Chicken Paprikash

  • Prep Time: 30 mins
  • Total Time: 1 hrs 30 mins
  • Serves: 4,Yield: 4bowls
  • About This Recipe

    “A Traditional Hungarian or German dish, depending on how you accompany it. Very Filling.”


  • 1wholechicken( cut into pieces)
  • 1mediumonion( sliced)
  • 2tablespoonspaprika
  • 4tablespoonsbutter
  • 1canchicken broth
  • 4tablespoonssour cream
  • 1/2 cupflour(optional)
  • Directions

  • 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.
  • Reviews

  • “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.”

  • “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!”

  • “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.”

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

  • “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!”

  • “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.”

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

  • “This is just like the way I make my chicken paprikash, only differance is I use use more finely sliced onion (for flavor) & you got to use skin on with the bone chicken (I use breasts) for flavor. After simmering I remove the meat from the bones & cut it up in bite size chunks. We love it over spaetzels, just eggs & flour dropped into boiling water. Wonderful meal on a cold winter night!
    You get so much more flavor by using the bones & fat then removing it.
    Better then at the German restaurant!!!”

  • “Very good, easy to make.”

  • “This was super, super, super good. I would advise against thickening the sauce with flour, though, as it was unnecessary and made the sauce a kind of yucky looking peach color.”

  • “This is so good.I made this last night for supper and the kids and I lovedit.I served it with spaetzle and buttered asparagus.This is very easy and a great comforting meal.Thank you so much for sharing this with us, we will DEFINATELY make this again.”

  • “This was very yummy, made spaetzle to go with it.We were looking for something new and different for dinner, and this was perfect.It was new to our family but the flavors are very familiar.Delicious!”

  • “I followed ‘princess buttercup’s’ suggestion to brown the chicken and onions and throw it in the crock pot for a few hours.After 2 hours on high I turned it down to warm, and it was perfect.I did use a mixture of boneless skinless breast and thighs instead of a cut up chicken.Awesome meal!”

  • “Used skinless, boneless breast halves.Otherwise, followed the recipe as written.Chicken was tender and moist.Next time will add mushrooms, and thicken the gravy with flour.”

  • “OKAY! EVERYBODY skipping the sour cream because they didn’t have it—here is a substitution I did last night that was fantastic! Use evaporated milk- for each cup add a teaspoon of lemon juice it passes perfectly for sour cream in this recipe. I added the flour to the milk/lemon juice and whiskedit until smooth and THEN added it to the broth -I used 2 cups milk, 2 tsp juice, 1/2 cup white flour, and 3 cups broth made a lot of yummy sauce. I also added 2 long green peppers and 2 large portobellos sliced and diced WOW!”

  • “This was pretty good and was especially enjoyed by my boyfriend who was raised on Hungarian/German fare.I used boneless skinless chicken thighs and only had to cook for about 35 minutes.I served with egg noodles and peas although I believe that it would go better with spaetzle and will make it this way in the future.I didn’t use the flour either and will use it next time as it was rather runny as is.Thanks for posting!”

  • “Outrageously GOOD!We had a German themed dinner and served this with Spaetzel. The family raved!!We’re having it again this weekend.Thank you for sharing. In the “family favorites” it goes!”

  • “I usually find German food to be pretty boring, but I enjoyed this a lot. So much so, that we’re serving it at our wedding reception.I took a reviewer’s advice and tried a crock pot after browning everything in cast iron, but that took way too long (even on high), so I ended up finishing it on the BBQ with great results. Very flavorful despite the minimal additions”

  • “This was so yummy.We loved it.I served it with spaetzle.We will be making this again!”