Miley Hungarian Chicken Paprikash recipe – not only does this dish feel like a warm welcome the moment it starts cooking, but also, it comes together with humble ingredients. But don’t get too excited celebrating that yet, because it also tastes bold and rich too!
This one of those meals that more than earned its way onto my dinner rotation. And I’m sure it’ll do the same for you too after you smell the sweet paprika melting in butter for the first time.
This recipe feels like it came straight from a cozy countryside kitchen and not only is it a meal that is soothing without being boring, but it’s just so incredibly creamy. It’s definitely a ‘comfort’ meal for sure!
Just simply let the onions and sweet paprika melt into the butter… and you’ve got a simple yet special dinner – that feels deeply comforting while tasting distinctive
- Large capacity: holds up to 8 quarts–great for large batches of soups, stews, and more
- Sturdy and fast heating: made of heavy-gauge stainless steel for reliable strength; aluminum-encapsulated base distribut…
- Riveted handles and glass lid: stainless-steel side handles come riveted for strength; transparent tempered-glass lid wi…
Why You’ll Love This Recipe
This Hungarian favorite brings big flavor with very little fuss. Each step builds warmth and depth without feeling complicated.
Deep paprika flavor: Sweet Hungarian paprika gives the sauce its signature color and taste.
Creamy and cozy: The sour cream sauce feels rich without being heavy.
Simple ingredients: Everything comes together with pantry basics and fresh chicken.
Comfort food classic: Perfect for cold nights and slow dinners at home.
Family friendly: The flavor stays gentle while still feeling exciting.
Great with noodles: The sauce clings beautifully to pasta or dumplings.
Ingredients
For the Chicken Paprikash:
- 4 bone in chicken thighs
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons sweet Hungarian paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth
- ½ cup sour cream
- 1 tablespoon all purpose flour
- Fresh parsley for serving
Step by Step Instructions
1. Brown the Chicken
Begin by seasoning the chicken with salt and black pepper. Heat the butter and olive oil in a wide pot over medium heat. Add the chicken skin side down and cook until golden and lightly crisp. Turn and cook the other side briefly. Remove the chicken and set it aside so the pot stays full of flavor.
2. Cook the Onions
Add the chopped onion to the same pot. Stir often and cook until the onions soften and turn lightly golden. This step takes patience and builds the foundation of the sauce. Add the garlic and cook just until fragrant while stirring constantly.
3. Add the Paprika
Lower the heat slightly before adding the paprika. Stir it into the onions for about 30 seconds. This short step wakes up the spice and keeps it from turning bitter. The mixture should look rich and deeply red.
4. Build the Sauce
Pour in the chicken broth while stirring to loosen any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer. Return the chicken to the pot, nestling it into the sauce so it stays mostly covered.
5. Simmer the Chicken
Cover the pot and let the chicken simmer gently for about 40 minutes. The meat cooks through and turns tender while the sauce thickens slightly. Stir occasionally to keep everything moving smoothly.
6. Finish with Sour Cream
In a small bowl, mix the sour cream with flour until smooth. Remove the pot from the heat and stir in the sour cream mixture slowly. Return to low heat and cook gently for a few minutes until the sauce turns creamy and smooth.
Tips and Variations
- Paprika choice: Always use sweet Hungarian paprika for authentic flavor.
- Extra richness: Add a small splash of cream along with the sour cream.
- Boneless option: Boneless thighs work well and cook a bit faster.
- Thicker sauce: Simmer uncovered for a few minutes longer if needed.
- Make ahead: The flavors deepen beautifully after resting overnight.
Serving Suggestions
Hungarian Chicken Paprikash pairs best with something that can soak up the sauce. Serve it over egg noodles, spaetzle, or mashed potatoes for a classic experience. Steamed green beans or a simple cucumber salad add a fresh balance to the rich sauce.
When I serve this for guests, I like placing the pot in the center of the table. The color alone draws attention, and everyone ends up reaching back for more sauce.
Frequently Asked Questions
Can I use chicken breast?
Yes, though thighs stay juicier and more flavorful during simmering.
Is this dish spicy?
No, sweet paprika gives warmth and color without heat.
Can I reheat leftovers?
Yes, reheat gently over low heat while stirring.
How long does it keep?
Store leftovers in the fridge for up to three days.
Can I freeze it?
Yes, freeze without the sour cream added, then stir it in after reheating.
Final Thoughts
Hungarian Chicken Paprikash Recipe delivers comfort in the most honest way. The creamy sauce, tender chicken, and gentle paprika warmth create a dish that feels timeless and deeply satisfying.
I love how this recipe feels both humble and special. It suits quiet family dinners just as well as shared meals with friends, and it always brings a sense of calm to the table.
Hungarian Chicken Paprikash Recipe
Ingredients
For the Chicken Paprikash:
- 4 bone in chicken thighs
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 3 tablespoons sweet Hungarian paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth
- ½ cup sour cream
- 1 tablespoon all purpose flour
- Fresh parsley for serving
Instructions
- Brown seasoned chicken in butter and oil, then set aside.
- Cook onions and garlic until soft, then stir in paprika.
- Add broth and return chicken to simmer until tender.
- Stir in sour cream mixture and cook gently until creamy.
