Chicken Paprikash is a traditional Hungarian dish with so much flavor! This recipe is unique, vibrant, and so delicious. This one pot paprika chicken is one of our favorite weeknight dinners!
Hungarian Chicken Paprikash
Who’s ready for a flavor bursting recipe like they’ve never seen before? You’re in for a real treat with this chicken paprikash recipe.
It’s no wonder it’s one of the most popular dishes in Hungary. The chicken is spiced perfectly with plenty of paprika and slow cooked to make for the most tender meat ever. To top it off, it’s all covered in a creamy sauce that will make you feel like you’re on cloud nine!
Why You’ll Love this Creamy Chicken Paprikash Recipe:
- Easy: This is such a simple meal to make. Prep is quick, then just pop it in the oven.
- One Pot: Make this entire recipe in one pot! From the chicken to the sauce, the stovetop to the oven, you’ll only be cleaning on dish after dinner.
- Flavorful: The paprika adds the perfect level of spice to this traditional dish. It’s absolutely delicious!
If this the first time you’re trying chicken paprikash, be prepared to be blown away. There will be no going back once you’ve had that first plate in front of you.
What is Chicken Paprikash?
Chicken paprikash, or paprika chicken, is a popular dish that originated in Hungary. It’s one of the most famous dishes to be prepared and served on Hungarian tables.
As I’m sure you could guess, the name is derived from the abundance of paprika used to make the recipe. Paprika is a very common spice used in Hungarian dishes, so it’s no surprise that they have a whole dish dedicated to the spice essentially.
The meat for the recipe is typically simmered for an extended period in the sauce to make a delicious and flavor-packed meal for everyone to enjoy.
How to Make Chicken Paprikash
Be sure to see the recipe card below for full ingredients & instructions!
- Sear Chicken: Season chicken, then sear in a Dutch oven (a few pieces at a time), then set aside.
- Sauce: Start adding in the veggies, spices, wine, and tomatoes, to make the sauce. Then place the chicken back into the pot.
- Roast: Place the whole pot into the oven to cook for about 30 minutes.
- Creamy Paprika: Combine paprika with sour cream to create a creamy mixture. Stir this into the sauce after the chicken is done roasting.
- Serve: Serve with noodles, dumplings, vegetables, or anything else you like.
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/saucey 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.
What to Serve with Chicken Paprika
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!
Recipe Tips and Notes
- Deglaze the pan: Add wine while scraping the bottom of the pan with a wooden spoon. This will loosen the flavorful brown bits stuck to the pan.
- Nestle the chicken: Add the chicken and the accumulated chicken juices to the pot. Nestle the chicken pieces down into the vegetable mixture. This will make sure the chicken is fully covered and will allow for the best flavors.
- Use a meat thermometer: I love a good instant-read meat thermometer to help me be sure my chicken is at the perfect temperature. This way you don’t have to stress about over or undercooking the meat.
This recipe for chicken paprikash is super flavorful thanks to that paprika! It’s so simple to make this dish in one pot, but it turns out amazingly delicious.
This chicken paprikash dish is so hearty, filling, and flavorful. Served over noodles, rice, or potatoes, you’ll feel like you’re eating an authentic Hungarian dinner right at home!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
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