Mouthwatering Chicken Paprikash Hungarian Style

As seen in Satisfying Entrées for Every Table.

For this dish, juicy chicken on the bone is browned, then gently braised with plenty of paprika, sweet onions, and a bit of cayenne. Later, you stir in sour cream and some stock to get a luxuriously smooth sauce. You can play with regular or Hungarian paprika to tweak the heat and smoky vibes. Browning is the secret to that hearty, deep taste. Don’t just dump in the sour cream—warm it up with sauce first to keep things smooth. Grab some crusty bread or top it all with a handful of herbs and dig in. This classic brings Hungarian home cooking straight to your table with every bite.

Barbara Chef
Created By Sasha
Last updated on Wed, 30 Jul 2025 14:42:21 GMT
Chicken served in a bowl with a spoon in it. Save Pin
Chicken served in a bowl with a spoon in it. | foodthingle.com

You'll love how this comforting Hungarian dish wraps tender chicken in a rich, creamy pepper sauce. It's the meal I make when I want to feel all warm and fuzzy inside, thanks to silky sour cream and cozy spices.

I started making this when my grandma would reminisce about her own mother's paprikash bubbling away during Sunday afternoons. Now it's a staple for my family too—nobody ever leaves leftovers behind.

Effortless Ingredients

  • Sour cream: Adds tang and creamy smoothness—stick with full fat for a truly silky finish, and don't bother with fat-free
  • Low sodium chicken stock: Keeps things flavorful but not too salty, go for one that's clear and golden
  • Cayenne pepper: Brings a sneaky hit of heat—tweak as you like
  • Sweet onion: Rounds out the dish with sweetness; firm onions with crackly skins work best
  • Vegetable oil: Great for browning since neutral flavor and high smoke point; sunflower or safflower both work
  • Black pepper: Balances things with just a hit of warmth; grind it yourself if you can
  • Sea salt: Boosts the flavors; flaked salt is great for sprinkling
  • Paprika: Hungarian is bold and punchy, but sweet paprika's milder—pick what suits your taste, just make sure it's a lively red
  • All purpose flour: Gets the chicken crispy and thickens everything up—go for unbleached if possible
  • Chicken thighs and drumsticks, bone-in with skin: The bones and skin drop tons of flavor and richness into your sauce—pick chicken that looks juicy and firm

Simple Step-by-Step Directions

Final Taste and Season:
Give your sauce a quick taste and sprinkle in more salt, pepper, or paprika if needed. Dig in while it's hot—it's awesome over rice, dumplings, or noodles.
Make and Add Thickener:
In a bowl, mix leftover flour with sour cream and some hot liquid from your pot. Whisk till smooth so you don’t get lumps. Pour the mixture back in, stir, and let everything simmer for five minutes—the sauce will become silky and cling to the chicken.
Simmer and Braise:
Put the chicken back in the pot with any juices, pour in the chicken stock, and let it bubble. Drop the heat, pop a lid on, and let it go for forty-five minutes till the chicken's so tender it nearly falls apart.
Sauté Onion and Spices:
Toss in the chopped onion, cayenne, and remaining paprika. Stir it around for a couple of minutes till everything smells great and the onions go soft—this wakes up their sweetness and fragrance.
Brown the Chicken:
Warm up oil in a big Dutch oven on medium-high. Lay chicken in skin-side down and let it get golden and crisp, three minutes or so per side. Set on a plate when it looks yummy.
Prepare Chicken:
Drag your chicken pieces through a mix of flour, salt, pepper, and paprika, covering every bit. Save the flour that’s left—it’ll help thicken up the sauce later.
A bowl filled with chicken and a spoon ready for serving. Save Pin
A bowl filled with chicken and a spoon ready for serving. | foodthingle.com

Paprika’s the bit that makes this dish sing for me. I remember finding an old tin of Hungarian paprika in my grandma’s kitchen. I’ve been hooked on the same one ever since. Crazy how one spice totally changes the dish.

Clever Storage

Pop leftovers into a sealed container and keep in your fridge for up to three days. The sauce gets thicker as it sits, so add a splash of chicken stock when you warm it back up. Want to freeze it? Go for it—two months max—just mix in fresh sour cream after reheating for best results.

Easy Ingredient Swaps

No sour cream? Plain Greek yogurt will work in a pinch. Boneless chicken is fine too, but it won’t be as rich. Try some smoked paprika or hot paprika for extra flavor twists.

