The Comforting Chicken Paprikash Recipe You’ll Want to Make Again and Again
Ever found yourself dreaming of a meal so cozy it feels like a hug?
We know the feeling.
You’re standing in the kitchen, tired, hungry, wanting something real.
You want flavor, you want heart.
But you don’t want complicated.
Here’s the problem: many old-fashioned recipes either drown you in steps or leave you with a bland dish.
It’s frustrating when you try your best and the meal just doesn’t hit right.
Now picture this instead.
Tender chicken swimming in a rich, velvety sauce spiced with sweet Hungarian paprika.
Each bite layered with onions, garlic, a hint of wine, and a creamy swirl of sour cream to pull it all together.
Dinner turns into comfort.
Dinner turns into smiles.
Let’s make it happen.
Let’s get Chicken Paprikash on the table tonight.
What is Chicken Paprikash?
Chicken Paprikash, or Paprikás Csirke as they say in Hungary, is a simple stew where the sauce is the star.
It’s built on onions and sweet paprika with just enough broth and sour cream to tie it together.
Think of it like a rich gravy, but with a gentle spicy warmth from the paprika.
It’s hearty, a little rustic, and somehow feels fancy without even trying.
Hungarian cooks have been making it for generations.
We’re just lucky we get to carry it forward.
If you’re curious about mastering other hearty classics, our Beef Wellington Recipe is another timeless favorite you’ll want to check out.
Ingredients You’ll Need (And What They Do)
- Chicken Thighs and Drumsticks (2 pounds):
They’re juicy and forgiving. Bones add flavor to the sauce while the skin crisps nicely at the start. - Sweet Hungarian Paprika (2 tablespoons):
Not regular paprika, trust us. This one’s sweet, bright, and smells amazing. It’s the soul of the dish. - Yellow Onions (2 large):
Cooked low and slow, they melt into the sauce and bring sweetness. - Garlic (3 cloves):
Because we all know garlic makes everything better. - Dry White Wine (1/2 cup):
This little splash lifts the richness, balancing out the deep flavors without making it taste boozy. - Tomato Paste (1 tablespoon):
Adds body and a tiny nudge of acid. - Chicken Broth (1 1/4 cups):
Our flavor carrier. It keeps everything juicy and helps build the sauce. - Sour Cream (1/2 cup):
Stirred in at the end for silky, creamy goodness. - Salt and Pepper:
Basics, but so important. - Flour (optional, 1 tablespoon):
If you want a sauce thicker than a hearty soup. - Fresh Parsley:
For color and a whisper of freshness at the end.
To learn more about balancing flavors like a pro, you might enjoy our guide to Essential Sauce Terms.
Step-by-Step Guide to Making Chicken Paprikash
First, get everything ready.
Chop the onions, mince the garlic, measure out the wine and broth.
Have the paprika ready to go — once it hits the pan, you gotta move fast so it doesn’t burn.
- Brown the Chicken:
Heat oil or lard in a big heavy pot over medium. Salt and pepper the chicken.
Brown it well on both sides. Set it aside. - Cook the Onions and Garlic:
Toss the onions in that same pot.
Let them soften and turn golden. Stir in the garlic. Smells so good, right? - Deglaze with Wine:
Pour in the wine.
Scrape up the tasty bits stuck to the pot. - Build the Sauce:
Stir in the paprika and tomato paste.
Keep stirring — don’t let the paprika sit still too long.
Add the broth and mix it up. - Simmer the Chicken:
Slide the chicken back into the pot.
Cover it. Let it bubble gently for about 30–35 minutes. - Finish with Sour Cream:
Take the pot off the heat.
Scoop a little hot sauce into a bowl with the sour cream.
Mix it up, then stir that creamy mix back into the pot. - Taste and Adjust:
Need more salt? A crack of pepper? A little extra broth if it’s too thick? - Serve It Up:
Pile the chicken and sauce over egg noodles or nokedli.
Scatter parsley on top.
Smile because dinner just got awesome.
If you’re looking for another comforting chicken dinner, you’ll love trying our Indian Chicken Stew with Potatoes next.
What Makes This Version Different
Most Chicken Paprikash recipes keep it heavy and deep.
We’re brightening ours just a little with that splash of white wine.
It doesn’t taste like wine — it just makes the sauce pop.
It’s still cozy, still traditional, but the sauce has a little sparkle that keeps you wanting another bite.
Nutritional Insights
- Calories: 425
- Protein: 30g
- Carbs: 8g
- Fat: 29g
- Saturated Fat: 10g
- Cholesterol: 160mg
- Sodium: 560mg
- Fiber: 1g
- Sugar: 2g
Keep in mind: If you swap sour cream for yogurt or use skinless chicken, calories drop a little.
For another cozy twist on tradition, you might enjoy our creamy Valentine’s Day Creamy Tuscan Chicken recipe too.
Ingredient Alternatives (Just in Case)
- Chicken Thighs/Drumsticks → Bone-in chicken breasts work, but they’re a little drier.
