There’s something special about a dish that feels like home no matter where you are.
Chicken Paprikash with Egg Noodles is one of those timeless comfort dinners that warms you from the inside out.
This Hungarian classic, known as Paprikás Csirke, features tender chicken simmered in a rich, creamy paprika sauce and served over buttery egg noodles.
The key to an authentic Chicken Paprikash lies in using high-quality Hungarian paprika, which gives the dish its signature red-orange color and deep, smoky flavor.
In this recipe, we’ll walk through everything you need to know, from choosing the right ingredients to achieving that silky sauce that defines this beloved comfort food.
Ingredients You’ll Need
Here’s what you’ll need to make authentic Chicken Paprikash with Egg Noodles:
- Chicken: boneless, skinless chicken breasts, cut into bite-sized pieces.
- Paprika: Use high-quality Hungarian sweet paprika. For extra depth, add a pinch of smoked or hot paprika.
- Onion and Garlic: Build the savory flavor base.
- Butter and Flour: Create a light roux to thicken the sauce.
- Chicken Broth: Provides a flavorful liquid for simmering.
- Sour Cream: Adds creaminess and tang to the sauce.
- Egg Noodles: Traditional accompaniment for serving.
- Salt and Pepper: To taste.
Optional add-ins include diced tomatoes, bell peppers, or a splash of white wine for brightness.
How to Make Chicken Paprikash with Egg Noodles
Follow these simple steps to create a comforting, flavorful meal:
- Cook the Chicken
Heat olive oil and 1 tablespoon butter in a large skillet or Dutch oven over medium-high heat.
Add the chicken pieces, season with salt and pepper, and sauté for 5–6 minutes until golden and cooked through. Remove from the skillet and set aside. - Sauté the Onions
In the same pan, add the remaining butter and chopped onion. Cook for about 5 minutes, stirring often, until the onions are soft and translucent. Add minced garlic and cook for another 30 seconds. - Add Paprika and Flour
Reduce the heat to medium. Stir in the sweet paprika and smoked paprika, mixing until the onions are well-coated. Sprinkle in the flour and stir for 1 minute to create a light roux. - Build the Sauce
Gradually pour in the chicken broth while stirring to prevent lumps. Bring to a gentle simmer and let the sauce thicken slightly. - Combine and Simmer
Return the cooked chicken to the pan. Simmer on low heat for 10–12 minutes to allow the flavors to meld and the sauce to thicken. - Add the Sour Cream
Remove the pan from heat. In a small bowl, whisk a few spoonfuls of the hot sauce into the sour cream to temper it, then stir the mixture back into the skillet. Mix until creamy and smooth. Do not boil after adding the sour cream. - Cook the Egg Noodles
While the sauce simmers, bring a pot of salted water to a boil. Cook egg noodles according to package directions, then drain and toss with butter. - Serve
Serve the creamy chicken paprikash over the buttered egg noodles. Garnish with fresh parsley if desired.
Tips for the Best Chicken Paprikash
- Use authentic Hungarian paprika. It’s worth seeking out for the best flavor and color.
- Avoid high heat after adding sour cream. This keeps the sauce creamy and prevents separation.
- Simmer slowly. Low and slow cooking brings out the depth of the paprika and makes the chicken tender.
- Balance the flavors. Add a small splash of lemon juice or vinegar to brighten the richness if needed.
- Make ahead. The flavors develop beautifully overnight, making it perfect for meal prep.
Variations and Substitutions
- Creamy vs. Dairy-Free: Substitute sour cream with cashew cream or coconut milk for a dairy-free version.
- Protein Swaps: Use turkey, pork, or even tofu for a twist.
- Low-Carb Option: Serve over cauliflower rice or zucchini noodles instead of pasta.
- Add Vegetables: Mushrooms, spinach, or peas add nutrition and texture.
- Make It Spicy: Add a pinch of cayenne or use hot paprika for extra heat.
What to Serve with Chicken Paprikash
Traditionally, Chicken Paprikash is paired with nokedli or spaetzle, but egg noodles are the easiest and most popular alternative. Other great options include:
- Steamed rice or mashed potatoes
- Crusty bread for soaking up the sauce
- Roasted vegetables or a crisp green salad for balance
- A glass of dry Riesling or Pinot Gris to complement the richness
How to Store and Reheat
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze the sauce without sour cream, then stir it in after reheating for best texture.
- Reheat: Warm gently on low heat to maintain creaminess. Add a splash of broth if needed to loosen the sauce.
Recipe FAQ’s
What type of paprika should I use for Chicken Paprikash?
Use authentic Hungarian sweet paprika for the best flavor. Smoked paprika adds depth, while hot paprika gives a spicy kick.
Can I make Chicken Paprikash ahead of time?
Yes, it reheats beautifully. Store in the fridge for up to 4 days and reheat gently over low heat.
Can I use chicken thighs instead of breasts?
Yes. Boneless chicken thighs add extra richness and stay tender, but chicken breasts make this version leaner and faster.
Creamy Chicken Paprikash with Egg Noodles (Hungarian)
Chicken Paprikash with Egg Noodles is a creamy, hearty Hungarian-inspired dish made with bite-sized chicken breasts simmered in a paprika-infused sauce and finished with rich sour cream. It’s easy, comforting, and full of bold flavor, ready in 40 minutes.Served over buttery egg noodles, this quick version of a Hungarian classic makes an ideal weeknight dinner that tastes like it’s been slow-cooked all day.
Ingredients
For the Chicken Paprikash:
- 1 ½ lbs boneless skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons Hungarian sweet paprika
- ½ teaspoon smoked paprika optional
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup sour cream
- Salt and black pepper to taste
For the Egg Noodles:
- 8 oz wide egg noodles
- 1 tablespoon butter
- 1 tablespoon chopped fresh parsley optional, for garnish
Instructions
Cook the Chicken
- Heat olive oil and 1 tablespoon butter in a large skillet or Dutch oven over medium-high heat.
- Add the chicken pieces, season with salt and pepper, and sauté for 5–6 minutes until golden and cooked through. Remove from the skillet and set aside.
Sauté the Onions
- In the same pan, add the remaining butter and chopped onion. Cook for about 5 minutes, stirring often, until the onions are soft and translucent. Add minced garlic and cook for another 30 seconds.
Add Paprika and Flour
- Reduce the heat to medium. Stir in the sweet paprika and smoked paprika, mixing until the onions are well-coated. Sprinkle in the flour and stir for 1 minute to create a light roux.
Build the Sauce
- Gradually pour in the chicken broth while stirring to prevent lumps. Bring to a gentle simmer and let the sauce thicken slightly.
Combine and Simmer
- Return the cooked chicken to the pan. Simmer on low heat for 10–12 minutes to allow the flavors to meld and the sauce to thicken.
Add the Sour Cream
- Remove the pan from heat. In a small bowl, whisk a few spoonfuls of the hot sauce into the sour cream to temper it, then stir the mixture back into the skillet. Mix until creamy and smooth. Do not boil after adding the sour cream.
Cook the Egg Noodles
- While the sauce simmers, bring a pot of salted water to a boil. Cook egg noodles according to package directions, then drain and toss with butter.
Serve
- Serve the creamy chicken paprikash over the buttered egg noodles. Garnish with fresh parsley if desired.