Chicken Paprikash with dumplings isn’t just a meal—it’s a trip to the heart of Eastern Europe, spoon by spoon. This comforting dish features tender chicken gently simmered in a creamy, paprika-rich sauce, crowned with soft homemade dumplings that soak up every bit of flavor. Whether you’re looking for your next family favorite or want to explore classic Hungarian cuisine, this recipe delivers.
What is Chicken Paprikash?
Chicken Paprikash is a traditional Hungarian stew, known as “Paprikás Csirke” in its homeland. The essence of the dish lies in its sauce, deeply tinted by sweet paprika, balanced with savory aromatics, and finished with a swirl of sour cream. It’s served over nokedli or dumplings, which act as the perfect vehicle for the luscious sauce. The result: comfort food at its finest—cozy, easy to make, and full of character.
Why Make Chicken Paprikash with Dumplings?
- Deep, Bold Flavors: Paprika imparts a signature warmth and color. Combined with tender chicken and a creamy sauce, the dish satisfies on every level.
- Simple Ingredients: Nothing exotic here. Just chicken, pantry basics, and a few fresh staples.
- Hands-on Comfort: Dumplings are simple to mix and cook. Rolling and shaping them adds a personal touch.
- Versatile: Ideal as a weekday dinner or a meal to impress guests. It holds up well to reheating, too.
- Soul-Warming: Few dishes feel as inviting, especially on a chilly night.
Ingredients for Authentic Chicken Paprikash with Dumplings
For the Chicken Paprikash
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless chicken thighs | 2 lbs | Skinless, trimmed, bite-sized pieces |
| Olive oil | 2 tbsp | Or vegetable oil |
| Hungarian sweet paprika | 3 tbsp | Vital for authentic flavor |
| Yellow onion | 1 large | Finely diced (or use onion powder) |
| Garlic | 3 cloves | Minced |
| Chicken broth | 2 cups | Preferably low-sodium |
| Salt | 1 ½ tsp | Adjust to taste |
| Black pepper | ¾ tsp | Freshly ground, for best flavor |
| Sour cream | ¾ cup | Full-fat works best |
| All-purpose flour | 2 tbsp | To bind sauce |
For the Dumplings (Nokedli)
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | |
| Large eggs | 2 | |
| Water | ½ cup | Add more if needed |
| Salt | ½ tsp | |
| (Optional) Parsley | 2 tbsp | Finely chopped, for garnish |
Step-by-Step Cooking Instructions
Prepare the Chicken Paprikash
-
Brown the Chicken:
Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken. Sear both sides until lightly browned (about 6-8 minutes). Remove chicken and set aside. -
Cook the Aromatics:
In the same pan, reduce heat to medium. Add diced onions. Cook, stirring, until golden and soft (5-7 minutes). Stir in garlic and cook for 1 more minute. -
Incorporate the Paprika:
Sprinkle sweet paprika over onions and garlic. Stir constantly for 30 seconds, letting the spice bloom. Avoid letting the paprika burn, as it can turn bitter. -
Deglaze and Simmer:
Pour in chicken broth, scraping up any brown bits from the pan. Return chicken to the skillet. Season with salt and black pepper. Bring to a simmer, then cover and cook gently for 25-30 minutes. The chicken should be fork-tender. -
Prepare the Sauce:
In a small bowl, whisk flour with sour cream and 2 tablespoons of hot broth from the pan until smooth (this tempers the sour cream to prevent curdling). Gradually whisk the mixture back into the skillet. Stir well to incorporate. Simmer uncovered for another 7-10 minutes, until the sauce thickens a little.
Make the Dumplings
-
Mix the Dough:
In a mixing bowl, combine flour and salt. Create a well in the center, crack in the eggs, and pour in water. Mix using a fork or wooden spoon. The dough should be thick but sticky and a little shaggy—adjust water or flour, a tablespoon at a time, until just right. -
Boil the Water:
Bring a large pot of salted water to a rolling boil. Reduce to a strong simmer. -
Shape and Cook Dumplings:
For rustic-style nokedli, use a teaspoon or a small dough scraper to drop small dollops of dough directly into the simmering water. Dip the spoon in warm water between scoops to prevent sticking. -
Cook Until Tender:
Once dumplings float to the surface (about 2 minutes), cook for another 3-4 minutes—total 5-6 minutes, or until cooked through. Use a slotted spoon to transfer them to a bowl. Toss gently with a knob of butter or a splash of oil to prevent sticking.
Tips for Excellent Results
- Paprika Quality: Choose Hungarian sweet paprika—its flavor and color are unmatched. Substituting with generic paprika works, but smoked paprika changes the flavor.
