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Creamy Chicken Paprikash is a traditional Hungarian Chicken Recipe with so much flavor! This Chicken Paprikash Recipe is unique, vibrant, and delicious.
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4.85 from 19 votes

Creamy Chicken Paprikash Recipe

Chicken Paprikash is a traditional Hungarian dish with so much flavor, and we've made the sauce extra creamy. This one pot paprika chicken is one of our favorite weeknight dinners!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 582kcal
Author: Becky Hardin

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
    raw chicken thighs and drumsticks seasoned with paprika.
  • 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.
    seasoned chicken thighs and drumsticks searing in a dutch oven.
  • 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.
    seared chicken drumsticks in a dutch oven.
  • 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
    sauteed onions in a dutch oven.
  • 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
    strips of red and green bell pepper sauteed with onions in a dutch oven.
  • 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
    onions and peppers seasoned heavily with paprika in a dutch oven.
  • 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
    deglazed paprika-seasoned onions and peppers in a dutch oven.
  • Add the tomatoes and kosher salt.
    14.5 ounces diced tomatoes, 1½ teaspoon kosher salt
    tomatoes, onions, and bell peppers in a dutch oven.
  • Add the chicken and the accumulated chicken juices to the pot. Nestle the chicken pieces down into the vegetable mixture.
    adding seared chicken pieces back to a dutch oven with tomatoes, bell peppers, and onions.
  • 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
    paprika-seasoned sour cream in a glass bowl.
  • 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
    paprika-seasoned sour cream added to a dutch oven with cooked onions, bell peppers, and tomatoes.
  • 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
    creamy chicken paprikash on a white plate.

Video

Notes

*Dark meat (thighs and drumsticks) cooked on the bone develops a richer, more authentic flavor than boneless cuts. It also stays juicier when simmered in the sauce.
**A dry white wine works best--like Sauvignon Blanc or Pinot Grigio. For an alcohol-free version, use chicken broth and a splash of lemon juice or white vinegar.
Tips:
  • 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.
Storage: Store chicken paprikash in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition

Serving: 1serving | Calories: 582kcal | Carbohydrates: 14g | Protein: 55g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 193mg | Sodium: 1065mg | Potassium: 1305mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4845IU | Vitamin C: 69.1mg | Calcium: 100mg | Iron: 3.6mg