Hungarian Chicken Paprikash with Dumplings

Hungarian Chicken Paprikash is a classic dish that embodies the rich flavors of Eastern Europe. Tender chicken simmered in a creamy paprika sauce, served with soft, pillowy dumplings, makes for a hearty, comforting meal. This dish is beloved for its vibrant red sauce, smoky-sweet flavor from paprika, and satisfying texture from traditional Hungarian dumplings known as nokedli or spaetzle.

What Makes This Dish Special

Paprikash is defined by its use of Hungarian paprika, which gives the sauce a deep red color and distinctive flavor. Unlike other creamy chicken dishes, it combines a tomato-onion base with sour cream for a slightly tangy finish, creating a sauce that’s both rich and flavorful. Paired with homemade dumplings, it becomes a meal that feels like a warm hug on a plate.

Ingredients

For the Chicken Paprikash:

2 pounds (900 g) bone-in, skin-on chicken pieces (thighs and drumsticks work best)
2 tablespoons vegetable oil or lard
1 large onion, finely chopped
2 cloves garlic, minced
2 tablespoons sweet Hungarian paprika
1 teaspoon smoked paprika (optional for depth)
1 cup chicken broth
1 cup diced tomatoes (canned or fresh)
½ cup sour cream
Salt and pepper, to taste

For the Dumplings (Nokedli/ Spaetzle):

2 cups all-purpose flour
2 large eggs
½ teaspoon salt
½ cup water (adjust as needed)

Optional garnish: chopped fresh parsley

Instructions

1. Prepare the Chicken

Pat chicken pieces dry and season with salt and pepper. In a large skillet or Dutch oven, heat oil over medium heat. Brown the chicken on all sides, about 5–6 minutes per side. Remove chicken and set aside.

2. Cook the Aromatics

In the same pan, add chopped onions and cook until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Stir in sweet and smoked paprika, cooking for another 30 seconds to release its aroma.

3. Simmer the Chicken

Return chicken to the pan. Add diced tomatoes and chicken broth. Bring to a gentle simmer, cover, and cook for 35–40 minutes, until chicken is tender and cooked through.

4. Prepare the Dumplings

While the chicken cooks, prepare the dumpling batter:

In a bowl, whisk together eggs, flour, salt, and water until a thick but smooth batter forms.
Bring a large pot of salted water to a boil.
Using a spaetzle maker or a large-holed colander, press batter into boiling water.
Cook dumplings for 2–3 minutes, until they float to the surface. Remove with a slotted spoon and set aside.

5. Finish the Sauce

Remove chicken from the pan. Reduce heat slightly, and stir in sour cream until smooth. Return chicken to the sauce and heat through gently. Adjust seasoning with salt and pepper.

6. Serve

Plate chicken with a generous helping of dumplings, spooning the creamy paprika sauce over the top. Garnish with chopped parsley for a fresh touch.

Tips for Perfect Chicken Paprikash

Use bone-in chicken for more flavor and tender meat.
Don’t overcook the sour cream—add it off the heat to prevent curdling.
Paprika matters—use high-quality Hungarian paprika for authentic flavor.
Keep dumplings soft—toss them lightly in butter or a little sauce to prevent sticking.

Variations

Vegetable Additions: Add bell peppers or mushrooms for extra texture.
Spicy Version: Use hot paprika instead of sweet.
Dumpling Substitutes: Serve over egg noodles or rice if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the sauce thickens too much.

Why You’ll Love This Recipe

Hungarian Chicken Paprikash with Dumplings is hearty, flavorful, and comforting. The combination of tender chicken, rich paprika sauce, and soft dumplings makes it a family favorite that’s perfect for cozy dinners. With its authentic taste and simple technique, this dish brings a taste of Hungary to your table.