This post may contain affiliate links. Please read our disclosure policy.
If Chicken Paprikash is new to you, you’re about to discover one of the coziest Hungarian comfort food classics. Tender bone-in chicken simmers in a rich paprika sauce with onions, then sour cream is stirred in at the end for that signature creamy finish.
My version builds on those classic flavors with Hungarian paprika, a splash of white wine, and crushed tomatoes for a sauce that’s savory, deeply flavorful, and perfect for spooning over buttered egg noodles. It’s a rustic, satisfying chicken dinner that fills the kitchen with the incredible aroma of paprika and onions as it cooks.
If you love hearty, saucy dinners, try my Hungarian Goulash, Chicken Stew, and Coq au Vin next. You can also browse all of my Chicken Recipes for more family favorites.
Why This Recipe Works
Rich, paprika-forward sauce: Hungarian paprika is the star, while white wine and crushed tomatoes add depth and balance.
Tender, juicy chicken: Bone-in, skin-on thighs and drumsticks stay moist and flavorful as they gently simmer in the sauce.
Creamy without being heavy: Sour cream gives Chicken Paprikash its signature tangy, creamy finish, with just a splash of heavy cream for extra silkiness.
Built for buttered noodles: The rich paprika sauce is just thick enough to coat the chicken and spoon generously over egg noodles.
✨ Before You Begin
✨ Use Hungarian paprika: This is the defining flavor of Chicken Paprikash, so use good-quality Hungarian sweet paprika rather than generic paprika.
✨ Brown the chicken well: Give the chicken time to develop deeply golden skin. Those browned bits add tremendous flavor to the sauce.
✨ Give the onions time: They cook down and become part of the sauce itself, so let them soften and turn golden before moving on.
✨ Bring the sour cream to room temperature: Cold sour cream is more likely to curdle when it hits the hot sauce.
✨ Don’t boil after adding the sour cream: Stir it in off the heat, then warm the chicken gently if needed to keep the sauce smooth and creamy.
Chicken Paprikash Ingredients
(Notes only where helpful, since the full list is in the recipe card.)
Chicken thighs and drumsticks — Bone-in, skin-on chicken stays juicy and flavorful during the long, gentle simmer. Browning the skin first also builds flavor for the sauce.
Hungarian paprika — This is the star of Chicken Paprikash. Use good-quality sweet Hungarian paprika for its rich flavor and deep red color, with hot Hungarian paprika if you’d like a little heat.
White wine — Adds acidity and depth to the paprika sauce. A dry white wine such as Sauvignon Blanc or Pinot Grigio works well.
Crushed tomatoes — Add body, savory depth, and a touch of acidity to balance the richness of the sauce.
Sour cream — Gives Chicken Paprikash its characteristic creamy, tangy finish. Bring it to room temperature before stirring it into the sauce to help prevent curdling.
Heavy cream — Just a small amount makes the finished sauce especially smooth and silky.
🥣 How to Make Chicken Paprikash
Brown the chicken. Season the chicken with salt and pepper, then sear it skin-side down in a hot Dutch oven until deeply golden. Brown the second side, transfer to a plate, and pour off most of the rendered fat.
Cook the onions and garlic. Melt the butter in the pot, then cook the onions until soft and golden. Add the garlic and cook until fragrant.
Add the paprika and flour. Stir in the Hungarian paprika and flour and cook, stirring constantly, for about 2 minutes. Immediately pour in the wine and scrape up all those flavorful browned bits from the bottom of the pot.
Build the sauce. Stir in the crushed tomatoes, chicken broth, dissolved Better Than Bouillon, Worcestershire sauce, salt, and pepper. Bring to a gentle simmer.
Braise the chicken. Return the chicken to the pot, skin-side up. Cover and gently simmer until the chicken is tender and cooked through, about 45–50 minutes.
Thicken the sauce. Transfer the chicken to a plate. If the sauce is thinner than you’d like, simmer it uncovered until it reduces to a rich, spoon-coating consistency.
