Name: Authentic Chicken Paprikash Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Hungarian
Ingredients: 1 tbsp unsalted butter; 1 tbsp extra virgin olive oil; 2.5 pounds whole chicken, cut into pieces (bone-in, skin on – 2 breasts, 2 thighs, 2 legs, 2 wings); 1 ½ tsp table salt (to taste); ½ tsp black pepper (to taste); 3 tbsp Hungarian sweet paprika (or substitute 1 tbsp with hot or smoked paprika); 2 cups sweet onion, small dice; 1 cup red bell pepper, small dice (or green pepper); 1 cup Roma tomatoes, chopped (or regular tomato); 2 cloves garlic, finely minced; 2 cups chicken broth; 3 tbsp all-purpose flour; ¾ cup sour cream (full fat, at room temperature); ¼ cup heavy cream; 1 tbsp Italian parsley, finely chopped

If you’ve ever craved something truly comforting and bursting with flavor, this Authentic Chicken Paprikash Recipe is going to be your new go-to. Trust me, I’ve made this recipe countless times, and each time it fills my kitchen with that cozy, homey aroma that just invites everyone to gather around the table. You’ll find that the creamy paprika sauce is rich and satisfying, and the tender chicken? Honestly, it just melts in your mouth. Keep reading, because I’m sharing all my tips to help you nail this classic Hungarian dish perfectly every time.

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Why You’ll Love This Recipe

True Hungarian Flavor: This recipe uses authentic Hungarian sweet paprika that gives it that signature smoky-sweet taste.
Creamy Comfort: The combination of sour cream and heavy cream creates a luscious sauce that perfectly coats the tender chicken.
Family Favorite: I’ve found it’s one of those dishes that every single time I make it, my family can’t get enough.
Simple Ingredients, Big Taste: You’ll be amazed at how basic pantry staples turn into something spectacular here.

A white round plate holds two pieces of cooked chicken, one drumstick and one thigh, both covered in a thick light brown sauce with green herbs sprinkled on top. Underneath, there is a bed of light yellow egg noodles twisted softly, also coated lightly with the same sauce. A silver fork and spoon rest on the right edge of the plate. The plate sits on a white marbled surface with a white and yellow striped cloth napkin partially visible at the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7 - Authentic Chicken Paprikash, Hungarian Chicken Paprikash, creamy paprika chicken dish, traditional Hungarian chicken recipe, easy Chicken Paprikash

Ingredients You’ll Need

This recipe truly shines because the ingredients balance each other so well — you want fresh veggies for sweetness, the right paprika for that iconic flavor, and good quality chicken for the texture. Always try to pick Hungarian sweet paprika if you can find it, but I’ll share a little trick below if you want to play with different paprika types.

Flat lay of unsalted butter resting as a small soft block, a small white ceramic bowl filled with golden extra virgin olive oil, raw bone-in chicken pieces with skin on arranged symmetrically (two breasts, two thighs, two legs, two wings), a small white ceramic bowl with finely diced sweet onions, another small white ceramic bowl holding bright red diced bell peppers, chopped ripe Roma tomatoes in a small white ceramic bowl, two whole uncracked garlic cloves, a small white ceramic bowl containing deep red Hungarian sweet paprika powder, a small white ceramic bowl filled with rich golden chicken broth, a small white ceramic bowl with fine white all-purpose flour, a small white ceramic bowl with smooth, thick full-fat sour cream, a small white ceramic bowl of pale heavy cream, a few sprigs of fresh bright green Italian parsley, and a nest of fresh pale yellow egg noodles, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Authentic Chicken Paprikash, Hungarian Chicken Paprikash, creamy paprika chicken dish, traditional Hungarian chicken recipe, easy Chicken Paprikash

