Authentic Hungarian Chicken Paprikash Recipe: A Rich Chicken Dinner in a Pot | Poultry

Chicken paprikash is a rich, stew-like Hungarian recipe made with chicken cooked in a savory paprika sauce. This one-pot chicken recipe is traditionally served over egg noodles or dumplings (nokedli), but is also delicious over rice, potatoes, spaetzle or gnocchi. Add a vegetable and dinner is ready.

It is important to use fresh paprika for this recipe as it plays a big part in the dish. If it’s been in your pantry for a long time, throw it out and buy a new jar. This recipe uses bone-in chicken, but you can use boneless, skinless chicken thighs or breasts if desired. Boneless takes less time to cook, so be sure to adjust the cooking time.


Type of cuisine: Hungarian
Preparation time: 5 minutes
Cooking time: 35 minutes

Total duration: 40 minutes

Servings: 4


  • 2 pounds bone-in chicken thighs or thighs (or your favorite cuts), patted dry with a paper towel
  • 3 tablespoons of butter
  • 2 large onions, sliced ​​or chopped
  • 2 tablespoons sweet Hungarian paprika
  • 1 teaspoon hot paprika (or to taste)
  • 1 cup chicken broth
  • 1/2 cup sour cream

Here’s how to do it:

  1. Season the chicken with salt and pepper. Heat the butter in a large skillet over medium-high heat. Add the chicken to the skillet and cook until browned on the first side, about 5 minutes. Flip the chicken and brown the other side for about 3 minutes. Remove to a plate.
  2. Add the onions and cook until softened, about 5 minutes. Season with salt and pepper. Add the paprika and cook, stirring, for about 1 minute.
  3. Pour in the chicken broth and stir up the brown bits at the bottom of the pan. Return the chicken to the skillet. Cover and cook over low heat for about 20 minutes or until chicken is cooked through (internal temperature 165 degrees F).
  4. Turn off the heat and stir in the sour cream.


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