Name: Easy Chicken Paprikash Over Buttered Egg Noodles Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Hungarian
Ingredients: 2.5 pounds boneless chicken breasts and thighs, diced into bite-size chunks; 2 teaspoons kosher salt, divided (plus extra for seasoning); 3 tablespoons all-purpose flour, divided; 4 tablespoons salted butter, divided; 1 medium onion, chopped; 3 tablespoons Hungarian sweet paprika; 1/2 teaspoon ground black pepper; 1 1/2 cups chicken stock; 1 cup sour cream; 1 (12-ounce) package egg noodles; 2 tablespoons salted butter

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Introduction

Chicken Paprikash is a comforting Hungarian classic known for its rich, creamy paprika sauce and tender chicken. This easy recipe pairs perfectly with buttered egg noodles for a satisfying meal that comes together with simple ingredients.

A black plate holds a bed of wide, flat egg noodles that are pale yellow and slightly twisted, forming the bottom layer around the edges. On top, there are large chunks of meat covered in a thick, creamy light orange sauce with a smooth texture and scattered green parsley leaves for garnish. To the left side of the plate, there is a gold fork resting on the noodles. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 pounds boneless chicken breasts and thighs, diced into bite-size chunks
2 teaspoons kosher salt, divided (plus extra for seasoning)
3 tablespoons all-purpose flour, divided
4 tablespoons salted butter, divided
1 medium onion, chopped
3 tablespoons Hungarian sweet paprika
1/2 teaspoon ground black pepper
1 1/2 cups chicken stock
1 (12-ounce) package egg noodles
2 tablespoons salted butter
1 cup sour cream

Instructions

Step 1: Season the chicken chunks with 1 teaspoon kosher salt and black pepper. Toss them with 2 tablespoons of the flour until coated, then set aside.
Step 2: In a large skillet, melt 3 tablespoons of the salted butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 10 minutes.
Step 3: Add the flour-coated chicken to the skillet and brown on all sides.
Step 4: Deglaze the pan by carefully pouring in half of the chicken stock. Stir with a wooden spoon, scraping up any browned bits from the bottom of the skillet.
Step 5: Add the remaining chicken stock, Hungarian sweet paprika, and 1 teaspoon kosher salt to the skillet. Stir to combine, reduce heat to medium-low, cover, and simmer until the chicken is very tender, about 25 minutes.
Step 6: While the chicken simmers, cook the egg noodles according to package instructions. Reserve 1/4 cup of the cooking liquid, drain the noodles, then return them to the pot.
Step 7: Add the reserved cooking liquid and 2 tablespoons salted butter to the noodles. Cook for 1 to 2 minutes, stirring frequently, until well coated with butter.
Step 8: Remove the chicken from the skillet and set aside. Whisk the remaining 1 tablespoon of flour into the sour cream. Gradually whisk in 1/2 cup of the hot chicken liquid to temper the sour cream mixture.
Step 9: Stir the tempered sour cream mixture back into the skillet with the remaining chicken liquid until fully incorporated.
Step 10: Return the cooked chicken to the sauce and stir to coat. Simmer uncovered on low heat until the sauce thickens, about 5 minutes. Avoid boiling the sauce.
Step 11: Remove from heat, season with additional salt and freshly ground black pepper to taste. Serve the chicken paprikash immediately over the buttered egg noodles, with extra paprika and sour cream if desired.

Tips & Variations

Use a mix of chicken thighs and breasts for more flavor and tenderness.
For a spicier kick, substitute some sweet paprika with smoked or hot paprika.
Make sure not to boil the sauce after adding sour cream to prevent curdling.
Try serving with spaetzle or mashed potatoes instead of egg noodles for a different twist.

Storage

Store leftover chicken paprikash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken stock or water if the sauce is too thick. Avoid boiling during reheating to keep the sauce smooth.

How to Serve

A dish featuring light yellow egg noodles forming a loose, circular base layer on a white plate, topped with medium-sized, irregularly shaped pieces of chicken in a rich, creamy orange-brown sauce that lightly covers the noodles around the edges. The sauce has a smooth texture with some visible specks of seasoning. Small, fresh green parsley leaves are scattered evenly across the chicken and sauce, adding a pop of color. To the left, a gold-colored fork rests on the edge of the plate. The entire setup sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs only for this recipe?

Yes, using all chicken thighs will make the dish juicier and more flavorful, though the cooking time remains the same.

Is Hungarian sweet paprika different from regular paprika?

Hungarian sweet paprika is milder and has a richer flavor compared to regular paprika. It’s essential for authentic paprikash but can be substituted with mild paprika if necessary.