There’s nothing quite like a big bowl of Hungarian chicken paprikash when I’m craving cozy comfort food. I love that I can pull this easy chicken paprikash recipe together in under an hour, all in one pot! The chicken thighs and legs turn so tender while they simmer in the rich paprika sauce. Add in a swirl of sour cream, and you’ve got the most flavorful, creamy paprika chicken ready to serve over buttery egg noodles. It’s simple, hearty, and one of those dinners that feels special without a ton of effort.
Top Reader Reviews
Seriously the MOST delicious chicken ever! I love all the seasonings!! Thanks so much for sharing!
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I’ve never made this before so I thought I would give it a go and WOW. It’s amazing. Thank you for a great recipe.
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Creamy Chicken Paprikash with Egg Noodles
Paprikash is one of Hungary’s most beloved dishes, and for good reason! It’s vibrant, flavorful, and deeply comforting. Traditional versions use lots of peppers and sweet Hungarian paprika for a sauce that’s rich but never heavy. My take on this simple chicken paprikash leans into that tradition while keeping things practical for busy weeknights.
I layer paprika at two different stages for maximum depth, then balance it out with a touch of tomato and white wine for brightness. And I always finish my chicken paprikash with sour cream for an ultra-silky texture. I love to serve this creamy chicken paprikash with egg noodles for a full meal that’s both authentic and approachable.
Craving something even easier? Check out my paprikash chicken meatballs! They have all the same great flavor but are made with ground chicken for ease.
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Why Hungarian Paprika Matters
Paprikash is all about the paprika, so using the right kind makes all the difference. Sweet Hungarian paprika (often labeled “édes”) is traditional, giving the sauce a deep red color and gentle sweetness. If you use regular grocery store paprika, the flavor can fall flat. I recommend investing in true Hungarian paprika (available online or at specialty stores), then layering it in stages like this recipe does. Adding it early while cooking the onions helps bloom its flavor in the fat, while stirring some into the sour cream at the end keeps the paprika bright and fresh. This balance is what gives chicken paprikash its signature depth without being overpowering.
Creamy Chicken Paprikash Recipe
Equipment
- Dutch Oven
Ingredients
For the Chicken:
- 3 pounds bone-in, skinless chicken thighs and legs (about 8 pieces*)
- kosher salt (to taste)
- ground black pepper (to taste)
- ¼ cup sweet paprika (divided)
- 1 tablespoon canola oil (or vegetable oil)
- 1 tablespoon unsalted butter
For the Sauce:
- 1 large yellow onion (halved and sliced thin)
- 2 large bell peppers (any color; seeded and cut into ¼-inch strips)
- 1 clove garlic (minced)
- ½ teaspoon dried marjoram
- 1½ tablespoons all-purpose flour
- ½ cup dry white wine (**)
- 14.5 ounces diced tomatoes (1 can)
- 1½ teaspoon kosher salt
- ⅓ cup sour cream
- 1-2 teaspoons hot sauce (optional)
For Serving (Optional):
- 1 pound cooked egg noodles
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- 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, skinless chicken thighs and legs, kosher salt, ¼ cup sweet paprika, ground black pepper
- In a large Dutch oven, heat the oil and butter over medium-high heat, about 2 minutes, or just until it begins to shimmer.1 tablespoon canola 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 of fat from the Dutch oven. Add the onion and cook over medium heat, stirring occasionally, until softened, 4-5 minutes.1 large yellow onion
- Add the red and green peppers and cook, stirring occasionally, until softened, 3 minutes. Then add the garlic and cook until fragrant, about 30 seconds.2 large bell peppers, 1 clove garlic
- Stir in 3 tablespoons paprika, marjoram and flour. Cook, stirring constantly, 1 minute.¼ cup sweet paprika, ½ teaspoon dried marjoram, 1½ tablespoons 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 kosher salt.14.5 ounces 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, ⅓ 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
- Place the chicken on a bed of buttered egg noodles. Spoon the sauce mixture over the chicken and garnish with chopped fresh parsley.2 tablespoons chopped fresh parsley, 1 pound cooked egg noodles
Notes
- For dark meat (chicken thighs and legs), it’s best to cook it to an internal temperature of 175°F. It can withstand longer cooking than white meat without drying out, and it ultimately makes it much juicier.
