Creamy Hungarian Chicken Paprikash Recipe
If you’re looking for a cozy, comforting dish with a beautiful burst of flavor, this Creamy Hungarian Chicken Paprikash Recipe is an absolute winner. I fell in love with this classic Hungarian staple because it’s wonderfully creamy, slightly smoky from the paprika, and makes your kitchen smell like a warm hug. Plus, it doesn’t take ages to pull together, which is perfect for busy weeknights when you want something special without the fuss.
This recipe is truly versatile — it’s great for a family dinner or even a casual dinner party. The richness of the sour cream combined with the earthy sweetness of paprika makes it memorable, and trust me, once you try this Creamy Hungarian Chicken Paprikash Recipe, you’ll find yourself craving it over and over.
Ingredients You’ll Need
Every ingredient in this recipe plays a part in creating that signature creamy and paprika-forward flavor. When shopping, I always look for the best sweet Hungarian paprika I can find — it really makes the dish sing. Here’s a quick rundown to help you gather the essentials.
- Chicken thighs and drumsticks: I prefer thighs and drumsticks because they stay juicy and flavorful, perfect for slow simmering.
- Butter: Adds richness and helps create a luscious sauce base.
- Onion: Provides sweetness and depth, chop it finely for a smooth texture.
- Garlic: Just a few cloves to enhance the savory notes without overpowering the paprika.
- Sweet Hungarian paprika: The star of the show — brings that smoky, sweet flavor that defines the dish.
- Smoked paprika (optional): I sometimes add this for an extra layer of smoky goodness, but it’s totally up to you.
- Chicken broth: Use a good-quality broth for a flavorful, rich sauce; more broth means saucier paprikash.
- Salt and pepper: Simple seasonings that balance all the flavors.
- Sour cream: The creaminess that makes the dish so comforting — I like a full-fat variety for the best texture.
- Flour: Helps thicken the sauce to the perfect consistency.
- Water: Just a splash to make a smooth slurry with the flour and sour cream.
Variations
One of the things I love most about this Creamy Hungarian Chicken Paprikash Recipe is how easily you can tweak it to suit your tastes or dietary needs. Here are a few of my favorite twists that I’m sure you’ll enjoy experimenting with too.
- Dairy-free version: I’ve swapped in coconut cream or cashew cream instead of sour cream when cooking for a friend who’s lactose intolerant — it worked beautifully and kept that creamy texture.
- Vegetarian alternative: Use mushrooms or eggplant instead of chicken, and vegetable broth to keep the essence of the dish alive without meat.
- Extra smoky flavor: Add more smoked paprika or a tiny pinch of cayenne if you like your paprikash with a bit of a kick.
- Herbs and spices: Sometimes I throw in a bay leaf or a sprig of thyme for a fragrant background note.
How to Make Creamy Hungarian Chicken Paprikash Recipe
Step 1: Brown the chicken for flavor
Start by drying your chicken pieces with paper towels — this helps achieve a nice brown crust when you sear them in butter. Heat the butter in a large skillet over medium-high heat, then add the chicken. Let it brown undisturbed for about 5-7 minutes on each side, until you see a deep golden color. Don’t rush this step; browning locks in flavor and gives your sauce a richer base. Once browned, set the chicken aside and keep the buttery drippings in the pan—that’s where the magic begins.
Step 2: Build the aromatic base
In the same pan, toss in your chopped onion and sauté gently over medium heat until it’s soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. The key here is to keep the heat moderate — you want to soften the onion without browning it too much, which keeps the sauce delicate and sweet.
Step 3: Add the paprika – the heart of the dish
Remove the pan from the heat momentarily and sprinkle in your sweet Hungarian paprika (and smoked paprika if using). Stir quickly to coat the onions and garlic — this prevents the paprika from burning, which can make it bitter. The color will deepen beautifully, and you’ll start to smell that signature smoky-sweet aroma that makes you know you’re on track.
Step 4: Simmer the chicken
Return the pan to the stove, add the chicken broth, and nestle the browned chicken pieces back into the sauce. Bring everything to a simmer, then cover and let it cook gently for 30-40 minutes. The chicken will become tender and soak up all that paprika-rich goodness. Keep an eye on the liquid and add a little more broth if it seems to be drying out — this is all about getting that perfect saucy consistency.
Step 5: Finish with sour cream for creaminess
In a small bowl, whisk together the sour cream, flour, and water until smooth. Take the chicken off the heat, and slowly stir this mixture into the pan. Return the pan to low heat and cook for a few more minutes, stirring gently, until the sauce thickens and becomes velvety. Avoid boiling at this stage — sour cream can curdle if it gets too hot, so patience is key!
How to Serve Creamy Hungarian Chicken Paprikash Recipe
Garnishes
I love finishing this dish with a little fresh chopped parsley for a pop of color and light freshness that balances the richness. Sometimes I also sprinkle a bit of Hungarian paprika on top to remind you of that delicious spice layer. It’s a simple touch that makes a big difference visually and flavor-wise.
Side Dishes
Traditionally, Chicken Paprikash is served with buttery egg noodles or spaetzle—I usually go for homemade egg noodles if I have time. Mashed potatoes or buttery dumplings are also incredible with this saucy dish. For a lighter option, steamed green beans or a crunchy cucumber salad add a fresh contrast.
