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Easy Chicken Paprikash Over Buttered Egg Noodles Recipe

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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.

Ingredients

Scale

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

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