Easy Chicken Paprikash Over Buttered Egg Noodles Recipe

Introduction

Chicken Paprikash is a comforting Hungarian dish known for its rich, creamy paprika sauce and tender chicken pieces. Served over buttered egg noodles, it makes for a hearty and satisfying meal perfect for any weeknight dinner.

Ingredients

• 2.5 pounds boneless chicken breasts and thighs, diced in bite-size chunks
• 2 teaspoons kosher salt, divided, plus extra for seasoning
• 3 tablespoons all-purpose flour, divided
• 4 tablespoons unsalted 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

1. Step 1: Season the chicken chunks with 1 teaspoon kosher salt and ground black pepper. Toss them with 2 tablespoons of the all-purpose flour until evenly coated. Set aside.
2. Step 2: In a large skillet, melt 2 tablespoons of the unsalted butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 10 minutes. Add the flour-coated chicken to the pan and brown it on all sides.
3. Step 3: Carefully pour in half of the chicken stock to deglaze the pan. Stir with a wooden spoon, scraping up any browned bits from the bottom.
4. Step 4: 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.
5. Step 5: 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. Add the reserved liquid and salted butter; cook for 1 to 2 minutes, stirring frequently, until the noodles are well coated and buttery.
6. Step 6: Remove the chicken from the skillet and set aside. In a small bowl, whisk the remaining 1 tablespoon flour into the sour cream. To temper the mixture, slowly whisk in 1/2 cup of the hot stock and drippings from the skillet.
7. Step 7: Stir the tempered sour cream mixture back into the skillet with the remaining chicken liquid. Mix well to fully incorporate.
8. Step 8: Return the cooked chicken to the sauce, stirring to coat. Simmer uncovered on low heat until the sauce thickens, about 5 minutes. Avoid boiling to prevent curdling.
9. Step 9: Remove the skillet from heat. Taste and adjust seasoning with extra salt and freshly ground black pepper if needed. Serve immediately over the buttered egg noodles, with additional paprika and sour cream on the side if desired.

Tips & Variations

• Use a mix of chicken thighs and breasts for better flavor and tenderness.
• If Hungarian sweet paprika is unavailable, substitute with mellow smoked paprika for a slightly different but delicious flavor.
• Tempering the sour cream prevents it from curdling when added to the hot sauce—take your time with this step for a smooth texture.
• Consider adding sliced mushrooms with the onions for added earthiness and texture.

Storage

Store leftover chicken paprikash and buttered noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop to avoid breaking the sauce, adding a splash of chicken stock or water if needed to thin it out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs only?

Yes, chicken thighs are excellent for paprikash because they remain tender and juicy during cooking, enhancing the dish’s richness.

Is it okay to freeze chicken paprikash?

You can freeze the chicken and sauce, but it’s best to keep the noodles separate as they may become mushy when thawed. Reheat gently and add fresh noodles if preferred.

Easy Chicken Paprikash Over Buttered Egg Noodles Recipe

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★★★★★

4.5 from 74 reviews

This Easy Chicken Paprikash recipe features tender diced chicken breasts and thighs simmered in a rich, paprika-spiced sauce served over buttered egg noodles. A comforting Hungarian classic made simple by sautéing the chicken with onions and Hungarian sweet paprika, then finishing with a creamy sour cream sauce. Perfect for a cozy weeknight dinner that comes together in under an hour.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Hungarian

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 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
• 1/2 teaspoon ground black pepper
• 3 tablespoons Hungarian sweet paprika

Sauce and Butter

• 4 tablespoons unsalted butter, divided
• 1 medium onion, chopped
• 1 1/2 cups chicken stock
• 1 cup sour cream

Noodles

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

Instructions

1. Flour and Season the Chicken: Season the diced chicken chunks with 1 teaspoon kosher salt and ground black pepper. Toss the chicken with 2 tablespoons of the all-purpose flour until well coated. Set aside.
2. Sauté Onions and Chicken: In a large skillet, melt the unsalted butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 10 minutes. Add the flour-coated chicken to the skillet and brown the pieces on all sides, ensuring even cooking.
3. Deglaze the Pan: Carefully pour in half of the chicken stock to deglaze the pan. Use a wooden spoon to scrape up any browned bits stuck to the skillet bottom for maximum flavor.
4. Simmer Chicken: Add the remaining chicken stock, Hungarian sweet paprika, and the remaining 1 teaspoon kosher salt to the skillet. Stir to combine and reduce heat to medium-low. Cover and simmer until the chicken is very tender, about 25 minutes.
5. Cook Egg Noodles: While the chicken simmers, cook the egg noodles according to package instructions. Reserve 1/4 cup of the cooking liquid before draining the noodles. Return the noodles to the pot, adding the reserved cooking liquid and salted butter. Stir and cook for 1 to 2 minutes until the noodles are well coated and buttery.
6. Prepare Sour Cream Sauce: Remove the cooked chicken pieces from the skillet and set aside. In a separate bowl, whisk the remaining 1 tablespoon flour into the sour cream. To temper the sour cream, slowly whisk in 1/2 cup of the hot chicken stock and drippings from the skillet. Then stir this tempered sour cream mixture back into the remaining chicken liquid in the skillet until fully incorporated.
7. Thicken the Sauce: Return the chicken to the sauce and stir to coat evenly. Simmer uncovered on low heat for about 5 minutes until the sauce thickens slightly. Avoid boiling to prevent curdling.
8. Season and Serve: Remove the skillet from heat. Adjust seasoning with additional salt and freshly ground black pepper to taste. Serve the creamy chicken paprikash immediately over the buttered egg noodles. Garnish with extra paprika and sour cream if desired.

Notes

• Use Hungarian sweet paprika for authentic flavor; smoked paprika will alter the taste.
• Tempering the sour cream is crucial to prevent it from curdling in the hot sauce.
• You can substitute chicken thighs for a juicier texture or all breasts for a leaner dish.
• Egg noodles can be swapped for wide pappardelle or spaetzle for variation.
• Reserve some pasta cooking water to adjust sauce consistency if needed.
• Cook on medium-low heat during simmering to maintain tenderness without drying out the chicken.

Keywords: chicken paprikash, Hungarian chicken recipe, creamy paprika chicken, chicken with egg noodles, easy chicken dinner