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Hungarian Boneless Skinless Chicken Thighs

Hungarian Chicken Paprikash

This Hungarian Chicken Paprikash is a classic Hungarian comfort food made with tender chicken simmered in a rich, creamy paprika sauce. An easy chicken paprikash recipe with authentic flavor, perfect over noodles, dumplings, or rice.
Recipe Developer-Estefania
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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

Use Authentic Hungarian Sweet Paprika: I like to go with sweet Hungarian paprika for this dish.
Simmer the Sauce Gently: Once everything’s in the pan, I keep the heat low so the sauce thickens nicely without drying out the chicken.
Adjust the Creaminess: You can add a little more cream if you prefer a richer sauce; it’s easy to adapt to your taste.
Let It Rest a Minute: I always let the dish sit for a few minutes off the heat before serving so the flavors settle and come together perfectly.

Nutrition

Calories: 672kcal | Carbohydrates: 15g | Protein: 52g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.04g | Cholesterol: 258mg | Sodium: 1679mg | Potassium: 1081mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3979IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 5mg