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Chicken Paprikash is one of the most mainstream Hungarian cuisine items you’ll find in the United States. It’s pure comfort food that often finds its way to potlucks, showers, and family parties. Once you’ve tried this super easy version, I’m sure it will become a family favorite. Also, be sure to check out this super quick and easy recipe for Paprikash Chicken Soup.
What You’ll Need to Make Hungarian Chicken Paprikash
- 2 pounds of boneless skinless chicken breasts (3-4 chicken breasts, cut into two pieces)
- 1/2 cup all purpose flour
- 3 tablespoons paprika or smoked paprika, divided
- 1/2 tsp salt
- 1/2 teaspoon black pepper
- 2 Tablespoons olive oil
- 3 cups of chicken broth, divided
- 1 cup sour cream
- 16-ounce package of spaetzle or a batch of homemade dumplings (Packaged spaetzle can usually be found in refrigerator section of your grocery store, usually near the prepackaged deli meat, breakfast potatoes, etc.)
Notes:
- You can also use chicken thighs in place of the chicken breasts if you prefer.
- If you want to make this paprika chicken even quicker, keep a batch of shredded chicken in your freezer and use that. You’ll just skip the portion of the recipe where you dredge the chicken breasts, brown them, and allow them to simmer. You’ll still need to heat the broth and use the flour mixture to make the paprikash chicken sauce
.
How to Make Chicken Paprikash With Dumplings Recipe
Step One
Combine flour, 2 tablespoons of paprika, salt, and pepper in a shallow, small bowl.
Dredge the chicken pieces through the flour mixture.
Set the flour mixture aside for later use.
Step Two
In a large Dutch Oven, heat the olive oil over medium-high heat. Place chicken in the pan and brown chicken on both sides (this should take about 2 minutes per side).
Add 2 cups of chicken broth to the pot and bring to a boil. After it starts to boil, reduce to lower heat, cover, and let the chicken simmer for 35-40 minutes or until chicken is done.
Step Three
While the chicken is cooking, it’s time to make the paprikash sauce. In a mixing bowl, combine the leftover flour mixture, 1 cup of chicken broth, and the sour cream. Allow to sit out and come to room temperature while the chicken cooks, to help prevent the sour cream from curdling when it’s added to the hot chicken broth.
Step Four
Once the chicken is done cooking, turn the stove off and use a slotted spoon to remove it to a cutting board. Use two forks to shred the chicken.
Add the sour cream paprikash mixture to the chicken stock in the Dutch oven and stir until completely combined.
Return chicken to the pan and add the spaetzle (Hungarian dumplings).
Turn the burner back on to medium heat and cook until everything is heated throughout.
Easy Homemade Spaetzle Recipe
I usually use pre-made spaetzle because it’s so easy but, occasionally I make this recipe that I adapted from one I found on Taste of Home.
Ingredients
- 2 cups of all-purpose
- 4 large eggs, beaten
- 1/3 cup of water
- 1 teaspoon salt
- 1 teaspoon garlic powder
Directions
- Fill a large pan with water and bring it to a boil.
- In a large bowl, mix flour, eggs, milk, salt, and garlic salt until combined. (The dough will be sticky.)
- Pour the dow into a spaetzle maker and drop small pieces into the boiling water. Cook until the noodles are tender and float to the top.
- If you do not have a spaetzle maker, you can place the dough in a small colander and, using a wooden spoon, press on the dough until small pieces drop into the large pot of water.
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Easy Kid-Friendly Chicken Paprikash Recipe With Dumplings (Spaetzle)
Print Recipe
Chicken Paprikash is one of the most mainstream Hungarian cuisine items you'll find in the United States. It's pure comfort food that often finds its way to potlucks, showers, and family parties. Once you've tried this super easy version, I'm sure it will become a family favorite.
Prep Time:10 minutes mins
Cook Time:40 minutes mins
Ingredients
- 2 pounds of boneless skinless chicken breasts 3-4 chicken breasts, cut into two pieces
- 1/2 cup all purpose flour
- 3 tablespoons paprika or smoked paprika divided
- 1/2 tsp salt
- 1/2 teaspoon black pepper
- 2 Tablespoons olive oil
- 3 cups of chicken broth divided
- 1 cup sour cream
- 16- ounce package of spaetzle or a batch of homemade dumplings (Packaged spaetzle can usually be found in refrigerator section of your grocery store usually near the prepackaged deli meat, breakfast potatoes, etc.
Instructions
Step One
Combine flour, 2 tablespoons of paprika, salt, and pepper in a shallow, small bowl.
Dredge the chicken pieces through the flour mixture.
Set the flour mixture aside for later use.
Step Two
In a large Dutch Oven, heat the olive oil over medium-high heat. Place chicken in the pan and brown chicken on both sides (this should take about 2 minutes per side).
Add 2 cups of chicken broth to the pot and bring to a boil. After it starts to boil, reduce to lower heat, cover, and let the chicken simmer for 35-40 minutes or until chicken is done.
Step Three
While the chicken is cooking, it’s time to make the paprikash sauce. In a mixing bowl, combine the leftover flour mixture, 1 cup of chicken broth, and the sour cream. Allow to sit out and come to room temperature while the chicken cooks, to help prevent the sour cream from curdling when it’s added to the hot chicken broth.
Step Four
Once the chicken is done cooking, turn the stove off and use a slotted spoon to remove it to a cutting board. Use two forks to shred the chicken.
Add the sour cream paprikash mixture to the chicken stock in the Dutch oven and stir until completely combined.
Return chicken to the pan and add the spaetzle (Hungarian dumplings).
Turn the burner back on to medium heat and cook until everything is heated throughout.
Easy Homemade Spaetzle Recipe
Ingredients
2 cups of all-purpose
4 large eggs, beaten
1/3 cup of water
1 teaspoon salt
1 teaspoon garlic powder
Directions
Fill a large pan with water and bring it to a boil.
In a large bowl, mix flour, eggs, milk, salt, and garlic salt until combined. (The dough will be sticky.)
Pour the dow into a spaetzle maker and drop small pieces into the boiling water. Cook until the noodles are tender and float to the top.
If you do not have a spaetzle maker, you can place the dough in a small colander and, using a wooden spoon, press on the dough until small pieces drop into the large pot of water.
Notes
- You can also use chicken thighs in place of the chicken breasts if you prefer.
Servings: 6
