Authentic Hungarian Chicken Paprikash

(Last Updated On: May 29, 2019)

This Chicken Paprikash Recipe is a staple dish in Hungary. Make sure to use the freshest Hungarian Sweet Paprika you can find in order to get the full authentic flavor of this dish. One taste and you’ll understand why this is a favorite dish in Hungary – classic comfort food at it’s finest!

Serve over egg noodles or, if you are more adventurous, try making these easy Hungarian Dumplings (Nokedli).
Nokedli Spaetzle Egg Dumpling Noodles
Garnish with parsley and serve with a side of sour cream and Hungarian hot paprika sauce (Eros Pista) or other spicy hot pepper sauce of your choice.
chicken paprikash nokedli noodles
Visit our International Recipes section to view our collection of international recipes (including additional Eastern European recipes), inspired by our ongoing travels around the world.

Don’t forget to pin or bookmark the recipe for later:

Hungarian Chicken Paprikash Recipe

Chicken Paprikash

chicken paprikash Recipe

Authentic Chicken Paprikash with Dumplings (Nokedli) - A Hungarian Classic!


  • 3 Tablespoons Flour
  • 1 Tablespoon Vegetable Oil, for frying
  • 4 Pieces Chicken (bone in), Traditionally legs and thighs
  • 4 Tablespoons Fresh Sweet Hungarian Paprika
  • 1 Small Red Bell Pepper, chopped
  • 3 Cloves Garlic, minced
  • 1 Large Yellow Onion, minced
  • 2 Tablespoons Tomato Paste
  • 2 Cups Chicken Broth
  • 1/4 Cup Sour Cream
  • 2 Tablespoons finely chopped flat-leaf parsley
  • Freshly ground black pepper, to taste


  1. Add 2 Tablespoons of flour to a plastic bag with a pinch of salt and pepper. Place chicken pieces in the bag and shake until coated. Remove them from the bag and shake off excess.
  2. Heat vegetable oil (not olive) in a frying pan. Add the chicken cook until golden brown on each side.
  3. Add enough Vegetable Oil to coat the bottom of a dutch oven and put it over medium heat. Add the minced onion and cook until it translucent.
  4. Add garlic, paprika, and red peppers and cook for 3 minutes, stirring frequently to avoid burning the paprika.
  5. Add the tomato paste, chicken and chicken broth (there should be enough to just cover the chicken. Simmer for 25 minutes until the chicken is cooked through.
  6. Combine the sour cream with 1 tablespoons of flour in a bowl. Add about 1 cup of liquid from the hot mixture to the sour cream in order to warm it slightly. Add slowly into the dutch oven and continue cooking for 10 minutes.

Nutrition Information



Serving Size


Amount Per Serving Calories 310Total Fat 17.8gSaturated Fat 5.6gSodium 455mgCarbohydrates 17.5gFiber 4.5gSugar 5.2gProtein 21.3g
Here are some related articles about Eastern European Recipes and Travel in Budapest that may help inspire or plan a visit!

Some of the links on this article are affiliate links, which means that if you click on them and make a purchase, we receive a small referral fee. If you find the links useful and do make a purchase, thanks so much for your support!

22 thoughts on “Authentic Hungarian Chicken Paprikash”

  1. I used this recipe and it turned out amazing! The only things I did differently are that I added another clove of garlic and used chicken breast. I also did 2 tablespoons of sweet Hungarian paprika, and 1 tablespoon of sweet smoked paprika. But these are personal preferences.

  2. I’m making this again right now because my family has been asking for it since the first time I made it! Thanks for a great recipe.

  3. This is an excellent recipe I continue to use as my base. I add an additional tablespoon of paprika, half a teaspoon of caraway speeds, carrots and celery to make it hardy and more Hungarian.

    • Hi Helen,

      Actually the recipe is for skin on chicken. I have not tried to make it without skin but would be curious how it turns out. I think the results would still be very good.

  4. My German mother and Hungarian father, always said that the sauce was in cooking the onions, garlic until they were very, very soft. This is the basis of your gravy. Cooking the onions, and garlic for only 3 minutes, in my Mom’s opinion would not give you the rich gravy that paprikash chicken is famous for. Just saying……….

  5. My maternal grandmother came to America in 1906 or 1907. She ended up in Philly where she fell in love with Czech, his name was Paul Hudak. Within that first year he was bitten by a rabid dog and died and…his pitiful, young widow was six month pregnant….with my late mother.
    Can you imagine what that must have been like?? Back then, there was no expected handouts. This was a new country and immigrants were welcomed and with them came all those various and delicious dishes we savor today.
    Thank you for one of my grandma’s dishes. Just a note…….a bay leaf was added to the simmering sauce as it cooked. Of course, this was accompanied with homemade drop dumplings. Mmm, so good.


Leave a Comment