An easy Hungarian chicken paprikash recipe (AKA paprikas or poppycosh) using traditional Hungarian sweet paprika… Serve this simple spicy & creamy chicken dish over buttered egg noodles for a flavorful weeknight dinner!
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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...
Today, though, I've got a different (but no less amazing) Hungarian recipe for you: chicken paprikash. Sometimes referred to as chicken paprikas - csirkepaprikás or paprikás csirke respectively in Hungarian - this flavorful main dish derives its name from the paprika that gives the sauce its vibrant color.
Why You'll Love This Recipe
- Easy To Prep: This recipe calls for a combination boneless chicken breasts and thighs, instead of the usual bone-in chicken parts, makes for easier prep and a quicker cook time!
- Same Authentic Flavor: The flavor doesn't suffer a bit, since both dark and light meat are incorporated!
- Smothered In The Most Delicious Sauce: We're talking tender pieces of chicken, covered in a thick, rich, and creamy sauce that is flavored with delicate Hungarian sweet paprika (édes nemes) - and lots of it!
- Ideal Easy Weeknight Dinner: Serving this Hungarian chicken paprikash over buttered egg noodles makes it super weeknight friendly!
I like to think of paprikash as the Hungarian version of beef stroganoff... Only with chicken. And spicier - yum!
Chicken Paprikash Ingredients
I'll save the full ingredient list and step-by-step directions for how to make chicken paprikash for the recipe card below. The most important thing need to know right now is that two ingredients can make or break this dish:
- Sour cream: A full-fat thick, rich, and creamy sour cream is necessary for achieving the smooth, lush texture associated with a really good paprikash sauce. I swear by the Daisy brand and use it in all of my recipes!
- Paprika: You MUST use a good quality Hungarian sweet paprika in this recipe. Seriously, NO SUBSTITUTIONS!!
Best Hungarian Sweet Paprika
This Hungarian spice is essential for infusing the sour cream sauce with its rich rosy hue and robust flavor. While you can often find it in the ethnic section of your grocery store, I've found supermarket brands to be lackluster and disappointing.
For the best quality and flavor, order some online. I promise it's 100% worth the effort!
Spice House Hungarian Sweet Paprika
My favorite Hungarian sweet paprika comes from The Spice House. Its complex, bright, and bold profile takes my favorite Hungarian dishes to a whole new flavor-packed level. The difference is truly shocking!
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Paprikash Recipe Notes
A truly authentic Hungarian chicken paprikash is made with lard and bone-in chicken legs, thighs, breast, and back. Typically this means cutting up a whole chicken, which can add a lot of prep time - especially if it's not something you do often. AND bone-in cuts tend to take longer to cook through, as well.
So to make this a weeknight friendly easy paprikash, I use butter instead of lard (REAL butter!!) and a combination of diced chicken breasts and chicken thighs. You still get ALL of the flavor with less mess and fuss!
Tara's Tip: Spice It Up!
Prefer a little more spicy heat in your paprikash? Consider picking up some Hungarian half-sharp paprika (csípős nemes).
It packs a punch though, so substituting it 1:1 for the sweet paprika is not recommended to start! Start with a little and increase to taste.
How To Serve Chicken Paprikas
Hungarian chicken paprikash is traditionally served over dumplings (aka spaetzle or spätzle, depending where you hail from) or egg noodles.
When I'm making this chicken paprikash recipe on a weeknight, I ladle it over buttered No Yolks noodles. I adore their versatility! They stay firm and delicious in everything from fried cabbage and noodles to chicken noodle soup.
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 you can imagine!
Simple Buttered Egg Noodles
- Cook the egg noodles according to package directions. Reserve ¼ cup cooking liquid; drain noodles.
- Return the noodles to the cooking pot and add the reserved cooking liquid plus 2 tablespoons salted butter.
- Cook for 1 to 2 minutes, stirring frequently, until noodles are well coated.
Easy Chicken Paprikash Recipe
One bite and I think you'll fall in love with this easy chicken paprikash, too... I mean succulent chicken chunks, a robust creamy, spicy sauce, plus fluffy buttery egg noodles - how can you go wrong? Try it ASAP and let me know what you think.
Do you prefer pork over chicken? Or maybe you love this recipe but just want a little change of pace... In either case, I think you'll adore 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 are smothered in a similar spicy & creamy paprika sour cream sauce. They're sure to be a new family fave!
