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Chicken Paprikash
Csirkepaprikás — tender chicken thighs braised in a velvety, paprika-scented sauce finished with sour cream, served with egg noodles.
⏱ 65 min🔥 510 kcalEasy
★4.7(1,634)
3 recipes using chicken — Goulash, chicken paprikash, lángos — bold paprika-spiced Carpathian cuisine.
These 3 hungarian chicken recipes are ready in about 72 minutes on average, with 510–680 kcal per serving, and 33% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Hungarian cuisine — Goulash, chicken paprikash, lángos — bold paprika-spiced Carpathian cuisine — brings its own distinctive techniques and seasonings to every ingredient it touches. When Hungarian cooks work with chicken, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, boiling, braising and frying.
The world's most-cooked protein — mild, lean and endlessly adaptable to almost any spice profile or cooking method. In this collection it's most often cooked with onions, sweet hungarian paprika, sour cream, lard or vegetable oil and all-purpose flour. The dishes here span hungarian classics ready in as little as 65 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Chicken Paprikash is the highest-rated dish in this collection at 4.9★ from 2,640 ratings.
Csirkepaprikás — tender chicken thighs braised in a velvety, paprika-scented sauce finished with sour cream, served with egg noodles.
Hungary's most celebrated chicken dish — bone-in chicken simmered in a vibrant paprika sauce finished with sour cream, served with egg dumplings (nokedli).
Hungarian chicken in creamy paprika-sour cream sauce — silky, mild, served over dumplings.
Look for plump, pinkish flesh with no grey patches and a clean smell. Thighs stay juicier than breasts and forgive overcooking; bone-in, skin-on pieces deliver the most flavour.
Pat dry before searing for proper browning, and bring it to room temperature for 15 minutes so it cooks evenly. Marinades with acid or yoghurt tenderise lean breast meat.
Cook to an internal temperature of 74°C / 165°F — the juices should run clear and there should be no pink at the bone.
A lean, high-protein choice: a skinless breast delivers roughly 31 g of protein per 100 g with very little saturated fat.
Most of these 3 Hungarian chicken recipes are ready in around 72 minutes from start to finish. The quickest, Chicken Paprikash, takes about 65 minutes, while the slower-cooked dishes run up to 80 minutes.
Across this collection they range from about 510 to 680 kcal per serving, averaging 583 kcal — Chicken Paprikash is the lightest option at 510 kcal.
Chicken Paprikash is a great place to start — it's rated easy and comes together in about 65 minutes. 33% of the recipes here are beginner-friendly.
In these recipes, chicken is most often paired with onions, sweet hungarian paprika, sour cream, lard or vegetable oil and all-purpose flour. Hungarian kitchens also lean on its own regional aromatics, fats and signature spice blends.
Cook to an internal temperature of 74°C / 165°F — the juices should run clear and there should be no pink at the bone.