Hungarian Chicken Paprikash Recipe: An Easy One-Pan Chicken Dinner by 30Seconds Food

Hungarian Chicken Paprikash Recipe: An Easy One-Pan Chicken Dinner

Chicken paprikash is a rich, stew-like Hungarian recipe that's chicken cooked in a flavorful paprika sauce. This one-pan chicken recipe is traditionally served over egg noodles or dumplings (nokedli), but is also wonderful over rice, potatoes, spaetzle or gnocchi. Add a vegetable and dinner is done.

The simple Hungarian chicken paprikash is made with bone-in chicken thighs or legs. The chicken is seasoned with salt and black pepper and cooked in butter until browned on all sides. The chicken is removed to a plate, and then the onions are cooked until soft. Add the hot or sweet paprika (or a combination?) and cook until fragrant. Deglaze the pan with chicken broth before putting the chicken pieces back into the pan. Cook until chicken is no longer pink (165 degree F internal temperature) and then stir in the sour cream.

Serve this gluten-free Hungarian chicken paprikash for dinner with noodles, potatoes or rice.

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Cuisine: Hungarian
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 5


  • 2 pounds bone-in chicken thighs or legs (or your favorite pieces), patted dry with a paper towel
  • 3 tablespoons butter
  • 2 large onions, sliced or chopped
  • 2 tablespoons sweet Hungarian paprika
  • 1 teaspoon hot paprika (or to taste)
  • 1 cup chicken broth
  • 1/2 cup sour cream

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Recipe Notes

  • It's important to use fresh paprika for this recipe because it plays a big role in the dish. If it has been in your pantry for a long time, toss it and buy a new jar. 
  • This recipe uses bone-in chicken, but you could use boneless, skinless chicken thighs or breasts if you'd like. Boneless takes less time to cook, so be sure to adjust the cooking time.
  • If you prefer, remove the skin from the chicken before cooking.

Here's how to make it: 

  1. Season the chicken with salt and pepper. Heat the butter in a large skillet over medium-high heat. Add the chicken to the pan and cook until browned on the first side, about 5 minutes. Flip the chicken over and brown the other side about 3 minutes. Remove to a plate. 
  2. Add the onions and cook until they soften, about 5 minutes. Season with salt and pepper. Add paprika (hot and sweet) and cook, stirring, about 1 minute. 
  3. Pour in the chicken broth and stir up any brown bits on the bottom of the pan. Put the chicken back into the pan. Cover and cook on low for about 20 minutes or until chicken is cooked through (165 degrees F internal temperature).
  4. Turn off the heat and stir in the sour cream.

Nutrition Facts Per Serving

Calories: 301

Total Fat: 17g

Saturated Fat: 6.7g

Cholesterol: 113mg

Sodium: 304mg

Total Carbohydrate: 6g

Dietary Fiber: 1.5g

Total Sugars: 2.4g

Protein: 29.8g

Vitamin D: 2mcg

Calcium: 43mg

Iron: 2mg

Potassium: 369mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
How awesome. These ethnic chicken dinners are simply amazing! #yum
Read through your recipe and there is no mention of when you add the 'hot paprika?
Is it added to the chicken as part of seasoning or at a later stage? ITs not very clear.
Donna John
Both types of paprika are added in step 2. I put that in parenthesis to make it clearer. Thanks for the question. Hope you enjoy the recipe!

Add the onions and cook until they soften, about 5 minutes. Season with salt and pepper. Add paprika (hot and sweet) and cook, stirring, about 1 minute.
Looking too hard! Thank you for pointing this out. I will be making it this week. Since I have started cooking, I have found it very enjoyable. :)
Charlie Tyers
Hi, it looks awesome. But what is it plated with.
Actually, it's nokedli. It's a small dumpling, very similar to spaetzle.

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