Authentic Chicken Paprikash (Paprikás Csirke)

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Chicken paprikash, or paprikás csirke, is one of Hungary’s most beloved comfort dishes. Juicy chicken thighs are browned, then gently simmered with slowly cooked onions, garlic, tomato, bell pepper and a generous amount of sweet Hungarian paprika. The sauce is finished with sour cream, turning it silky, rich and beautifully rosy. Served over buttery egg noodles or traditional nokedli dumplings, it is a warm, soul satisfying dinner that tastes like it came from a Hungarian grandmother’s kitchen.

It uses simple ingredients and one pot, and it is easy enough for a weeknight. If you enjoy creamy European comfort food, try my easy chicken stroganoff or homemade chicken and dumplings.

Why You Will Love This Chicken Paprikash

• Authentic flavor. Made the traditional way with plenty of sweet Hungarian paprika.
• Rich, creamy sauce. Sour cream makes it velvety and tangy.
• One pot. Brown, simmer and finish in a single Dutch oven.
• Simple ingredients. Chicken, onions, paprika and sour cream do most of the work.
• Family friendly. Mild, warming and comforting.

What Is Chicken Paprikash?

Paprikás csirke is a classic Hungarian stew that dates back to the 1800s, when paprika became central to Hungarian cooking. The word paprikás describes dishes made with paprika and finished with sour cream, which sets it apart from goulash, a soupier dish made without sour cream. The dish traditionally begins with onions slowly cooked in lard until soft and sweet.

Paprika is then stirred in off the heat so it does not scorch, followed by the chicken and a little water or broth. After simmering, sour cream is mixed with a spoon of flour and stirred in to create a smooth, rosy sauce. It is usually served with nokedli, small soft egg dumplings similar to German spaetzle.

Ingredients You Will Need

Exact amounts are in the recipe card below.

• Bone in, skin on chicken thighs and drumsticks: the most flavorful choice. Boneless thighs also work.
• Butter, oil or lard: lard is traditional and adds richness.
• Yellow onions: two large onions, finely chopped. They melt into the sauce.
• Garlic: a few cloves for depth.
• Sweet Hungarian paprika: the star ingredient. Use fresh, good quality paprika for the best color and flavor.
• Hot or smoked paprika: optional, for a little heat or smokiness.
• Tomato and bell pepper: a ripe tomato and a Hungarian wax pepper or red bell pepper add sweetness.
• Chicken broth: for simmering.
• Sour cream and flour: to thicken and enrich the sauce.
• Salt, pepper and fresh parsley.

How to Make Chicken Paprikash

1. Brown the chicken

Pat the chicken dry and season well with salt and pepper. Heat the fat in a large Dutch oven over medium high heat. Brown the chicken skin side down for 5 to 6 minutes until golden, then flip and cook for 2 minutes more. Transfer to a plate. Pour off all but about 2 tablespoons of fat.

2. Cook the onions

Reduce the heat to medium and add the onions with a pinch of salt. Cook for 8 to 10 minutes, stirring often, until soft, sweet and lightly golden. Add the garlic and cook for 1 minute more.

3. Add the paprika

Remove the pot from the heat and stir in the paprika. This is the most important step: paprika burns easily and turns bitter, so always add it off the heat. Stir for 30 seconds until fragrant and deep red.

4. Simmer

Return the pot to the heat and add the tomato, pepper and broth, scraping up the browned bits. Nestle the chicken back in, skin side up. Bring to a simmer, cover and cook on low for 35 to 40 minutes, until the chicken is very tender and reaches at least 165°F. Dark meat is even more tender at 175°F to 185°F. Check with an instant read thermometer.

5. Finish with sour cream

Remove the chicken. In a bowl, whisk the sour cream with the flour until smooth. Temper it by whisking in a ladle of the hot sauce, then stir the mixture back into the pot. Simmer gently for 3 to 5 minutes until thickened. Do not boil. Return the chicken to the sauce, season to taste and sprinkle with parsley.

How to Make Nokedli (Hungarian Dumplings)

Nokedli are simple to make at home. Whisk 2 eggs with 1 cup of water and 1 teaspoon of salt, then stir in about 2 1/2 cups of flour until you have a thick, sticky batter. Bring a large pot of salted water to a boil. Push the batter through a spaetzle maker or the large holes of a colander, or scrape small pieces off a cutting board with a knife, directly into the boiling water. Cook for 2 to 3 minutes, until the dumplings float. Drain in a colander and toss with a little butter. Wide egg noodles, mashed potatoes or rice are easy alternatives.

