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Easy Chicken Paprikash Over Buttered Egg Noodles Recipe

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This Easy Chicken Paprikash recipe features tender bite-sized chicken pieces simmered in a rich, creamy paprika sauce, served over buttered egg noodles. A classic Hungarian dish that’s simple to prepare on the stovetop, combining sautéed onions, Hungarian sweet paprika, and a luscious sour cream sauce for a comforting and flavorful meal perfect for any weeknight dinner.

Ingredients

Scale

Chicken and Sauce

  • 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

Noodles

  • 1 (12-ounce) package egg noodles
  • 2 tablespoons salted butter

Instructions

  1. Flour the Chicken: Season the chicken chunks with 1 teaspoon kosher salt and ground black pepper. Toss the chicken with 2 tablespoons of all-purpose flour until well coated. Set aside to prepare the skillet.
  2. Sauté Onions and Brown Chicken: In a large skillet, melt 2 tablespoons of salted butter over medium heat. Add the chopped onion and sauté for about 10 minutes until softened and translucent. Add the flour-coated chicken pieces to the skillet and brown them on all sides, ensuring they develop a nice color.
  3. Deglaze Pan: Carefully pour in half of the chicken stock (3/4 cup) and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. These bits add flavor to the sauce.
  4. Simmer Chicken: Add the remaining chicken stock (3/4 cup), Hungarian sweet paprika, and 1 teaspoon kosher salt to the skillet. Stir to combine. Reduce heat to medium-low, cover the pan, and simmer for about 25 minutes until the chicken is very tender.
  5. Prepare Noodles: While the chicken simmers, cook the egg noodles according to package instructions. Reserve 1/4 cup of the noodle cooking liquid before draining. Return the noodles to the pot, add the reserved cooking liquid and 2 tablespoons of salted butter. Cook for 1 to 2 minutes over low heat, stirring frequently until the noodles are well coated and glossy.
  6. Prepare Sour Cream Sauce: Once the chicken is tender, remove it from the skillet and set aside on a plate. Whisk the remaining 1 tablespoon of flour into the sour cream until smooth. Slowly whisk in 1/2 cup of the chicken stock and drippings from the skillet to temper the sour cream and prevent curdling. Stir this tempered sour cream mixture back into the skillet with the remaining chicken liquid until fully incorporated and smooth.
  7. Thicken the Sauce: Return the cooked chicken pieces to the skillet and gently stir to coat them with the sauce. Simmer uncovered on low heat for about 5 minutes until the sauce thickens slightly. Avoid boiling to keep the sauce creamy.
  8. Serve: Remove the skillet from heat. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed. Serve the chicken paprikash immediately over the buttered egg noodles. Optionally, garnish with extra paprika and a dollop of sour cream for added richness.

Notes

  • You can use a mix of chicken breasts and thighs for both tenderness and flavor.
  • Be sure to temper the sour cream before adding it to the hot liquid to prevent curdling.
  • If Hungarian sweet paprika is not available, use mild paprika but avoid smoked for authentic flavor.
  • Adding a little reserved noodle cooking water when coating noodles ensures they stay moist and glossy.
  • Adjust salt and seasoning at the end according to your taste preference.

Keywords: Chicken Paprikash, Hungarian Chicken, Paprika Chicken, Buttered Egg Noodles, Sour Cream Chicken, Easy Chicken Dinner

Find it online: https://victoriablair.com/easy-chicken-paprikash-over-buttered-egg-noodles-recipe/