Name: Easy Hungarian Chicken Paprikash 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 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; ½ teaspoon ground black pepper; 1 ½ cups chicken stock; 1 (12-ounce) package egg noodles; 2 tablespoons salted butter; 1 cup sour cream

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Introduction

Hungarian Chicken Paprikash is a comforting and flavorful dish featuring tender chicken simmered in a rich paprika sauce. Served over buttery egg noodles, it’s a classic Eastern European meal that’s both easy to make and deeply satisfying.

The dish shows a black plate filled with pale yellow egg noodles spread evenly in a circular layer at the bottom. On top, there is a generous, thick layer of creamy light orange sauce coating chunks of tender meat, with small green herb leaves scattered over the sauce for a fresh touch. A gold fork rests on the left edge of the plate, partially touching the noodles. The plate sits 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 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
½ teaspoon ground black pepper
1 ½ 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 ground black pepper. Toss with 2 tablespoons of all-purpose flour until well coated. Set aside.
Step 2: In a large skillet, melt 2 tablespoons of unsalted 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: Carefully pour in half the chicken stock to deglaze the pan, scraping up browned bits with a wooden spoon.
Step 5: Add the remaining chicken stock, Hungarian sweet paprika, and 1 teaspoon kosher salt. Stir to combine, reduce heat to medium-low, cover, and simmer until the chicken is tender, about 25 minutes.
Step 6: Meanwhile, cook the egg noodles according to package directions. Reserve ¼ cup of the cooking liquid, drain the noodles, then return them to the pot. Stir in the reserved cooking liquid and 2 tablespoons salted butter, cooking for 1 to 2 minutes until noodles are well coated.
Step 7: Remove the chicken from the skillet and set aside. Whisk the remaining 1 tablespoon of flour into the sour cream.
Step 8: To temper the sour cream, slowly whisk in ½ cup of the hot chicken stock or pan drippings. Then stir the tempered sour cream mixture into the remaining sauce in the skillet until smooth.
Step 9: Add the chicken back into the sauce and simmer uncovered on low until the sauce thickens, about 5 minutes. Avoid boiling.
Step 10: Remove from heat and season with additional salt and freshly ground black pepper to taste. Serve immediately over the buttery egg noodles, with extra paprika and sour cream if desired.

Tips & Variations

For a spicier version, add ¼ teaspoon Hungarian half-sharp paprika along with the sweet paprika.
To thicken the sauce more, simmer the broth and drippings after removing the chicken before stirring in the sour cream mixture.
Try serving chicken paprikash over dumplings, spaetzle, or mashed potatoes instead of noodles.
Substitute cayenne pepper for half-sharp paprika if you don’t have it on hand.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm gently in a saucepan over medium-low heat, adding a splash of water if the sauce is too thick.

How to Serve

The image shows a white plate with wide egg noodles arranged in a circular pattern along the edges, pale yellow in color with a soft texture. In the center, there is a thick layer of creamy orange-brown sauce with chunks of meat, topped with small green parsley leaves scattered evenly. A woman's hand holds a gold fork above the plate, ready to eat, and the plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use skin-on chicken for this recipe?

You can, but it’s best to remove the skin for a smoother sauce and easier browning. Skin-on chicken may also release more fat that could affect the texture of the paprikash.

Is Hungarian sweet paprika spicy?

Hungarian sweet paprika has a mild, sweet flavor with little to no heat. If you want spicier paprikash, you can add half-sharp paprika or a pinch of cayenne pepper.