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Easy Hungarian Chicken Paprikash Recipe

This Hungarian Chicken Paprikash recipe is celebrated in Hungary. It is also a traditional Jewish standard served  on Shabbat; though without sour cream. To me it is comfort food of  the finest caliber.

hungarian chicken paprikash recipe

On the coldest of winter evenings when the snow might be piling up, or even on the chilliest night in Phoenix, chicken paprikash, a classic Hungarian dish, is always a welcome food on the dinner table.

There are a million versions of this Hungarian chicken paprikash recipe, but they are more alike than different. 

To bad our world isn’t feeling the same way.

Chicken paprikash is kind of a no brainer. 

Sear your chicken, add some onions, peppers and garlic, a little tomato and paprika and you’ve got it.

Simple and savory and with the golden egg noodles, this transports one from a busy day to a relaxing evening.  

Or maybe it was the glass of wine that did that.

As a child I wasn’t into anything cooked in a pot. 

Well, unless perhaps it was spaghetti. I liked food cooked fast.

This traditional Shabbat dish wasn’t my style. 

Thanks goodness my styles have changed.

This chicken is easily made and easily reheated to be served later in the day. 

If you want it more stew like, feel free to add more liquid and let it simmer until the chicken falls off the bones.

 And those egg noodles? 

Chicken Paprikash is often served with little egg dumplings. I didn’t get to those.

However, I will say that any starch works as a side dish with this paprika chicken. 

Rice, mashed potatoes or even mashed cauliflower.

Myself, I would go with potatoes or the wide egg noodles. 

I love the papparadelle egg noodles from Trader Joes. Just sayin’.

This traditional Hungarian dish is a shining example of the flavor of paprika, a spice that holds a special place in Hungarian cuisine. 

The history of Chicken Paprikash dates back centuries, and today, it stands as a testament to the rich culinary heritage of Hungary.

hungarian chicken paprikash recipe

Key Ingredients that Define This Hungarian Chicken Paprikash Recipe:

  1. Paprika: At the heart of Chicken Paprikash lies the star ingredient—paprika. Traditional Hungarian sweet paprika imparts a vibrant red color and a deep, sweet flavor to the dish. Hot paprika can be added for those who crave a bit of heat.
  2. Chicken: The choice of chicken can vary, with bone-in chicken pieces, skin-on thighs, boneless chicken thighs, or boneless, skinless chicken breasts all being popular options. Each cut brings its own unique texture and flavor to the dish.
  3. Bell Peppers: Green bell peppers add a pop of color and a subtle sweetness to the dish. They complement the richness of the paprika-infused sauce.
  4. Sour Cream: A generous dollop of sour cream is the finishing touch that transforms the paprika-infused sauce into a creamy delight, providing a perfect balance to the richness of the dish.

Easy Chicken Paprikash Recipe:


  • Chicken pieces (bone-in, skin-on thighs or boneless chicken thighs, or even cut up a whole chicken)
  • Salt and pepper to taste
  • Olive oil
  • Onions, finely chopped
  • Garlic cloves, minced
  • Hungarian sweet paprika and maybe the spicy paprika, too
  • Can of diced Tomatoes
  • Red or Green Bell Peppers
  • Chicken broth or chicken stock
  • Sour cream
  • Chopped fresh parsley for garnish

Hungarian chicken paprikash recipe in white bowl


1. Season and Brown the Chicken:

  • Season the chicken pieces with salt and pepper and paprika.
  • In a large skillet or Dutch oven, heat olive oil over medium-high heat.
  • Brown the chicken on all sides until golden brown. Work in batches if needed, ensuring not to overcrowd the pan.
  • Remove from pan.

2. Sauté the Aromatics:

  • In the same pot, add chopped onions, and peppers. Sauté until the onions are softened. After peppers have turned slightly brown, add in the minced garlic.

3. Add Paprika and Tomato Paste:

  • Sprinkle  a bit more Hungarian sweet paprika over the onions and garlic. Stir to coat the aromatics in the flavorful spice.
  • Add tomatoes and cook for an additional 2-3 minutes to deepen the flavors. For richer flavor stir ina tablespoon of tomato paste.

4. Incorporate Chicken Stock:

  • Pour in chicken broth or chicken stock, scraping the bottom of the pan to release any flavorful bits.

5. Simmer to Perfection:

  • Nestle the browned chicken back into the pot, ensuring it’s immersed in the paprika-infused liquid.
  • Reduce the heat to low and cover and place in oven until cooked through and tender, usually 30-40 minutes.

6. Creamy Finish:

  • Remove chicken from pot.
  • Gently stir the sour cream mixture into the simmering chicken, creating a creamy paprika-based sauce.
  • OR-Just dollop your finished dish with sour cream and let each diner stir it in.

