I like this recipe because it combines bold spices with creamy richness in the best way. The use of Hungarian paprika adds warmth without being overwhelming, while the sour cream gives the sauce a silky finish. It’s a one-pot meal that feels rustic and homey, and the leftovers are even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 lbs chicken thighs and legs, bone-in and skin-on
½ cup all-purpose flour
3 tablespoons paprika (or Hungarian paprika for extra heat)
1 teaspoon sea salt
½ teaspoon black pepper
2 tablespoons vegetable oil
1 cup sweet onion, chopped
⅛ teaspoon cayenne pepper
2 cups low sodium chicken stock
1 cup sour cream
Directions
I start by mixing the flour with 2 tablespoons of the paprika, salt, and pepper in a bowl. I dredge the chicken in this seasoned flour mixture, making sure to coat it well. Important: I don’t discard the leftover flour—I’ll use it later to thicken the sauce.
In a large Dutch oven or deep skillet, I heat the oil over medium-high heat. I brown the chicken pieces for about 3 minutes per side, then remove and set them aside.
In the same pot, I add the chopped onion, cayenne, and the remaining tablespoon of paprika. I sauté the onion for about 2 minutes, just until softened and fragrant.
I return the browned chicken to the pot and pour in the chicken stock. Once it comes to a boil, I reduce the heat, cover, and let it simmer gently for about 45 minutes, until the chicken is fully cooked and tender.
While the chicken finishes cooking, I mix the leftover flour with the sour cream and about ½ cup of hot broth from the pot. This helps temper the sour cream and prevent curdling.
I stir the sour cream mixture back into the pot and let it simmer uncovered for another 5 minutes, stirring occasionally, until the sauce thickens to a smooth, creamy consistency. It should be a pale orange color, rich and velvety.
I taste and adjust the seasoning if needed, then serve the dish warm.
Servings and timing
This recipe serves 6 and takes about 1 hour total—10 minutes to prep and 50 minutes to cook. It’s a great make-ahead option too, since the flavor deepens as it sits.
Variations
I sometimes swap a portion of the paprika with smoked paprika for a smoky twist.
For extra richness, I’ve added a splash of heavy cream along with the sour cream.
If I want to make it lighter, I’ve used boneless thighs, but bone-in gives the sauce more depth.
I like to serve it over buttered egg noodles, mashed potatoes, or spaetzle for a traditional pairing.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove over low heat, stirring occasionally. If the sauce thickens too much, I add a splash of chicken broth to loosen it up. I don’t recommend freezing this dish because the sour cream may separate.
FAQs
What kind of paprika should I use?
I like using Hungarian sweet paprika for the most authentic flavor. It adds warmth and color without being overly spicy. If I want more heat, I mix in a bit of hot Hungarian paprika or cayenne.
Can I use boneless chicken?
Yes, boneless thighs or breasts work, but I prefer bone-in pieces because they add more flavor to the sauce during simmering.
How do I keep the sour cream from curdling?
I temper the sour cream by mixing it with a bit of hot liquid from the pot before adding it in. This helps keep the sauce smooth and creamy.
Is Chicken Paprikash spicy?
Not necessarily. It depends on the paprika you use. Regular paprika is mild, while Hungarian paprika can add more warmth. I adjust the cayenne based on who I’m cooking for.
What can I serve with this?
I usually serve Chicken Paprikash with egg noodles, rice, or mashed potatoes—something that soaks up the sauce. A simple cucumber salad on the side is great for contrast.
Conclusion
This Chicken Paprikash is classic comfort food with bold, rich flavor and a creamy finish. I love how it comes together in one pot, making cleanup easy and the flavor deep and delicious. Whether you’re new to Hungarian cooking or already love paprika-rich dishes, this recipe is sure to become a favorite at your table.
A rich and creamy Hungarian classic, this chicken paprikash features tender bone-in chicken simmered in a paprika-loaded sauce with sour cream for bold flavor.
Author:Sarah
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour
Yield:6 servings
Category:Main Course
Method:Main Course
Cuisine:Hungarian
Ingredients
Main:
2 lbs chicken thighs and legs (bone-in, skin-on)
½ cup all-purpose flour
3 tablespoons paprika (regular or Hungarian, to taste)
1 teaspoon sea salt
½ teaspoon black pepper
2 tablespoons vegetable oil
1 cup sweet onion, chopped
⅛ teaspoon cayenne pepper
2 cups low sodium chicken stock
1 cup sour cream
Instructions
In a bowl, mix flour, 2 tablespoons paprika, salt, and pepper. Dredge chicken in the flour mixture. (Save remaining flour for later!)
Heat oil in a Dutch oven or deep skillet over medium-high heat. Brown chicken on both sides (about 3 minutes per side), then remove and set aside.
In the same pot, sauté chopped onion, cayenne, and remaining paprika until onion is soft (about 2 minutes).
Return chicken to the pot and pour in chicken stock. Bring to a boil, then cover and simmer for 45 minutes, or until chicken is fully cooked.
In the bowl with leftover flour, whisk in sour cream and ½ cup of hot liquid from the pot. Stir until smooth.
Add the sour cream mixture back into the pot and simmer for 5 more minutes, stirring occasionally, until sauce is creamy and pale orange.
Taste and adjust seasonings. Serve hot with egg noodles, rice, or crusty bread.
Notes
Paprika Tips: Use regular for mild flavor, or Hungarian paprika for a traditional spicy kick. You can also combine regular and smoked paprika for added depth.
Flavor Boost: Bone-in chicken brings more richness to the sauce—don’t skip browning!
Tempering Sour Cream: Always mix with hot stock before adding to the pot to avoid curdling.
Great served over egg noodles, mashed potatoes, or buttered spaetzle.
