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.
- 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.
Ingredients

What You Will Need
- Chicken – Skinless, boneless chicken thighs (See Ingredient Swaps)
- Salt and Ground Black Pepper – Enhances the flavor of the chicken.
- Oil – I use vegetable oil, you can use canola oil or olive oil.
- Butter – Salted
- Onion (chopped) – Onions provide a sweet base flavor that helps balance the rich sauce and paprika.
- Flour – Used to thicken the creamy sauce.
- Garlic – Chopped fresh cloves
- 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. For more spice, use Hungarian Paprika.
- Chicken stock – Use a good quality stock with no salt or lower sodium to control the salt intake.
- Sour cream – Full-fat sour cream is traditional and gives the dish a creamy, tangy finish.
- Fresh parsley (optional garnish) – finely chopped
Equipment / Tools
- Measuring cups and spoons
- Large kitchen knife
- Large skillet or Dutch oven
- Medium bowl
- Wooden spoon

Ingredient Swaps and Additions
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 – I use sweet onions. You can use a large yellow onion or 2-3 shallots.
Paprika spice – Hungarian paprika sweet paprika is commonly used for this recipe. Use Hungarian hot paprika for a spicy flavor. Hungarian paprika can be hard to find at local grocery stores. You can use regular paprika and add a little bit of cayenne pepper for some spicy heat (more if you like a lot of heat),
Chicken stock – Chicken stock adds more body and flavor. Chicken broth with no salt or lower sodium can be swapped out.
Sour cream – Full-fat sour cream is the key to the creamy sauce. 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.
Peppers – For extra flavor and/or heat, feel free to add chopped bell peppers or hot Hungarian peppers.
Step-by-Step Instructions

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.


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.


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.

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

More Chicken Recipes
- Easy Chicken Cobbler
- One-Pan Parmesan Tuscan Chicken
- Easy Company Chicken Casserole
- Easy Teriyaki Chicken
Hungarian Chicken Paprikash – Easy One-Pan 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.
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
Instructions
- Heat oil and one tablespoon of butter in a large skillet over medium-high heat.
- Season 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. About 4 minutes per side. Transfer to a bowl and set aside.
- Reduce the heat to medium. Add one tablespoon of butter, chopped onions, garlic, and flour. Saute´, stirring, until the onions are soft and light brown, about 6 minutes.
- Stir in the tomato paste and paprika until the onions are evenly coated.
- Reduce the to low 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, about 10 minutes.
- 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, about 3 to 5 minutes.
- Optional – Sprinkle with fresh chopped parsley.
Notes
Notes:
Control the amount of spiciness/heat with the type of paprika used. I use a combination of regular paprika and smoked paprika. For a much spicier dish, use Hungarian paprika.
Both chicken stock and broth can be used. Stock will create the best flavor.
Use full-fat sour cream for a creamier sauce.
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