Hungarian Chicken Paprikash is a classic comfort dinner with tender chicken thighs simmered in a creamy paprika sauce. The flavor comes from sweet Hungarian paprika, onion, garlic, and tomato paste, simple ingredients that turn into a rich, deeply satisfying one-pan meal.
Easy Hungarian Chicken Paprikash (One Pan, Under 30 Minutes)
Chicken Paprikash captures the essence of home-cooked comfort: juicy boneless chicken thighs simmered in a rich paprika sauce made from sweet Hungarian paprika, tomato paste, onion, garlic, and a splash of cream. It's the kind of dinner I turn to when I want something hearty without a lot of fuss, simple ingredients, bold flavor, one pan, and under 30 minutes.
What I love most is how the paprika sauce defines the dish, full of warmth, color, and depth. The seared chicken simmers gently in that sauce, then finishes with cream for a rich, mellow flavor that makes this easy weeknight meal truly satisfying. If you like creamy one-pan chicken dinners, try Chicken au Poivre, Garlic Butter Chicken Thighs, or Lemon Chicken Piccata next.
Why You'll Love My Recipe
- One Pan Recipe: Less mess, fewer dishes, and all the flavor in one skillet.
- Quick & Easy: It tastes like it simmered for hours, but it's ready in under 30 minutes.
- Hungarian Paprika Sauce: That deep red color and savory aroma are irresistible.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Olive Oil & Seasoning: I start with extra virgin olive oil, salt, and black pepper; they give the chicken that golden sear and create a rich base for the sauce.
- Chicken Thighs: I always use boneless, skinless thighs; they stay juicy and tender while soaking up all that paprika flavor beautifully.
- Aromatics: Onion, garlic, and a touch of flour build the backbone of the sauce; the onion adds sweetness, and the flour gives it that silky texture I love.
- Paprika & Cream: Sweet Hungarian paprika, tomato paste, chicken broth, and a splash of cream at the end make the sauce rich.
How to Make Hungarian Chicken Paprikash
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Sear the Chicken: Season the chicken thighs with salt and pepper. Heat extra virgin olive oil in a skillet and sear the chicken for 3-4 minutes per side until golden. Remove and set aside.
2. Build the Base: In the same skillet, add more extra virgin olive oil and cook the chopped onion with a pinch of salt until soft. Add minced garlic and cook for a minute. Stir in flour, paprika, and tomato paste, and let it cook for 1-2 minutes.
3. Make the Sauce: Gradually pour in the chicken broth while stirring to avoid lumps. Simmer for 5 minutes until slightly thickened.
4. Finish the Dish: Return the chicken to the pan and simmer for 3-4 minutes, or until cooked through. Stir in the cream and let it cook for another 2 minutes to finish the sauce.
What to Serve with Chicken Paprikash
To catch every bit of that rich, paprika sauce, I like to serve this dish with something soft and simple. Mashed potatoes are my top choice; they soak up the sauce perfectly. Buttered egg noodles or plain rice also work really well and are super easy to make on the side.
My Tips for Recipe Success
Let the Paprika Bloom: After adding it to the pan, I cook the paprika with the tomato paste for a minute, which brings out its full color and aroma.
Use a Wooden Spoon for Stirring: It helps scrape up any browned bits from the bottom of the pan, which adds extra flavor to the sauce.
Store Leftovers Properly: Once cooled, I transfer the chicken and sauce to an airtight container and refrigerate. It stays good for up to 3 days and reheats beautifully.
Try These Chicken Recipes Next!
Recipe
Hungarian Chicken Paprikash
Ingredients
- 500 g Boneless Skinless Chicken Thighs
- 4 tablespoon Extra Virgin Olive Oil - Divided
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper - Freshly ground
- 1 Onion - Chopped
- 2 Cloves Garlic - Minced
- 1 teaspoon Flour
- 2 tablespoon Tomato Paste
- 2 tablespoon Sweet Hungarian Paprika
- 400 ml Chicken Broth
- 2 tablespoon Heavy Whipping Cream
Instructions
- Season the chicken thighs with salt and black pepper. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Sear the chicken thighs for 3-4 minutes per side until golden. Remove and set aside.
- Add the remaining 2 tablespoons of extra virgin olive oil to the same skillet. Add the chopped onion, salt, and black pepper. Sauté until softened. Add the minced garlic and cook for 1 minute. Stir in the flour and cook for 1 minute, stirring constantly.
- Add the tomato paste and sweet Hungarian paprika, and cook for another 1 minute. Pour in the chicken broth while stirring, Bring the sauce to a simmer, then reduce the heat and cook for 5 minutes.
- Return the chicken thighs to the skillet and simmer in the sauce for 3-4 minutes, or until cooked through. Stir in the cream and cook for 2 more minutes.
- Serve the Hungarian chicken paprikash, with your favorite side dish.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Just made this Hungarian chicken with boneless skinless thighs and it turned out amazing! The sauce was so flavorful and comforting. Definitely adding this to my weeknight rotation.