Few dishes define Hungarian comfort cooking quite like chicken paprikash. Rich, paprika-forward, and finished with a silky sour cream sauce, this dish is humble, deeply satisfying, and almost impossible to mess up. In this beloved version from John Mitzewich, simplicity is the point — no fancy tricks, no obscure ingredients, just classic technique and patience.
Chicken paprikash is proof that when ingredients are treated with respect, they don’t need embellishment. This is the kind of meal that warms the kitchen, fills the house with aroma, and tastes even better the next day.
What Is Chicken Paprikash?
Chicken paprikash (Paprikás Csirke) is a traditional Hungarian stew made with chicken gently simmered in a sauce built on sweet Hungarian paprika, onions, broth, and sour cream. The sauce is bold but balanced smoky, slightly sweet, savory, and creamy without being heavy.
Unlike many stews, paprikash relies more on paprika than herbs, which is why ingredient quality matters so much here.
Why This Recipe Works So Well
- Uses bone-in, skin-on chicken thighs for maximum flavor
- Builds depth with a tomato-paprika roux
- Finishes with full-fat sour cream and cream for silkiness
- Simmered gently for fork-tender chicken without drying it out
- No complicated steps just solid fundamentals
Chef John’s approach keeps the dish authentic while remaining accessible for home cooks.
Key Ingredients (And Why They Matter)
Chicken
Bone-in, skin-on thighs are ideal. They stay juicy during the long simmer and enrich the sauce with natural gelatin and fat. Breasts can be used, but must be cooked more carefully to avoid drying out.
Paprika
This dish lives or dies by the paprika.
- Sweet Hungarian paprika provides color and warmth
- Smoked paprika adds subtle depth
Avoid hot paprika unless you intentionally want heat.
Onions & Garlic
Onions form the backbone of the sauce. Cooking them until golden adds sweetness that balances the paprika.
Tomato Paste & Flour
These create a light roux that thickens the sauce and helps the paprika bloom without burning.
Sour Cream & Heavy Cream
Full-fat sour cream is essential. It softens the paprika’s intensity and creates that signature creamy texture.
How to Make Chicken Paprikash (Overview)
1. Brown the Chicken
Season generously with salt and sear skin-side down until deeply golden. This step builds flavor that carries through the entire dish.
2. Build the Sauce Base
Sauté onions in the same pan, then add garlic, tomato paste, and flour to form a tomato roux.
3. Bloom the Paprika
Stir in sweet and smoked paprika briefly just long enough to release aroma without scorching.
4. Simmer Low and Slow
Add broth, return the chicken, cover, and simmer gently until the chicken is fork-tender.
5. Finish with Cream
Remove the chicken, whisk sour cream and cream into the sauce, then return the chicken and simmer uncovered until everything is rich and cohesive.
What to Serve With Chicken Paprikash
Traditionally, chicken paprikash is served over nokedli, a Hungarian dumpling similar to spaetzle. If that’s not practical, these options work beautifully:
- Egg noodles
- Corkscrew or wide pasta
- Mashed potatoes
- Rice (excellent for soaking up sauce)
- Crusty bread
Finish with extra sour cream and freshly sliced chives for balance and freshness.
Chef John’s Best Tips
- Do not rush the onions they add essential sweetness
- Use room-temperature sour cream to prevent curdling
- Keep heat gentle once paprika is added
- If the sauce tastes flat, it usually needs more salt, not more paprika
Traditionally, lard is used instead of oil if you have it, use it.
Storage and Reheating
- Refrigerate leftovers in an airtight container for up to 4 days
- Reheat gently on the stove to avoid breaking the sauce
- Flavors deepen overnight, making this dish even better the next day
Chicken paprikash also freezes well, though the sauce may need gentle whisking after reheating.
Why This Dish Never Goes Out of Style
Chicken paprikash isn’t flashy. It doesn’t rely on novelty or shortcuts. It succeeds because it respects tradition and technique and because paprika, onions, chicken, and sour cream simply belong together.
If you’ve ever been skeptical of dark meat, this dish might just convert you.
Chef John’s Chicken Paprikash
Ingredients
Method
- Season chicken with salt and brown in oil, skin-side down.
- Sauté onions until golden; add garlic, tomato paste, and flour.
- Stir in spices, then add chicken broth.
- Return chicken, cover, and simmer until fork-tender.
- Finish sauce with sour cream and heavy cream; return chicken to pan.