- Traditional paprikash is usually made with sweet Hungarian paprika, but you can add a pinch of hot paprika or cayenne if you like a little kick.
- To keep sour cream from curdling, always temper it before adding it to the hot sauce. Stir a spoonful of the hot sauce into the sour cream, then whisk it back into the pot.
- In Hungary, paprikash is often served with egg noodles, dumplings (called nokedli), or rice. I personally like it best with some wide, buttered egg noodles.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Paprikash Step by Step
Season the Chicken: Adjust your oven rack to the lower-middle position and preheat your oven to 300°F. Pat dry 3 pounds of bone-in skinless chicken thighs and legs with paper towels, then liberally season all sides with salt, pepper, and 1½ teaspoons sweet paprika.
Brown the Chicken: In a large Dutch oven, heat 1 tablespoon of canola oil and 1 tablespoon of unsalted butter over medium-high heat for about 2 minutes, or just until they begin to shimmer. Add half of the chicken pieces and sear, without moving them, until crisp and brown, about 4-5 minutes.
Flip and Cook: Turn the chicken and brown the other side, another 4-5 minutes. Transfer chicken to a plate and repeat with the rest of the chicken, then set it aside to cool. Discard all but 2 tablespoons of fat from the Dutch oven.
Sauté the Onion: Add 1 sliced yellow onion to the fat and cook over medium heat, stirring occasionally, until softened, 4-5 minutes.
Cook the Veggies: Add 2 bell peppers (cut into ¼ strips) and cook, stirring occasionally, until softened, 3 minutes. Then add 1 minced clove of garlic, and cook until fragrant. I like using a mix of red and green bell peppers, but all red is more traditional.
Make the Roux: Stir in 3 tablespoons of paprika, ½ teaspoon of dried marjoram, and 1½ tablespoons of all-purpose flour. Cook for 1 minute, stirring constantly. The subtle sweetness and hint of bitterness in marjoram help balance the richness of the paprika.
Deglaze the Pan: Add ½ cup of dry white wine while scraping the bottom of the pan with a wooden spoon. This is called deglazing and will loosen the flavorful brown bits stuck to the pan.
Add the Tomatoes: Add 14.5 ounces (1 can) of diced tomatoes and 1½ teaspoons kosher salt. While tomatoes are not traditional, I found in testing that I liked the richer and deeper flavor they added, and they helped thicken up the sauce. If you prefer a more traditional taste, omit the tomatoes, and finely dice your bell peppers so they can “melt” and form a sauce.
Bake in the Oven: Add the browned chicken and the accumulated chicken juices back to the pot. Nestle the chicken pieces down into the sauce and vegetable mixture, then bring it to a boil, cover, and reduce the heat to low. Place the pot in your preheated oven and bake for 30 minutes, or until the internal temperature of the chicken reaches 175°F on an instant-read meat thermometer.
Season the Sour Cream: While the chicken simmers in the oven, combine ⅓ cup of sour cream with the remaining 1½ teaspoons of paprika in a small bowl. This will make the sauce rich and creamy.
Add the Sour Cream: Remove the pot from the oven (carefully, with oven mitts!) and transfer the chicken to a plate. Then, stir the sour cream-and-paprika mixture into the sauce. Stir well, until the sauce is thick, glossy, and creamy. If desired, add a splash or two of hot sauce for spice and season to taste with extra salt and black pepper.
Serve with Egg Noodles: To serve your chicken paprikash, place the chicken on a bed of 1 pound cooked and buttered egg noodles, then spoon the sauce mixture over the chicken and garnish with 2 tablespoons chopped fresh parsley.
How to Store, Freeze, and Reheat
Store leftover chicken paprikash in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot over medium-low heat until warmed through. The sour cream may separate a bit as it thaws, but it should come back together once heated.
More One-Pot Chicken Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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