This Creamy Hungarian Chicken Paprikash is a rich, comforting classic that features tender chicken simmered in a luscious, vibrant paprika-infused sauce. It is a soulful dish that balances the deep, savory notes of onions and garlic with the velvety smoothness of sour cream.
With perfectly browned chicken thighs falling off the bone and a sauce that begs to be spooned over everything, this meal is a heartwarming dinner perfect for cold nights.
Recipe Details
- Flavor Profile: The star is the sweet Hungarian paprika, which provides a mild, fruity pepper flavor and a stunning red color, mellowed by rich sour cream and savory chicken broth.
- Texture: Fork-tender chicken thighs are coated in a thick, glossy, and incredibly creamy sauce.
- Time: 20 minutes prep, 1 hour 15 minutes cook time.
- Difficulty: Intermediate. The key is blooming the paprika properly without burning it and tempering the sour cream sauce.
What You’ll Need
To make this recipe, you will need a heavy, deep-sided pan or Dutch oven with a lid to braise the chicken evenly. A whisk is helpful for smoothing out the sauce at the end. The ingredients rely on bone-in chicken thighs for moisture and authentic flavor, along with a generous amount of high-quality Hungarian paprika do not skimp on this!
Ingredient Notes
- Chicken Thighs – Use bone-in, skin-on thighs. The bones add flavor to the sauce during the long simmer, and the skin renders fat that adds richness.
- Hungarian Paprika – You need a full 1/4 cup of sweet Hungarian paprika. This is the main flavoring agent, so use a fresh, high-quality spice.
- Smoked Paprika – A teaspoon adds a subtle depth and hint of smoke that complements the sweet paprika.
- Sour Cream – Use full-fat sour cream at room temperature. This is essential for the tangy, creamy finish.
- Heavy Whipping Cream – Adding a splash of heavy cream stabilizes the sauce and prevents the sour cream from curdling.
- Tomato Paste – Adds umami and body to the sauce, deepening the red color.
- Flour – Used to create a roux with the tomato paste and onions, thickening the sauce so it coats the chicken.
- Chicken Broth – Provides the liquid base for braising.
Add-ins and Substitutions
- Peppers – Authentic recipes often include a diced Italian frying pepper (cubanelle) or bell pepper sautéed with the onions.
- Spice Level – If you like heat, increase the cayenne pepper or use hot Hungarian paprika for part of the sweet paprika.
- Dumplings – This dish is traditionally served with Nokedli (Hungarian dumplings), but egg noodles are a fantastic, easy alternative.
How to Make Creamy Hungarian Chicken Paprikash
- Sear Chicken: Season the chicken generously on both sides with salt. Heat the olive oil in a heavy, deep-sided pan over high heat. Brown the chicken well, skin-side down, for about 5 minutes to render the fat and crisp the skin. Flip and continue to sear until the other side is browned, 3 to 4 minutes more. Turn off the heat. Transfer the browned chicken to a plate and reserve; spoon out excess chicken fat if there is too much, but leave some for flavor.
- Make the Base: Turn the heat to medium. Add the diced onions and a pinch of salt to the same pan and sauté until golden, about 5 minutes. Add the minced garlic, tomato paste, and flour. Cook, stirring constantly, for another 3 to 4 minutes to form a tomato roux. This cooks out the raw flour taste.
- Bloom Spices: Stir in 1 teaspoon kosher salt, black pepper, smoked paprika, and the 1/4 cup of sweet paprika. Cook for just 1 minute to release the oils in the spices. Do not burn the paprika.
- Braise: Add the chicken broth and bring to a simmer over high heat. Reduce the heat to medium-low. Transfer the chicken and any accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer gently. Baste occasionally with the sauce until the chicken is no longer pink in the centers and is fork-tender, about 45 to 60 minutes.
- Finish Sauce: Remove the chicken again and transfer to a plate. Skim some fat off the top of the sauce if desired. Whisk the heavy cream and room-temperature sour cream into the sauce and bring to a gentle simmer, stirring occasionally.
- Serve: Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until the chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.
Pro Tip: “Tempering” your sour cream prevents it from curdling. To be extra safe, you can whisk a ladleful of the hot sauce into the sour cream/heavy cream mixture in a separate bowl before pouring it all back into the main pot.
Recipe Tips
- Don’t Burn the Paprika: Paprika has a high sugar content and can turn bitter if scorched. When you add the spices, have your chicken broth ready to pour in immediately after 1 minute.
- Room Temp Dairy: Cold sour cream hitting hot sauce is a recipe for a grainy sauce. Let it sit out while the chicken cooks.
- Fork Tender: The chicken is done when the meat pulls away easily from the bone. Don’t rush the braise; this texture is what makes the dish special.