Tasty Serving Ideas

This is extra good on top of sautéed egg noodles (the wide ones are perfect). Pile it over rice or mashed potatoes to soak up all the sauce. Sprinkle fresh parsley for a pop of color and a bit of crunch.

A bowl of saucy chicken loaded with herbs. Save Pin
A bowl of saucy chicken loaded with herbs. | foodthingle.com

Authentic Cultural Backstory

Paprikash comes straight out of Hungary’s rural kitchens. Folks use whatever chicken they’ve got and load in the paprika. It’s a comfort meal you’ll find all across Central and Eastern Europe. Every family tweaks it their own way, and they keep those traditions going for generations.

Common Recipe Questions

→ Which paprika should I use?

Hungarian paprika gives bold, feisty flavor. Regular paprika's milder. Mixing both balances everything out.

→ How do I make the sauce stay silky?

Add a bit of hot broth to the sour cream before dumping it in. That way, you won't end up with lumpy sauce.

→ Is boneless chicken okay here?

Chicken with bones gives the deepest flavor, but you can use boneless thighs—just watch their cook time so they don’t dry out.

→ What goes awesome on the side?

Dunk some rustic bread, serve with egg noodles, nokedli (Hungarian dumplings), or pile it on creamy mashed potatoes for max coziness.

→ Will it be spicy?

It’s as hot as the paprika and cayenne you toss in. More paprika means more fire—add little by little to suit your taste.

→ Can I reheat this for leftovers?

Yep! Warm it up slowly and gently. That keeps the sauce from splitting and stays nice and creamy.

Paprikash Chicken Hungary

Sour cream, chicken, and paprika come together for a rich and creamy Hungarian comfort with loads of flavor.

Preparation Time
10 Minutes
Cooking Time
50 Minutes
Overall Time
60 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Moderate

Regional Style: Hungarian

Output: 6 Number of Servings

Special Diets: ~

What You'll Need

→ Main Ingredients

01 1 cup sour cream
02 2 cups low sodium chicken stock
03 1/8 teaspoon cayenne pepper
04 1 cup sweet onion, chopped up small
05 2 tablespoons vegetable oil
06 1/2 teaspoon black pepper
07 1 teaspoon sea salt
08 3 tablespoons paprika (swap for Hungarian paprika if you want more heat)
09 1/2 cup all-purpose flour
10 2 pounds chicken thighs and drumsticks, bone-in with skin

Steps to Follow

Step 01

Slowly pour the sour cream mix back into the pot. Let it simmer without the lid—just a gentle stir now and then—for about 5 minutes. The sauce should look light orange and start to thicken. Taste it and fix the flavor if needed before you dig in.

Step 02

In a different bowl, toss the extra flour with sour cream. Spoon in half a cup of hot liquid from the pot. Whisk it up until it’s all smooth and blended.

Step 03

Place the browned chicken back in the pot. Add the chicken broth and crank up the heat until it bubbles. Drop the heat low, pop the lid on, and let everything gently cook for about 45 minutes, or until your chicken is fork-tender.

Step 04

Toss in your chopped onion, leftover paprika, and the cayenne to the hot pot after the chicken’s out. Cook for a couple minutes—when the onion smells awesome and softens, you're good.

Step 05

Heat up oil in a big heavy pot or skillet over medium-high. Lay the floured chicken in, skin side down. Let every side get nice and golden—about 3 minutes for each. Pull out the chicken for now.

Step 06

Take the chicken thighs and legs and roll them one by one through the seasoned flour. Make sure you get every bit covered well.

Step 07

Grab a big bowl and stir together the flour, 2 tablespoons of paprika, salt, and black pepper. Keep some flour off to the side for later steps.

Additional Tips

  1. Go for bone-in pieces—they make the sauce extra tasty and bold.
  2. Hungarian paprika brings a classic flavor. Mix in smoked paprika too if you want it a bit deeper.
  3. Getting a golden crust on your chicken first really amps up the tasty bits later.
  4. Warm up sour cream with some hot broth before you add it, so it won’t split in the pot.

Essential Tools

  • Big Dutch oven or sturdy skillet
  • Mixing bowls
  • Measuring stuff: cups and spoons
  • Whisk

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Has gluten (flour)
  • Has dairy (sour cream)

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 414
  • Fat Content: 29 g
  • Carbohydrates: 13 g
  • Protein: 29 g