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.