Finish with sour cream. Remove the pot from the heat before stirring in the room-temperature sour cream and heavy cream. Return the chicken to the sauce and warm gently without boiling.
Serve. Spoon the Chicken Paprikash over buttered egg noodles and garnish with fresh dill or parsley.
⭐ Pro Tips
⭐ Use Hungarian paprika. Paprika is the defining flavor here, so this is one recipe where quality really matters. Sweet Hungarian paprika gives the sauce its rich color and flavor; use some hot Hungarian paprika if you prefer a little heat.
⭐ Watch the paprika closely. Cook the paprika and flour while stirring constantly, then add the wine right away. Paprika can turn bitter if it scorches.
⭐ Keep the braise gentle. Once the chicken goes back into the pot, maintain a gentle simmer rather than a hard boil. This keeps the chicken tender while the flavors develop.
⭐ Adjust the sauce before adding the dairy. If the sauce is too thin after the chicken is cooked, remove the chicken and simmer the sauce uncovered until it’s thick enough to coat a spoon.
⭐ Add the sour cream off the heat. Let the sour cream come to room temperature, remove the pot from the heat, and then stir it in. Once added, don’t let the sauce boil or it can separate.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing: Store leftover Chicken Paprikash in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently so the sour cream sauce stays smooth. For larger portions, cover and warm in a 350°F oven until heated through. Individual portions can be reheated in the microwave at reduced power, stirring the sauce gently as needed. Avoid boiling the sauce, which can cause it to separate.
Freezing: Chicken Paprikash freezes best before adding the sour cream and heavy cream. Cool the chicken and paprika sauce completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator, reheat gently, and stir in the sour cream and heavy cream off the heat.
You can freeze leftovers that already contain the dairy, but the sauce may separate slightly when thawed and reheated.
Make-Ahead: Prepare the chicken and sauce up to 1 day ahead, stopping before you add the sour cream and heavy cream. Refrigerate, then gently reheat and finish with the dairy just before serving.
Frequently Asked Questions
Is this authentic Hungarian paprikash?
Not exactly! Traditional versions skip the crushed tomato and wine. My recipe is a personal twist that layers in extra depth while keeping the spirit of paprikash intact.
Can I use chicken breast instead of thighs and drumsticks?
Yes, but breasts can dry out more quickly. Bone-in, skin-on dark meat stays juicier.
Can I skip the wine?
Absolutely. Just use a little extra broth instead — you’ll still get a wonderful sauce.
What kind of paprika should I buy?
Look for “Hungarian sweet paprika.” If you want more heat, add a pinch of Hungarian hot paprika. Regular grocery store paprika doesn’t have the same flavor punch.
What to Serve With Chicken Paprikash
Chicken Paprikash begs for something that can soak up all that rich, creamy paprika sauce. My Buttered Egg Noodles are a classic choice, while Mashed Potatoes make an equally cozy base. Traditional Hungarian dumplings called nokedli or spaetzle are wonderful choices, too.
Something fresh: A crisp House Salad with Poppy Seed Dressing balances the rich sour cream sauce beautifully.
Don’t forget the bread: My homemade Crescent Rolls are soft, buttery, and perfect for catching any extra paprika sauce left on the plate.
Something sweet: Finish with Strawberry White Chocolate Tart or Chocolate Pudding Pie for dessert.
More Saucy Chicken Recipes
Cream Of Mushroom Chicken
Tender chicken smothered in a rich, savory mushroom sauce makes this another cozy dinner that’s perfect with noodles or potatoes.
Crockpot Chicken And Gravy
An easy slow cooker favorite with tender chicken and plenty of creamy gravy for spooning over mashed potatoes.
Chicken Francaise
Golden chicken cutlets finished in a bright, buttery lemon sauce for another classic saucy chicken dinner.
Chicken Scarpariello
A bold Italian-American chicken dinner with a savory, tangy pan sauce and plenty of big flavor.
