Hungarian Chicken Paprikash

Here’s a classic Hungarian Chicken Paprikash—rich, cozy, and paprika-forward (no fancy steps).

Hungarian Chicken Paprikash (Serves 4)

Ingredients

• 2 lb chicken (bone-in thighs/drumsticks or boneless thighs)

• 2 tbsp oil or butter

• 1 large onion, finely chopped

• 2–3 tbsp sweet Hungarian paprika (key ingredient)

• 1 tsp salt (to taste)

• ½ tsp black pepper

• 1 cup chicken broth

• ½ cup sour cream

• 1 tbsp flour (optional, for thicker sauce)

Instructions

1. Brown chicken: Heat oil/butter in a large skillet or pot over medium heat. Season chicken lightly and brown on both sides. Remove and set aside.

2. Cook onions: In the same pan, add onions and cook until very soft and lightly golden (8–10 minutes).

3. Add paprika: Remove pan from heat briefly, stir in paprika (this prevents bitterness).

4. Simmer: Return pan to heat, add broth, then nestle chicken back in. Cover and simmer gently for 30–40 minutes, until chicken is tender.

5. Finish sauce: Mix sour cream with flour (if using). Stir a little hot sauce into the sour cream to temper, then gently stir back into the pan.

6. Warm through (don’t boil) for 3–5 minutes. Adjust seasoning.

Serve with

• Egg noodles or spaetzle

• Mashed potatoes or rice

• Simple cucumber salad

Tips

• Use sweet Hungarian paprika, not smoked or hot (unless you want heat).

• Boneless chicken cooks faster—start checking at 20–25 minutes.

• If sauce thickens too much, add a splash of broth.

Want a slow cooker, air fryer chicken + stovetop sauce, or one-pan weeknight version?