mushrooms and baby peas the last ten minutes. I think that goes well together. We love it!!!
Ryan says
Great idea!
Sha says
I grew up eating Chicken Paprikosh as my Hungarian mother and Grandma (who immigrated from Hungary). I want to say this is close to theirs although their recipe included bacon. Yummy I say. So follow this recipe but cut a package of bacon into cubes and cook to barely crisp. One pound of bacon is for the use of a whole chicken so adjust. Then I fry the onion in the bacon grease- drain well! Then the breaded fried chicken goes into a covered roaster, add enough chicken broth to about cover chicken by 1/2, bacon and onion on top of chicken the a very good sprinkle of paprika. In the oven it goes-350 for 30 minutes. After that remove chicken from roaster and put into a bowl ( get as much bacon and onion from chicken into roaster. Follow the thickening directions in the recipe. Cook in roaster til thickened, take off heat then add sour cream and whisk until combined Do not boil once sour cream in. Better if sour cream left on counter for 30 minutes. Always served with dumplings or rice( my mom only!).
Ryan says
Bacon makes everything better!
Brittany Clark says
Could you use chicken tenders?
Ryan says
Yep! Any type of chicken works here.
Paula P. says
Simply delicious! I would use an entire sweet onion. Makes a lot of sauce so you could increase the amount of chicken. I used boneless, skinless thighs work well in this recipe as they are very flavorful, moist and tender after cooking. Adjust sauce with salt and pepper before serving. Leftovers were even better the next day. Everyone enjoyed so it will be part of the regular rotation, for sure. Would work well for a large gathering or pot luck. Served with mashed potatoes and steamed green peas. Would be great with pasta or rice.
Ryan says
Glad you enjoyed!
Cara says
My husband hates sour cream. Is the sour cream a must? Can I omit with Greek yogurt or will it be too sour? Thanks!
Ryan says
To be honest I'm not the biggest sour cream fan either but this is used to add a creaminess and a slight tang which is what paprikash is known for. Greek yogurt can be used too.
Carol D says
Absolutely delicious! 2 T paprika was enough for us. Served with smashed potatoes. A keeper that will be added to the rotation! ❤️❤️❤️
Nora says
Great recipe. Needs a few tweaks- boneless skinless chicken thighs will not take anywhere near 45 mins to cook through (more like 10-20 mins). Also it’s a lot easier and less fussy to just add the extra flour after you cook the onions before you add the broth, then just let the chicken cook in that thickening gravy all together. And simply stir in the cold sour cream at the end. Really enjoyed!
Donna says
I used boneless skinless chicken breast because that's what I had. I found the gravy to be too thick and not really creamy after I added the flour mixture. I ended up adding some water to thin it a bit and then added the rest of the sour cream. How thick is the gravy supposed to be. My grandma's was always a bit thinner and creamier.
Ryan says
I like mine on the thicker side but as you said, you can thin it out with some water or chicken stock.
Morgan says
Made this for dinner tonight and it was delicious! My husband couldn't stop raving about the sauce.
Ryan says
I just made it again the other day. It is one of my favorites.
Dawn Kragelund says
Very good! My grandmother always cooked with her sweet Hungarian paprika or her hot Hungarian paprika. Unfortunately I didn’t have either but I have a huge Costco bottle of paprika so I added some cayenne for heat but didn’t over do it for my kids. I cooked exactly as recipe said to. It was perfect! Thank you! It’s a keeper!
Ryan says
Glad you liked it!
Beverly says
This delicious. I added a bit of minced garlic & a chopped green pepper to the sauté. I used 2 tbsp of hot paprika & 1 tbsp sweet, leaving out the cayenne. It then had the perfect heat. I also needed this to be gluten free so instead of regular flour I used a 1/4 c of Cup4Cup brand flour, and 1/4 c mixture of rice flour & cornstarch. The breading then attached to the chicken and thickened like regular flour. Have to watch gluten free breading as it browns faster. It was perfect! Will be making this again soon.
Ryan says
Great idea for the gluten free. Glad you enjoyed!
Melissa says
Very delicious and easy, definitely will make again. Thanks so much 🙂
Ryan says
Glad you enjoyed it!
Lori says
Oh my gosh, this was amazing! I doubled the recipe and I could drink the sauce 😳 I used bone in thighs and cooked for about an hour and a half, fell off the bone ! Whisked a cup of crème fraiche and a half cup of sour cream into the leftover flour/spice mix and then as you suggested, additional sour cream after it was combined. I did use Hungarian paprika and the cayenne , my grandparents were both from Hungry and this was almost exactly how my grandmother’s tasted! Thank you for a great recipe !
Ryan says
Glad you enjoyed it!
Susan Armstrong says
Needs the full amount of cayenne. I used regular plus smoked paprika. A touch of Hungarian paprika would be nice! We like it served on rice. Nice full-bodied flavour.
Ryan says
Glad you enjoyed it!
Geo says
Loved this…..made it for the first time at 15 with friends from Hungary who were opening a restaurant. Could never get close to it until now.All the tips on mixing paprika were perfect. My only changes were to pre cook the thighs a bit and take off the skin and fat and cut from the bone before dredging.
I use so much cayenne normally that I wanted a brighter taste and sautéed some fresh cut jalepenos ( no seeds) with the onions instead. It was perfect thanks.
Ryan says
Glad you enjoyed it.
Judy says
At the end you say to use left over flour. What left over flour? Only one mention of flour in recipe. How much “left over”?
Ryan says
Whatever is left after dredging the chicken. See step 1. Dredge the chicken in the flour mixture. (VERY IMPORTANT - save the leftover flour, do not throw out)
Paul says
Excellent recipe. Made it down here in South Africa with breasts and lactose-free yoghurt. Really good! And with some fine South African red wine of course!
