A quick and easy Hungarian chicken paprikash recipe using traditional Hungarian sweet paprika... Also known as Chicken Paprikas or Csirkepaprikás, this simple spicy & creamy chicken recipe served over broad egg noodles boasts big flavor!
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Hungarian Chicken Paprikash
Hungarian food is comfort food at its best... We're talking rich, flavorful, and satisfying, a stick-to-your-ribs kind of nourishment that is perfect for cold and rainy fall weather.
So it's only natural that I've been craving these familiar recipes from my childhood lately -- recipes like this Hungarian fried cabbage and noodles recipe and this cool and creamy Hungarian sour cream cucumber salad. And my very favorite, Hungarian Goulash...
I have to confess, I've been holding out on you with my family's goulash recipe -- mainly because my mom was adamantly against sharing it. But I recently caught her in a moment of weakness, and she finally gave me her blessing to post it, so look for that soon!
Today, though, I've got a different (but no less amazing) Hungarian recipe for you: chicken paprikash. We're talking tender pieces of chicken, covered in a thick, rich, and creamy sauce that is flavored with delicate Hungarian sweet paprika -- and lots of it!
I like to think of it as the Hungarian version of beef stroganoff... Only with chicken. And spicier.
Chicken Paprikash Recipe
Chicken paprikash is traditionally served over dumplings (aka spaetzle or spätzle, depending where you hail from) or broad egg noodles.
When I'm making this chicken paprikash recipe on a weeknight -- and this is totally a doable weeknight dinner -- I go for No Yolks noodles.
My mom was always a fan of these high quality noodles that consistently cook up smooth, firm and fluffy. As am I today! I adore their versatility -- they stay firm and delicious in everything from fried cabbage and noodles to chicken noodle soup.
No Yolks noodles are made from egg whites, so they contain no cholesterol and are low in fat and sodium. I use the No Yolks Broad noodles most often, but they also come in Extra Broad, Fine, Kluski, Dumplings, and Stir-Fry cuts -- they make a noodle for just about every recipe!
Quick & Easy Hungarian Chicken Paprikash Recipe
I'll spare you the step-by-step directions on how to make chicken paprikash for the recipe card below, but here's the main thing to know -- you must have good quality Hungarian sweet paprika to make this recipe.
Seriously, NO SUBSTITUTIONS! You can usually find it in the ethnic section of your grocery store, but if not, order some online.
Also, a truly authentic Hungarian chicken paprikash would be made with lard and bone-in chicken legs, thighs, breast, and back. These bone-in cuts take some time to cook through.
So to make this weeknight friendly, I use butter (REAL butter, don't even think about trying those faux spreads) and a combination of diced chicken breasts and chicken thighs. You still get ALL of the flavor with less mess and fuss!
Easy Chicken Paprikash
One bite and I think you'll fall in love with this easy chicken paprikash, too... I mean chicken, fluffy No Yolks noodles, plus a creamy, spicy sauce -- how can you go wrong? Try it ASAP and let me know what you think.
Easy Hungarian Chicken Paprikash
Ingredients
- 1 (12-ounce) package egg noodles
- 1 medium onion chopped
- 4 tablespoons unsalted butter
- 3 tablespoons Hungarian sweet paprika
- 1 teaspoon salt plus extra for seasoning
- ½ teaspoon freshly ground black pepper
- 2.5 pounds chicken breasts and thighs
- 3 tablespoons all-purpose flour divided
- 1 ½ cups chicken stock
- 1 cup sour cream
Instructions
- Cut the chicken breasts and thighs into bite-size chunks.
- In a large skillet, sauté the onion in the butter over medium heat until translucent. Meanwhile, toss the diced chicken pieces with about two tablespoons of flour. Add the coated chicken to the pan, and brown on all sides. Once the chicken is browned, add the sweet paprika, salt, and pepper, and stir well.
- Deglaze the pan by carefully pouring in half the chicken stock. Stir with a wooden spoon, making sure to scrape any browned bits up from the bottom of the skillet. Add the remaining stock, then cover and simmer on low for 25 minutes.
- While the chicken is simmering, prepare the egg noodles according to the package directions.
- Remove the chicken to a plate. Whisk about one tablespoon of flour into the drippings left in the skillet to thicken. Turn off the heat and stir in the sour cream. Add the chicken back to the sauce and stir to coat.
- Season to taste with additional salt. Serve immediately over broad egg noodles.