Unsalted butter: Adds richness and helps brown the chicken perfectly without overpowering flavors.
Extra virgin olive oil: Combines with butter for deep, caramelized browning and a subtle fruity note.
Whole chicken (cut into pieces): Bone-in, skin-on pieces are essential for juicy, flavorful meat.
Sweet onion: Builds a naturally sweet, mellow base for the sauce when cooked slowly.
Red bell pepper: Provides color and a fresh, slightly sweet crunch – you can swap for green pepper if preferred.
Roma tomatoes: Adds a touch of acidity to balance the creaminess; fresh and ripe ones work best.
Garlic: Just a little to add depth without overwhelming the dish.
Hungarian sweet paprika: The star of the recipe; choose high-quality for the best authentic flavor. You can mix in some hot or smoked paprika for a twist.
Chicken broth: Keeps the chicken moist and infuses the sauce with savory depth.
Table salt and black pepper: For seasoning to taste – adjust as you go.
All-purpose flour: Helps thicken the sauce for that smooth, clingy texture.
Sour cream (full fat): Key for creaminess and tanginess – make sure it’s at room temperature to blend perfectly.
Heavy cream: Adds silkiness to the sauce and rounds out flavors beautifully.
Italian parsley: Freshly chopped, for garnish – adds a pop of color and freshness just before serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting a bit with this Authentic Chicken Paprikash Recipe depending on the season or what I have on hand. Don’t be afraid to make it your own—there are some delicious tweaks I’ve tried that I’ll share below.

Spice it up: I discovered this trick when I swapped 1 tablespoon of sweet paprika for hot paprika. It adds a pleasant warmth without overpowering the dish.
Smoky twist: When I added smoked paprika, the sauce developed a subtle depth that’s perfect for cold evenings.
Dairy-free version: I once made it with coconut cream instead of sour cream and heavy cream – unexpected but surprisingly good!
Vegetable boost: Adding mushrooms or sliced carrots during the simmer step turns it into a heartier stew.

How to Make Authentic Chicken Paprikash Recipe

Step 1: Brown the Chicken to Build Flavor

Start by heating the butter and olive oil in a large skillet over medium-high heat. Pat the chicken pieces dry to get that perfect golden crust, then brown each side for about 3-4 minutes. Don’t rush this step — those browned bits are flavor gold. Once browned, transfer the chicken to a plate and set it aside. This creates a gorgeous foundation for your sauce later.

Step 2: Sauté Onions and Vegetables Until Golden

Lower the heat to medium and add your diced onions to the skillet. Cook gently for 6 to 8 minutes, stirring occasionally, until they’re soft and golden — this caramelization adds wonderful sweetness. Next, toss in the garlic, bell peppers, and tomatoes. Let everything cook for another 2 to 3 minutes; this softens the veggies and melds flavors.

Step 3: Stir in Paprika Carefully

Remove the pan from the heat and add the Hungarian sweet paprika along with salt and pepper. This is a crucial moment — don’t cook the paprika on direct heat or it will burn and taste bitter. Stir well to coat the veggies and chicken flavor, creating that signature paprika-rich sauce base.

Step 4: Simmer the Chicken in Broth

Return the browned chicken pieces to the pan. Pour in the chicken broth — enough to cover most of the chicken. Turn the heat back on to medium-high, bring to a boil, then cover and reduce the heat to low. Let it gently simmer for 45 to 60 minutes. Here’s what I learned: the slow simmer is where the chicken becomes fall-off-the-bone tender and the flavors meld beautifully.

Step 5: Thicken the Sauce with Sour Cream and Flour

Once the chicken is cooked through, remove it from the pan and cover loosely with foil to keep warm. Keep the sauce simmering uncovered over medium heat to reduce it slightly. In a small bowl, whisk together the sour cream, heavy cream, and flour until smooth. Slowly whisk this mixture into the sauce on the stove, stirring constantly to avoid lumps. Let it cook for 4-5 minutes or until it thickens into that rich, velvety sauce we all crave.

Step 6: Reheat Chicken and Final Seasoning

Return the chicken to the sauce, increase the heat to medium, and let it warm through for about 5 minutes until the internal temperature reaches 165°F. Taste the sauce and adjust salt and pepper as needed — this last seasoning step is key for perfect balance. Garnish with fresh chopped Italian parsley, and you’re ready to serve!

