Hungarian Chicken Paprikash Recipe - Dr. Axe

Hungarian Chicken Paprikash Recipe

Hungarian chicken paprikash

This chicken paprikash recipe is my healthy take on a classic Hungarian favorite. If you haven’t had this delicious chicken dish before, then you are really in for a treat!

Most chicken paprikash recipes don’t include many vegetables and definitely not leafy greens, but what’s a main course without some antioxidant-rich greens? I’m taking this easy chicken paprikash recipe up a notch by including collard greens. I think you’ll agree that this dark leafy green is the perfect addition and comes out so flavorful and tender just like everything else in this tasty recipe.

What Is Chicken Paprikash?

Chicken paprikash, also called paprika chicken, is a popular dish in Hungary. A typical chicken paprikash contains meat that has been simmered in a rich and flavorful sauce.

Hungarian chicken paprikash always includes the spice that gives the dish its name — paprika. This bright red-colored spice comes from the chili pepper (Capsicum annuum) plant and is known for adding a distinct peppery flavor to dishes like this one. It’s also loaded with antioxidants.

Just like other authentic hungarian chicken paprikash recipes, this recipe includes a sauce that starts out with a roux flavored with paprika and other spices. For this recipe, rather than using flour to make the roux, you’ll be using gluten-free arrowroot starch.


It’s common to serve chicken paprikash with dumplings or dumpling-like egg noodles, but this recipe skips the dumplings. I recommend serving this recipe with gluten-free noodles. Of course, you can also eat this recipe without noodles, such as over rice.

Chicken paprikash recipe - Dr. Axe

Nutrition Facts

One serving of this Hungarian chicken paprikash is loaded with nutrients, in particular the vitamins A, K and B6 alongside the minerals selenium and phosphorus. It’s also a very well balanced macronutrient dish, with 32 grams of carbs, 33 grams of fat and 30 grams of fat. Meanwhile, on 3.5 grams of sugar per serving.

One serving contains approximately:

  • 540 calories
  • 32 grams carbohydrates
  • 5.9 grams fiber
  • 3.5 grams sugar
  • 30 grams protein
  • 33 grams fat
  • 150 milligrams cholesterol
  • 643 milligrams sodium (37 percent DV)
  • 3,465 IUs vitamin A (149 percent DV)
  • 130 micrograms vitamin K (145 percent DV)
  • 1.1 milligrams vitamin B6 (83 percent DV)
  • 30 micrograms selenium (55 percent DV)
  • 346 milligrams phosphorus (49 percent DV)
Chicken paprikash ingredients - Dr. Axe

How to Make Chicken Paprikash

Before you get started, make sure your oven is preheating to 350 degrees Fahrenheit. You can chop the vegetables while the oven is heating up so they’re ready to be thrown into the mix when it’s time.

In a large dutch oven over medium-high heat, add the avocado oil. While the oil is heating up a bit, salt the chicken. Add the chicken thighs to the pot and braise each side for about seven minutes each. Remove the chicken from the pot and set it aside as you move on to the next steps.

Chicken paprikash step 1 - Dr. Axe

Lower the heat to medium and add arrowroot, shallots, garlic, cayenne, salt and pepper.

Add the paprika, the key ingredient to an authentic chicken paprikash. Sauté for one minute.

Chicken paprikash step 3 - Dr. Axe

Add the chicken bone broth. You can make your own, or use store-bought or a protein powder made from bone broth and mix with water.

Allow the broth mixture to come to a simmer and thicken, whisking continuously, for around six minutes. See how beautiful the color is?

Chicken paprikash step 5 - Dr. Axe

Cut the fingerling potatoes into nice bite-sized pieces and add them to the dutch oven. We used multi-colored fingerling potatoes. You can also go with Yukon Gold potatoes.

Chicken paprikash step 6 - Dr. Axe

Continue to add the remaining ingredients, including the collard greens and tomato.

Chicken paprikash step 7 - Dr. Axe

Add the chicken pieces last so they are laying on top.

Chicken paprikash step 8 - Dr. Axe

Bake for 40 minutes, or until potatoes are fork tender.

Chicken paprikash step 9 - Dr. Axe

While the dish is cooking, prepare the noodles you plan to serve the paprikash over.

Check the chicken thighs for doneness, making sure they register an internal temperature of 170 degrees F. When both are ready, serve this over your favorite noodles.


Chicken paprikash step 10 - Dr. Axe

That’s all there is to it. Enjoy this tender chicken and flavorful sauce! Some Hungarians like to also add some sour cream. Rather than dairy, you can use a vegan sour cream or even coconut yogurt.

