Easy Hungarian Chicken Paprikash

Here’s a classic, easy Hungarian Chicken Paprikash (Paprikás Csirke)—rich, comforting, and full of paprika flavor 🇭🇺🍗

🇭🇺 Easy Hungarian Chicken Paprikash

Ingredients (serves 4)

• 2 lbs chicken (thighs, drumsticks, or breasts)

• Salt & black pepper

• 2 tbsp oil or butter

• 1 large onion, finely chopped

• 2–3 cloves garlic, minced (optional)

• 2 tbsp Hungarian sweet paprika (essential)

• 1 tsp hot paprika (optional)

• 1 cup chicken broth

• ¾–1 cup sour cream

• 1 tbsp flour (optional, for thickening)

Instructions

1. Season chicken with salt and pepper.

2. Sauté onion: Heat oil in a large pan over medium heat. Cook onion until soft and golden (8–10 min).

3. Add paprika: Remove pan from heat, stir in paprika (prevents bitterness), then add garlic.

4. Simmer chicken: Return to heat, add chicken and broth. Cover and simmer 25–30 minutes until tender.

5. Make it creamy: Mix sour cream with flour (if using). Stir into pan and simmer gently 5 minutes—do not boil.

6. Taste & adjust seasoning.

Serve With (Traditional)

• Nokedli (Hungarian dumplings)

• Egg noodles

• Mashed potatoes

• Rice

Tips 🌟

• Use real Hungarian paprika for authentic flavor.

• Thighs stay juicier than breasts.

• Always lower heat before adding sour cream to prevent curdling.

Variations

• Slow cooker: 4–5 hours on low (add sour cream at end)

• Lighter: Use Greek yogurt instead of sour cream

• Extra rich: Add a knob of butter at the end

Want a one-pot version, Instant Pot method, or authentic nokedli recipe to go with it?