Step 3: Simmer the Chicken
- Add the diced tomatoes and chicken broth. Stir gently to combine.
- Cover the skillet and reduce heat to low. Let simmer for 35–40 minutes, or until the chicken is tender and cooked through.
- Occasionally spoon the sauce over the chicken to keep it moist.
Step 4: Make the Dumplings
- In a medium bowl, combine flour, egg, milk, salt, and nutmeg. Mix until a sticky batter forms.
- Bring a large pot of salted water to a gentle boil.
- Using a small spoon or a spaetzle maker, drop small bits of batter into the boiling water.
- Cook for 2–3 minutes or until the dumplings float to the surface.
- Remove with a slotted spoon and transfer to a plate.
Step 5: Finish the Sauce
- Once the chicken is cooked, remove it from the skillet temporarily.
- Lower the heat to avoid curdling, then stir the sour cream (mixed with flour, if using) into the sauce to thicken and enrich it.
- Return the chicken to the sauce and warm through for a few minutes. Adjust seasoning with salt and pepper.
Step 6: Serve
- Place a generous scoop of dumplings on a plate.
- Ladle the creamy paprika chicken over the dumplings.
- Garnish with a sprinkle of fresh parsley if desired.
- Serve hot, with crusty bread to soak up the sauce.
Tips for Perfect Chicken Paprikash
- Paprika quality matters: Use authentic Hungarian sweet paprika for the best flavor.
- Chicken choice: Bone-in, skin-on chicken yields the juiciest results.
- Sauce consistency: If too thin, stir in a slurry of flour and water to thicken.
- Make ahead: The flavors deepen if the dish sits for a few hours or overnight.
Hungarian Chicken Paprikash with dumplings is rich, hearty, and full of comfort. The tender chicken, silky paprika sauce, and soft dumplings make it a perfect dish for family dinners, bringing a taste of Hungary straight to your table.
If you want, I can also make a shortcut version with boneless chicken and instant dumplings that’s almost as authentic but takes half the time.
Do you want me to make that version too?
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