Chicken Paprikash is a beloved Hungarian comfort food made with tender chicken that’s braised in a creamy sauce with paprika, onions, and garlic. Served with the easiest dumplings, this is a recipe you’ll want to make over and over again!
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The first time I ever had Creamy Chicken Paprikash with dumplings, I felt like I hit the lottery.
I went through most of my life not knowing it existed, but after one bite I knew this would be a meal I’d make over and over again for my family.
The creamy paprika sauce and the tender braised chicken make this Hungarian comfort food, also known as Csirkepaprikás an absolute delight.
I love to serve Chicken Paprikash with dumplings (my simple recipe for flour and egg dumplings is below) but you could also serve with egg noodles, homemade spaetzle, or rice.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. Legs and thighs are the best for braised dishes, like chicken paprikash, or coq au vin.
- Paprika. For the best possible flavor, I recommend using high-quality Hungarian paprika. I use a combination of sweet, smoked, and hot for this recipe.
- White wine (not pictured). For acidity, I use a dry white wine like Sauvignon Blanc. If you can’t have wine, you can omit it.
- Chicken stock. If possible, use homemade chicken stock. If not, use a low-sodium stock made from chicken base, such as Better Than Bouillon brand.
- Sour cream. An essential part of creamy chicken paprikash, full-fat sour cream provides a creamy texture and slightly tangy taste.
- Fat. Traditionally, paprikash is started with lard, but you can use vegetable oil if you do not have lard.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Dice 2 large yellow onions and mince 5 cloves of garlic. Heat a large heavy pan to medium heat and add 3 tablespoons of lard or vegetable oil. While that heats, pat dry 4 pounds of chicken (legs and thighs) and season on all sides with salt and pepper. (Photo #1)
- Add the chicken to the pan and cook until browned on both sides, about 4-5 minutes per side. Work in batches to not overcrowd the pan. Once browned, remove the chicken to a plate and tent lightly with foil. (Photo #2)
- Add the onions to the pan along with a pinch of salt and cook for 10-12 minutes, or until soft, then add the garlic and cook for another minute until fragrant. (Photo #3)
- Add 3 tablespoons of Hungarian sweet paprika, 2 teaspoons of Hungarian smoked paprika, and 1 teaspoon of Hungarian hot paprika and mix well but take care to not burn the paprika, and cook for 30 seconds. (Photo #4)
- Add 1/2 cup of dry white wine and turn the heat to high. Use a wooden spoon to dislodge any brown bits from the bottom of the pan. (Photo #5)
- Cook the wine for 30-60 seconds, then add 2 cups of low-sodium chicken stock and bring to a boil for 2 minutes. (Photo #6)
- Turn the heat down to a low simmer and return the chicken and its juices to the pan, spooning the sauce on top to cover. (Photo #7)
- Cover the pan with a lid and cook for about 45 minutes, or until the chicken is fork-tender. (Photo #8) Note: It’s a good idea to make the dumplings while the sauce is simmering, though the chicken can be kept warm and the dumplings can be made right before serving. Your choice!
- Once the chicken is tender, remove the pieces to a plate and tent lightly with foil. (Photo #9)
- In a small bowl, mix together 1 cup of sour cream and 2 tablespoons of all-purpose flour, then add a few tablespoons of the paprikash sauce to the cream mixture and mix well to remove any lumps. Add a few more tablespoons of sauce and mix again. (Photo #10)
- Add the tempered cream mixture to the pan and mix well to incorporate. Turn the heat to medium and bring to a simmer. Taste test and adjust salt and pepper as needed. (Photo #11)
- Return the chicken pieces to the pan once more and baste the chicken with the sauce so all pieces are coated. Simmer for another 10 minutes, uncovered, then turn off the heat. Sprinkle with 3 tablespoons of fresh parsley to garnish and serve with dumplings (recipe below), egg noodles or even rice. Enjoy! (Photo #12)
How to make the dumplings (optional)
These dumplings are very easy to make but feel free to serve chicken paprikash over egg noodles if you like. Yield is approximately 60 dumplings.
- Bring a large pot of salted water to boil. In a large mixing bowl combine 6 large eggs, 4 cups of all-purpose flour, 1 cup of water, 1 teaspoon of salt, and 4 teaspoons of baking powder and mix together until smooth. (Photo #1)
- Once the water is boiling, scoop 1 heaping tablespoon of the batter into the water. Place the spoon into the boiling water between each dumpling so they slide off into the water and don’t stick. Alternatively, an oiled spoon also works. (Photo #2)
- Work in batches to prevent overcrowding. A 10-12 quart pot should take roughly 2 batches to complete. When the dumplings begin to float, let them cook another 3-4 minutes. (Photo #3)
- Use a slotted spoon or pasta spider to remove the dumplings, then run them under cold water to stop the cooking process and place them on a platter until you’re ready to add to the paprikash sauce and serve. (Photo #4)
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Top tips
- Paprika. For the best, most authentic chicken paprikash, I recommend using imported Hungarian paprika, which can be purchased on Amazon. Look for ones that are made in Hungary. This is one of the main ingredients in the dish so using the best quality paprika will yield superior results. You can use this same paprika for Hungarian goulash as well!
- Tempering. Be sure to temper the sour cream as outlined above. Doing so will help prevent the sauce from breaking. Also, be sure to use full-fat sour cream to also help prevent breakage.
- Use homemade stock. Using homemade stock will not only help your food taste better, it gives you greater control over the sodium level in your recipe. I always recommend using homemade stock whenever possible!