Chicken Vesuvio
Juicy chicken and potatoes cook together in a garlicky white wine sauce for a hearty one-pan dinner.
Tried This Recipe?
If you made this Chicken Paprikash, I’d love to hear how it turned out! Please leave a ⭐⭐⭐⭐⭐ rating and a comment below — it helps other home cooks, and it always makes my day.
💌 Love cozy comfort food recipes like this? Don’t miss the next one! Sign up for my FREE newsletter and get family favorites delivered weekly. 💌 Don’t forget to tag me on Instagram @gonna_want_seconds — I can’t wait to see your delicious plates!
Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Chicken Paprikash
Ingredients
- 3 1/2--4 pounds chicken thighs and or drumsticks skin-on, bone-in (about 9 pieces), patted dry
- fine salt, divided
- black pepper, divided
- 2 tablespoons, plus more if needed vegetable oil
- 2 tablespoons unsalted butter plus 1 Tbsp for noodles, optional
- 2 large onions, thinly sliced
- 6 garlic cloves, minced
- 3 tablespoons sweet Hungarian paprika
- 1 tablespoon Hungarian regular or hot paprika
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 1 cup canned crushed tomatoes
- 2 teaspoons chicken flavored Better Than Bouillon
- 1/4 cup boiling water
- 1 cup low-sodium chicken broth
- 1 cup sour cream, room temperature
- 2 tablespoons heavy cream
- 2 teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper
- fresh dill or parsley, for garnish
- cooked and buttered egg noodles, for serving
Instructions
- Brown the chicken: Season the chicken generously with salt and pepper. Heat oil in a Dutch oven over medium-high. Add chicken, skin side down, and sear until golden brown and crisp, 5–7 minutes per side. Transfer to a plate. Pour off all but 1 tablespoon fat.
- Build the base: Melt butter (2 tablespoons) in the pot. Add onions (2) and cook, stirring often, until soft and golden, 6–8 minutes. Add garlic (6) and cook for 1 minute, until fragrant. Stir in the paprika and flour and cook, stirring constantly, for about 2 minutes. Immediately add the wine.
- Deglaze with wine: Pour in white wine (1/2 cup) and simmer, scraping up browned bits, until mostly reduced, 2–3 minutes.
- Dissolve Better Than Bouillon: In a small bowl, whisk Better Than Bouillon (2 teaspoons) with boiling water (1/4 cup) until completely dissolved.
- Add tomatoes + broth: Stir in the crushed tomatoes, broth, dissolved Better Than Bouillon, Worcestershire sauce, 1½ teaspoons salt, and ½ teaspoon black pepper. Simmer until smooth and slightly thickened, 3–4 minutes.
- Braise the chicken: Nestle chicken into the sauce, skin side up (mostly submerged). Cover and simmer gently on the stovetop for 45–50 minutes, until chicken is tender but skin remains intact.
- Thicken the sauce: Transfer chicken to a platter. The sauce should be thick enough to coat the back of a spoon. If it doesn't, increase heat and simmer sauce uncovered until its achieved the spoon-coating consistency.
- Finish with dairy: Remove pot from heat. Stir in sour cream (1 cup) and heavy cream (2 tablespoons). Return chicken to the sauce, turn it over to coat, and heat briefly to warm through.
- Serve: Place chicken over buttered egg noodles. Spoon sauce generously over top, sprinkle with fresh dill or parsley, and serve immediately.
Fans Also Made:
Notes
- Mix gently, simmer patiently: The magic of paprikash comes from low and slow cooking — it coaxes every bit of flavor from the paprika and onions.
- Don’t let paprika burn: Add it off heat briefly before liquids to unlock flavor without bitterness.
- Balance the acidity: If the sauce tastes too tangy, a pinch of sugar smooths it out.
- Garnish simply: Fresh parsley adds color and a little freshness to each plate.
Leave a Reply