- Hungarian Paprika → Spanish sweet paprika can pinch hit, but it’s not quite the same.
- Sour Cream → Full-fat Greek yogurt is a solid swap.
- White Wine → Apple cider vinegar and a splash of broth if you want to skip alcohol.
- Tomato Paste → Use fresh diced tomatoes (just cook them down a bit first).
Recipe Card For Chicken Paprikash
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Chicken Paprikash Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 Servings 1x
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Hungarian
Description
This Chicken Paprikash is a cozy, homey dish made with tender chicken thighs simmered in a rich sauce of sweet Hungarian paprika, onions, and sour cream. A small twist of adding a splash of white wine early in the sauce-building phase brightens the deep flavors without overpowering the traditional taste. It’s hearty, soul-warming, and perfect over buttered egg noodles or nokedli.
Equipment: Large heavy-bottomed pot or Dutch oven, wooden spoon, sharp knife, cutting board, measuring cups and spoons, small bowl for tempering sour cream
Ingredients
- 2 pounds bone-in, skin-on chicken thighs and drumsticks
- 2 tablespoons oil or lard
- 2 large yellow onions, finely chopped
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 2 tablespoons sweet Hungarian paprika
- 1 tablespoon tomato paste
- 1 1/4 cups chicken broth
- 1/2 cup sour cream, plus extra for serving
- 1 tablespoon flour (optional, for thickening)
- 1 teaspoon salt, more to taste
- 1/2 teaspoon freshly ground black pepper
- Fresh chopped parsley for garnish
- Cooked egg noodles or nokedli (Hungarian dumplings), for serving
Instructions
- Season the chicken generously on all sides with salt and pepper.
- In a large heavy pot or Dutch oven, heat the oil or lard over medium heat. Sear the chicken in batches, skin side down first, until golden brown on both sides. Remove to a plate and set aside.
- Reduce the heat slightly and add the chopped onions. Cook slowly, stirring often, until soft and golden, about 8–10 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the white wine, scraping the bottom of the pot to deglaze and pick up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.
- Stir in the sweet paprika and tomato paste. Cook gently for 1 minute to release the paprika’s aroma without burning it.
- Pour in the chicken broth and stir well to combine.
- Return the seared chicken pieces to the pot, nestling them into the sauce. Bring to a gentle simmer.
- Cover and cook over low heat for 30–35 minutes, or until the chicken is tender and cooked through.
- If you want a thicker sauce, mix the flour with a small amount of cold water to make a slurry, then stir it into the pot. Simmer for a few minutes to thicken.
- Remove the pot from the heat. In a small bowl, temper the sour cream by mixing it with a few tablespoons of the hot sauce, then slowly stir it back into the pot. This prevents curdling.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve hot over egg noodles or nokedli, with a sprinkle of fresh parsley and a dollop of extra sour cream if you like.
Notes
Adding a splash of dry white wine is a subtle yet meaningful twist. Traditional recipes stick to broth and onions, but the wine lightly lifts and brightens the base flavors, giving the dish a little more complexity without losing its Hungarian soul. It’s still deeply comforting, just a touch more vibrant — perfect for those who want just a whisper of freshness alongside the rich paprika sauce.
Serving Suggestions:
- Classic egg noodles or nokedli for authenticity
- Steamed rice if you want something simpler
- A light cucumber salad on the side for a refreshing contrast
Storage:
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently over low heat to prevent the sauce from separating.
Freezing:
Chicken Paprikash freezes well! Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly.
Nutrition
- Serving Size: 1 Serving
- Calories: 425
- Sugar: 2g
- Sodium: 560mg
- Fat: 29g
- Saturated Fat: 10g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 160mg
Exploring substitutes in the kitchen is fun—especially when you have flexible recipes like our easy Spaghetti Aglio Olio that shine with simple swaps.
FAQs About Chicken Paprikash Recipe
1. Can I use boneless chicken?
Sure can. Cut cooking time a bit so it doesn’t dry out.
2. Does it have to be Hungarian paprika?
For the real deal, yes. Regular paprika just tastes flat here.
3. Can I make this ahead of time?
Absolutely. Tastes even better the next day once the flavors settle in.
4. What sides go best?
Egg noodles, nokedli, mashed potatoes, or even rice. Anything that soaks up sauce.
5. Is Chicken Paprikash spicy?
Not unless you add hot paprika. It’s more about warmth than heat.
6. Can I freeze it?
Yep. Let it cool, pack it up tight, and freeze up to 2 months.
7. Why do you temper the sour cream?
So it doesn’t curdle. Sour cream plus hot sauce equals silky smooth.
The Final Bite
Chicken Paprikash has a way of making everything slow down a little
Simple ingredients, big comfort.
It’s the kind of meal that feels like home no matter where you are.
If you want more recipes that bring that kind of feeling to your table, we’d love to have you join us.
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Written by Ryan Yates, a working executive chef with over 20 years cooking for real people just like you.
We’ll save you a seat.
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.