Creative Ways to Present
For a dinner party, I like serving the chicken pieces neatly arranged over a bed of noodles, spooning extra sauce all around, and topping with an edible flower or fresh herbs for a gourmet look. You can also serve it in shallow bowls for a rustic feel where each spoonful has lots of that creamy paprika sauce.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Hungarian Chicken Paprikash keeps really well in an airtight container in the fridge for up to 3 days. I usually portion it out right after cooking, so I have easy grab-and-go meals for the next couple of days. The flavors tend to meld and deepen overnight anyway, which is often even better!
Freezing
I’ve frozen this recipe a few times with good results. Just be sure to cool it completely before transferring to freezer-safe containers. When reheated, the sauce might separate slightly, but stirring gently will bring it back together. Freeze for up to 2 months for delicious meals down the road.
Reheating
I reheat leftovers gently on the stove over low heat, stirring often. Adding a splash of broth or water can help if the sauce thickened too much. Microwave works in a pinch, but low and slow on the stove preserves the creaminess best.
FAQs
-
Can I use chicken breasts instead of thighs for this Creamy Hungarian Chicken Paprikash Recipe?
You can, but keep in mind that chicken breasts are leaner and can dry out faster. If using breasts, reduce the simmering time and watch carefully to avoid overcooking. Thighs and drumsticks are preferred because they stay juicy during the longer cook time.
-
Is it necessary to use sour cream or can I substitute something else?
Sour cream is traditional for that rich tang and creaminess, but you can substitute Greek yogurt or crème fraîche in a pinch. Just remember to add it off the heat or warm gently to prevent curdling.
-
How important is the Hungarian paprika in this recipe?
Hungarian paprika is essential because it gives the dish its characteristic flavor and color. If you can’t find sweet Hungarian paprika, try to get a quality un-smoked paprika and maybe add a bit of smoked paprika for depth.
-
Can I make Creamy Hungarian Chicken Paprikash Recipe in a slow cooker?
Yes! Brown the chicken and sauté the onions and garlic first, then add everything to the slow cooker. Cook on low for 4-6 hours. Add the sour cream mixture near the end and warm gently to avoid curdling.
Final Thoughts
This Creamy Hungarian Chicken Paprikash Recipe always reminds me of cozy nights with family and the kind of comfort food that feels like a warm embrace. It’s a recipe that’s stood the test of time for good reason — creamy, flavorful, and straightforward. I hope when you try it, it becomes a go-to recipe for you too, one that you can effortlessly pull out to impress friends or simply enjoy a lovely dinner at home. Give it a go and let me know how you like to make it your own!
Print
Creamy Hungarian Chicken Paprikash Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Description
Chicken Paprikash is a classic Hungarian dish featuring tender chicken thighs and drumsticks simmered in a rich, flavorful sauce made with sweet Hungarian paprika, onions, garlic, and sour cream. This comforting stew is perfect for a hearty meal and is traditionally served over noodles or dumplings.
Ingredients
Chicken
- 1 kg Chicken thighs and drumsticks
Sauce
- 2 tablespoon butter
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 3 tablespoon Sweet Hungarian Paprika
- ½ teaspoon smoked paprika (optional)
- 2 cups Chicken Broth (up to 2.5 cups for more sauce)
- Salt and Pepper to taste
Thickener
- 1.5 tablespoon Flour
- 1 tablespoon Water
Finishing
- ¾ cup Sour Cream
Instructions
- Prepare the Chicken: Rinse and pat dry the chicken thighs and drumsticks. Season them with salt and pepper on all sides to enhance flavor.
- Sauté Onions and Garlic: In a large skillet or heavy-bottomed pan, melt the butter over medium heat. Add the chopped onions and cook until they are soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Paprika: Remove the pan from heat momentarily and stir in the sweet Hungarian paprika and smoked paprika if using. Mixing paprika off the heat prevents it from burning and turning bitter.
- Brown the Chicken: Return the pan to medium heat and add the chicken pieces. Brown them on all sides for about 5-8 minutes, which helps develop deeper flavor.
- Add Broth and Simmer: Pour in 2 cups of chicken broth, ensuring the chicken is partially submerged. Bring to a boil, then reduce heat to low, cover, and simmer gently for 30-40 minutes or until the chicken is tender and cooked through. Add extra broth if you prefer more sauce.
- Prepare the Thickener: In a small bowl, whisk together the flour and water to create a smooth slurry.
- Thicken the Sauce: Gradually stir the slurry into the simmering sauce and cook uncovered for 5-10 minutes until the sauce thickens.
- Finish with Sour Cream: Remove the pan from heat. Let the sauce cool slightly for a couple of minutes to prevent curdling, then stir in the sour cream until smooth and creamy.
- Final Adjustments: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot over noodles, rice, or Hungarian dumplings (nokedli) for a traditional experience.
Notes
- Use sweet Hungarian paprika for authentic flavor; smoked paprika is optional but adds a nice depth.
- Do not add sour cream directly to boiling sauce to avoid curdling—cool the sauce briefly first.
- Chicken thighs and drumsticks provide more flavor and tenderness compared to breasts.
- If preferred, substitute sour cream with Greek yogurt for a lighter option, but add off heat.
- This dish pairs wonderfully with buttered noodles or spaetzle for a traditional Hungarian meal.
- The sauce consistency can be adjusted by varying the amount of chicken broth used.
Keywords: Chicken Paprikash, Hungarian Chicken, Paprika Chicken, Hungarian Stew, Sour Cream Chicken, Comfort Food
