Hungarian Chicken Paprikash

Hungarian Chicken Paprikash is just what you need if you want a warm, comforting supper that brings Old World charm right to your dinner table. Tender chicken simmered in a rich, creamy paprika sauce that is as cozy and inviting as a grandmother’s kitchen makes this dish the pinnacle of comfort food. It’s one of those meals that makes your house smell amazing and makes your stomach feel happy. It’s like a hug on a plate.

This dish, traditionally called Paprikás Csirke, is from Hungary, where paprika is a national treasure rather than just a spice. This dish is a family favorite that has been enjoyed for generations because it uses sweet Hungarian paprika to add depth of flavor without being overly spicy.

Why Do I Love This Recipe?

I love this recipe because it’s steeped in tradition yet incredibly easy to make. It requires simple pantry staples—chicken, onions, sour cream, and, of course, paprika—but the result is pure magic. It transforms an everyday ingredient like chicken into a rich, velvety main dish that feels both rustic and indulgent. Best of all, it’s a one-pot wonder that tastes even better the next day.

Serving Suggestions

Hungarian Chicken Paprikash is typically served over buttered egg noodles, but it’s equally delicious with mashed potatoes, rice, or spaetzle. A side of crusty bread is perfect for soaking up that luscious sauce. Pair it with a crisp green salad or some steamed green beans to balance the richness.

Storage & Freezing

Paprikash stores beautifully! Let leftovers cool, then store in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it an excellent make-ahead dish. To freeze, portion into freezer-safe containers (without the noodles), and store for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.

Variations of the Recipe

• Protein Swaps: You can use bone-in thighs, drumsticks, or even boneless breast if you prefer.
  
• Paprika Choices: Try a mix of sweet and smoked paprika for added depth.
  
• Add Veggies: Mushrooms, red bell peppers, or tomatoes can be sautéed with the onions for a twist.
  
• Low-Carb Option: Serve over cauliflower rice or steamed veggies.

Hungarian Chicken Paprikash

Hungarian Chicken Paprikash is just what you need if you want a warm, comforting supper that brings Old World charm right to your dinner table. Tender chicken simmered in a rich, creamy paprika sauce that is as cozy and inviting as a grandmother’s kitchen makes this dish the pinnacle of comfort food. It’s one of those meals that makes your house smell amazing and makes your stomach feel happy. It’s like a hug on a plate.

Print Recipe Pin Recipe

Course: Dinner, Lunch, Main Course, Soup

Cuisine: Hungarian

Ingredients Method

Ingredients

  

For the Chicken Paprikash:

• 3 tablespoons vegetable oil
• 1 large Vidalia onion chopped
• 1 whole chicken cut into pieces, skin on
• 2 tablespoons sweet paprika
• 3 chicken bouillon cubes or more, to taste; 1 cube per cup of water used

To Add Later to the Broth:

• 1 pint sour cream
• ½ pint 1 cup water
• 4 tablespoons all-purpose flour or more for a thicker sauce
• 3 teaspoons Lawry’s seasoning salt optional, for added flavor

For the Dumplings:

• 4 large eggs
• 3 cups water
• 6 cups all-purpose flour
• 1 teaspoon salt

Method

 

Cook the Chicken:

1. In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat.
2. Add the chopped onion and cook until softened and translucent.
3. Place the cut-up chicken pieces (with skin) into the pot and lightly brown on all sides.
4. Sprinkle paprika over the chicken, stirring well to coat the meat evenly.
   
5. Add enough water to cover the chicken completely, then stir in the chicken bouillon cubes. Bring to a gentle boil, then reduce heat and let it simmer for about 45 minutes, or until the chicken is cooked through and tender.
   

Make the Dumplings:

1. While the chicken cooks, prepare the dumplings.
2. In a large bowl, beat together the eggs and water. Add the flour and salt, mixing to form a thick batter.
   
3. Bring a large pot of salted water to a boil. Using a spoon or spaetzle maker, drop small amounts of dough into the boiling water.
   
4. Cook until dumplings float to the surface, then boil for 2–3 minutes more. Drain and set aside.

Prepare the Sour Cream Sauce:

1. In a separate bowl, whisk together the sour cream, water, and flour until smooth.
2. Slowly stir the sour cream mixture into the chicken broth, whisking constantly to prevent lumps.
3. Season with Lawry’s seasoning salt, if using. Let the sauce simmer gently for 10–15 minutes, until thickened to your liking.

Serve:

1. Serve the tender chicken and rich paprika sauce over the fresh dumplings. Garnish with extra sour cream or parsley, if desired.
   
2. Enjoy!
   

Ann