Chicken Paprikash Recipe -
Chicken Paprikash Recipe
  • READY IN 1 hr

Chicken Paprikash

Recipe by  

"My grandmother made this hearty chicken dish whenever we visited her. It was the only thing I'd eat until I was ready to bust! It's wonderful."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
  2. In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
  3. Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
  4. To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.
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Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2008

This was very good, I have made it twice.Both times I used bonless breast because thats what we always have on hand. the first time I used regular (spanish) Paprika, and it was pretty good. The second time i used Hungarian paprika, Oh my god what a difference. the second time i made it it was for 9 hungry firemen. They devoured it. I know alot of people say to make good paparikash you need to use bone in chicken, but i'm here to say that this was outstanding with bonless breast. I will be making this for years to come. Thanks for sharing

Most Helpful Critical Review
Sep 15, 2011

The traditional way is to sprinkle the flour over the cooking ingredients and give it some time to let the flavors mingle before adding the sour cream. It makes a big difference in taste. As one reviewed also noted they added broth which is also the way I learned. One key thing: the recipe doesn't specify Hungarian paprika. It is a totally different taste from Spanish which is what you typically get in grocery stores. It is worth the search as it really is the main flavor that defines Hungarian cuisine.

Apr 14, 2010

Use chicken stock instead of water, lots more flavor! We love chicken paprikash!

Sep 28, 2008

Very Good Easy to make. I used all thigs and legs. I cookeed this in the crock pot and was done in about 3-4 hours. This will definately be part of oour regular menu

Sep 13, 2008

This recipe is good but not the same as grandma's she used lots of Hungarian paprika and quite a bit of sour cream which we could scoop out and pour over mashed potatoes can't seem to replicate it and yes she is old world Hungarian

Aug 01, 2008

My husband is hungarian so he grew up on chicken paprikash. I made this recipe to surprise him and it was even better than his mom's! (shh don't tell her) Really this was the best I will definitely make this again, the only thing I'll do different is double the whole thing!

Sep 20, 2008

just like grandmas..hint hint the smaller the noodles the better! add more butter and use hungarian paprika

Aug 31, 2008

Yum! I had never even heard of this dish before, let alone make it. I had chicken and sour cream I wanted to use and I figured 'what the heck'. Turned out great! Never made dumplings before but they were good. I think I had too much dumpling and not enough sauce..either that or I cooked the chicken too long and reduced the liquid too much before adding the sour cream..I added water and it still was a little thick and seemed like not enough. Next time, I will use a little more water, and also add a little garlic when I add the onion to the chicken to cook, and actually maybe increase the paprika a little (using the cheap stuff :-( ). But this had a really good flavor and I'm looking forward to the leftovers.


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  • Calories
  • 961 kcal
  • 48%
  • Carbohydrates
  • 69.2 g
  • 22%
  • Cholesterol
  • 323 mg
  • 108%
  • Fat
  • 54 g
  • 83%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 47.4 g
  • 95%
  • Sodium
  • 1745 mg
  • 70%

* Percent Daily Values are based on a 2,000 calorie diet.

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