This easy chicken paprikash recipe is a classic Hungarian comfort food that s simple to make with just a few ingredients. All you need is chicken, butter, onion, Hungarian sweet paprika, chicken broth, and sour cream to create a rich, creamy sauce that s full of flavor. It's one of the best weeknight chicken dinner ideas because it comes together quickly and tastes just as good as a slow-cooked meal.
The secret to authentic flavor is using real Hungarian sweet paprika, which gives the sauce its warm color and slightly smoky taste. With no complicated steps or hard-to-find ingredients, this is the best chicken paprikash for beginners. The creamy paprika sauce coats the chicken beautifully and is perfect served with egg noodles, rice, or mashed potatoes for a filling family dinner.
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What is chicken paprikash?
Chicken paprikash (called paprikás csirke in Hungarian) is a traditional Hungarian dish made with chicken, onions, butter or oil, and plenty of Hungarian sweet paprika. The sauce is rich and creamy thanks to sour cream, which balances the paprika flavor and makes the dish smooth and comforting.
This dish is one of the most famous recipes from Hungary, often served with egg noodles (called Nokedli or spaetzle), rice, or mashed potatoes.
The name "paprikash" comes from the generous use of paprika, a spice that gives the dish its beautiful red color and signature taste. If you're looking for a classic Hungarian chicken recipe that's easy to make at home, chicken paprikash is always a great choice.
Ingredients for paprikash:
Before you start cooking, let s gather everything you need for this authentic Hungarian chicken paprikash.
Each ingredient adds flavor and richness to the dish, making it creamy, comforting, and full of classic paprika taste. Using simple, easy-to-find ingredients ensures this easy chicken paprikash recipe is perfect for weeknight dinners or family meals.
- Butter or Lard: You will use butter or lard to brown the chicken and start building flavor. I personally use butter for a rich, creamy taste, but pork lard works well too.
- Chicken: Use a mix of chicken thighs and drumsticks, skin-on and bone-in. This adds extra flavor to the sauce. Use 6 8 pieces depending on your pan size.
- Chicken Broth: Low-sodium chicken broth adds depth and richness to the sauce. Water can be used as a substitute, but broth gives the best flavor.
- Hungarian Sweet Paprika: This is the key ingredient for authentic chicken paprikash. It gives the sauce its red color and signature flavor. For best results, use real Hungarian sweet paprika.
- Yellow Onion: Onions add sweetness and layers of flavor to the sauce. They also help tenderize the chicken naturally. Use plenty for a rich, flavorful base.
- Sour Cream Sour: cream makes the sauce creamy and smooth. Add it at the end to create a velvety texture that coats the chicken perfectly.
How to make easy chicken paprikash:
Making easy chicken paprikash at home is simple and beginner-friendly. Follow these easy steps to brown, braise, and finish the chicken in a delicious paprika sauce that s perfect for weeknight dinners or family meals.
brown the chicken
Browning the chicken gives your dish a beautiful color, locks in moisture, and reduces cooking time. Heat butter or lard in a large Dutch oven over medium-high heat. Season the chicken with salt and black pepper, then cook each piece for 3-4 minutes on each side until golden brown. Pro Tip: Brown the chicken in batches if you have 6-8 pieces. Overcrowding the pan will cause steaming instead of browning. Set the browned chicken aside on a plate.
Sauté the onions
In the same Dutch oven, sauté the yellow onions in the leftover butter or lard for 5-7 minutes over medium heat until soft and golden. This step builds layers of flavor and adds sweetness to your sauce. Next, stir in the Hungarian sweet paprika for a few seconds to release its aroma. Be careful not to burn the paprika, as it can taste bitter.
Braise the chicken
Return the browned chicken to the Dutch oven and pour in the chicken broth. The liquid doesn't need to cover the chicken fully. Cover the pot with a lid to lock in moisture and cook on low heat for 45 minutes, or until the chicken is fully cooked and tender.