- Searing for Flavor: Browning the chicken adds depth. Don’t overcrowd the pan.
- Dumpling Consistency: Aim for a stiff but pliable dough. Too runny, and dumplings fall apart; too dry, and they turn dense.
- Boost Aromatics: Sauteed onion and garlic form the sauce’s base. Freshly chopped parsley or chives can lift the finished dish.
- Sour Cream Tip: Always mix sour cream with a little hot sauce or broth before adding to the pan, to prevent curdling.
- Serving Variations: While authentic nokedli is the classic pairing, egg noodles or even rice absorb the sauce well.
Practical Serving and Meal Ideas
Chicken Paprikash makes a hearty main course. Ladle generous helpings of chicken and its velvety sauce over a heap of dumplings. Sprinkle parsley for color and a hint of freshness. For a full meal, consider:
- A crisp cucumber salad with dill and vinegar.
- Steamed green beans or buttered peas.
- Simple crusty bread to mop up extra sauce.
Hosting guests? Serve in a large family-style dish so everyone can scoop their preferred portions.
Storing and Reheating Leftovers
This stew holds up beautifully for repeats.
- Fridge: Store chicken paprikash and dumplings in separate airtight containers. Keeps well for 3-4 days.
- Freezer: Cool completely before freezing. Place chicken and sauce in one container, dumplings in another. Freeze up to 3 months. Thaw in the fridge overnight.
- Reheating: Gently warm chicken paprikash in a saucepan over low heat. Stir to keep the sauce creamy. Dumplings reheat well in the microwave or steamer.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely. Chicken breast cooks a bit faster and is leaner. Cut into chunks and avoid overcooking to keep the meat juicy.
Is it possible to prepare in advance?
This dish actually improves as flavors meld. You can make both the paprikash and dumplings a day ahead. Reheat gently, adding a touch more broth or cream if the sauce thickens.
What can I substitute for sour cream?
Greek yogurt (full-fat) or crème fraîche work in a pinch. The sauce’s depth and tang will be similar.
Do dumplings freeze well?
Dumplings freeze best when spread on a sheet pan, then transferred to a bag once solid. Reheat directly in simmering water.
Chicken Paprikash with dumplings offers layers of flavor, a little adventure in the kitchen, and supreme satisfaction at the table. It’s a showcase of how a few essential ingredients—paprika, chicken, flour, and sour cream—transform into something both humble and special. Tuck into a bowl and you’ll see why this Hungarian classic belongs in your own comfort food rotation.
Chicken Paprikash with Dumplings
Treat yourself to this tasty chicken paprikash with dumplings. It’s a savory and hearty meal. This dish celebrates Hungarian cuisine.
Ingredients
- 1 1/4 cup sour cream
- 3 tablespoons onion powder
- 2 1/4 cups water
- 4 cups chicken broth
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 1/2 cups water
- 3/4 cup all-purpose flour
- 4 tablespoons Hungarian sweet paprika
- 6 eggs
- 4 cups all-purpose flour
- 1-2 tablespoons olive oil
- 2 teaspoons salt
- 1 1/2 pounds boneless, skinless chicken thighs
Instructions
- Bring a large pot of water to a boil for the dumplings.
- Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Heat the olive oil in a large pan over medium-high heat and cook the chicken until browned, about 6-10 minutes.
- Sprinkle the paprika, onion powder, salt, and pepper over the chicken. Pour in the chicken broth, stirring everything together. Allow the mixture to come to a boil, then reduce the heat to a simmer. Cover the pan and let it cook for about 25 minutes.
- In a small bowl, whisk together the water, flour, and sour cream until the mixture is smooth and free of lumps. Set this mixture aside.
- While the chicken simmers, mix the eggs, flour, water, and salt in a large mixing bowl to form a thick, somewhat dry dough. If the dough is too sticky, gradually add more flour until it reaches the right consistency.
- Lower the heat under the boiling water to a gentle simmer. Tilt the bowl of dough so that the dough rests at the edge. Using a butter knife, slice small portions of dough into the simmering water. Repeat until all the dough is used. Stir occasionally, and cook the dumplings for about 5-6 minutes.
- Increase the heat and boil the dumplings for an additional 5-6 minutes.
- After the chicken has finished simmering, ladle a small amount of the hot paprika sauce into the sour cream mixture, stirring constantly to temper it and prevent curdling. When smooth, gradually pour it back into the pan with the chicken. Stir the sauce thoroughly and bring it to a gentle boil, continuing to stir occasionally until it thickens to your desired consistency.
- Drain the water from the cooked dumplings. Serve the chicken paprikash and its sauce over the dumplings. Enjoy!