Hungarian Chicken is an incredibly flavorful recipe from Central Europe. It is warm, rustic, and so easy to make. All it takes is a one-pan to cook the tender chicken, later simmered in a velvety, smoky paprika sauce. And when served over the bed of pasta, it is an absolute must-try.
Scroll down for the full step by step video…
We were inspired to develop this recipe in order to deliver the genuine flavour of a Hungarian kitchen to your home without requiring any difficult steps. The chicken legs’ flawless sear and the base of onions and a mixture of hot and sweet paprika, which produce a rich, smooth, and completely irresistible sauce, are what work their magic. Perfectly clinging to each piece of chicken and the bed of buttery pasta underneath, this creamy sauce is finished with a hint of sour cream.
You’ll want to make this family dinner again and again because it’s a complete, delicious meal that only requires one pan. It is also a perfect choice for large gatherings since it is easy to make and handle. It also offers the ideal balance of comforting tradition and simple, contemporary cooking.
Ingredients Breakdown for the Hungarian Chicken
For the Chicken
- Full Chicken legs: We are using chicken thighs and leg sets for this recipe. We love how the juicy meat of thighs and legs absorbs all the creamy paprika sauce.
- Salt and freshly ground black pepper: We are seasoning the chicken legs with salt and pepper. The freshly ground pepper has more pappery flavor in general.
- Olive oil: Olive oil will help in browning the chicken and making it super delicious.
For the Sauce
- Olive oil: Olive oil will help in cooking everything in the sauce. It also adds a mild olive flavor.
- Butter: We are using the salted butter for extra savory buttery richness. If you are using the unsalted one, it’s ok too. Just adjust the seasoning accordingly.
- Onion: Onion will add a touch of sweetness to balance out the rest of the ingredients, like tomato puree and sour cream.
- Garlic: Garlic is a must to add since it gives the sauce a spicy, garlicky flavor.
- Hungarian paprika: The authentic Hungarian paprika comes in three flavors: sweet, hot, or a mix. You can use any, depending on your preference.
- Flour: Flour works as a thickening agent for the sauce.
- Tomato puree: The tomato puree has a deep, savory, and slightly sweet flavor. It also gives the sauce a vibrant color.
- Chicken broth: We are using low-sodium broth to avoid the dish from getting too salty.
- Sour cream: Sour cream is what makes this dish unique. It balances out the savory and sweet flavors with a touch of sourness.
For the Pasta
- Pasta: Pasta will act as a vehicle for the sauce and chicken. You can use any pasta of your choice.
- Butter: We are adding butter to the pasta to prevent it from clumping up.
Instructions
Reading the recipe’s instructions thoroughly before starting is crucial. Ensure you have all the ingredients measured out for every step in advance to make the recipe easier.
See the full preparation in the recipe card below, which includes complete instructions on how to prepare your kitchen, as well as the ingredients, to make this creamy and succulent Hungarian Chicken.
Hungarian Chicken Recipe
Description
Hungarian Chicken is an incredibly flavorful recipe from Central Europe. It is warm, rustic, and so easy to make. All it takes is a one-pan to cook the tender chicken, later simmered in a velvety, smoky paprika sauce. And when served over the bed of pasta, it is an absolute must-try.
Ingredients
For the Chicken:
For the Sauce:
For the Pasta:
Instructions
Prepare the Chicken:
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Pat the chicken legs dry with a paper towel. Rub them generously with salt, pepper, and olive oil. Let them rest at room temperature while you prepare the sauce base.
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Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
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Add the chicken legs, skin side down, and sear until golden brown on both sides (about 5–6 minutes per side).
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Remove the chicken and set aside.
Prepare the Sauce
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In the same pan, add chopped onions and cook until soft and golden brown, about 6–8 minutes.
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Stir in minced garlic and cook for another 30 seconds until fragrant.
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Turn off the heat. Sprinkle in the flour and Hungarian paprika and stir constantly for 30 seconds (to bloom the spice but prevent burning). Stir well to form a thick paste with the onions.
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Pour in the tomato puree and chicken broth gradually, whisking to prevent lumps.
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Return the chicken legs to the pan, ensuring they’re submerged in the sauce.
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Bake in the oven at 350°F or 180°c for 30–35 minutes, or until the chicken is tender and cooked through.
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Take out the pan from oven, remove the chicken from the pan and set aside. Reduce the sauce slightly if needed.
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Stir in the sour cream until smooth and creamy.
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Taste and adjust seasoning with salt and pepper.
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Return the chicken to the sauce and coat it well.
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While the chicken cooks, boil pasta in salted water according to package directions.
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Drain, then toss in a pan with 2 tablespoons of butter until lightly glossy and fragrant.
Serve:
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Plate the buttery pasta, along with a generous portion of the creamy paprika chicken and sauce.
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Garnish with a sprinkle of fresh parsley if desired.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 31g48%
- Saturated Fat 12g60%
- Cholesterol 140mg47%
- Sodium 680mg29%
- Total Carbohydrate 24g8%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 36g72%
- Vitamin A 3100 IU
- Calcium 90 mg
- Iron 2.3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitutions and Variations
- Vegetables: Add bell peppers or mushrooms for extra depth
- Spicier version: Make it spicier by increasing hot paprika or adding chili flakes
- Chicken Thighs: Use chicken thighs instead of full legs for faster cooking.
Serving & Pairing Ideas
Serve this Hungarian Chicken with:
- Buttered pasta (as in the recipe)
- Fluffy mashed potatoes or rice
- A crisp green salad or pickled vegetables for contrast
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: The sauce and chicken freeze beautifully for up to 2 months.
- Reheat: Warm on the stove over low heat, adding a splash of milk or broth to keep the sauce creamy.
