Name: Chicken Paprikash Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Hungarian
Ingredients: 2 lbs chicken thighs and legs, bone-in and skin-on; 1/2 cup all-purpose flour; 3 tbsp paprika or Hungarian paprika (adjust based on spice preference); 1 tsp sea salt; 1/2 tsp black pepper; 2 tbsp vegetable oil; 1 cup sweet onion, chopped; 1/8 tsp cayenne pepper; 2 cups low sodium chicken stock; 1 cup sour cream

Jump to Recipe

Introduction

Chicken Paprikash is a comforting Hungarian classic known for its rich, creamy paprika sauce and tender chicken. This hearty dish is perfect for cozy dinners and pairs beautifully with noodles or dumplings. Its balance of flavors will quickly make it a family favorite.

A deep white bowl filled with six pieces of chicken covered in a thick, creamy orange-brown sauce, with the sauce spreading evenly around and slightly pooling at the edges. Bright green chopped parsley is sprinkled on top of the chicken and sauce, adding a fresh color contrast. The bowl sits on a white marbled surface with a wooden spoon and green herb sprigs scattered around, with a white and green cloth partially visible beneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs chicken thighs and legs, bone-in and skin-on
1/2 cup all-purpose flour
3 tbsp paprika (or Hungarian paprika for more spice)
1 tsp sea salt
1/2 tsp black pepper
2 tbsp vegetable oil
1 cup sweet onion, chopped
1/8 tsp cayenne pepper
2 cups low sodium chicken stock
1 cup sour cream

Instructions

Step 1: In a bowl, combine flour, 2 tablespoons of paprika, sea salt, and black pepper. Dredge the chicken pieces in this mixture, coating them evenly. Be sure to save any leftover flour mixture for later use.
Step 2: Heat vegetable oil in a large Dutch oven or skillet over medium-high heat. Add the chicken and brown on both sides, approximately 3 minutes per side. Remove the chicken and set aside.
Step 3: Add chopped onion, cayenne pepper, and the remaining 1 tablespoon of paprika to the pot. Sauté the onion until tender, about 2 minutes.
Step 4: Return the browned chicken to the pot and pour in the chicken stock. Bring to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the chicken is fully cooked and tender.
Step 5: To thicken the sauce, mix the reserved flour mixture with the sour cream and 1/2 cup of liquid from the pot until smooth. Stir this mixture back into the pot and simmer for 5 more minutes, stirring occasionally, until the sauce turns a pale orange color.

Tips & Variations

Use Hungarian paprika for a deeper, smoky flavor and a mild kick of heat; regular paprika works well for a sweeter, milder sauce.
Serve over egg noodles, dumplings, or mashed potatoes for a complete meal.
For a lighter version, substitute sour cream with Greek yogurt but add it off heat to prevent curdling.

Storage

Store leftover Chicken Paprikash in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water or chicken stock to loosen the sauce if needed. This dish freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a cooking pot filled with a creamy orange sauce with visible small chunks of cooked meat in it. The sauce has a smooth texture with a slight oily sheen and small bubbles on the surface, showing it is simmering. The pot is white, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs and legs?

Yes, but bone-in thighs and legs remain juicier and more flavorful when cooked slowly. If using breasts, reduce simmering time to avoid drying out the meat.

Is it necessary to brown the chicken before simmering?

Browning the chicken adds depth of flavor and color to the dish, but you can skip this step if you’re short on time. Keep in mind the sauce may be less rich without it.