Mom's Chicken Paprika

Mom's Chicken Paprika

Ann Oritz 0

"This classic Hungarian dish tastes so great, even my kids (the pickiest eaters in the world) love it. My mom used to make it when I was a kid. Even if you don't like chicken you'll eat this. Great easy recipe!"

Ingredients 1 h 15 m {{adjustedServings}} servings 968 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 968 kcal
  • 48%
  • Fat:
  • 66 g
  • 102%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 70.9 g
  • 142%
  • Cholesterol:
  • 274 mg
  • 91%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

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  1. In a shallow dish or bowl, combine 1/2 cup four, seasoned salt, thyme and ground black pepper. Mix together; coat chicken pieces in this mixture and fry in shortening in a large skillet until lightly browned on all sides.
  2. Sprinkle paprika and garlic salt over chicken. Add hot water to skillet and simmer for 30 minutes. Placed onion rings on top of chicken pieces and simmer for another 30 minutes. Remove chicken, with onions on top, to a serving platter and reserve.
  3. In a small bowl, blend 2 tablespoons flour with milk and add to liquid in skillet. Cook, stirring, until thickened. Pour thickened mixture over chicken and serve with hot cooked white rice or egg noodles, if desired.
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Reviews 20

  1. 26 Ratings


I used to make this meal quite often. One thing I never heard of it's the milk. All Hungarians that I know (I am one as well) just simply use sour cream. It's not even necessary to cook the chicken with it, I like it more when the meal is done and everybody individually puts as much sour cream as they want. The best is with noodles and if it's served some kind of vinegar salad (like small cucumbers) it's even better.


This makes a great "comfort" dinner when served with rice or noodles. It does take a little time while it simmers but it smells and tastes great. I chose to add mushrooms as well for an extra touch, and I replaced the shortening with a tbsp of vegetable oil in order to cut the fat. Yummy!


I chose this recipe because it called for chicken on the bone rather than boneless. It was very easy to prepare but it lacked the zip that other chicken paprika recipes have. I added a cup of plain yogurt and then served it with a big spoon of sour cream. I also needed to add much more paprika. Once all these additions were made my picky eaters loved it.