More great chicken dishes
If you love Chicken Paprikash, I think you’ll enjoy these other great chicken recipes!
- Chicken Fricasse – chicken legs and thighs in a silky cream sauce with carrots, celery, onion, and mushrooms.
- Chicken Cacciatore – hunter’s style chicken with tomatoes and oil-cured olives.
- Chicken and dumplings – thick and creamy soup with tender chicken, veggies, and easy dumplings.
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Chicken Paprikash
Chicken Paprikash is a Hungarian comfort food made with chicken braised until tender in a creamy paprika sauce and served with dumplings.
Ingredients
- 3 tablespoons lard or vegetable oil
- 4 pounds chicken thighs and legs
- 2 large yellow onions diced
- 5 cloves garlic minced
- 3 tablespoons Hungarian sweet paprika
- 2 teaspoons Hungarian smoked paprika
- 1 teaspoon Hungarian hot paprika
- 1/2 cup dry white wine
- 2 cups low-sodium chicken stock
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- salt and pepper to taste
- 3 tablespoons flat leaf parsley for garnish
For the dumplings (optional)
- 6 large eggs
- 4 cups flour
- 1 cup water
- 1 teaspoon salt
- 4 teaspoons baking powder
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Instructions
- Heat a large heavy pan to medium heat and add the lard or oil. Pat the chicken dry with paper towels and season generously with salt and pepper on both sides. Add the chicken to the pan and cook until browned on both sides (about 4-5 minutes per side). When the chicken is brown, remove to a plate and lightly tent with foil. Work in batches if needed to not overcrowd the pan.
- Add the onions to the pan along with a pinch of salt and cook until softened (10-12 minutes). Add the garlic and cook for another minute or until fragrant.
- Add all of the paprika and mix well, taking care to not burn it. Cook the paprika for 30 seconds then add the white wine. Turn the heat to high and with a wooden spoon, scrape all of the brown bits off the bottom of the pan.
- Cook the wine for 30-60 seconds then add the chicken stock and bring to a boil for 2 minutes.
- Turn the heat down to a low simmer and add the chicken and its juices back to the pan. Cover the pan with a lid and cook for ~45 minutes or until the chicken is fork-tender. Once the chicken is tender, remove the pieces to a plate.
- In a bowl, mix together the sour cream and flour. Place a few tablespoons of the sauce into the bowl and mix well to remove any lumps. Add a few more tablespoons of the sauce and mix again. Add the tempered sour cream mixture into the pan and mix well to incorporate. Turn the heat to medium and bring to a simmer.
- Taste the sauce and season with salt and pepper if required. Add the chicken pieces back to the pan and baste the chicken with the sauce. Simmer for another 10 minutes, uncovered, then turn off the heat. Sprinkle the parsley on top and serve. Traditionally this dish is served over dumplings (recipe below) but wide egg noodles work great too. Enjoy!
For the dumplings (optional)
- Bring a large pot of salted water to boil.
- In a large mixing bowl combine the water, flour, salt, eggs, and baking powder and mix until smooth.
- Once the water boils, scoop 1 tablespoon of the batter into the water. Place the spoon into the boiling water between each dumpling so that they slide off into the water and don't stick. Alternatively, an oiled spoon works. Work in batches (a 10-12 quart pot should take 2 batches to complete).
- Once the dumplings begin to float, let them cook for another 3-4 minutes before removing to a colander with a slotted spoon. Run the dumplings under cold water and place them on a platter.
Notes
- Using full-fat sour cream and tempering is important so that the sauce doesn’t break.
- Recipe makes approximately 60 dumplings.
- Leftovers can be saved for up to three days in the fridge and can be reheated on the stovetop over moderate heat.
Nutrition
Calories: 763kcal | Carbohydrates: 8.1g | Protein: 90.1g | Fat: 37.3g | Saturated Fat: 12.5g | Cholesterol: 286mg | Sodium: 306mg | Potassium: 868mg | Fiber: 0.9g | Sugar: 1.9g | Calcium: 101mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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When I make the sour cream sauce, I take a bowl of the liquid and put it in the refrigerator to cool down and also have the sour cream room temperature, if you pour sour cream into hot mixture it will curdle, I make sure both are cooled down enough to mix together. It will be perfect if done this way.
Yahoo, I am Hungarian and one of my favorite foods since I was a child. You have the dumplings down just the way I make them and everything else. It is a comfort food and will be a favorite to anyone that tries it. I also mix in garlic powder into the dumplings, gives them a delicious flavor. Thank you for having this recipe just the way my Hungarian family has done for years and years. Enjoy, every time, I make this recipe, I think I died and went to heaven too.
I originally learned to make this dish while working in a Hungarian banquet hall, and because I am now MUCH older and don’t remember the exact recipe, I must tell you that this is delicious!! I tweeked it a bit to make it like I remembered, but all in all it was a “10”. Thank you!
So happy you enjoyed!
Rich, creamy and delicious. Followed recipe exactly and it was perfect. Chicken was flavorful, not a dish that requires the meat to “marry” longer than posted.
Shared it with neighbors who had only 3 things to say “delicious, delicious, delicious”
Made the dumplings with gluten free flour, not the best decision.
So glad you enjoyed, Sandy!
My husband said to put this one in the recipe box! Made almost exactly as written. I even bought the fancy paprika! I used bacon grease instead of lard, since I made bacon in the morning. Served with egg noodles. Great fall/winter meal/