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Creamy Hungarian Chicken Paprikash Recipe with Easy Nokedli Guide

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A cozy and creamy Hungarian chicken paprikash served with soft nokedli dumplings that soak up the smoky paprika sauce, perfect for chilly nights and comforting family dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 2 tablespoons all-purpose flour (for coating chicken)
  • 2 tablespoons butter or oil (for browning chicken and sautéing onions)
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons sweet Hungarian paprika
  • 2 cups chicken broth (480 ml)
  • 1 cup full-fat sour cream (240 g)
  • Salt and pepper to taste
  • For nokedli dough:
  • 1 cup all-purpose flour (125 g)
  • 2 large eggs, room temperature
  • 1/4 cup milk or water (60 ml)
  • 1/2 teaspoon salt

Instructions

  1. Pat dry chicken thighs and season generously with salt and pepper. Lightly coat with flour.
  2. Heat butter or oil in a heavy skillet or Dutch oven over medium-high heat. Brown chicken skin-side down until golden, about 4-5 minutes per side. Remove and set aside.
  3. In the same pan, reduce heat to medium. Sauté chopped onion until translucent and slightly golden, about 7 minutes. Add minced garlic and cook for 1 more minute.
  4. Remove pan from heat. Stir in sweet Hungarian paprika thoroughly. Pour in chicken broth, scraping up browned bits. Return to medium heat and bring to a gentle simmer.
  5. Return chicken to pan, cover, and simmer gently for about 30 minutes, turning once halfway, until chicken is cooked through (internal temp 165°F / 74°C).
  6. While chicken simmers, whisk eggs, milk, and salt in a bowl. Gradually add flour, stirring until a sticky, thick batter forms.
  7. Bring a large pot of salted water to boil. Drop small dumplings into boiling water using a nokedli maker, colander, or spoon. When dumplings float (2-3 minutes), scoop out and toss with a little butter to prevent sticking.
  8. Remove chicken to a plate. Stir sour cream into the sauce off the heat to prevent curdling. Return chicken to pan and warm gently for 3-4 minutes. Adjust seasoning with salt and pepper.
  9. Serve chicken with sauce and a generous portion of nokedli dumplings. Garnish with fresh parsley if desired.

Notes

Add paprika off the heat to avoid bitterness. Use bone-in chicken thighs for juiciness and flavor. Keep heat low when adding sour cream to prevent curdling. Toss nokedli with butter to prevent sticking. Flavors improve after resting overnight. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use coconut or cashew cream alternatives.

Nutrition

Keywords: chicken paprikash, Hungarian chicken, nokedli, creamy chicken, paprika chicken, comfort food, Hungarian dumplings

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