chicken paprikash with dumplings recipe

The Best chicken paprikash with dumplings recipe

Chicken paprikash with dumplings is one of those simple yet deeply satisfying dishes that feels like a hug in a bowl. There’s something about the rich, tangy paprika and the tender, melt-in-your-mouth chicken that makes it feel like a warm embrace on a chilly evening, and honestly, it’s one of my favorite ways to feed my family. My kids—especially my little one who’s always picky—will eat it straight from the pot, no questions asked, and I swear it’s like magic. It’s that kind of dish where the flavors are balanced just right: the sweetness of the paprika, the slight acidity from the sour cream, and the hearty dumplings that soak up every last bit. It’s comforting without being heavy, and it’s something I can whip up in an hour, whether it’s for a quick weeknight dinner or a special family meal. Plus, it’s not just about taste—it’s got some real health perks too. The chicken is lean, packed with protein, and the paprika isn’t just flavorful; it’s packed with antioxidants. The dumplings are made with whole wheat flour (if you use them), which adds fiber, and the whole dish is a great way to get some veggies in without anyone even noticing. It’s the kind of dish that feels indulgent but isn’t, and that’s why my family and I love it so much. It’s not just food; it’s tradition, and it’s something we all look forward to making together.

Classic Hungarian Chicken Paprikash with Dumplings

4.7 from 1610 votes

A rich, flavorful Hungarian dish featuring tender chicken simmered in a creamy paprika sauce, served with soft dumplings. Perfect for a comforting meal.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 2 boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

For the Sauce

• 2 cups chicken broth
• 1 cup Hungarian paprika
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup sour cream
• 1 tbsp butter
• 1 tsp sugar
• ½ tsp caraway seeds (optional)

For the Dumplings

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 cup warm water
• 1 egg
• 1 tbsp butter

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Season chicken thighs with salt and pepper, then cook for 5–6 minutes per side until golden brown. Remove and set aside.
2. 2 In the same skillet, sauté chopped onion and garlic until soft (3–4 minutes). Stir in paprika, sugar, and caraway seeds (if using). Cook for 1 minute until fragrant.
3. 3 Pour in chicken broth, bring to a simmer, then add cooked chicken thighs. Simmer for 10 minutes. Stir in sour cream and butter, then cook for another 5 minutes.
4. 4 For dumplings, mix flour, salt, sugar, and warm water into a dough. Knead lightly, then roll into small balls. Boil water in a pot, add dumplings one by one, and cook for 2–3 minutes until they float.
5. 5 Serve chicken paprikash over dumplings, garnished with extra paprika if desired.

🔧Equipment

• Large skillet or Dutch oven
• Mixing bowls
• Knife and cutting board
• Wooden spoon
• Measuring cups and spoons
• Oven (for optional baking if desired)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 7❤️Cholesterol: 85🧂Sodium: 750🌾Total Carbs: 40🥦Dietary Fiber: 3🍬Sugars: 6🥩Protein: 28

📝Notes

For extra richness, add a splash of white wine while simmering the sauce.,Use chicken thighs for richer flavor; boneless breasts may require extra cooking time.,Adjust salt to taste; paprika can add a slight bitterness.,Make ahead: Reheat dumplings in a pot of boiling water before serving.

Chicken paprikash with dumplings is a perfect dish for any gathering because it’s hearty, comforting, and always feels special without needing a lot of fuss. Whether you’re serving it at a casual family dinner or a cozy holiday meal, the rich flavors of paprika and creamy sauce pair beautifully with the soft dumplings, making it easy to impress without overcomplicating things. It’s a dish that brings people together—simple enough for beginners but satisfying enough for anyone who loves a well-made comfort food.

❓ Frequently Asked Questions About Hungarian Chicken Paprikash with Dumplings

What is the difference between classic Hungarian paprikash and traditional Hungarian chicken paprikash?

Classic Hungarian paprikash is a rich, creamy soup made with potatoes, carrots, onions, and a deep paprika base, often served with bread. Traditional Hungarian chicken paprikash, however, is a hearty stew where chicken is simmered in a savory paprika sauce with onions and sometimes a touch of sour cream or cream, then topped with dumplings (gnocchi or csipetke). The key difference lies in the preparation method, ingredients, and the inclusion of dumplings.

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Why does my paprikash turn out too runny or too thick?

If your paprikash is too runny, it might be because you added too much liquid (like water or broth) or didn’t reduce the sauce enough before adding the chicken. To thicken it, simmer the sauce longer to evaporate excess moisture, then stir in a bit of cornstarch mixed with cold water or a small amount of flour. If it’s too thick, you can add a splash of chicken broth or milk to loosen it while keeping the paprika flavor intact.

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Can I substitute chicken for another protein in paprikash?

While chicken is the traditional protein in paprikash, you can easily substitute it with beef (cut into chunks), pork tenderloin, or even tofu (for a vegetarian version). For beef, use a rich beef broth, and for tofu, press it well and cube it before cooking. The paprika sauce will still hold together, but the flavor profile may vary slightly—beef will be deeper, while tofu will be lighter.

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How do I make the dumplings (gnocchi or csipetke) for paprikash the right way?

For classic Hungarian csipetke dumplings (small, soft dumplings), mix 2 cups flour, 1 egg, ½ cup milk, 1 tsp salt, and 1 tbsp butter (or oil). Knead until smooth, rest for 30 minutes, then roll thinly and cut into small circles. Boil water with a pinch of salt, drop spoonfuls of dough, and cook until they float. For larger gnocchi-style dumplings, use 2 cups flour, 1 egg, ½ cup milk, 1 tsp salt, and 1 tbsp butter, roll into logs, and cut into 1-inch pieces. Boil until they rise to the surface.

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Can I use store-bought paprika instead of Hungarian paprikash powder?

While store-bought paprika (like cayenne or mild red paprika) can work in a pinch, Hungarian paprikash powder is essential for authentic flavor—it’s smoked, sweet, and slightly bitter, balancing the richness of the dish. If you must use store-bought, opt for smoked paprika (like Spanish or German-style) and adjust the amount to taste. For best results, however, always use Hungarian paprika powder (look for brands like Paprikash or Kürtőskalács).