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Easy Hungarian Chicken paprikash

4.94 from 15 votes

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. 

chicken paprikash recipe.

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.

Hungarian Chicken Paprika recipe.

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.

Hungarian chicken paprikash recipe.
chicken thighs and chicken wings.
Ingredient for paprika chicken.
  • 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. B
  • 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.

easy chicken paprikash recipe.

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.

browning chicken thighs and chicken drumsticks.

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.

sauteeing the onions.

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.

braising the chicken.

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.

adding sour cream to paprika sauce.

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 7 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.
Paprikas Csirke recipe.

FAQ and Cooking Tips for Paprika Chicken Recipe:

Can I use chicken thighs for Chicken Paprikash?

Yes, you can use chicken thighs for paprikash and cook them for about 45 minutes.

How do I thicken the paprika sauce that is too watery?

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.

How do I make the chicken paprika spicier?

You can add a small amount of cayenne pepper at the end of the cooking to make your Hungarian paprikash spicier.

How long does chicken paprikash last in the fridge?

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.

Does chicken paprikash freeze well?

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:

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

Hungarian Chicken Paprika recipe (paprikas csirke)

Easy Chicken Paprikash Recipe (Stove-top & Instant-Pot Instructions)

Rika
This chicken paprikash recipe (Paprikas Csirke) is one of the most popular Hungarian dishes that is simple yet flavorful. 
4.94 from 15 votes
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Dish
Cuisine Hungarian
Servings 6
Calories 136 kcal

Equipment

  • a 3.5 qt - 4 qt braiser or dutch oven

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
  • pounds sliced yellow onion, (about 2 large onions)
  • 3 tablespoons Authentic Hungarian sweet paprika
  • 1 cup low-sodium chicken broth
  • ½ cup sour cream

Instructions
 

  • 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.

Notes

Hungarian dumplings. Here are the complete instructions on how to make Hungarian dumplings (Nokedli).
Pork lard. You can purchase Farmer John Premium Pork Lard (Manteca) from Walmart, Ralphs/Kroger Vons, Albertsons, or Target for $1.76 - $1.99 per pound.  It's located near the oil and baking aisle, not refrigerated.
Chicken. You can use 6-8 pieces of chicken depending on the size of your chicken.  
Paprika.  Paprika burns easily. You need to stir the paprika into the mixture just so that it combines for a few seconds. Any longer than that and it can take on a bitter flavor and a dark color.  
Don't forget to store the leftover paprika powder in the refrigerator. 
Where to Buy Hungarian Paprika. It's recommended to use Authentic Hungarian paprika, imported from Hungary. You can purchase the Hungarian paprika at Sprouts, World Market, and Amazon for  $4.99 - $6.99 per 1.7 oz.
Time. Cooking time will vary depending on the size and shape of the chicken and braiser used. The USDA recommends that chicken and poultry be cooked to a minimum internal temperature of 165°F. 
Spicy. Add a small amount of cayenne pepper at the end of the cooking to make your Hungarian Paprikash spicier.
Instant Pot Chicken Paprikash Follow steps #1, #2, #3, #4, and #5 but cook on a manual setting and on high pressure for 12 minutes. Once the timer is up, allow the pressure to release naturally for 5 minutes.
Refrigerating. 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.
Freezing. 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. 
 

Nutrition

Calories: 136kcalCarbohydrates: 14gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 249mgPotassium: 308mgFiber: 3gSugar: 6gVitamin A: 1964IUVitamin C: 9mgCalcium: 57mgIron: 1mg
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Comments

    4.94 from 15 votes (15 ratings without comment)

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  1. 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