7. Garnish and Serve:

  • Check the chicken for doneness using an instant-read thermometer, ensuring it reaches an internal temperature of 165°F.
  • Garnish with chopped fresh parsley and serve the Chicken Paprikash over noodles, rice, or Hungarian egg noodles (nokedli).

Hungarian Chicken Paprikash Recipe

Tips for an Authentic Chicken Paprikash Experience:

  1. Choose Good Quality PaprikaTo truly capture the essence of this dish, opt for high-quality Hungarian sweet paprika. It truly makes a difference when it comes to flavor.
  2. Add a Splash of HeatFor those who appreciate a bit of spice, hot Hungarian paprika can be used to elevate the dish and add a touch of heat.
  3. Don’t Rush the BrowningTaking the time to properly brown the chicken adds depth and flavor to the dish. Each golden-brown piece contributes to the richness of the final product.
  4. Let the Chicken Cook Low and SlowAllowing the chicken tocook slowly in the oven ensures that it becomes fork-tender and absorbs the flavors of the paprika-infused sauce.

Pairing Chicken Paprikash: Side Dishes

While Chicken Paprikash is a star on its own, it pairs wonderfully with a variety of sides that enhance its flavors. 

Traditional accompaniments include Hungarian egg noodles (nokedli), German spaetzle, or rice. 

The creamy sauce begs to be sopped up with a side of crusty bread, creating a delightful combination of textures.

This easy Hungarian Chicken Paprikash recipe is the essence of Hungarian comfort food. 

Whether you’re a seasoned cook or a novice in the kitchen, this easy Chicken Paprikash recipe satisfies most everyone with its aromatic spices, creamy sauce, and tender chicken.

Now, gather your ingredients, use real Hungarian paprika and let the aroma of Chicken Paprikash fill your kitchen.  

This iconic dish is not just a recipe; it’s an invitation to experience the soul-soothing joy of authentic Hungarian cuisine.

Leftovers can be stored in an airtight container.

I think comfort is what we all need about now. 

Whether we voted for or against or not at all, it seems we all need some time to adjust.

This Hungarian Chicken paprikash recipe may not be the antidote, but let’s all be grateful for where we came from, what we have, and realize we truly are more alike than different. 

So until things stabilize, I’ll just set my sights on a big bowl of comfort and perhaps a glass of wine. Or two.

(This is an updated post from 2017.)

(This post contains affiliate links from which I may or may not earn a small commission at no cost to you.)

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chicken paprikash

Chicken Paprikash

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  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 80 Minutes
  • Yield: 4 -6 Servings 1x
  • Category: Main Course
  • Cuisine: Jewish


Chicken paprikash or chicken paprika is made with Hungarian paprika, peppers and tomatoes. Great comfort food on a cold night!


Units Scale

45 lbs of bone in skinless chicken (dark meat is recommended but I cut up a whole chicken.)

2 t Hungarian paprika, hot, sweet or smoked (I use a combination)

2 T olive oil

2 c chopped onion

4 cloves fresh garlic, minced

2 red or yellow peppers, seeded and sliced

1 14 oz can diced tomatoes

1 c low sodium chicken broth

Fresh chopped parsley

Salt and Pepper

12 c sour cream (optional)

1216 oz wide egg noodles (I prefer papparadelle from Trader Joes)


Preheat oven to 350. Pat chicken pieces dry. Sprinkle chicken with paprikas and salt and pepper. Feel free to use liberally. (My measurements are just a starting point.)

In a Dutch oven, heat oil over medium high heat until shimmering. Brown chicken, in batches if necessary. Transfer to a plate and set aside.

Add the onions to the Dutch oven. Season with salt and pepper and cook over medium heat until translucent. Add peppers. Increase to medium high and saute until peppers begin to brown. Add garlic and cook for 2 minutes.

Stir in diced tomatoes and broth and bring to a simmer. Return chicken pieces to Dutch oven and spoon some of the vegetables and sauce over the chicken. Cover the pot and place in oven for about 30 minutes, turning the chicken in the sauce every 10 minutes or so. Check chicken after 30 minutes for doneness.

Remove chicken from pot and stir in sour cream if you desire. Personally, I prefer it without.

While chicken is baking prepare your egg noodles. I really love the papparadelle from Trader Joes. Serve chicken and sauce over noodles or dumplings, if you are so inclined. Check for seasoning before serving. Sprinkle well with chopped Italian parsley before serving. I also like to sprinkle with a little extra paprika.





Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Ann Fulton

Friday 3rd of February 2017

This looks so satisfying. Perfect on a cold winter's day!

The Black Peppercorn

Thursday 2nd of February 2017

oh My - this looks amazing!

Life in the Van

Thursday 2nd of February 2017

This sounds and looks so good!

Moore or Less Cooking Food Blog

Thursday 2nd of February 2017

I am excited that I have all of the ingredients! Yummy!!

Lynn Vining

Thursday 2nd of February 2017