Main Course

Chicken Paprikash – Pan-Fried Steak Recipe

Name: Chicken Paprikash – Pan-Fried Steak Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Ingredients: 3 pounds chicken pieces, bone-in with skin; 2 tablespoons pork fat or unsalted butter; 2 medium yellow onions, finely minced; 2 garlic cloves, minced; 2 Roma tomatoes, seeds removed and finely chopped; 3-4 tablespoons high-quality sweet Hungarian paprika; 1 teaspoon smoked paprika; 2 cups chicken stock; 1 1/2 teaspoons fine sea salt; 1/2 teaspoon freshly cracked black pepper; 1 small bay leaf; 3 tablespoons plain all-purpose flour; 3/4 cup full-fat sour cream, at room temperature; 1/4 cup heavy cream; 1 Hungarian sweet pepper, diced

Susan Roberts September 18, 2025

Servings: 6 Total Time: 1 hr Difficulty: Intermediate

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Before diving into the magic of Hungarian Chicken Paprikash, let’s chat about what to serve alongside it. This dish is rich and creamy, so pairing it with something light and fresh is key.

Some great side dishes include:

Egg Noodles or Spaetzle: The classic Hungarian pairing, these will soak up that delicious sauce beautifully.
Crusty Bread: A good loaf is essential for mopping up every last bit of sauce.
Pickles or Bright Salads: The acidity can balance the richness of the paprikash perfectly.
Roasted Vegetables: Think of seasonal veggies tossed with olive oil and herbs for a warm side that complements the dish.
Rice: A simple, fluffy rice can also serve as a lovely bed for the chicken.

Now that we’ve established some tasty companions, let’s get to the stars of the show.

Hungarian Chicken Paprikash is more than just a dish. It’s a celebration of flavors, history, and culture. Growing up, each family gathering meant a pot simmering on the stove, filling the air with its aromatic allure. My grandmother would make it every Sunday, and as a child, my eyes were glued to her every move. As it turned out, this recipe would soon become a staple in my own life, bridging generations through its rich taste.

What is Hungarian Chicken Paprikash?

At its core, Chicken Paprikash is a traditional Hungarian dish known for its warm and comforting qualities. It features chicken simmered in a sauce made primarily from paprika—a spice that plays a crucial role in Hungarian cuisine. The sauce is often thickened with sour cream, giving it a creamy texture that soothes the soul. With the addition of onions, garlic, and sometimes tomatoes, this dish is an interpretation of home cooked comfort food.

How Does It Taste?

When you take that first bite, expect a burst of flavors. The sweet, slightly smoky notes from the paprika hit your palate instantly. The tender chicken, infused with the tang of sour cream, dances in a savory embrace with the onions and garlic. It’s hearty, it’s flavorful, and every forkful carries a story of tradition and warmth.

Why You’ll Love This Recipe

Simplicity: The dish is straightforward to prepare. Most of the effort goes into the slow cooking, which lets the flavors develop.
Comforting: It’s like a warm hug in a bowl; perfect for chilly evenings or family gatherings.
Versatile: You can easily swap out ingredients based on what’s available or to suit your dietary preferences.
Inexpensive: With everyday ingredients, this recipe won’t break the bank.
Crowd-Pleaser: It’s tough to find someone who doesn’t enjoy this savory delight.

Ingredients

3 pounds chicken pieces, bone-in with skin (for maximum flavor; boneless/skinless can be used as an alternative)
2 tablespoons pork fat or unsalted butter (pork fat is traditional and recommended for optimal flavor)
2 medium yellow onions, finely minced
2 garlic cloves, minced
2 Roma tomatoes, seeds removed and finely chopped
3-4 tablespoons high-quality sweet Hungarian paprika
1 teaspoon smoked paprika
2 cups chicken stock (for store-bought, Aneto or another flavorful brand works well)
1 1/2 teaspoons fine sea salt
1/2 teaspoon freshly cracked black pepper
1 small bay leaf
3 tablespoons plain all-purpose flour
3/4 cup full-fat sour cream, at room temperature
1/4 cup heavy cream
1 Hungarian sweet pepper, diced (optional)

Step-by-Step Directions

Step 1: Prepare the Chicken

Start with your chicken pieces. You want to make sure they are clean and pat them dry with a paper towel. Season them generously with salt and pepper. This seasoning will become the base for flavor.