Tips for Authentic Chicken Paprikash

• Use fresh paprika. Old paprika loses its color and flavor. Buy Hungarian sweet paprika if you can.
• Take your time with the onions. Slow cooked onions create the sweet, thick base of the sauce.
• Add paprika off the heat. Scorched paprika tastes bitter.
• Temper the sour cream. It prevents curdling and keeps the sauce smooth.
• Use full fat sour cream. Low fat versions are more likely to split.

Choosing the Right Paprika

Paprika is the heart of this dish, so the type you use matters. Hungarian paprika comes in several grades, from delicate and sweet (édesnemes, meaning noble sweet) to hot (erős). For paprikash, noble sweet paprika is the classic choice, giving a vivid red color and a mild, rich, slightly fruity flavor. Many cooks add a pinch of hot paprika for gentle warmth.

Spanish smoked paprika is not traditional, but a small amount adds a pleasant smoky note. Generic supermarket paprika is often milder and less flavorful, so you may need to use a little more. Store paprika in an airtight container away from heat and light, and replace it every six months or so for the best flavor.

Bone In or Boneless Chicken?

Traditional paprikash uses bone in chicken pieces, which give the sauce more body and flavor as they simmer. Thighs and drumsticks are ideal because dark meat stays juicy during the long simmer. You can use boneless, skinless thighs for a quicker version; reduce the simmering time to 20 to 25 minutes. Chicken breasts are the leanest option and can dry out, so if you use them, cut them into large pieces and simmer for just 15 to 20 minutes, until they reach 165°F. Many cooks remove the skin before adding the sour cream for a lighter sauce.

Make Ahead Tips

Like many stews, paprikash tastes even better the next day, once the paprika has had time to mellow and meld with the onions. To make it ahead, cook the recipe up to the point of adding the sour cream, cool it quickly and refrigerate it for up to 2 days. When you are ready to serve, reheat it gently until simmering, then whisk in the sour cream and flour mixture and finish as directed. The nokedli can be cooked a few hours ahead, tossed with butter and reheated in a skillet just before serving.

Variations

• Lighter version: use boneless, skinless thighs and Greek yogurt in place of some of the sour cream.
• With mushrooms: add sliced mushrooms with the onions.
• Spicier: add hot paprika or a pinch of cayenne.
• Slow cooker: brown the chicken and onions, then cook everything except the sour cream on Low for 6 hours in a slow cooker, and stir in the sour cream mixture at the end.
• Vegetarian: make mushroom paprikash with mixed mushrooms and vegetable broth.

What to Serve With Chicken Paprikash

Serve paprikash over nokedli, buttered egg noodles, mashed potatoes or rice to soak up every bit of the creamy sauce. A traditional Hungarian cucumber salad with vinegar, dill and a touch of sour cream is the perfect refreshing side. Crusty bread and a simple green salad are also great choices.

Storage and Reheating

• Refrigerator: store in airtight containers for up to 3 days. It tastes even better the next day.
• Reheating: warm gently on the stovetop over low heat. Avoid boiling, which can split the sour cream.
• Freezing: freeze the stew before adding the sour cream for up to 3 months, then finish with fresh sour cream after reheating.

Frequently Asked Questions

What is the difference between paprikash and goulash?

Goulash is a paprika seasoned soup or stew, usually made with beef and without sour cream. Paprikash is finished with sour cream for a creamy sauce.

Why did my sour cream curdle?

The sauce was too hot or the sour cream was added without tempering. Mix it with flour, temper with warm sauce and keep the heat low.

Can I use smoked paprika?

It is not traditional, but a small amount mixed with sweet paprika adds nice smoky depth.

Can I use chicken breasts?

Yes. Cut them into large pieces and simmer only until they reach 165°F.

What do you serve with chicken paprikash?

Nokedli, egg noodles, mashed potatoes or rice, with a cucumber salad.

Is chicken paprikash spicy?

No. Sweet paprika is mild. Add hot paprika if you want some heat.

Final Thoughts

Authentic chicken paprikash is simple, cozy and full of rich, warming flavor. Tender chicken in a velvety paprika and sour cream sauce, served over soft dumplings or noodles, is a Hungarian classic that deserves a place in your regular dinner rotation.

Nutrition Per Serving

Nutrient	Amount
Calories	560 kcal
Protein	38 g
Carbohydrates	14 g
Fat	39 g
Saturated Fat	14 g
Fiber	3 g
Sugar	6 g
Sodium	820 mg

Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.