Chicken Paprikash is a Hungarian recipe that’s easy to make in just one pot! Chicken legs and thighs are slowly cooked to fall-off-the-bone perfection in a bold mixture of paprika, marjoram, wine, and more. This saucy chicken recipe is a must make when you need something comforting!
What’s in this Chicken Paprikash Recipe
This saucy one pot chicken dinner is made flavorful with wine, marjoram, plenty of paprika and so much more!
- Chicken: It’s best to use bone-in chicken thighs and legs in this recipe.
- Seasonings: You’ll need a simple medley of salt, pepper, sweet paprika, and dried marjoram.
- Oil: You can use canola or vegetable oil.
- Butter: I recommend using unsalted butter to avoid an overly salty dish.
- Onion: A yellow onion is preferred, but a white onion will work in a pinch.
- Bell Peppers: You’ll need one red bell pepper and one green one. Try to grab larger bell peppers.
- Garlic: Use fresh garlic, not pre-minced.
- All-Purpose Flour: This helps to thicken the consistency of the sauce.
- Dry White Wine: Learn all about what wines to use HERE!
- Diced Tomatoes: You can use fresh tomatoes if you’d like. I tend to use a can of diced tomatoes to save a little time.
- Sour Cream: This is what gives the sauce that delicious creamy quality!
- Hot Sauce: This is an optional ingredient. I love the kick it gives to this bold chicken recipe!
PRO TIP: If you’re able to get your hands on some good quality Hungarian paprika, USE IT! It’s truly the best quality paprika in the world and makes this chicken entree the very best it can be.
Can I make chicken paprikash spicy?
Sure thing! The easiest way to accomplish this is by using a spicy paprika. If you can’t find any, just sprinkle some cayenne pepper into the mix along with the other seasonings for added heat.
Use bone-in, skinless chicken thighs, drumsticks, and/or leg quarters. Dark meat definitely works best for this recipe!
Paprika is the star of the show! Use sweet paprika, and if you like, mix in some cayenne for some heat. You’ll also need garlic and marjoram to season this dish.
Hungarian goulash is a stew, with more of a liquid/saucy consistency, and smaller pieces of meat. This paprikash is mainly about the chicken, plus it includes flour to thicken the sauce and has the sour cream added at the end.
How to Store and Reheat
In an airtight container, leftover chicken paprikash will stay fresh in an airtight container in the fridge for about 3-4 days. You can reheat in the microwave, but it’s even better back in a pot over medium-low heat until warmed through.
This authentic Hungarian dish is traditionally served on top of a bed of egg noodles. If you’re feeling up to the challenge, try making your own Homemade Egg Noodles for a truly special meal. Don’t fret though, store-bought works just as well too!
More Bone-In Chicken Recipes We Love
- Homemade Shake and Bake Chicken
- Grilled Chicken Thighs
- Harissa Chicken
- Lemongrass Chicken
- Easy Chicken Adobo
- Caramel Chicken
Creamy Chicken Paprikash Recipe
- 3 pounds bone-in about 8 pieces skinless chicken thighs & legs
- Kosher salt
- Freshly ground black pepper
- ¼ cup sweet paprika divided
- 1 tablespoon canola or vegetable oil
- 1 tablespoon unsalted butter
- 1 large yellow onion halved and sliced thin
- 1 large red bell pepper stemmed & seeded, halved; cut into ¼” strips
- 1 large green bell pepper stemmed, seeded, halved; cut into ¼” strips
- 1 garlic clove minced
- ½ teaspoon dried marjoram
- 1½ tablespoon unbleached all-purpose flour
- ½ cup dry white wine
- 1 14½ ounce diced tomatoes
- 1½ teaspoon kosher salt
- 1/3 cup sour cream
- 1-2 teaspoons hot sauce optional
- Garnish: 2 tablespoons chopped fresh parsley leaves
- buttered egg noodles, rice, or mashed potatoes
- Adjust oven rack to lower-middle position and heat oven to 300°F.
- Pat the chicken dry with paper towels, and liberally season all sides with salt, pepper and 1½ teaspoons paprika.3 pounds bone-in, Kosher salt, Freshly ground black pepper, ¼ cup sweet paprika
- In a large Dutch oven, heat the oil over medium-high heat, about 2 minutes, or just until it begins to shimmer.1 tablespoon canola or vegetable oil, 1 tablespoon unsalted butter
- Add half the chicken to the Dutch oven and cook, without moving them, until crisp and brown, 4-5 minutes.
- Turn the chicken and brown the other side, another 4-5 minutes. Transfer chicken to a plate and repeat until all chicken has been browned. Set aside to cool.
- Discard all but 2 tablespoons fat from the Dutch oven.
- Add the onion and cook over medium heat, stirring occasionally, until softened, 4-5 minutes. Add the red and green peppers and cook, stirring occasionally, until softened, 3 minutes.1 large yellow onion, 1 large red bell pepper, 1 large green bell pepper, 1 garlic clove
- Stir in 3 tablespoons paprika, marjoram and flour. Cook, stirring constantly, 1 minute.¼ cup sweet paprika, ½ teaspoon dried marjoram, 1½ tablespoon unbleached all-purpose flour
- Add the wine while scraping the bottom of the pan with a wooden spoon. This will loosen the flavorful brown bits stuck to the pan.½ cup dry white wine
- Add the tomatoes and 1½ teaspoons kosher salt.1 14½ ounce diced tomatoes, 1½ teaspoon kosher salt
- Add the chicken and the accumulated chicken juices to the pot. Nestle the chicken pieces down into the vegetable mixture.
- Bring the chicken to a boil, cover and reduce the heat to low.
- Place the pot of chicken in the oven and cook 30 minutes or until the internal temperature reaches 175°F (dark meat) on an instant-read meat thermometer.
- While the chicken simmers in the oven, combine the sour cream with the remaining 1½ teaspoons paprika.¼ cup sweet paprika, 1/3 cup sour cream
- Remove the pot from the oven and transfer the chicken to a plate.
- Add the sour cream/paprika mixture to the vegetable/tomato mixture, in the pot, and stir until incorporated. If desired, add a splash or two of hot sauce and season to taste with extra salt & black pepper.1-2 teaspoons hot sauce
- To serve: Place the chicken on a bed of buttered egg noodles. Spoon the vegetable mixture over the chicken and garnish with chopped fresh parsley.Garnish: 2 tablespoons chopped fresh parsley leaves, buttered egg noodles, rice, or mashed potatoes