Printable Recipe ↓
Easy Chicken Paprikash Over Buttered Egg Noodles
Ingredients
- 2.5 pounds boneless chicken breasts and thighs - diced in bite-size chunks
- 2 teaspoons kosher salt - divided, plus extra for seasoning
- 3 tablespoons all-purpose flour - divided
- 4 tablespoons salted butter - divided
- 1 medium yellow onion - chopped
- 3 tablespoons Hungarian sweet paprika
- ½ teaspoon ground black pepper
- 1 ½ cups chicken stock
- 1 (12-ounce) package egg noodles
- 2 tablespoons salted butter
- 1 cup sour cream
Instructions
- Season the chicken chunks with 1 teaspoon kosher salt and pepper. Toss with 2 tablespoons all-purpose flour until coated. Set aside.
- In a large skillet, melt the unsalted butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 10 minutes. Add the flour-coated chicken to the pan, and brown on all sides.
- 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 to the skillet, along with the Hungarian sweet paprika and 1 teaspoon kosher salt, and stir to combine. Reduce the heat to medium-low and cover. Simmer until the chicken pieces are very tender, about 25 minutes.
- While the chicken is simmering, cook the egg noodles according to package directions. Reserve ¼ cup cooking liquid; drain noodles. Return the noodles to the cooking pot and add the reserved cooking liquid and salted butter. Cook for 1 to 2 minutes, stirring frequently, until noodles are well coated.
- Remove the chicken to a plate when tender and set aside. Whisk the remaining 1 tablespoon of flour into the sour cream. To temper the sour cream mixture, slowly whisk in ½ cup of the stock/drippings. Stir the tempered sour cream mixture into the remaining chicken liquid in the skillet until fully incorporated.
- Add the cooked chicken back to the sauce and stir to coat. Simmer uncovered on low until thickened, about 5 minutes. Do not allow the sauce to boil.
- Remove skillet from heat. Season to taste with additional salt and freshly ground black pepper. Serve immediately over buttered egg noodles with extra paprika and sour cream, as desired.
Recipe Notes
Featured Products
More Easy Hungarian Recipes
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?
I'd love to see how your paprikash turns out... Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!
Stephanie says
This was delicious! I didn’t include the onion because of dietary restrictions and didn’t thicken it out of laziness, but it was still extremely delicious and flavorful!
I did mine in the instant pot and served it with homemade GF spaetzel. Thanks for sharing!!
Tara Kuczykowski says
So happy it turned out well for you!
Jan says
Can you use regular paprika?
Tara Kuczykowski says
Hi Jan! Regular paprika that's labeled as just "paprika" is sometimes actually Hungarian paprika. But it's also often a Spanish paprika, which has a very different flavor profile. Unfortunately, the ingredient lists typically do not specify the source. For best results and authentic flavor, I'd recommend picking up a sweet Hungarian paprika that is specifically labeled as such.
Will says
I had never heard of this until season 7 of Grace & Frankie. I looked it up and found your recipe first on the list. It was amazing! Thanks for sharing.
Danyalle says
@Will, me too!!! lol
Dory says
Did not care for this. the floured chicken reminded me of soggy breading. The flavor was very bland. I even ordered the recommended paprika.. Not a remake.
Psutton says
@Dory, must've done something wrong. The flour should've been incorporated into the sour cream , not floured on to the chicken.
Susi K says
@Psutton, no one in our extended families or friends here or in Hungary ever used flour at all. And just water to braise. (Next time I’ll try the broth) 2 big onions for that much chicken to make lots of sauce. Mix the paprika well into the onions and lay the meat on top to brown. Onions and skin caramelize that way for depth of flavour. Sour cream heated through it thickens all well.
Kassandra says
I’m so happy I came across this recipe! I’m first generation Hungarian-American and this was an easy to follow, fool proof recipe that took me back to my child!!
Koszonom szepen es jo etvagyat!
Tara Kuczykowski says
Aww, thank you, Kassandra! I'm so happy you found it and love it, too.
Sharon says
@Kassandra,
I am happy to read your post. I am Hungarian American by my grandparents. Lived spending time with them especially when grandmom cooked and baked. I hope this recipe turns out like my memory of it, or at least close.
Sharon
Cayla says
This will be my first time making paprikash, do any stores usually carry the correct paprika or is ordering off of Amazon a must?
Tara Kuczykowski says
Hi Cayla! The Pride Of Szeged authentic Hungarian paprika I linked to is definitely my favorite. But I've never found it carried in grocery stores around here. My mom has always used Bascom's, and many grocery stores carry it. You can see what it looks like here on the Kroger website.
