I love how this dish brings so much flavor with so little effort. It uses just a handful of staple ingredients and transforms them into something warm and deeply aromatic. The sour cream adds richness, while paprika brings that signature Hungarian color and taste. Whether I’m cooking for guests or making a weeknight meal for the family, this recipe always delivers comfort and praise.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 tablespoons butter 4 chicken thighs (bone-in, skin-on preferred, about 2.5 lbs total) 1 medium onion, diced 1 red bell pepper, diced 2 cloves garlic, minced 1 tablespoon tomato paste 2 tablespoons Hungarian sweet paprika 1 teaspoon black pepper 1 teaspoon kosher salt (more to taste) 1 cup chicken stock 1 tablespoon flour ½ cup sour cream 1 tablespoon fresh parsley, chopped
Directions
1. Season and brown the chicken I pat the chicken thighs dry and season both sides with salt and pepper. In a heavy-bottomed pot or Dutch oven, I heat 1 tablespoon of butter over medium-high heat. Once hot, I sear the chicken skin-side down for 3–4 minutes per side until golden. I set the chicken aside—it’s okay if it’s not cooked through yet.
2. Build the flavor base Without cleaning the pot, I melt the remaining 2 tablespoons of butter and sauté the diced onion for 2–3 minutes. Then I stir in the diced red bell pepper, garlic, and tomato paste, cooking for another 2–3 minutes to deepen the flavor.
3. Bloom the paprika I sprinkle in the paprika, stirring quickly to bloom the spice in the butter. I add salt and black pepper and stir everything together—it smells amazing and the pot turns a deep red-orange.
4. Add liquids and simmer I pour in the chicken stock, scraping up all the browned bits from the bottom of the pan. I return the chicken (with any juices) to the pot and reduce the heat to medium. I let it simmer gently for 20–25 minutes, flipping the chicken halfway through to cook evenly.
5. Thicken with sour cream In a bowl, I whisk the sour cream and flour together. I temper the mixture by whisking in a ladle of the hot cooking liquid, then slowly stir it back into the pot. I let it simmer for another 5 minutes—this is when the sauce turns smooth, velvety, and rich.
6. Garnish and serve I finish with chopped parsley, and the chicken is ready to serve—tender, creamy, and perfectly spiced.
Servings and timing
This recipe makes 4 servings. Prep time: 10 minutes Cook time: 35 minutes Total time: 45 minutes
Variations
I sometimes add a dash of smoked paprika for extra depth.
For a lighter version, I use skinless chicken thighs or even drumsticks.
If I want extra tang, I add a splash of lemon juice or a spoonful of vinegar at the end.
I also like tossing in a few mushrooms or baby spinach during the last 10 minutes for added flavor and texture.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat gently on the stovetop over low heat. If the sauce thickens too much, I stir in a splash of chicken broth or water. It’s even better the next day as the flavors deepen.
FAQs
Can I use chicken breast instead of thighs?
Yes, but I prefer bone-in thighs for better flavor and tenderness. If I use chicken breast, I make sure not to overcook it—just simmer until cooked through.
What type of paprika should I use?
Sweet Hungarian paprika is key here. I avoid smoked or hot paprika as the flavor profile is meant to be mild and aromatic, not spicy or smoky.
Can I make this recipe dairy-free?
I can substitute the sour cream with a dairy-free alternative like plain coconut yogurt or a plant-based sour cream. It will change the flavor slightly but still work well.
Is tomato paste traditional in chicken paprikash?
It’s a slight modern addition I use to deepen the flavor and color, but it can be omitted if I want a more classic version.
What’s the best way to temper the sour cream?
I whisk the sour cream with a bit of hot broth from the pot before adding it in. This prevents curdling and helps it blend smoothly into the sauce.
Conclusion
Hungarian Chicken Paprikash is one of those timeless recipes that’s rich in both flavor and history. It’s simple, hearty, and completely comforting—the kind of meal that warms me from the inside out. Whether I’m discovering it for the first time or returning to a childhood favorite, this dish always delivers. Served over noodles, rice, or with a slice of crusty bread, it’s a satisfying meal that makes any night feel a little more special.
Hungarian Chicken Paprikash Delight with tender chicken simmered in a rich paprika sauce finished with sour cream. A classic Hungarian comfort dish that’s creamy, cozy, and full of flavor.
Pat chicken thighs dry and season generously with salt and black pepper.
Heat 1 tbsp butter in a large Dutch oven over medium-high heat.
Sear chicken skin-side down for 3–4 minutes per side until deeply golden.
Remove chicken to a plate and set aside.
2️⃣ Build the Flavor Base
In the same pot, melt remaining 2 tbsp butter.
Add diced onion and sauté 2–3 minutes until translucent.
Stir in red bell pepper, garlic, and tomato paste. Cook 2–3 minutes, stirring constantly to caramelize.
3️⃣ Bloom the Paprika
Sprinkle in the Hungarian paprika, stirring quickly so it blooms in the butter without burning.
Season with salt and black pepper.
4️⃣ Simmer the Chicken
Pour in chicken stock, scraping up browned bits from the bottom of the pot.
Return chicken and juices to the pot.
Simmer gently over medium heat for 20–25 minutes, flipping chicken halfway through.
5️⃣ Thicken with Sour Cream
In a bowl, whisk together sour cream and flour until smooth.
Slowly whisk in ½ cup hot cooking liquid to temper the mixture.
Stir back into the pot and simmer gently for 5 minutes, until the sauce is thick, creamy, and velvety.
6️⃣ Garnish & Serve
Sprinkle with fresh parsley and serve warm.
Notes
Use authentic Hungarian sweet paprika for best flavor
Optional: add ½ tsp smoked paprika for depth
Bone-in thighs stay juicier than breast meat
Never boil after adding sour cream—gentle heat only
A squeeze of lemon juice at the end adds brightness