Ryan says
Glad you enjoyed it! Can't go wrong with wine!
Sue says
Making this for the second time. It’s a new go to recipe for our chicken rotation. Hubby loves it.
Ryan says
Glad you like it! It's a favorite of mine!
The Actual Chris says
As someone who doesn't care for chicken thighs, this was a great recipe. If you're hungry for Hungarian style chicken, this is the one for you.
Rachel Taylor says
I just made this and it was absolutely delicious. BTW, for anyone who is celiac/gluten intolerant, I subbed out flour for King Arthur GF flour 1:1 and it turned out perfect.
Ryan says
Glad you enjoyed it!
Vshaynes says
I made it using bone in thighs and it came out great. I used a digital thermometer to verify that they were done. My husband gave it a positive review so it’s a winner for me.
Ryan says
Glad you enjoyed it!
Chris Oancia says
I made this dish the other day and it was delicious, comforting and a dish I will make more regularly now. I had chicken breast on hand so cubed it up into big chucnks and used that; only other addition I made was to use a generous amount of garlic powder and onion powder in it and other wise, a fantastic dish; my family loves comfort food and I served it over hot egg noodles and it was all gone by the end of the day. Well done!
Ryan says
Glad you enjoyed it!
Vshaynes says
I made it with whole thighs and also with cubed thigh meat (only I used thigh meat that was cubed so it cooked in half the time). My husband loved it and I will definitely be making it again. I used a sweet Hungarian paprika that I’d just bought this time and definitely noticed a bigger flavor so I the age of the spice matters!
Jessica says
Phenomenal recipe! We devoured this meal and I have very picky eaters. I would probably say this was even better than my mom made it growing up that's how much I enjoyed it. I only had about 1/4 c of sour cream so I added another 1/3 c or so of cream. It was still amazing! Thank you for sharing!
Ryan says
Glad you enjoyed it!
Kristara says
Hi!
So I used 3T smoked paprika. It sounded like a lot, but I followed the recipe and it was way too much. Luckily I had a 16 ounce container of sour cream and used almost the whole thing.
Now it taste delicious! I’ve never cooked or even eaten Hungarian food before, so I’m definitely not used to paprika being such a forward flavor in a recipe but I really like it now that it’s toned down and the sauce is the light orange color.
Would love to hear any insight and try some more of your recipes.
Thank you!
Ryan says
Smoked paprika is more potent! I'll probably adjust the recipe for if people used smoked. But if you are using regular paprika it is just the right amount. This is definitely a paprika forward dish! But good idea to tone it down with more sour cream!
Nancy says
I used smoked paprika and it was amazing!!
Ryan says
Nice glad you enjoyed it!
Carey says
Made this tonight! Excellent! Leftovers tomorrow will be even better! Served with mashed potato’s & side of green beans! Keep recipe!
Ryan says
Awesome!
Eugene says
This was really a really good recipe. Tasted awesome, not too difficult, and fairly healthy. I subbed the last half of sour cream for 2% yogurt and added in a bag of frozen peas when making the sauce for some extra veggies, and it turned out great. Will definitely make again
Ryan says
Glad you enjoyed it!
Charles Parker says
Very tasty. My only recommendation is to make a roux with the flour (using butter) and cook over medium heat until you cook out the raw flour taste. Then add the sour cream and stir into the chicken. I tried as written and the sauce tasted of raw flour. Otherwise phenomenal recipe.
Joye says
It's really good, but needs a lot more salt - maybe 2 tsp, and since I used mild paprika (bought in Hungary), I would use at least a half teaspoon or more of cayenne. I added these after tasting and finding it much too bland. Served with kluski noodles.
Brooke says
This was outstanding!
Ryan says
Awesome!
Sam says
Made this today and loved it! Never had paprikash before but it was a hit!
Claire says
This was very good. However, I wish I had made it a bit spicier than I did. I was afraid to make it too spicy, so I used "sweet paprika" (which is very mild) with some smoked paprika and used less cayenne than called for here. So next time, I will try using some spicier paprika and a bit more cayenne. But even without being spicy, it was still very good. I served it with spaetzle that I had boiled for a few minutes. Also,I had used boneless chicken chunks since I prefer boneless chicken. This also cooked much faster. Thank you for this recipe! It's a keeper! 🙂
Ryan says
Glad you enjoyed it!
Cathy says
I used Penzy's Hungarian style sweet paprika. I'm not sure if that was the right kind, but it was not 'hot.' My only caution is to pay attention to the chicken as it is browning. It burned a tiny bit on one side (my fault). Not sure if it was just the paprika turning colors or actually burnt. I did follow the directions. I think you could use more chicken than is called for here. I used thighs and I have a ton of the sauce left over--not that I'm complaining. Salt at the end was needed. I thought it was a very nice recipe and meal. Thank you.
Ryan says
The paprika makes it a bit dark but typically not burnt. And yes it makes a lot of sauce!
Maureen says
My mother made the best chicken paprikash. We were not Hungarian, but lived in a steel town where European food was the norm. My mother always used a stewing hand, which is pretty much impossible to find nowadays but they did make a difference with the most delicious broth. This is made pretty much like I make it. Although I’ve never put paprika in the dumplings. Might try that the next time. If you’ve not made chicken paprikash, you’ve gotta try this recipe. However, if you’re going to freeze it, do not put sour cream in the whole thing just what you’re using and add sour cream when you thaw it out and heat it up again. Otherwise the sour cream just curdles.
Ryan says
Glad you liked it!