Chicken Paprikash is about as Hungarian as a dish can be. Don’t skimp on the ingredients and don’t forget the pepper and tomato. This is my go-to dish when I crave comfort food. Great with Spaetzle.

Chicken Paprikash

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Course: Dinner
Cuisine: Hungarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Degree of Difficulty : Easy
Servings: 2 people
Tip : Try a combination of skinless, boneless chicken thighs, drumsticks and chicken tenders, or chicken breast. The thighs and drum sticks are tender and do not dry out, The chicken should release enough juices so that there is no need to add water. However, if it looks dry, add 1/4 cup of water to start, then add more if it still looks dry.


  • 2 whole skinless boneless chicken breasts
  • 1 small onion
  • 1 small banana pepper
  • 1 medium tomato cut in 6-8 wedges
  • 2 tbsp olive oil or lard
  • 2 tbsp Hungarian paprika
  • 1 tsp kosher salt
  • 1/4 cup 35% sour cream


  • Gather all ingredients before starting recipe.
  • Heat 2 tbsp olive oil or lard in sauté pan over medium heat.
  • Slice 2 whole skinless boneless chicken breasts in 2-inch strips.
  • Peel and dice 1 small onion and cut 1 medium tomato into wedges.
  • Add tomato and onion to the oil, cover with a lid and sauté until the onions become translucent, about 5 minutes.
  • Take the pan off heat and stir in 2 tbsp Hungarian paprika until well blended.
  • Return pan to heat and 1 small banana pepper and the chicken pieces, season with 1 tsp kosher salt or to taste.
  • Bring to a fast simmer, then reduce heat to low, cover the pan with a lid and allow to cook slowly until the chicken is done, about 25-30 minutes. Note that the chicken should let out juices but if it looks dry, add a half cup of water to bring up level to just below the chicken.

Sauce preparation

  • Remove cooked chicken to a platter and cover to keep warm.
  • Mix the remaining pan juices with an immersion blender until smooth.
  • Stir in 1/4 cup 35% sour cream with a wire whisk until the sauce is smooth. Return chicken to the sauté pan and reheat over low heat until ready to serve. Do not boil sauce once the sour cream has been added.

Author Notes

I like to serve this with Spaetzle and a side cucumber salad with a sour cream vinaigrette. Just the way it was always served at home.

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