Tips & Suggestions
Featured Products
Are you a pork lover? Then I think you'll also love these very similar Hungarian sour cream pork chops. Made on the stove top and ready to eat in just about 35 minutes, these tender and juicy pork chops smothered in a spicy & creamy paprika sour cream sauce are sure to be a new family fave!
If you like this chicken paprikash, you might also enjoy these other delicious Hungarian recipes:
- Hungarian Cucumber Salad with Sour Cream
- Hungarian Cabbage and Noodles
- Hungarian Tomato Salad Recipe
Did you make this recipe?
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Robin says
This worked exactly as written, thanks! My family just loved this and it was quick to prepare
Susan says
My favorite Chicken Paprikash recipe! Only thing I added was two cloves garlic (minced).
Robin Dinsmore says
This was absolutely delicious. I almost used 5 Tbsp. Next time going to use smoked. I wanted to up the protein? so I added rinsed chickpeas. This us a keeper. Will definitely make it again.
Tara Kuczykowski says
Love this suggestion! I love smoked paprika, but I'm not sure I'd replace all of the Hungarian paprika with it. It might be a bit overpowering. Either way, after you try it, I'd love to hear how much you decide to go with and how it turns out!
Olivia says
my whole family loved this! thank you for such a simple but great recipe
Hayley Bennett says
Made this with reg smoked Paprika and added a little cream of chicken soup to it and it was a HUGE hit! Great recipe, Thank you!!!
Leslie says
I get half sharp paprika from Penzey's.
Eric Neil Koenig says
I'm part Hungarian on my father's side of the family so I always enjoy a quality chicken paprikash, an old country style recipe. This is it. Authentic paprikash I that makes you believe that you're in Central Europe and not over here, it's that convincingly delicious. I recommend this recipe and this one only to family and friends for a superior culinary experience.
Irene Szombathy says
I’ve made Chicken Paprikash many times and my husband is Hungarian and the only paprika we have ever seen is sweet paprika and smoked paprika never heard of or seen Hot paprika?
Irene S
C.L. Nmeth says
My mother made cucumber salad but without the sourcream. I make it a lot and really love it. Its cukes, garlic, finegar, water, and black pepper, garnished with , what else, paprika.
Tara Kuczykowski says
Sounds delish - I will have to try this version soon!
Dan says
Excellent and simple, only thing missing is some spetzel
Dayna says
Thanks for the recipe! Made this tonight and it was a hit with family. I added two cloves garlic, cayenne pepper and about a cup of chopped carrots. My husband who is first generation Hungarian-American scarfed it down and said it was fantastic.
Tara Kuczykowski says
So glad you loved it! Love the adaptations - every family has a slightly different recipe.
Liz Streithorst says
Can I use Bulgarian yogurt instead of sour cream?
Tara Kuczykowski says
I've not tried it personally, but I don't see any reason why you couldn't! I often substitute yogurt for sour cream in recipes.
Isabel says
We so enjoyed this dish. Thanks. First time making chicken paprika. Will definitely be making it again.
Blair says
I know there are people who will disagree with me, but if I make this again I would probably put half the sour cream in as it was just too creamy for my taste. Otherwise a decent recipe.
Tanya says
I highly recommend this recipe! I first found and tried this recipe in Autumn when I was having a taste for some German cuisine. I now find myself at least making it once a month, but I pair mine up with Spatzel and sweet paprika directly from Hungary, which makes a difference.
R Jones says
try adding some smoked paprika as well gives a delicious depth of flavor
Carol Arnold says
my husband and I love this recipe. I’ve made it with both fresh and rotisserie chicken. when I make it with rotisserie chicken, I just put the flour into the pan with the onions and butter (off the burner) and whisk it to incorporate. Add the paprika, chicken and broth. Put it back on the burner and let it thicken. So easy and a delicious quick dinner.
Ann says
This is an awesome paprikash recipe! I've tried many, but will stick with this one. I did make homemade spaetzel for the first time instead of noodles. It was perfect with your sauce. I do love no yolks noodles though!
Jo says
Yum
Mary M. says
I made this recipe and it was both easy and really delicious. My only mistake was that I used some boneless/skinless chicken breast I had on hand, and it did get very chewy. Next time, it's going to be with chicken thighs. And there will be a next time. Delicious recipe.
