This authentic chicken paprikash recipe is the ultimate comfort food straight from Hungarian cuisine.
Known as Paprikás Csirke in Hungary, this traditional Hungarian dish combines succulent chicken with a creamy paprika-infused sauce packed with robust flavor and vibrant color.
My great-grandparents came from Hungary to the United States. I could easily see my great-grandmother’s version of this Hungarian recipe always filling the kitchen with fond memories of making this savory paprika sauce in a big pot of paprikash. The exact reason this dish has stood the test of time is simple: tender chicken simmered low and slow in a creamy sauce seasoned with good Hungarian paprika.
Whether you use a whole chicken, bone-in chicken pieces, skin-on thighs, boneless chicken thighs, or chicken breast, the best chicken paprikash always starts with sweet Hungarian paprika and those flavorful browned bits at the bottom of the pan.
Served over egg noodles or chewy egg dumplings, this authentic paprikash is one of the best examples of classic Hungarian food.
Recipe Overview
This authentic chicken paprikash recipe is one of those classic comfort food meals that brings people together around the dinner table. Between the tender chicken, creamy paprika-infused sauce, and rich Hungarian flavors, it is easy to understand why this traditional Hungarian dish remains beloved around the world.
Why You’ll Love This Recipe
- Perfect base for leftovers and freezer meals
- Rich creamy paprika sauce full of depth of flavor
- Easy steps with simple pantry ingredients
- Traditional recipe with authentic flavor
- Great recipe for chilly nights and comfort food cravings
- Delicious over egg noodles or homemade dumplings
- Flexible ingredient substitutes for what you have on hand
Equipment Needed
- Dutch oven or large deep skillet
- Small bowl
- Wooden spoon
- Measuring cups and spoons
- Paper towels
- Large pot for boiling noodles or dumplings
- Sharp knife and cutting board
Serving Suggestions and Sides
Chicken paprikash is traditionally served over egg noodles or homemade dumplings because they are the perfect vehicle for soaking up the creamy sauce.
Other delicious serving ideas include:
- Buttered spaetzle
- Mashed potatoes
- Rice
- Crusty bread
- Roasted vegetables
- Cucumber salad
- Steamed green beans
Top each serving with green onions and an extra generous dollop of sour cream.
Variations
Coconut Milk Paprika Chicken
For a little different twist, substitute coconut milk for part of the sour cream mixture. This creates a creamy sauce with a slightly sweeter finish.
Smoked Paprika Version
Add a small amount of smoked paprika alongside the regular paprika for additional depth of flavor.
Spicy Chicken Paprikash
Increase the hot paprika for a more intense heat level while still maintaining the authentic flavor profile.
Ingredient Substitutes
Paprika
The best quality sweet Hungarian paprika delivers the most authentic taste. If unavailable, regular paprika can work, although the flavor will not be quite as robust.
Sour Cream
Greek yogurt can substitute for sour cream in a pinch.
Heavy Cream
Half-and-half may be used instead of heavy cream, though the sauce may be slightly thinner.
Chicken
Whole chicken, skin-on thighs, chicken drumstick pieces, or chicken breast all work well, depending on your preference.
Tips for the Best Chicken Paprikash
- Always use good Hungarian paprika for authentic flavor
- Brown the chicken well to develop fond and richness
- Cook over medium heat and low heat as directed to prevent scorching
- Stir the paprika in carefully so it does not burn
- Bone-in chicken creates the best flavor
- Use hot liquid to temper the sour cream mixture before adding it to the sauce
- Simmer gently for tender chicken and a silky, creamy sauce
- Fresh paprika gives the dish its vibrant color
Frequently Asked Questions
Chicken paprikash is a traditional Hungarian dish made with chicken simmered in a paprika-based creamy sauce.
Sweet Hungarian paprika is considered the best quality option for authentic Hungarian cuisine and provides the signature flavor and color.
Yes. In fact, many people believe the flavor improves after sitting overnight.
Egg noodles, dumplings, mashed potatoes, and crusty bread are all excellent choices for soaking up the savory paprika sauce.
Chicken Paprikash Step by Step
Ingredients
- 2 lbs boneless chicken thighs
- 1/8 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, diced
- 2 bell peppers or green peppers, sliced
- 3 cloves garlic, minced
- 3 tbsp sweet Hungarian paprika
- 1 tsp hot Hungarian paprika or hot paprika
- 2 tbsp tomato paste
- 1 cup chicken broth or chicken stock
- 1/2 cup sour cream
- 1/4 cup heavy cream
- Splash of water or hot liquid as needed
Preparation
Pat the chicken dry and sprinkle it with the salt and pepper on both sides.
Heat the olive oil in a large cast-iron skillet or Dutch oven over medium-high heat. Place the chicken in a single layer and cook until golden brown on the outside, about 5-7 minutes per side. Work in batches if needed so you don’t crowd the pan.
Once browned, remove the chicken from the pan and cover to keep warm.
Reduce the heat to medium and add the diced onion and sliced green peppers to the pan.
Cook until the vegetables have softened, about 5 minutes, scraping up the browned bits on the bottom of the pan.
Stir in the garlic and tomato paste, cooking for another minute.
Add the paprika, stirring quickly to prevent the paprika from sticking to the pan and burning.
Pour in the chicken broth and stir everything together.
Return the browned chicken thighs to the pan on top of the sauce.
Cover and simmer for about 20-25 minutes, until the chicken is cooked through.
In a small bowl, whisk together the sour cream, heavy cream, and about 2-3 tablespoons of liquid from the pan to create a sauce.
Remove the chicken from the pan. Add the creamy sauce and whisk to combine.
