Name: Hungarian Chicken Paprikash - Easy One-Pan Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Hungarian
Ingredients: 2 pounds, boneless skinless chicken thighs or breasts; Fresh ground pepper and salt; 2 tablespoons vegetable oil; 3 tablespoons salted butter (divided in thirds); 1 cup chopped sweet onion; 2 tablespoons of flour; 2-3 garlic cloves - coarsely chopped; 1 tablespoon tomato paste; 1.5 tablespoons sweet paprika - see notes; 2 teaspoon smoked paprika - see notes; 2 cups chicken stock - see notes; 1 cup full-fat sour cream; Optional: Fresh chopped parsley

Jump to Recipe

Easy Hungarian Chicken Paprikash is a classic Hungarian dish featuring tender chicken pieces cooked in a rich, creamy paprika sauce.

With just one pan and a handful of ingredients, dinner is ready in under an hour. Perfect for busy weeknights or cozy weekends at home.

Large black cast iron skillet with a thick creamy red sauce and chicken thighs in it. There is a loaf of bread, fresh parsley sprigs, and a glass of beer in the background. Items are on a wood surface.

Prep Time: 15 minutes
Cooking Time: 30 minutes
Servings: 6
Prep Level: Beginner +

What You’ll Love

Rich, Comforting Flavors – This recipe is a popular Hungarian comfort food made with tender chicken in a creamy paprika sauce.
Simple Ingredients – Made with pantry staples like onions, paprika, and sour cream.
One-Pan Meal – A delicious chicken dish great for those busy weeknights.
Quick and Easy – Ready in under an hour with easy steps.

Multiple different size bowls with ingredients in them: Raw chicken thighs, tomato paste, flour, sour cream, vegetable oil, butter, paprika, salt and pepper. There is a glass measuring cup with chicken stock, a whole onion, garlic cloves, and fresh sprigs of parsley. Items are on a gray surface.

Ingredients Notes

Chicken – Traditionally, a whole chicken cut into pieces is used in this dish. For convenience and time, I like to use either boneless, skinless chicken breasts or thighs. Bone-in chicken pieces add more savor to the recipe and take longer to cook.
Onion (chopped) – Onions provide a sweet base flavor that helps balance the rich sauce and paprika. I use sweet onions. You can use a large yellow onion or 2-3 shallots.
Tomato paste – Add a deeper tomato and umami richness to the overall flavor.
Paprika – The star ingredient that gives the dish its color and sweet, smokey flavor. I use a combination of sweet paprika and smoked paprika. Hungarian paprika sweet paprika is commonly used for this recipe. Use Hungarian hot paprika for a spicy flavor. You can use regular paprika and add a little bit of cayenne pepper for some spicy heat.
Chicken stock – Chicken stock adds more body and flavor. Chicken broth with no salt or lower sodium can be swapped out to control the salt intake.
Sour cream – Full-fat sour cream is traditional and gives the dish a creamy, tangy finish. Greek yogurt, low-fat sour cream, or heavy cream can be used in a pinch, although the sauce will be thinner and not as rich.

Large white serving dish with noodles, a creamy red sauce and pieces of chicken thighs. There is chopped parsley sprinkled over the top. There is a gold fork, white cloth napkin, gold pepper shaker and a chunk of crusty bread.

Laura’s Ingredient Note

If you’re a an of spice and flavor, and heat, add chopped bell peppers, hot Hungarian peppers, or both!

Step-by-Step Instructions

Large black cast iron skillet with raw boneless, skinless chicken thighs cooking. Skillet is on a dark gray surface.

Heat oil and one tablespoon of butter in a large skillet. Sprinkle the chicken pieces with salt and pepper.
Once the oil and butter are melted and hot, add the chicken and cook until golden brown, turning only once. Transfer to a bowl and set aside.

Large black cast iron skillet with chopped onion, garlic, flour, and butter. There is a wooden spoon resting in the skillet. There is a dish with browned chicken thighs in it and a dark gray cloth napkin in the background. Items are on a dark gray surface.

Large black cast iron skillet with onions, garlic, flour, paprika, tomato paste, vegetable oil, and butter. There is a dish with browned chicken thighs in it and a dark gray cloth napkin in the background. Items are on a dark gray surface.

Reduce flame to medium heat. Add one tablespoon of butter, chopped onions, garlic, and flour. Cook, stirring, until the onions are soft and light brown.
Stir in the tomato paste and paprika until the onions are evenly coated.

Large black cast iron skillet with onions, garlic, flour, paprika, tomato paste, vegetable oil, and butter in chicken stock. There is a wooden spoon resting in the skillet. There is a dish with browned chicken thighs in it and a dark gray cloth napkin in the background. Items are on a dark gray surface.

Large black cast iron skillet with a red sauce and chicken thighs in it. There is an empty white bowl and a dark gray cloth napkin in the background. Items are on a dark gray surface.

Reduce to low heat and slowly pour in the broth. Return the chicken to the skillet along with any juice.
Cover and simmer until the chicken is thoroughly cooked.

Large black cast iron skillet with a thick creamy red sauce and chicken thighs in it. There is a dark gray cloth napkin in the background. Items are on a dark gray surface.

Remove chicken from skillet and keep warm. Stir in the sour cream and the remaining butter over low heat.
Return the chicken to the pan and heat just until the chicken is hot. Optional – sprinkle with fresh chopped parsley.

Complete measurements and cooking times can be found in the recipe card below.

What to Serve with Paprika Chicken

Pair this saucy chicken with:

Nokedli – Hungarian Dumplings
Mashed Potatoes
Butter Noodles: Egg Noodles or Spaetzle (Hungarian Noodles)
Steamed Rice
Crusty Bread
Vegetables: Roasted Brussels Sprouts or Steamed Broccoli
Cucumber Salad from Hungarian Eats

Storing

Store in an airtight container in the refrigerator for up to 3 days.

Must Try Chicken Dishes

Yield: 6