From the Kitchen: Hungarian Chicken Paprikash
Our international cooking adventures have taken us to Hungary this time, and I must say, this one was worth the wait!
Several weeks ago, I came across a traditional Hungarian dish called Chicken Paprikash, or Paprikás Csirke. It sounded absolutely delicious, but there was one little problem… I didn't have any authentic Hungarian paprika!
Now, I have plenty of spices in my kitchen, but I wanted to give this dish a fair chance by using the ingredient that makes it special. So I ordered some sweet Hungarian paprika and waited for it to arrive.
I'm so glad I did!
Chicken Paprikash is a traditional Hungarian comfort food featuring tender chicken simmered in a rich, paprika-based sauce finished with sour cream. It's a simple dish, but the flavor is anything but ordinary.
I made my version with boneless, skinless chicken breasts rather than thighs, and I adjusted the sauce slightly to suit my preferences. I also added a little cornstarch slurry at the end because I wanted the sauce just a bit thicker.
And that sauce! Oh, wow!
The Hungarian paprika gives it a beautiful, deep reddish color and a wonderfully distinctive flavor. I could definitely taste a little spice, but it wasn't overwhelming. It was absolutely fantastic!
This is another one of those recipes that proves you don't need a long list of fancy ingredients to make something really special.
Best of all, it's naturally quite low in carbohydrates, which makes it a wonderful addition to my collection of lower-carb meals.
This one is definitely a keeper!
🇭🇺 Hungarian Chicken Paprikash
A rich, creamy Hungarian-inspired chicken dish featuring authentic sweet Hungarian paprika.
Ingredients
2.75 lbs boneless, skinless chicken breasts
2 Tbsp salted butter
2 Tbsp olive oil
2 medium onions, finely diced
4 cloves garlic, minced (or 2 tsp garlic powder)
4 Tbsp sweet Hungarian paprika
1 tsp smoked paprika
1 tsp salt, plus more to taste
½ tsp black pepper
2 cups chicken broth
½–¾ cup sour cream
½ cup heavy whipping cream
Cornstarch and cold water, as needed, for thickening
Directions
1. Brown the chicken.
Heat the butter and olive oil in a large skillet over medium-high heat.
Season the chicken breasts lightly with salt and pepper. Brown them on both sides until nicely golden. They don't need to be completely cooked through at this point.
Remove the chicken from the skillet and set aside.
2. Cook the onions.
Add the diced onions to the same skillet and cook over medium heat for approximately 6–8 minutes, stirring occasionally, until softened and beginning to turn golden.
Add the garlic and cook for another 30 seconds.
3. Add the paprika.
Reduce the heat to low or briefly remove the skillet from the burner.
Stir in the sweet Hungarian paprika and smoked paprika, allowing the spices to warm for approximately 20–30 seconds.
Be careful not to burn the paprika, as it can become bitter.
4. Simmer the chicken.
Pour in the chicken broth, stirring well and scraping up the browned bits from the bottom of the skillet.
Return the chicken to the skillet.
Cover and simmer gently for approximately 20–25 minutes, or until the chicken reaches an internal temperature of 165°F. Cooking time will depend on the thickness of the chicken breasts.
5. Prepare the creamy sauce.
Remove the chicken and keep it warm.
Allow the sauce to simmer uncovered for approximately 5–10 minutes to reduce slightly.
Place the sour cream in a small bowl. Add a few spoonfuls of the warm paprika sauce and stir until smooth. This helps prevent the sour cream from curdling when added to the skillet.
Reduce the heat to low and slowly stir the sour cream mixture into the sauce.
Add the heavy whipping cream and stir until smooth.
Avoid boiling the sauce after adding the dairy.
6. Thicken the sauce, if desired.
If you prefer a slightly thicker sauce, mix a little cornstarch with cold water to make a smooth slurry.
Add it gradually to the skillet, stirring over gentle heat until the sauce reaches your preferred consistency.
7. Finish and serve.
Return the chicken to the skillet and spoon the beautiful paprika sauce over it.
Warm everything together for a few minutes, taste, and adjust the salt if necessary.
Serve hot, with plenty of that delicious sauce!
A Few Notes From My Kitchen
Use authentic Hungarian paprika. This is the ingredient that gives the dish its signature flavor. I used sweet Hungarian paprika, which provides a warm, rich pepper flavor rather than intense heat.
Don't skip the sour cream. The sour cream adds a subtle tang that balances the richness of the paprika sauce. It's an important part of what makes this dish Chicken Paprikash.
Chicken breasts worked beautifully. Traditional recipes often use other cuts of chicken, but I used boneless, skinless breasts and was very pleased with the results.
Adjust the thickness to your liking. I prefer a sauce with just enough body to coat the chicken nicely, so I added a little cornstarch slurry toward the end.
A little spice is part of the experience! Even though I used sweet Hungarian paprika, I could definitely taste some spice in the finished dish. It wasn't too much, though. In fact, I thought the flavor was fantastic!
Traditionally, Chicken Paprikash is often served with Hungarian egg dumplings called nokedli. Since I'm keeping my meals lower in carbohydrates, I enjoyed mine without a starchy accompaniment.
I love discovering foods from other countries, especially when they're made with simple ingredients and traditional seasonings. Every new dish is an opportunity to experience a little bit of another culture without ever leaving my own kitchen.
And Hungary certainly didn't disappoint!
From the Kitchen. From the Farm. From the Heart. ❤️
