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Hungarian Chicken Paprikash Recipe

Hungarian Chicken Paprikash Recipe

My mom learned to make this tender chicken dish when she volunteered to help prepare the dinners served at her church. It's my favorite main dish, and the gravy, seasoned with paprika, sour cream and onions, is the best. —Pamela Eaton, Monclova, Ohio
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours YIELD:6 servings


  • 1/4 cup butter, cubed
  • 1 large onion, chopped
  • 1 broiler/fryer chicken (4 to 5 pounds), cut up
  • 2 tablespoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 cups water
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 cup (8 ounces) sour cream


  • 1. Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Sprinkle chicken with paprika, salt and pepper; place in an ungreased roasting pan. Spoon onion mixture over chicken. Add water. Bake, covered, 1-1/2 hours or until chicken juices run clear.
  • 2. Remove chicken and keep warm. Pour drippings and loosened browned bits from roasting pan into a saucepan. Skim fat. In a small bowl, mix cornstarch and cold water until smooth. Stir into pan juices with onion. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat. Stir in sour cream. Serve with chicken. Yield: 6 servings.

Nutritional Facts

1 serving: 377 calories, 22g fat (11g saturated fat), 144mg cholesterol, 574mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 34g protein

Reviews for Hungarian Chicken Paprikash

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Reviewed Mar. 16, 2016

"Excellent recipe! I made it exactly as written and served it with homemade noodles. Delicious and will definitely make this again. Used Sweet Hungarian Paprika."

Reviewed Feb. 12, 2015

"This went very well. I really like the moist, steam roasting in the oven. I was out of regular sour cream because I made a dill dip with it, so I just used that and I liked what the dill did for it. I served it with some spaetzle."

Reviewed Jan. 4, 2014

"Delicious dish! I messed up and forgot to add the hot water before baking, however it turned out just fine. Wouldn't change a thing!"

Reviewed Dec. 15, 2013

"This is absolutely delicious, there was a place in Wyandotte Mi called Hungarian Kitchen that everyone in our family loved & ordered from for over 40 years. They closed a few years ago & this recipe is almost - if not - the same as theirs. We have been missing it ever since they closed so thank you for sharing this recipe, I made a batch last night & by family demand I am doing another batch today.....thank you again!!"

Reviewed Sep. 3, 2013

"This was fantastic! It was the first time I ever made it and won't do a thing different next time."

Reviewed Feb. 24, 2013

"Excellent. My daughter even licked her plate."

Reviewed Jan. 1, 2013

"always a hit"

Reviewed Jul. 30, 2011

"Hungarian Chicken Paprikash recipe's, should always stipulate, Sweet Hungarian Paprika NOT the Hot, or it will ruin your dinner,"

Reviewed Jan. 10, 2011

"One of our favorite meals!!!!!"

Reviewed Oct. 8, 2010

"Wow! Brought me back to childhood. This was so good. I sent a copy to all my brothers & sisters. Just like mom's & so easy. Thankyou!!"

Reviewed Aug. 15, 2010

"Very easy to make and delicious"

Reviewed Dec. 29, 2009

"This recipe tastes just like what my mom used to make when I was younger. I cut the chicken into pieces for faster cooking time and made egg noodles with it. Delicious!"

Reviewed Nov. 1, 2009

"My family loved this recipe! It's become part of our regular menus!"

Reviewed Feb. 10, 2009

"Just made this for dinner with the Spatzels. Absolutely delicious. Thought the spatzels would be difficult, used my deep fry basket and they drop right in the pan.


Reviewed Jul. 14, 2008

"A word of advice: using REAL Hungarian paprika makes all the difference in the world!"

Reviewed Apr. 13, 2008

"This is just about the same as my mom's recipe - she combines the sauce and the Spatzels with the chicken for the final baking. She uses the same recipe that her mother used from Hungary. When making this for potlucks at work she shreds the chicken so there are no bones for easier serving."

Reviewed Apr. 9, 2008


Reviewed Apr. 4, 2008

"Terrific! I have searched for years for this recipe that I first tasted in a Hungarian restaurant and this is it!! I used spaetlze from another TOH recipe and topped it with the sauce. I will double the sauce next time."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.