Zsuzsa says
@Cayla, I order mine from Amazon. Not Szeged, Chili-trade. From Hungary. It's I. Osztalyu Fuzer Paprika Orlemeny. It comes in a white bag.
Tara Kuczykowski says
Hi Zsuzsa — I will have to try it! Is it this one? https://amzn.to/3NlR3O9
Kat says
I honestly make this once a month. Especially if my husband has a business trip, as I can eat it three nights in a row, as I will have leftovers. If he is home, there are no leftovers :(..,, I do sauté some red bell peppers before I sauté the onion and chicken and pull out of the pan before the onion step and add back in with the chicken. At the end. But I love red bell peppers and the idea of adding a veg to this. This dish is almost better the next day as the spices have a chance to develop; but since I eat on it for three days when hubby is out of town this is a benefit. Thanks for the recipe!!!
Tara Kuczykowski says
I'm so happy you love it this much, Kat! Red bell peppers are a great addition. I've stirred a handful of spinach into it also!
Sandy says
This was a really nice dish with nice, soft favors.
Tara Kuczykowski says
So glad you enjoyed it, Sandy!
Victoria says
Since you asked I first had this dish with fish in Budapest. My pescatarian husband was delighted and so was I. We live on the island of Cozumel in Mexico where grouper is abundant most of the year. To make the recipe with fish you need to cook the fish with the onions on med for 3-4 minutes per side, depending on the thickness. Then remove it from the pan and continue the recipe as follows. Cut the fish in bite sized pieces. After adding the sour cream, I used low-fat, return the fish to the pan and heat through. It’s just as delicious as the chicken version.
Elle says
My first time making paprikash and WOW! I'll be adding it to my regular menu.
I made this with skin-on, bone-in thighs because they were already in my fridge and I was too lazy to cube them. I browned the thighs in my skillet and then removed them to a plate before adding the onions and butter, and it added amazing color and flavor... until the paprika turned everything red, anyway! However, I'm not a huge bone-in chicken person; next time, I will definitely be buying diced chicken for this dish, as recommended!
Tara Kuczykowski says
So happy to hear how much you loved it, Elle!!
Bonnie says
This recipe is spot on and the way I do it. I like the quick suggestion of cutting the meat but bone in chicken really does give a better flavor. I don’t see it being a big time saver cubing the chicken over just cooking the chicken pieces. I recommend this recipe without any changes as it is the real deal.
Krystal says
Can this be made in the a crockpot?
Tara Kuczykowski says
Hi Krystal — for the best flavor you'd still want to start it in the skillet, but you could transfer it to the crockpot at the simmer point on low to finish it and keep it warm. Stir in the sour cream just before serving.
Caroline Csak says
Chicken paprikas (with the emphasis on the “pap” not the “ri”!) is a family favourite. I like to use paprika or gulyas cream in a tube - a good squirt of csemege (sweet) and a little one of csípós (hot). I also like to add mushrooms as mushrooms in paprikas sauce is sooo good. We also like to eat it with rice. And I’m going to try this with corn starch for a celiac friend.
Amanda says
I added some better then bouillon to really Amp up the chicken flavor. Good recipe
Tara Kuczykowski says
Excellent idea — so glad you enjoyed it!!
Abbe says
Oh my gosh! I’ve been looking for a recipe that looked like my grandmas to make for my husband. Made this tonight for him and his family and it was a huge hit. I haven’t had this dish in about 13 years and the first bite took me right back to how my grandma used to make it. Will absolutely be making this again for many years to come. Thanks so much for this recipe.
Tara Kuczykowski says
Oh, I love getting comments like this so much... Thank you for coming back and letting me know it was a hit, Abbe!!
Evelyn Rado Foley says
This is an authentic recipe.
Tricia says
This is almost identical to how my family makes paprikash (my favorite meal!) We tweaked grandma's recipe over the years and added very small diced Celery in with the onion for a bit of a bite in the sauce. Makes for another good level of flavor. Also we serve with homemade spaetzle dumplings. I have used no yolks plenty of times for a quick fix! Thanks for keeping this recipe true to what paprikash should be!
Tara Kuczykowski says
Thanks for sharing, Tricia! I will have to try adding some celery next time I make it.
Sherri says
We made this tonight, just a half portion, and used leftover rotisserie chicken. It was great. My husband had asked for this and we randomly picked this recipe. Glad we did.
