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Hungarian Chicken Paprikash Recipe

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4.3 from 35 reviews

Hungarian Chicken Paprikash is a comforting classic dish featuring tender chicken simmered in a rich and creamy paprika-infused sauce. Served over buttery egg noodles, this flavorful stew blends the warm, smoky essence of Hungarian sweet paprika with a smooth sour cream finish. Perfect for a hearty family meal, this recipe highlights simple ingredients elevated through slow simmering and careful layering of flavors.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

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

Butter and Aromatics

  • 4 tablespoons unsalted butter (divided)
  • 1 medium onion, chopped

Liquids and Flavorings

  • 1 1/2 cups chicken stock
  • 3 tablespoons Hungarian sweet paprika
  • 1 cup sour cream

Noodles

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

Instructions

  1. Flour the Chicken: Season the diced chicken chunks with 1 teaspoon kosher salt and ground black pepper. Toss the chicken with 2 tablespoons of all-purpose flour until evenly coated. Set aside while preparing other ingredients.
  2. Sauté Onion and Chicken: In a large skillet, melt part of the unsalted butter over medium heat. Add the chopped onion and sauté for about 10 minutes until softened and translucent. Add the flour-coated chicken pieces and brown them on all sides to develop a nice crust and flavor.
  3. Deglaze the Pan: Carefully pour in half of the chicken stock into the skillet. Use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pan, which adds depth to the sauce.
  4. Simmer with Paprika: Add the remaining chicken stock along with the Hungarian sweet paprika and the remaining 1 teaspoon kosher salt. Stir thoroughly to combine the ingredients. Reduce the heat to medium-low, cover the skillet, and let the chicken simmer gently for about 25 minutes until very tender.
  5. Prepare Egg Noodles: While the chicken simmers, cook the egg noodles following package instructions. Retain 1/4 cup of the cooking liquid before draining. Return the drained noodles to the pot, add the reserved cooking liquid and the salted butter, then cook and stir for 1 to 2 minutes until the noodles are well coated and buttery.
  6. Make the Paprikash Sauce: When the chicken is tender, transfer it to a plate temporarily. Whisk the remaining 1 tablespoon of flour into the sour cream until smooth. To temper the sour cream, slowly whisk in 1/2 cup of the hot stock and drippings from the skillet. Gradually stir the tempered sour cream mixture back into the skillet with the remaining cooking liquid until fully incorporated.
  7. Thicken the Sauce: Return the cooked chicken pieces to the skillet and stir to coat them evenly with the creamy paprika sauce. Simmer uncovered on low heat for about 5 minutes until the sauce thickens slightly. Be careful to avoid boiling, which could cause the sour cream to curdle.
  8. Serve: Remove the skillet from heat. Adjust seasoning with additional salt and freshly ground black pepper to taste. Serve the chicken paprikash hot, generously ladled over the buttered egg noodles.

Notes

  • Use Hungarian sweet paprika for authentic flavor and vibrant color.
  • Tempering the sour cream prevents curdling when it’s added to the hot sauce.
  • Chicken thighs add more flavor and tenderness compared to breasts alone.
  • Make sure not to boil the sauce after adding sour cream to maintain a creamy consistency.
  • Butter the noodles well for a richer taste and silkier texture.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Hungarian

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