Hungarian Chicken Recipe
Hungarian Chicken Recipe photo by Taste of Home

Hungarian Chicken Recipe

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4.5 12 15
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Ever since I made Hungarian Chicken for the first time (after coming across it in an old church cookbook), it's been a family and company favorite. Seconds are always requested. My husband, our three children (4, 2 and 4 months—quite an active group!) and I live in a very small town in the Texas panhandle. We enjoy working outside the yard or our small garden. But, to tell you the truth, I think I'd be content in the kitchen all day!
TOTAL TIME: Prep: 10 min. Cook: 1 hour
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. Cook: 1 hour
MAKES: 4-6 servings


  • 6 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 1 broiler/fryer chicken (about 3-1/2 pounds), cut up
  • 1/4 cup butter, divided
  • 1 large onion, chopped
  • 2/3 cup tomato juice
  • 1 to 2 tablespoons paprika
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 bay leaf
  • 2/3 cup chicken broth
  • 2/3 cup sour cream
  • Hot cooked egg noodles

Nutritional Facts

12 ounce-weight: 457 calories, 29g fat (12g saturated fat), 140mg cholesterol, 774mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 35g protein


  1. Combine flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat.
  2. Melt 1 tablespoon butter in a large skillet. Add onion and cook until tender. Remove from pan and set aside. In the same skillet, melt remaining butter and brown chicken on all sides.
  3. Combine tomato juice, paprika, sugar and salt; add to chicken. Add bay leaf, broth and onion. Cover and simmer 45-60 minutes or until chicken is tender.
  4. Remove chicken to a platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream. Heat through (do not boil). Pour sauce over chicken. Serve with noodles. Yield: 4-6 servings.
Originally published as Hungarian Chicken in Country Woman September/October 1991, p29

Full-Bodied White Wine

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

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Reviewed Feb. 20, 2016

"Not our favorite. However, we used regular paprika. I didn't even know it comes in different varieties so perhaps that would make it better. It was pretty bland. I did only use 1 1/2 T of paprika. It called for 1-2 T. It was easy and smelled great while cooking."

Reviewed Jan. 19, 2014

"Nice flavour . I used a mixture of hot & sweet paprika. Omitted the sour cream."

Reviewed Oct. 15, 2013

"Very nice :)"

Reviewed Feb. 6, 2013

"A little different than my grandmother's recipe, but very delicious. I recommend using Hungarian paprika."

Reviewed Aug. 8, 2012

"Very good. I will be making this again!"

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