Hungarian Chicken
Hungarian Chicken features tender, flavorful chicken thighs coated in paprika and cooked with onions, finished with a creamy sour cream sauce. Rich in bold spices and comforting textures, it’s perfect for hearty family dinners or entertaining guests who appreciate vibrant, authentic flavors.
Ingredients
- 12 skinless and boneless chicken thighs ⓘ
- 1 cup flour ⓘ
- 1 tablespoon paprika ⓘ
- 2 teaspoons salt
- 1/2 teaspoon freshly ground pepper ⓘ
- 4 tablespoons butter ⓘ
- 4 tablespoons oil ⓘ
- 1 1/2 cups chopped onions ⓘ
- additional butter and oil if needed ⓘ
- 1 cup broth
- 1 tablespoon additional paprika ⓘ
- 1 cup sour cream ⓘ
Instructions
- Put the chicken thighs in a bag with flour, paprika, salt, and pepper, then shake well to coat.
- Heat butter and oil in a heavy skillet until quite hot.
- Brown the chicken thighs well on both sides, then transfer to a piece of foil or absorbent paper.
- Add chopped onions to the skillet and brown very well, using additional butter and oil if needed.
- Return the chicken thighs to the pan with broth and additional paprika, then simmer, covered, until the chicken is just tender, about 20 minutes. Add more broth if needed.
- Transfer the chicken to a hot serving dish.
- Remove the pan from heat and stir in the sour cream into the pan juices.
- Heat for 1 minute, then pour the sauce over the chicken thighs.
- Sprinkle lemon rind on top before serving.
Tips & Substitutions
For extra flavor, consider marinating the chicken thighs in a mixture of yogurt and spices for a few hours before coating with flour. If you're out of paprika, smoked paprika can add a nice depth. Also, using a cast-iron skillet can help achieve a better sear on the chicken for a more flavorful dish.
Serving Suggestions
This Hungarian Chicken pairs beautifully with buttered egg noodles or rice to soak up the creamy sauce. A side of sautéed green beans or a fresh salad would complement the dish nicely. For a twist, try serving it alongside Marinated Noodles And Cabbage for a delightful contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of broth or water to prevent drying out. Alternatively, you can microwave it, covered, for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Hungarian Chicken contains roughly 3104 calories, with 10g protein, 61g carbohydrates, and 319g fat. It is a good source of protein (19% of the Daily Value), iron (15% of the Daily Value), and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 2217mg per serving (96% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but they may cook faster than thighs. Adjust the cooking time accordingly to avoid drying them out. Ensure they reach an internal temperature of 165°F for safety.
What can I use instead of sour cream?
If you don't have sour cream, Greek yogurt is an excellent substitute, offering a similar tangy flavor and creamy texture. You can also use crème fraîche or a dairy-free yogurt alternative for a lighter option.
Can this dish be made in advance?
Absolutely! You can prepare the chicken and sauce a day ahead and refrigerate them separately. When ready to serve, reheat the chicken gently in the sauce to maintain its moisture and flavor. This can enhance the overall taste as the flavors meld together.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).