Hungarian Paprikash Chicken (With Meatballs)

Here’s a classic recipe for Hungarian Paprikash Chicken with Meatballs—rich, creamy, and full of paprika flavor. 🇭🇺🍗🍲

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🍗 Hungarian Paprikash Chicken with Meatballs

Ingredients

For the Chicken

• 4 bone-in chicken thighs (skin on or off)

• Salt & pepper, to taste

• 1 tablespoon oil or butter

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons sweet paprika

• 1 cup chicken broth

• 1/2 cup sour cream

• 1 teaspoon flour (optional, for thickening)

For the Meatballs

• 1/2 lb ground pork or beef (or mix)

• 1/4 cup breadcrumbs

• 1 egg

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon sweet paprika

• 1 small onion, finely minced (optional)

Optional Garnish

• Fresh parsley

• Egg noodles, rice, or spaetzle for serving

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Instructions

1. Make the Meatballs

1. Combine ground meat, breadcrumbs, egg, salt, pepper, paprika, and onion.

2. Shape into small 1-inch meatballs.

3. Lightly brown in a skillet with a bit of oil (they will finish cooking in the sauce). Remove and set aside.

2. Brown the Chicken

1. Season chicken thighs with salt and pepper.

2. In a large skillet or Dutch oven, heat oil/butter over medium heat.

3. Brown chicken on both sides, then remove and set aside.

3. Make Paprika Sauce

1. Sauté onions in the same pan until translucent. Add garlic and cook 30 seconds.

2. Remove from heat and stir in 2 tablespoons sweet paprika (prevents burning).

3. Slowly add chicken broth, stirring to combine. Return pan to heat.

4. Combine & Simmer

1. Return chicken and meatballs to the pan.

2. Cover and simmer 25–30 minutes, until chicken is cooked through (165°F internal) and meatballs are tender.

5. Finish with Sour Cream

1. Reduce heat to low. Stir in sour cream (and optional flour if you want thicker sauce).

2. Heat gently—do not boil—until sauce is creamy.

6. Serve

• Serve over egg noodles, rice, or spaetzle, and sprinkle with chopped parsley.

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🌟 Tips

• Sweet paprika is essential for authentic flavor; avoid smoked or hot unless desired.

• Browning the meatballs and chicken adds depth.

• Simmer gently after adding sour cream to avoid curdling.

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Variations

• Spicy version: Add 1/4 tsp cayenne or hot paprika.

• Vegetable boost: Add bell peppers or mushrooms to the sauce.

• Slow cooker: Brown chicken & meatballs, then cook everything on low 4–5 hours.

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If you want, I can also make a shortcut weeknight version that skips meatball prep but keeps the authentic flavor.