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Chicken in paprika sauce in a skillet.
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5 from 3 votes

Chicken Paprikash

This Chicken Paprikash is a homemade version of the popular Hungarian dish, made as close to authentic as possible, with a handful of ingredients. Comforting, rich and flavorful, this chicken dinner is bound to be a favorite!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Hungarian
Keyword: chicken paprikash, paprika chicken
Servings: 4 servings
Calories: 535kcal
Author: Anna


  • 2 tablespoon olive oil divided
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 4 bone-in chicken thighs see notes
  • 1 cup chopped red bell or sweet pepper
  • 3 tablespoons sweet paprika Hungarian style
  • 1 large yellow onion sliced
  • 2 garlic cloves minced
  • 1 ½ cup chicken stock or broth
  • ½ cup sour cream
  • 2 teaspoons cornstarch optional
  • 1 tablespoon water
  • chopped parsley for garnish


  • First, trim the excess fat and remove skin from the chicken pieces. Season with salt and pepper, on both sides.
  • Heat up oil and butter in a large skillet.
  • Brown chicken on both sides, about 6 minutes each. This is building flavor, so make sure it is nice and brown. Remove chicken onto a plate. Set aside.
  • Add garlic, onion and pepper to the pan. Saute until the onion is translucent.
  • Lower the heat to medium-low. Add more oil to the pan and stir in.
  • Add paprika and stir in. Cook the mixture for about 1 minute. This activates the spice.
  • Return the chicken to the pan. Add 1 cup of the stock, stir in. Bring the mixture to a boil, then lower the heat and simmer. Cook the dish for 30 minutes.
  • Check the internal temperature of the chicken. It should be at least 165° F. Remove chicken onto a plate.
  • Mix cornstarch or flour with water and add to the pan. Stir in and cook until it thickens. Add more stock if you want more sauce.
  • Remove the pan from heat and let the sauce cool for about 5 minutes. You do not want it to simmer.
  • Add sour cream and stir in. Return the chicken to the sauce.
  • Garnish with chopped parsley.
  • Serve with egg noodles, mashed potatoes, roasted potatoes or even rice. Pour the sauce generously over the chicken.


  • The classic way of serving this dish is with egg noodles. If you are not a fan of noodles, mashed potatoes always work great! It’s actually what we prefer. They are perfect with every last bit of the delicious sauce!
  • Use bone-in chicken pieces, like thighs, drumsticks, even breasts. Remove skin.
  • To freeze: prepare the dish but hold off on the sour cream. Cool the chicken and sauce completely. Place in a freezer-safe container, then freeze for up to 3 months. Thaw in the fridge, heat up in the skillet.
  • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.


Calories: 535kcal | Carbohydrates: 14g | Protein: 28g | Fat: 41g | Saturated Fat: 13g | Cholesterol: 167mg | Sodium: 852mg | Potassium: 670mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4131IU | Vitamin C: 50mg | Calcium: 70mg | Iron: 3mg