Return the chicken to the pan and serve warm.
Chicken Paprikash Leftovers
Storage: Store leftover chicken paprikash in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making leftovers especially delicious the next day.
Reheating: Reheat the paprikash slowly over low heat on the stovetop. Add a splash of chicken broth or water if the sauce thickens too much. You can also microwave individual portions in short intervals, stirring occasionally for even heating.
Freezing: Allow the paprikash to cool completely before transferring to a freezer-safe airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently over low heat. Because dairy sauces can separate slightly after freezing, stir thoroughly while reheating to help restore the creamy texture.
Recipe
Originally Published On: June 15, 2026
Chicken Paprikash
Ingredients
- 2 lbs boneless chicken thighs
- 1/8 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 onion (diced)
- 2 green peppers (sliced)
- 3 cloves garlic (minced)
- 3 tbsp sweet Hungarian paprika
- 1 tsp hot Hungarian paprika
- 2 tbsp tomato paste
- 1 cup chicken broth or chicken stock
- 1/2 cup sour cream
- 1/4 cup heavy cream
Recommended Equipment
Instructions
- Pat the chicken dry and sprinkle it with the salt and pepper on both sides
- Heat the olive oil in a large cast-iron skillet or Dutch oven over medium-high heat
- Place the chicken in a single layer and cook until golden brown on the outside, about 5-7 minutes per side
- Once browned, remove the chicken from the pan and cover to keep warm
- Reduce the heat to medium and add the diced onion and sliced green peppers to the pan
- Cook until the vegetables have softened, about 5 minutes, scraping up the browned bits on the bottom of the pan
- Stir in the garlic and tomato paste, cooking for another minute
- Add the paprika, stirring quickly to prevent the paprika from sticking to the pan and burning
- Pour in the chicken broth and stir everything together
- Return the browned chicken thighs to the pan on top of the sauce
- Cover and simmer for about 20-25 minutes, until the chicken is cooked through
- In a small bowl, whisk together the sour cream, heavy cream, and about 2-3 tablespoons of liquid from the pan to create a sauce
- Remove the chicken from the pan
- Add the creamy sauce and whisk to combine
- Return the chicken to the pan and serve warm
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
Creamy Chicken Recipes
- Chicken Thighs with Dairy-Free Creamy Mustard Sauce
- Slow Cooker Creamy Ranch Chicken over Pasta
- Chicken with Tomato and Spinach Cream
- Cheesy Chicken Casserole
- Ultimate Guide to Cooking Chicken
- Chicken Paprikash with Creamy Hungarian Sauce
- Chicken and Broccoli with Garlic Cream
- Chicken and Spinach Casserole with Cream Cheese
- Chicken Basil Cream
- White Cheddar Chicken Pasta
I had to do a double take when I saw this recipe, because just yesterday I was talking to my bestie and reminiscing about the time he cooked this specific dish for us! It was yummy but I didn’t have a good recipe. Now, I do!
This authentic Chicken Paprika recipe brought back memories of enjoying hearty comfort meals with my mom. The creamy paprika sauce looks rich and authentic, making this dish impossible to resist and super tasty.
This looks absolutely delicious! Chicken Paprikash is one of those timeless comfort food dishes that never goes out of style. The creamy paprika sauce sounds rich and flavorful, and I love that the recipe stays true to its Hungarian roots while still offering helpful substitutions and variations for home cooks. Serving it over egg noodles or homemade dumplings would make for the perfect cozy family meal.
Yum! I make a version of this that we all love. I’ll have to try this one. It looks just as delicious.
I loved how flavorful the chicken turned out. A friend of mine recommended this recipe to me, and she was right. It’s so good!
This Hungarian dish looks so tasty and delicious, Its full of flavours and looks rich and creamy.
This was so good over a big plate of white rice. I’m keeping this one in my rotation.
Oh wow, yes please. This sounds like a filling and flavourful dish. My husband would go wild for a meal like this. I’ve never tried sweet or hot Hungarian paprika, I normally use smoked. That should make a lovely change. Great that it doesn’t take too long to make in comparison to some of the other meals we have. That would come in handy x
It sounds fabulous! The best thing about chicken food dishes is that almost everyone likes this type of meat. Oh, and I appreciate that you included nutritional facts
Your grandmother really had a nice taste and amazing culinary skills! The chicken Paprikash doesn’t seem too hard to cook and i’m surely going to try it at the next houseparty! I have been pushing my wife to start a cloud kitchen for Non Veg dishes so this could be a different for an Indian food lover!
I thoroughly enjoyed reading about your connection through your grandparents to this authentic Hungarian dish and the many variations of it. What a delicious and satisfying chicken recipe!
I am curious about how/where you get Hungarian Paprika? I ask because I use smoked and regular paprika in my cooking but I don’t recall seeing Hungarian Paprika in my specialty shops.
I have had to order it on Amazon. I don’t find it in the stores near me, either, since there isn’t much of a Hungarian population in this area.
This recipe turned out so good! my family loved it! I can’t wait to make this again!
This looks incredibly comforting and full of rich flavor. I love how the creamy paprika sauce transforms simple ingredients into such a satisfying meal.
I’ve never tried chicken paprikash before, but this honestly looks so good. I’d love to try it with egg noodles, although I think it would pair really well with steamed rice too. Thank you for sharing the recipe!
I really liked the family connection in this one. Knowing it comes from your Hungarian roots gave the whole recipe more heart, and serving it over egg noodles or dumplings sounds exactly right for something this cosy. It made the dish feel both traditional and very doable at home.
I think I would love that. I am a huge paprika fan, both fresh and in spices, would love to try the version with coconut cream