Brad says
It’s not a difficult recipe but it takes time but a weeknight meal unless you have extra time. I’m making for the second time tonight and I doubled the recipe exactly 2.5 lbs each boneless breast and thighs. Must have been good for me to double it. I’m curious could you freeze the sauce nothing screams out to me that you couldn’t just not sure about the sour cream: )
Jess Lahti says
Comforting, but the chicken turned out dry. I used two teaspoons of Hot Hungarian Paprika, I’d recommend a full tablespoon if you’re like me and cannot find Sweet Hungarian Paprika.
Cheryl says
Keeper
Cheryl says
I made this and served over my homemade spaetzle and the only changes I made were to saute a tiny small diced red bell pepper with the onion and for the chicken broth I used Knorr tomato bouillon chicken flavor powder mixed with boiling water which really gave more depth of flavor, imoo. This recipe is as good as a famous restaurant known to MASH tv fans, if you’ve ever eaten there and I do love theirs.
Tara Kuczykowski says
I will have to look for that Knorr tomato with chicken bouillon. Thank you for sharing, and I'm so happy you loved it!
flora says
not sure why but the amazon link for the hungarian paprika redirects to … wart remover for some reason ?? you might want to change that
Tara Kuczykowski says
Oh, wow — that’s bizarre! Can you tell me which link you clicked on went to the wart remover? I just tested them all and didn’t have that happen, but maybe I missed one…
flora says
@Tara Kuczykowski, that's weird because i clicked on two different links and they both went there ? the one in the printable recipe links there for me, both on my phone and on laptop right now ! im not sure if this is a universal problem or just for me (anyway i'm about to test this recipe for lunch!:))
Nicholas says
I would suggest frying onions in a separate pan than the same one as browning chiken. They seem to get over cooked . Even stirring the onions to the top, I am left with a few burnt pieces in the final recipe
Bunnie says
This is not how you make Hungarian Chicken Paprikas! It is an American version I suppose. I am Hungarian and we don’t make it this way. You use a whole chicken or legs and thighs. You need the bones for flavor. So I would call this a version of the Hungarian dish. Not truly Paprikas! Every Hungarian family does it a little different but not like this. Glad some people liked it.
Russ says
@Bunnie,
Would love to have your recipe to try. I agree on the use of a whole chicken. That's the way my mother use to make it. I was trying to find her recipe in one of the old settlement cook books but it didn't look right. She made the best chicken fricassee too.
Dawn says
@Bunnie,
If you read the blog part, it explains that. This is adapted for a quicker weeknight meal. It explains that the traditional recipe uses lard and whole bone-in chicken. I’m trying this in a weeknight, but would love to also make the traditional way some weekend.
Bill says
@Bunnie, chill out Hungarian chicken paprikas Jesus…I’m Hungarian too but I’m not going all Karen on a recipe someone made that so many people liked.
Paul says
I'm also Hungarian and the trend I see in America is almost everything is boneless. I agree with Bunnie that the bone is what adds flavor. I'm sure this version is okay but it's not authentic and Bunnie was pointing that out. And I've had chicken paprikash in many Hungarian households. Never boneless.
Why do I get the feeling that you're one of those guys the pre-boils his Hungarian sausage and brats before cooking it on the grill.
Paul says
I agree. I'm also Hungarian. After you've cooked the onion (add some green pepper also) until translucent, you add the whole cut-up chicken, salt it (don't forget the liver) add lots of sweet authentic Hungarian paprika, take it off heat as you stir the paprika in, reduce heat, cover, and NO water. The chicken makes its own juice. Stir often and when the chicken starts pulling off the bone tender, tub of sour cream in a dish, slowly ladle some hot liquid from the chicken until the mixture is smooth. This is called tempering. Keeps the sour cream from curdling. Mix the tempered sour cream in with the chicken, done. Serve over nokedli with a side dish of cucumber salad.
Mary G says
I made this last night and it was delicious! I didn’t have boneless chicken in the house and cut my chicken into smaller pieces, a mistake! Despite the odd bones, we really enjoyed it. I did use 2.5 tablespoons of regular paprika and .5 tablespoon of hot paprika for a little kick. Yum! Thanks for sharing!
Tara Kuczykowski says
I prefer it a little on the spicy side too. So happy you loved it!
Katie says
Yolks are the most nutritious part of the egg and the fat/cholesterol thing when you are eating this is a moot point - let's be real - I would encourage people to use actual whole egg noodles. This was delicious!!