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Hungarian Chicken Paprikash (Chicken and Dumplings) – A Step-by-Step Guide

If you’re looking for a comforting, hearty dish that’s rich in flavor, Hungarian Chicken Paprikash is the perfect choice. This classic recipe features tender chicken simmered in a creamy, paprika-infused sauce and served with soft, pillowy dumplings. It’s a dish that warms the soul and brings a taste of Eastern Europe to your kitchen.

Ingredients

For the Chicken Paprikash:

2–3 lbs (900 g–1.4 kg) bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
2 tablespoons vegetable oil or unsalted butter
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons sweet Hungarian paprika
1 teaspoon smoked paprika (optional, for depth)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 cup (240 ml) chicken broth or water
1 cup (240 ml) sour cream
1 tablespoon all-purpose flour

For the Dumplings:

1 cup (125 g) all-purpose flour
1 large egg
¼ cup (60 ml) milk
½ teaspoon salt

Step-by-Step Method

Step 1: Prepare the Chicken

Pat the chicken pieces dry with paper towels.
Season them lightly with salt and pepper.
In a large skillet or Dutch oven, heat the oil or butter over medium-high heat.
Brown the chicken on all sides until golden, about 5–7 minutes per side. Remove the chicken and set aside.

Step 2: Cook the Onions and Paprika

Reduce the heat to medium and add the chopped onions to the same pan. Sauté until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute.
Remove the pan from the heat and stir in the sweet paprika (and smoked paprika, if using). This prevents the paprika from burning and becoming bitter.