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Chicken Paprikash


  • 1whole chicken (cut into pieces)
  • 1medium onion (sliced)
  • 2tablespoons paprika
  • 4tablespoons butter
  • 1can chicken broth
  • 4tablespoons sour cream
  • 1⁄2cup flour (optional)


  • Melt Butter in a large pot or dutch oven.
  • Stir in Paprika to butter.
  • Sautee the onions in the paprika butter solution, then temporarily remove them.
  • It may be necessary to add an additional Tablespoon of butter to the solution.
  • Brown the chicken in the butter.
  • Add the chicken broth, re-add the onions and simmer for one hour, covered.
  • After the solution is fully cooked, add in the sour cream.
  • You may also add in the flour to thicken the gravy.
  • This dish is often served with the German pasta,’Spaetzels’ or with the Hungarian’Halousky’.
  • This meal is exceptionally filling with the Spaetzels.


  • marcie9640

    My mom made this when I was little I remembered what it looked like and what it tasted like so I was looking for something new to make and came across this receipt and just tries oh my gosh what memories came flooding back it was so easy to make and oh so good !

  • princess buttercup

    Made this for Father’s day with spaetzle. The whole family Loved it! Great chicken! Thank you! UPDATE: Just have to update…was in a hurry to get to ball game and had chicken out. My daughter requested "that german chicken". Browned the chicken and put it all in the crockpot on high for 4 hours. Was perfect when we got home!

  • Tarynne

    This is excellent. A new family favorite. Only changes I made was using all chicken breasts and I made a slurry with 1/4 cup of flour and added to sauce before adding sour cream. I served over wide egg noodles.

  • Jennifer Wood

    This was very tasty and very easy. I served it over egg noodles.

  • Lane

    I have made this many times since it is just like my grandmother’s recipe. It is wonderful! I serve mine on wide noodles.

  • doraoszaszy

    Im hungarian. this recipe is not the traditional hungarian food. with butter you’re not getting the same taste. Originally the sour cream is not on it. you put the sour cream on when you serve it, or if you like it with it. this isn’t the hungarian chicken paprikas.

  • Don R.

    My Hungarian aunts are rolling over in their graves.

  • Grace E.

    Solid recipe. To the person claiming that this recipe isn't traditional – you're simply wrong, it may not be 100% traditional, but it's VERY similar to the version made by my grandmother (Hungarian immigrant), my grandpa's current wife (Hungarian immigrant), my great grandmother (shockingly also a Hungarian immigrant) and my grandpa's sisters (first generation… but they all learned from their Hungarian mother). Many Hungarian dishes have multiple variants depending on which region your family is from – so I wouldn't be so quick to declare something is "wrong" just because it's not exactly what you're used to (unless it's Goulash… lots of variants of that around, but most of them are just gross and don't even really resemble any version of the proper dish). If anything it always bothers me most to see people saying to serve it with spaetzle instead of nokedli… but I figure that's just for ease of understanding/clarity for the uninitiated. 😛

  • socholy

    This is very close to my mother/grandmother’s version (they are hungarian). One little ammendment that my grandmother made was to add 2 T of ketchup –adds a little something. Thanks for posting!

  • Peter Pan

    This is the second time I cook with Hungarian paprika and I am hooked. The chicken was so tender in the flavorful sauce. Since I just want an easy meal, I served my chicken with warm french bread and a tossed saled. Thanks for posting, we had an extremely satisfying meal.