Why You’ll Love this Hungarian Chicken Paprikash
Comfort food at its finest, this Hungarian Chicken Paprikash will transport you straight to the heart of Eastern Europe with just one bite. The rich, velvety sauce, vibrant with paprika’s sweet-smoky depth, coats each tender chicken thigh perfectly. I love how the sour cream mellows everything into creamy bliss.
What makes this dish truly special? It’s deceptively simple yet deeply satisfying. Those humble ingredients transform into something magical during that gentle simmer. The aroma alone—onions, garlic, and paprika mingling together—will have your family hovering in the kitchen, asking when dinner’s ready. Serve it over buttery noodles for the authentic experience.
What Ingredients are in Hungarian Chicken Paprikash?
Hungarian Chicken Paprikash is all about quality ingredients coming together in perfect harmony. The star of the show is, of course, Hungarian paprika, which gives this dish its signature vibrant color and distinctive flavor. Unlike regular paprika you might find in your spice rack, Hungarian paprika offers a complex, sweet-smoky profile that forms the backbone of this traditional dish. The combination of tender chicken thighs and a rich, creamy sauce creates the comfort food magic that’s made this recipe beloved for generations.
- 6-8 chicken thighs
- 3 tablespoons butter or margarine
- 1 clove garlic, chopped
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1 cup chicken broth
- 1 cup sour cream
- 3-4 tablespoons Hungarian paprika
- Salt and pepper to taste
When shopping for these ingredients, I always recommend seeking out authentic Hungarian paprika if possible—it truly makes a difference in the final flavor. While some recipes might call for chicken breasts, thighs are traditional and remain juicier through the cooking process. The sour cream should be full-fat for the richest texture, though Greek yogurt can work in a pinch if you’re looking to lighten things up slightly. And don’t skimp on the butter! That initial browning of the chicken in butter creates a foundation of flavor that carries through the entire dish.
How to Make this Hungarian Chicken Paprikash
Making Hungarian Chicken Paprikash is surprisingly straightforward, though the results taste like you’ve been cooking all day. Start by seasoning your 6-8 chicken thighs generously with salt and pepper, then brown them in 3 tablespoons of butter or margarine in a large, heavy-bottomed pot. This initial browning creates that beautiful golden crust that adds depth to the final dish—don’t rush this step! You want that skin to render some fat and develop color, which usually takes about 3-4 minutes per side.
Once your chicken is nicely browned, add 1 medium chopped onion, 1 clove of chopped garlic, and 1 chopped green pepper to the pot. The vegetables will start to soften and absorb all those wonderful chicken flavors.
Now comes the magical moment—sprinkle 3-4 tablespoons of Hungarian paprika over both sides of the chicken. The paprika will immediately begin to release its aroma, filling your kitchen with the most incredible smell.
Pour in 1 cup of chicken broth, then reduce the heat and let everything simmer for about 30 minutes, or until the chicken is tender and cooked through. The liquid will reduce slightly, concentrating all those flavors into a rich sauce.
Finally, stir in 1 cup of sour cream—but here’s the vital part: make sure your heat is very low and don’t let the sauce boil after adding the sour cream, or it might curdle. Just let it warm through gently, and you’ll have a silky, luxurious sauce that’s ready to ladle over fluffy rice or tender egg noodles.
Hungarian Chicken Paprikash Substitutions and Variations
Traditional recipes often allow for creative tweaking, and this chicken paprikash is no exception.
I’ve found that boneless, skinless chicken breasts work perfectly if you’re not a fan of thighs—just reduce the cooking time by about 10 minutes.
Out of sour cream? Greek yogurt makes a tangy substitute.
You can also swap the green pepper for red for a sweeter flavor profile, or add mushrooms for an earthy dimension.
For a dairy-free version, try coconut cream instead of sour cream.
And while Hungarian paprika is ideal, sweet or smoked paprika will work in a pinch—though the flavor will shift slightly.
What to Serve with Hungarian Chicken Paprikash
While the rich, creamy sauce of chicken paprikash steals the show, choosing the right side dishes can elevate this Hungarian classic to new heights.
Traditional egg noodles or nokedli (Hungarian dumplings) are my go-to choices—they’re perfect for soaking up that decadent paprika-infused sauce.
I also love serving cucumber salad on the side. The cool, tangy crunch provides a revitalizing contrast to the warm, velvety paprikash.
Want something heartier? Try adding buttered potatoes or a simple slice of crusty rye bread.
Final Thoughts
After spending countless hours perfecting this recipe over the years, I’ve come to appreciate chicken paprikash as more than just a meal—it’s a celebration of Hungarian culinary tradition.
The magic happens in that rich, paprika-infused sauce that somehow manages to be both vibrant and comforting.
I find myself returning to this dish whenever I need something that feels like a warm hug on a plate.