Thicken the sauce with sour cream
Once the chicken is cooked, remove it from the pot and set it aside. Stir in the sour cream until the sauce is smooth and creamy. Return the chicken to the pot and simmer until everything is heated through.
Instant Pot Chicken Paprikash:
If you want to make easy chicken paprikash faster, you can use an Instant Pot. Follow these simple steps for tender, flavorful chicken in a creamy paprika sauce.
- Season and Brown Chicken: Season chicken thighs and drumsticks with salt and pepper. Sauté in butter or lard for 3-4 minutes per side, then set aside.
- Cook Onions: Sauté sliced onions for 5 - minutes until soft. Stir in Hungarian sweet paprika for a few seconds.
- Deglaze and Add Broth: Add a little chicken broth to scrape up browned bits, then return the chicken and add the remaining broth.
- Pressure Cook: Cook on high pressure for 12 minutes. Let the pressure release naturally for 5 minutes, then release the rest.
- Finish Sauce: Remove chicken, stir sour cream into the sauce, then return the chicken to coat.
- Serve: Serve over noodles, rice, or dumplings for a creamy, comforting meal.
FAQ and Cooking Tips for Paprika Chicken Recipe:
Yes, you can use chicken thighs for paprikash and cook them for about 45 minutes.
If the sauce is too thin for your liking, you can bring the sauce to a boil over medium-high heat and cook until the sauce is reduced before adding sour cream.
You can add a small amount of cayenne pepper at the end of the cooking to make your Hungarian paprikash spicier.
First, let the chicken paprikash cool down to room temperature, no longer than 2 hours or 1 hour If the temperature is above 90 °F. Transfer the leftover chicken paprikash to an airtight container. Properly stored, it can last 3-4 days in the fridge.
Since paprikash contains sour cream, I do not recommend freezing it because the sour cream separates during the freezing and thawing process. If you can't finish the dish within 3-4 days, you may want to divide the dish ahead of time and only add sour cream to the portion you'll eat. You can then freeze the remaining and add sour cream during reheating.
Check Out More Delicious Chicken Recipes:
- Hainanese Chicken Rice
- Chicken Piccata
- Vietnamese Lemongrass Chicken Stir Fry
- Baked Honey Mustard Chicken Thighs
- Harissa Chicken
- Chicken Chasseur
- Chicken Shawarma
- French Tarragon Chicken
I hope you'll enjoy this recipe and share it with friends! If you try it and don't mind, please leave me a comment and give this recipe a rating.
📖 Recipe
Easy Chicken Paprikash Recipe (Stove-top & Instant-Pot Instructions)
Ingredients
- 6-8 pieces chicken legs and thighs, bone-in and skin-on (2½-3 pounds), pat them dry with paper towels
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons pork lard or butter
- 1½ pounds sliced yellow onion (about 2 large onions)
- 3 tablespoons Authentic Hungarian sweet paprika
- 1 cup low-sodium chicken broth
- ½ cup sour cream
Method
- Season the chicken pieces with salt and black pepper.
- Heat the lard in a large Dutch oven over medium-high heat. Cook for 3 minutes on each side or until browned. Set them aside.
- Add onion slices and cook for 5-7 minutes on medium heat until lightly browned. Add the paprika and stir for a few seconds.
- Put the browned chicken back into the pot. Add the broth and scrape up the brown bits from the bottom of the pan. Cover the pot with a lid and cook for about 45 minutes or until the chicken is fully cooked on low heat.
- Transfer the cooked chicken from the pot to a plate. Add sour cream and stir until combined. Add the chicken back into the pot, and simmer just until hot. Adjust the seasoning with salt and black pepper if needed. Serve with dumplings.
Maggie says
When does the paprika come into play? There's no mention of it at all in the recipe instructions
Rika says
Hi Maggie,
Thanks for pointing that out. I truly appreciate it. I just added the missing info in the recipe instructions.
Best,
Rika