Tara Kuczykowski says
So happy you loved it, Sherri! Using rotisserie chicken is a good way to get it on the table even faster.
Sonia says
@Sherri,
What flavor rotisserie chicken did you use?
Tracey says
I don’t see anything in the recipe that mentions when to add the sour cream.
Tara Kuczykowski says
Hi Tracy! It's in step 4 — turn off the heat and stir it in. Then add the chicken back and stir it all together. Enjoy!
Shadeslove aka BR says
Same as my Grandmother's recipe, though it's missing fresh crushed garlic cloves. 2-4 medium to large.
She also would make hungarian fried bread dumplings or Nokedlis to go with it. Great recipe.
Tara Kuczykowski says
Just an observation, but it's interesting that so many of your family's recipes include garlic, whereas mine don't. I wonder if it's a regional thing? That said, I love to make dumplings with this when I have the extra time.
Kisch says
My grandparents are 100% Hungarian. This is how we make it except we make it with dumplings.
Tara Kuczykowski says
Yes, dumplings are SO good with it, too! Definitely worth trying if you have the extra time to make them.
Maria Chlebanowski says
This is not the real chicken paprikas or porkolt. I grew up in Hungary I was make many times.
We're don't use flour in this dish and yes we use lots of garlic, fresh pepper, tomatoes, bay leaves, salt pepper. We try finely chopped cubed onions on oil or lard but never on butter. Put the red pepper sweet or hot (depend on your taste) and we put the washed, cubed chicken in right away. Sir frequently, put in cubed fresh pepper, cubed tomatoes, finally chopped garlic and spices. The good chicken paprikas or porkolt no need water to put in because the chicken and the vegetable will have enough juice to cook slowly the dish. When the meat very soft at the end of you prefer you can put sour cream in it (tejfolos csirke porkolt) very carefully after you took of from heat. And than you can serve with dumplings (nokedli) or pasta (teszta) or rice or potatoes (tort Krumpli).
Marianna says
I am from Hungary and the receipt is missing a couple of ingredients examples fresh garlic, some fresh tomato and green peppers. Also, Hungarian people don't cook with butter...they will use sunflower oil nowadays olive oil. Only use water and no chicken broth. If you want spicy tejfolos csirke then you will use some hot Hungarian pepper.
Tara Kuczykowski says
Thanks for sharing, Marianna!
Tammy says
My dad was from Hungary and taught my mom to cook this. I grew up on it, and it is one of my favorite meals. We put it over simple dumplings. My mom also put some green pepper, a little garlic and a little basil in it. Not sure whose idea those additions were, but they're good. Thanks for posting this! :-)
Tara Kuczykowski says
Thanks for the suggestions, Tammy!
Sonia says
How well does this reheat? In case I wanted to have leftovers?
Tara Kuczykowski says
Hi Sonia — it does reheat well! I would refrigerate the noodles and chicken paprikash separately so that the noodles don't get mushy.
Danielle says
I'm Croatian, so I understand the love for paprika and goulash!! Its everything anyone would want! I live in Canada but got some leutschauer paprika pepper seeds from Hungary this year and grew some beautiful peppers. These ones are spicier however, so I'm going to dice some up into the base and use some that I've already dehydrated and ground for spice!yum!
Tara Kuczykowski says
This sounds wonderful, Danielle!! I love my dishes on the spicy side, too.
Deb says
It was tasty but lacked a little zip. How do I pep it up?
Tara Kuczykowski says
Hi Deb! Since Chicken Paprikash has a sour cream-based sauce, it's naturally milder. But if you want to give it a little more heat, pick up some Hungarian hot paprika. I wouldn't recommend substituting it for the sweet paprika 1:1, though — it can pack quite a punch. Start with adding a little and increase until you're happy with the results.
Carmen says
This is a favored family recipe, except that we serve over mashed potatoes. Yum!
Tara Kuczykowski says
So happy to hear that, Carmen! I love the idea of serving it over mashed potatoes — will have to try it.
Laura Reese says
What a great recipe!!
Shadi Hasanzadenemati says
We made this the other day and everyone loved it. Going to make it again for a family gathering this weekend!
Linda says
I'm a huge fan of anything over noodles and this looks so delicious I am salivating just reading about it. I have never made a goulash and don't know why because I love Hungarian paprika. This is going on my must-make list today!
Billy says
This chicken is so extremely flavorful and easy to make. We love it!