Step 2: Sear the Chicken

In a large, heavy skillet or Dutch oven, heat the pork fat or butter over medium-high heat. Add the chicken, skin-side down, and cook until the skin is crispy and golden, about 5-7 minutes. Flip the pieces and cook on the other side for another 5 minutes. Remove the chicken and set it aside.

Step 3: Sauté the Onions

In the same pot, add the minced onions. Cook until they turn translucent and begin to brown, about 5-6 minutes. The aim here is to develop sweetness by caramelizing them nicely; don’t rush this step.

Step 4: Add the Garlic and Paprika

Stir in the minced garlic, stirring for about 30 seconds until fragrant, then add the sweet and smoked paprika. Cook for another minute to toast the spices, ensuring you don’t burn them.

Step 5: Build the Sauce

Add the chopped tomatoes and chicken stock to the pot. Scrape the bottom of the pan to release any flavorful bits stuck to it. This is where the magic happens as the flavors meld together.

Step 6: Return the Chicken

Bring the sauce to a simmer and then add the chicken back to the pot. Toss in the bay leaf. Cover and let simmer for about 30-40 minutes, or until the chicken is cooked through and tender.

Step 7: Thicken the Sauce

In a small bowl, blend the flour with a little water to create a slurry. Stir this into the pot and cook for a couple more minutes. It will thicken the sauce slightly.

Step 8: Finish with Sour Cream

Lower your heat and remove the pot from the stove for a moment to prevent the sour cream from curdling. Gradually mix in the sour cream and heavy cream until combined.

Step 9: Adjust Seasoning and Serve

Taste and adjust the seasoning with additional salt and pepper. Serve hot, garnished with diced Hungarian sweet peppers if desired.

Tips on Making Hungarian Chicken Paprikash

Use Quality Paprika: Hungarian paprika varies in quality. Opt for a high-grade, sweet paprika for the best outcome.
Don’t Rush the Onions: The process of caramelizing the onions adds depth to the dish. Take your time here for the best flavor.
Balance Your Creaminess: If your sauce ends up too thick, a splash of extra chicken stock can help bring it back to your desired consistency.
Adapt Your Chicken Choice: While bone-in pieces are recommended, thighs or even drumsticks can work well for their flavor.
Sour Cream Temperature Matters: Ensure your sour cream is at room temperature before mixing it in to avoid lumps in the sauce.

Nutrition Information

Calories: Approximately 500 per serving
Protein: 48g
Fat: 30g
Carbohydrates: 14g
Fiber: 1g
Sugars: 3g

How Do You Store This Hungarian Chicken Paprikash?

Leftover Chicken Paprikash can be stored in an airtight container in the refrigerator for up to three days. Just reheat gently on the stove over low heat, adding a splash of chicken stock if the sauce has thickened too much.

What Other Substitutes Can You Use in Hungarian Chicken Paprikash?

Butter for Pork Fat: If you can’t find pork fat, unsalted butter is a fine choice. It lacks the traditional flavor but still provides the necessary fat.
Turkey Parts: Substitute chicken with turkey, which works similarly while adding a different twist.
Vegetarian Option: Use hearty vegetables like mushrooms, zucchini, or eggplant, sautéed, and replace the chicken with vegetable broth.
Different Paprika Varieties: If sweet Hungarian paprika is not available, a mix of sweet paprika and a bit of cayenne can replicate the taste. Just be careful with the heat.
Sour Cream Alternatives: Greek yogurt can stand in for sour cream. It’ll provide a different tang but maintains the creaminess.

Conclusion

Preparing Hungarian Chicken Paprikash is not just about creating a meal; it’s about connecting with history, flavor, and family traditions. With its creamy sauce and tender chicken, this dish has the ability to bring people together. Whether it’s a quiet dinner at home or a vibrant gathering of family and friends, each bite tells a story. Embrace the process, tap into the flavors, and soon you’ll find that this dish finds a permanent spot in your culinary repertoire. Now, let’s get cooking!

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Print Recipe

Chicken Paprikash – Pan-Fried Steak Recipe

Author: Susan Roberts Cuisine: American Courses: Main Course

Difficulty: Intermediate Prep Time 10 mins Cook Time 50 mins Total Time 1 hr

Servings: 6 Calories: 500

Best Season: Suitable throughout the year

Description

Hungarian Chicken Paprikash is more than just a dish. It's a celebration of flavors, history, and culture. Growing up, each family gathering meant a pot simmering on the stove, filling the air with its aromatic allure. My grandmother would make it every Sunday, and as a child, my eyes were glued to her every move. As it turned out, this recipe would soon become a staple in my own life, bridging generations through its rich taste.