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Pro Tips for Making Authentic Chicken Paprikash Recipe

Pat Dry the Chicken: This simple step before browning helps create a beautiful crust instead of steaming the chicken.
Don’t Burn the Paprika: Always add paprika off heat to prevent bitterness, which is a common pitfall I learned the hard way.
Use Room Temperature Sour Cream: Prevents curdling and ensures a silky smooth sauce every time.
Simmer Low and Slow: Patience here rewards you with tender chicken and deeply infused flavors.

How to Serve Authentic Chicken Paprikash Recipe

The image shows a white plate with a blue rim filled with yellow egg noodles as the base layer, roughly spread out. On top, there are two pieces of chicken, one thigh and one drumstick, covered in a thick orange sauce. The sauce is smooth and glossy, coating both the chicken and the noodles partially. The chicken pieces are sprinkled with small green herb leaves for garnish. The plate is set on a white marbled surface with a yellow and white patterned napkin and a silver fork beside it. photo taken with an iphone --ar 2:3 --v 7 - Authentic Chicken Paprikash, Hungarian Chicken Paprikash, creamy paprika chicken dish, traditional Hungarian chicken recipe, easy Chicken Paprikash

Garnishes

I always finish this dish with freshly chopped Italian parsley — it brightens the dish visually and adds a bit of fresh herbal contrast to the creamy sauce. Sometimes, I also sprinkle a little extra paprika on top just for that pop of color.

Side Dishes

Traditionally, this paprikash shines served over wide egg noodles, which soak up the luscious sauce beautifully. If you want to mix things up, spaetzle or even creamy mashed potatoes are fabulous alternatives. For a fresh side, a simple cucumber salad with vinegar complements the richness perfectly.

Creative Ways to Present

For special occasions, I like to serve the chicken in shallow bowls with a little nest of noodles right in the center and the rich sauce spooned over both. Sometimes, adding roasted red peppers on top for extra color creates a restaurant-style presentation that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

I store leftover Chicken Paprikash in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making reheated servings even better. Just be sure to cool it before refrigerating to maintain the sauce’s texture.

Freezing

Freezing works well for this recipe! I let it cool completely, then portion it into freezer-safe containers. It keeps beautifully for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge to keep the cream sauce smooth and luscious.

Reheating

The best way to reheat is gently on the stovetop over low heat, stirring occasionally. This prevents the sauce from breaking or curdling. If it looks a bit thick, add a splash of chicken broth or water to loosen it up without sacrificing flavor.

FAQs

Can I use chicken breasts only for this Authentic Chicken Paprikash Recipe?

Using just chicken breasts is possible, but I prefer bone-in, skin-on pieces because they stay juicy and add more flavor to the sauce during cooking. Breasts alone tend to dry out, especially when simmered for a long time.
What if I don’t have Hungarian sweet paprika?

If you can’t find Hungarian sweet paprika, substitute with good quality smoked or regular sweet paprika. Mixing in a little hot paprika is a nice way to add some warmth. Just avoid burnt paprika as it’ll ruin the taste.
Is there a dairy-free alternative for the sour cream and heavy cream?

Yes! You can try using coconut cream or cashew cream as a substitute. Keep in mind the flavor profile will shift slightly but still be delicious. I recommend adding these at the end of cooking off heat, to avoid curdling.
Can I make this recipe in a slow cooker?

Absolutely! Brown the chicken first for best flavor, then add all the ingredients except dairy to a slow cooker. Cook on low for 4-6 hours. Add sour cream and heavy cream at the end, stirring well. This is a great hands-off option.
What should I serve with Chicken Paprikash?

Traditional wide egg noodles are perfect to soak up the sauce. Mashed potatoes, spaetzle, or a simple cucumber salad also make wonderful accompaniments.

Final Thoughts

This Authentic Chicken Paprikash Recipe has become one of those heartwarming dishes I love to share with friends and family. It’s rich without being heavy, flavorful without being complicated, and it feels like a warm hug on a plate. Once you try it, I’m sure it’ll become a staple in your kitchen like it did in mine. So go ahead, dive into this classic Hungarian comfort food—you’ll be so glad you did!