FAQs
- Can I use boneless chicken? You can, but reduce the simmering time to 20-30 minutes so it doesn’t dry out. The sauce won’t be quite as rich without the bones.
- What do I serve this with? Tradition calls for Nokedli (small dumplings), but buttered egg noodles, spaetzle, or mashed potatoes are all excellent for soaking up the gravy.
- Can I freeze this? It is best not to freeze the dish after adding the sour cream, as the sauce may separate when thawed. Freeze the chicken in the paprika base, then add the cream fresh upon reheating.
Serving Suggestions
- Cucumber Salad: A crisp Hungarian cucumber salad with vinegar and dill cuts through the richness beautifully.
- Bread: A slice of rye bread is great for mopping up the sauce.
- Garnish: A dollop of extra sour cream and some fresh parsley make for a beautiful presentation.
Make This Recipe in Advance
- Stew Base: Like many braises, this tastes even better the next day. You can cook the chicken in the sauce (up to step 4) and refrigerate.
- Reheating: Reheat the base gently, remove the chicken, whisk in the cream/sour cream fresh, and then return the chicken to warm through.
Creamy Hungarian Chicken Paprikash
- Total Time: 1 hour 35 minutes
- Yield: 4-6 Servings 1x
Description
This Creamy Hungarian Chicken Paprikash is a rich, comforting classic that features tender chicken simmered in a luscious, vibrant paprika-infused sauce. It is a soulful dish that balances the deep, savory notes of onions and garlic with the velvety smoothness of sour cream. With perfectly browned chicken thighs falling off the bone and a sauce that begs to be spooned over everything, this meal is a heartwarming dinner perfect for cold nights.
Ingredients
The Chicken & Aromatics
- 8 bone-in, skin-on chicken thighs (approx. 5 oz each)
- 2 tablespoons olive oil
- 2 medium yellow onions, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 teaspoons all-purpose flour
- Salt, to taste (for seasoning chicken)
The Spice Blend
- 1/4 cup Sweet Hungarian Paprika (do not scrimp!)
- 1 teaspoon smoked paprika
- 1 pinch cayenne pepper (optional, for heat)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
The Liquids & Finish
- 2 cups chicken broth
- 2/3 cup sour cream, room temperature
- 1/4 cup heavy whipping cream
Instructions
Sear Chicken
Season chicken thighs generously with salt. Heat olive oil in a deep-sided pot or Dutch oven over high heat. Brown the chicken skin-side down for about 5 minutes until crisp and golden. Flip and sear for 3–4 minutes more. Remove chicken to a plate (leave the rendered fat in the pan).
Make the Base
Reduce heat to medium. Add the diced onions to the fat and sauté until golden (about 5 minutes). Add minced garlic, tomato paste, and flour. Cook, stirring constantly, for 3–4 minutes to create a roux and cook out the raw flour taste.
Bloom Spices
Stir in the kosher salt, black pepper, smoked paprika, sweet Hungarian paprika, and cayenne. Cook for 1 minute just to release the oils. Warning: Have your broth ready! Paprika burns easily and turns bitter if cooked dry for too long.
Braise
Pour in the chicken broth and bring to a simmer. Return the browned chicken (and any resting juices) to the pan. Baste the tops with the sauce. Cover and simmer gently on medium-low for 45–60 minutes, basting occasionally, until chicken is fork-tender.
Finish Sauce
Remove the chicken to a plate. Whisk the heavy cream and room-temperature sour cream into the sauce until smooth. Simmer gently (do not boil hard) for a few minutes to thicken.
Serve
Return the chicken to the pan to coat in the finished sauce and heat through (about 10 minutes). Taste and adjust seasoning. Serve hot.
Notes
Paprika Matters: The quality of this dish relies entirely on the paprika. Ensure your spice is fresh. Use “Sweet” or “Noble Sweet” Hungarian paprika for the authentic flavor. Standard grocery store paprika often lacks the depth required here.
Tempering Dairy: To prevent the sour cream from curdling, ensure it is at room temperature. For extra safety, whisk a ladle of the hot sauce into the sour cream in a separate bowl before pouring it back into the main pot (a technique called tempering).
Serving Tradition: This dish is traditionally served over Nokedli (small Hungarian egg dumplings), but it is equally delicious over buttered egg noodles or spaetzle to soak up the gravy.
Freezing: If planning to freeze, do so before adding the sour cream step. Dairy sauces often separate when thawed. Add the cream fresh when reheating.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner / Braise
- Method: Dutch Oven
- Cuisine: Hungarian
Nutrition
- Serving Size: 2 Thighs with Sauce
- Calories: 620
- Sugar: 6g
- Sodium: 980mg
- Fat: 42g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 185mg
Keywords: chicken paprikash, hungarian recipes, paprika chicken, comfort food stews, chicken thigh recipes, sour cream sauce, creamy chicken dinner