If you have a slow cooker, you can also use this recipe to make a slow cooker chicken paprikash. Want to make a chicken paprikash soup? When you’re done making this recipe, simply shred the chicken and omit the noodles. Add a few more cups of chicken bone broth if needed.

Try these other delicious, distinctive dishes that feature chicken thighs:

Other Great Chicken Dishes from Different Cultures

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Chicken paprikash

Hungarian Chicken Paprikash Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 1 hour
  • Yield: 4 1x
  • Diet: Gluten Free


Chicken paprikash, also called paprika chicken, is a popular dish in Hungary. The chicken and vegetables are simmered in a rich and flavorful sauce, and then it’s served over a base of noodles. It’ll quickly become a favorite to make at home.


  • 4 boneless, skinless chicken thighs
  • 2 tablespoons avocado oil
  • 6 fingerling potatoes, diced
  • 3 cups collard greens, chopped
  • 3 cups chicken bone broth
  • 1 tablespoon arrowroot starch
  • 1 tomato, diced
  • ½ shallot, sliced into rounds
  • 2 cloves garlic, minced
  • 2 tablespoons paprika
  • ¼ teaspoon cayenne
  • ½ teaspoon sea salt, plus additional for chicken
  • 1 teaspoon pepper


  1. Preheat oven to 350 degrees F.
  2. In a large dutch oven over medium-high heat, add avocado oil.
  3. Salt chicken and allow oil to heat for 1 minute.
  4. Add chicken to the pot to braise each side for about 7 minutes each.
  5. Remove chicken and set aside.
  6. Lower heat to medium and add arrowroot, shallots, garlic, paprika, cayenne, salt and pepper. Sauté for 1 minute.
  7. Add broth and allow to come to a simmer and thicken, whisking continuously, for about 6 minutes
  8. Add remaining ingredients with chicken laying on top.
  9. Bake for 40 minutes, or until potatoes are fork tender. Also check the chicken with a meat thermometer, and it should register an internal temperature of 170 degrees F.
  10. While the dish bakes, make your favorite gluten-free noodle of choice
  11. When the paprikash and the noodles are ready, serve it over the noodles. Enjoy!
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Category: Main Dishes
  • Method: Stovetop, Baking
  • Cuisine: Hungarian


  • Serving Size: 1 dish (542g)
  • Calories: 540
  • Sugar: 3.5g
  • Sodium: 643mg
  • Fat: 33g
  • Saturated Fat: 7.7g
  • Unsaturated Fat: 22g
  • Trans Fat: 0.1g
  • Carbohydrates: 31.6g
  • Fiber: 5.9g
  • Protein: 30.3g
  • Cholesterol: 150mg

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  1. Viktoria Atzel on

    As I’m Hungarian I have to say this is NOT the recipe of Chicken paprikash.
    The base of ALL Hungarian dishes (never made in oven but in pot) with paprika is onion simmered on lard with salt. If you do not have organic lard, you can substitute it with extra vergin olve oil (that is in most of the cases organic, as olives do not need pesticides). When the onion is transparent add the meat (chicken, or other type of meat, the same for all Hungarian paprika dishes) and have it get some color. Then you can add the veggies of the season: peppers, tomatoes, carrots, celery green and root, parsley green and root, etc.. (tipically it does not have garlic) Add the paprika last because it tends to get burned and bittery. You can add it even as last after the meat is done. If it tends to stick you can add some wine or water. You can prepare it also in pressure cooker. When done, you can eat it as it (then it is called poerkoelt) or you can dense it with some sour cream mixed with a little flour (or substitute) then it is called paprikash. In steam cooker it is 20 minutes and super-simple! You can vary the meat, whats’ more you can make it even of hard-boiled eggs, or just vegetables.

  2. Valdemar Baustark on

    Bom dia!
    Gostei muito das informações deste site, parabéns pelo trabalho, gostaria de saber qual a localidade é de vocês.
    grato. Valdemar Baustark

  3. Rose Banks on

    I can’t wait to try this. I grew with a pressure cooker version of Chicken Paprikash. Of course, Hungarians always serve it with sour cream, but you could substitute it with a greek-style dairy or non-dairy yogurt.

    • Viktoria Atzel on

      The greek yogurt in Hungary is called skimmed sour cream. In fact both has around 10% of fat and has the same taste! Unfortunately non-dairy yogurt has a different taste so I prefer not to use them for this purpose. If I do not have the right one I stop one step before and serve it as pörkölt.


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