Introduction to Hungarian Chicken Paprikash

This Hungarian Chicken Paprikash recipe is reliable on a busy night—it keeps the steps short and the flavor high. It uses pantry staples and a few smart cues, so you know exactly when to stir, simmer, and serve. You do not need special tools or fancy skills—follow the cues and you will get a cozy, homey Hungarian Chicken Paprikash every time.

Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the Hungarian Chicken Paprikash sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.

Benefits of This Hungarian Chicken Paprikash

The method is simple, the ingredient list is sensible, and the results are repeatable. It scales up for family or down for one, and it takes well to the swaps in the Variations section. Cleanup is easy because most of the cooking happens in one pan.

Fast, weeknight-friendly method.
Pantry ingredients and clean flavors.
Flexible swaps for protein, veg, and heat level.
Scales for family or meal prep.
Consistent results using visual cues.

Ingredients for Hungarian Chicken Paprikash

2 lbs chicken thighs or breasts
2 tbsp olive oil
2 tbsp paprika
1 cup chicken broth
1 cup sour cream

How to Make Hungarian Chicken Paprikash

Heat oil in skillet, cook chicken until browned. Remove.
Sauté onion until soft, stir in paprika.
Add broth and chicken, cover and simmer 30 minutes.
Stir in sour cream just before serving.
Serve over noodles or rice.
Prep Time: 15 min | Cooking Time: 40 min | Total Time: 55 min
Kcal: ~390 per serving | Servings: 4

Tips for Hungarian Chicken Paprikash

Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste your Hungarian Chicken Paprikash before serving and adjust salt, acid, and heat to your liking.

Soften aromatics until sweet before adding liquids.
Avoid overcrowding to keep browning active.
Finish with salt or acid for balance.

External Resources for Hungarian Chicken Paprikash

Variations

Protein: chicken, turkey, tofu, beef, or mushrooms.
Lighter: olive oil for butter, extra stock for body.
Spicy: red pepper flakes, cayenne, or harissa.
Gluten-free: GF pasta or serve over rice.
Low-carb: zucchini noodles or cauliflower rice.

FAQs about Hungarian Chicken Paprikash

Can I make this ahead of time?

Yes—cool fully and store airtight up to 3 days. Reheat gently with a splash of stock or water.

How do I store leftovers?

Refrigerate up to 3 days. Reheat on low and refresh seasoning to taste.

Can I freeze this recipe?

Most versions freeze up to 2 months. Thaw in the fridge overnight, then reheat gently.

What if my sauce is too thin or too thick?

Reduce briefly to thicken; loosen with stock, pasta water, or milk if too thick. Adjust salt and acid.

Conclusion

This Hungarian Chicken Paprikash is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve this Hungarian Chicken Paprikash with a simple salad or crusty bread and dinner is done.

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