Oh Ashley 😍 this is a classic Hungarian comfort dish — creamy, flavorful, and perfect over noodles, rice, or potatoes!
🍗 Easy Hungarian Chicken Paprikash
Ingredients (4 servings)
4 chicken thighs or breasts (bone-in preferred)
2 tbsp oil or butter
1 large onion, finely chopped
2–3 cloves garlic, minced
2 tbsp sweet paprika (Hungarian if possible)
1 tsp smoked paprika (optional, for depth)
1 cup chicken broth
1 cup sour cream
Salt & pepper to taste
1 tsp flour (optional, to thicken)
Fresh parsley for garnish
🥣 Instructions
Brown the chicken Heat oil or butter in a large pan. Season chicken with salt and pepper. Brown on both sides (5–6 minutes per side). Remove and set aside.
Cook onions & garlic In the same pan, sauté onion until soft. Add garlic and cook 30 seconds.
Add paprika Remove pan from heat for 30 seconds and stir in paprika (prevents burning).
Simmer Return chicken to pan. Pour in chicken broth. Cover and simmer 25–30 minutes until chicken is cooked.
Add sour cream Remove a few tablespoons of hot sauce and mix with sour cream. Slowly stir sour cream into pan to avoid curdling. Heat gently, don’t boil.
Thicken (optional) If needed, mix 1 tsp flour with a little water and stir into sauce. Simmer 2–3 minutes.
Serve Garnish with parsley and serve over noodles, rice, or mashed potatoes.
✨ Tips for the Best Paprikash
Use sweet Hungarian paprika for authentic flavor
Don’t boil after adding sour cream → keeps sauce creamy
Bone-in chicken adds extra flavor
If you want, I can also give you a quick version for weeknights that’s ready in under 30 minutes 😋