Julia Frey says
Comfort food dinner in the best possible way. Absolutely loved it!
Sara Welch says
I know what I will be having for dinner tonight! A restaurant worthy recipe, indeed! Yum!
Katie says
A lot of yummy and unique flavors in this dish!
Sonia says
This looks and sounds super delicious and inviting!
Andrea says
I've never had anything like this before. It looks so creamy and delicious! I really like that you served it over egg noodles too.
Tonje says
This is SUCH a great dish and I love this recipe!
Tawnie Kroll says
Seriously the best, my whole family loved it. thank you!
Chris Collins says
A gorgeous and easy twist on the classic paprikash! So yummy!
Kerry Ann says
Made this tonight cuz it just sounded good. It was delicious - made exactly as written...no changes and my hubby loved it. Can't wait for leftovers tomorrow.
Tara Kuczykowski says
Awesome — so glad you love it, Kerry Ann!
Kerry Ann says
Made this tonight cuz it just sounded good. It was delicious - made exactly as written...no changes and my hubby loved it. Can't wait for leftovers tomorrow.
Cheryl Nagy says
I think the missing taste is peppers. Green ones. I blend the onions and peppers, that way not visible. But the flavor is there.
Tara @ Unsophisticook says
Hmm, I've not heard of using green peppers in Chicken Paprikash. Sounds yummy, though — I'll have to try it!
Debra says
My husband’s great grandparents came over from Austria-Hungary so he grew up on Chicken Paprikash. This is the first time I ever made it and he loved this recipe. I bought the Hungarian Sweet Paprika.... didn’t realize how much of a difference there was to the “regular” sort. Very yummy dish...thanks for sharing!
Tara @ Unsophisticook says
I'm SO happy to hear this, Debra! Thanks so much for coming back to share with me.
Debra says
My husband’s great grandparents came over from Austria-Hungary so he grew up on Chicken Paprikash. This is the first time I ever made it and he loved this recipe. I bought the Hungarian Sweet Paprika.... didn’t realize how much of a difference there was to the “regular” sort. Very yummy dish...thanks for sharing!
Hannah says
I made this recipe tonight and I loved it! I'm vegetarian and also trying to work on eating healthier so I made a few changes — used fake "chicken," greek yogurt instead of sour cream, and whole wheat noodles. But even with the changes, it still turned out so good that I can only imagine how delicious the original is! I recently spent 18 months living in Vienna and traveling often to Budapest so this recipe was brought back some delicious memories!
Hannah says
I made this recipe tonight and I loved it! I'm vegetarian and also trying to work on eating healthier so I made a few changes — used fake "chicken," greek yogurt instead of sour cream, and whole wheat noodles. But even with the changes, it still turned out so good that I can only imagine how delicious the original is! I recently spent 18 months living in Vienna and traveling often to Budapest so this recipe was brought back some delicious memories!
Amber says
Can this be made in the slow cooker?
Tara @ Unsophisticook says
Hi Amber! I've not tried it, and I'm not sure I'd recommend it. If you have a fancier slow cooker that allows you to sauté and then slow cook, you might be able to pull it off. But the sautéing is pretty essential to the recipe.
Amber says
Made tonight...good but not great...it needed something but not sure what.
Tara @ Unsophisticook says
Did you end up making it in your slow cooker or on the stovetop? Just curious. Hungarian sweet paprika has a mild and delicate flavor, so if you're wanting something that packs a little more punch, you might try adding some Hungarian hot paprika. Here's a brand that I recommend: https://amzn.to/2nFrk9k
Linda says
My Grandma ALWAYS left the chicken pieces WHOLE...
Tara @ Unsophisticook says
You can definitely leave the chicken pieces whole! You may just need to increase the cooking time to ensure the pieces are cooked through. Since I'm feeding 7, it's just easier and faster to cook them already cut into bite-size chunks.
Denise Madwj says
I too grew up with Chicken Paprikash, Hungarian Ghoulash, and Cabbage and noodles. My Grandmother was a fantastic cook and she taught her daughter-in-law (my mom) these delicious recipes. We make Chicken Paprikash for every Big family get-to-gether. Great recipe!
Tara @ Unsophisticook says
I love to hear this, Denise! My great-grandma emigrated from Austria-Hungary, and I always wish that I could go back and have her write down all of her recipes — AND the directions, lol. I have her strudel recipe, but it's just the ingredients... Maybe one of these days I'll master it!