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Easy Hungarian Chicken Paprikash Recipe

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★★★★★

4.8 from 128 reviews

This Easy Hungarian Chicken Paprikash is a classic comfort dish featuring tender chicken pieces simmered in a rich paprika-infused sauce, served over buttery egg noodles. The recipe highlights Hungarian sweet paprika for depth of flavor and incorporates a creamy sour cream sauce for a luscious finish that’s perfect for a hearty family meal.

Ingredients

Scale

Chicken and Sauce

  • 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

Noodles

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

Finishing

  • 1 cup sour cream

Instructions

  1. Season the chicken: Season the diced chicken chunks with 1 teaspoon kosher salt and ground black pepper. Toss with 2 tablespoons of all-purpose flour until evenly coated. Set aside.
  2. Sauté onions and brown 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 pieces and brown them on all sides for a few minutes.
  3. Deglaze the pan: Pour in half the chicken stock carefully to deglaze the pan. Stir with a wooden spoon, scraping up any browned bits from the bottom of the skillet to incorporate the flavorful residue into the sauce.
  4. Simmer the chicken: Add the remaining chicken stock, Hungarian sweet paprika, and the remaining 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. Cook noodles: While the chicken simmers, cook the egg noodles according to package directions. Reserve ¼ cup of the noodle cooking liquid, then drain the noodles. Return noodles to the cooking pot, add the reserved cooking liquid and salted butter, and cook for 1 to 2 minutes, stirring frequently, until noodles are well coated and buttery.
  6. Temper sour cream and thicken sauce: Remove the cooked chicken from the skillet to a plate and set aside. Whisk the remaining 1 tablespoon of flour into the sour cream. Slowly whisk in ½ cup of the hot stock/drippings from the pan to temper the sour cream mixture. Stir the tempered sour cream into the remaining chicken liquid in the skillet until smooth and fully incorporated.
  7. Combine chicken and sauce: Return the chicken pieces to the skillet, stirring to coat them in the creamy paprika sauce. Simmer uncovered on low heat until the sauce thickens, about 5 minutes. Avoid boiling to prevent curdling.
  8. Season and serve: Remove skillet from heat. Adjust seasoning with additional salt and freshly ground black pepper to taste. Serve the chicken paprikash immediately over the buttered egg noodles. Optionally garnish with extra paprika and a dollop of sour cream.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheating: Thaw frozen leftovers in the refrigerator overnight. Reheat gently in a saucepan over medium-low heat, adding a splash of water to loosen the sauce if needed.
  • Spicier variation: Add ¼ teaspoon Hungarian half-sharp paprika along with the sweet paprika for additional heat.
  • Thicker sauce option: After removing the chicken, reduce the sauce by simmering before adding the sour cream mixture.
  • Serving alternatives: This dish can also be served over dumplings, spaetzle, or mashed potatoes.
  • Substitution: Use cayenne pepper in place of half-sharp paprika if preferred.

Keywords: Hungarian Chicken Paprikash, paprika chicken, chicken paprikash recipe, stovetop chicken recipe, creamy chicken dish, traditional Hungarian recipe, chicken and noodles

Find it online: https://liamjayne.com/easy-hungarian-chicken-paprikash-recipe/