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Creamy Chicken Paprikash with Egg Noodles

A comforting dish of tender chicken thighs simmered in a creamy paprika sauce, served over egg noodles.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hungarian
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups egg noodles Cook according to package instructions.
  • 1 lb boneless, skinless chicken thighs Can substitute with chicken breasts or turkey thighs.
  • 1 onion, chopped Adds flavor to the sauce.
  • 2 cloves garlic, minced Enhances the dish's aroma.
  • 2 tablespoons paprika Key ingredient for flavor.
  • 1 cup sour cream Adds creaminess to the sauce.
  • 1 cup chicken broth Use low-sodium if preferred.
  • Salt and pepper to taste Adjust seasoning as needed.
  • 2 tablespoons olive oil For sautéing the chicken.
  • Fresh parsley for garnish Optional, for serving.

Method
 

Cook the Noodles
  1. In a large pot, bring salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.
Cook the Chicken
  1. While the noodles are cooking, heat olive oil in a large skillet over medium heat.
  2. Season the chicken thighs with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes on each side until they are browned and cooked through.
  3. Remove the chicken and set aside.
Make the Sauce
  1. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent.
  2. Stir in the paprika and cook for an additional minute, allowing the spices to bloom.
Combine It All
  1. Add the chicken broth and bring the mixture to a simmer.
  2. Stir in the sour cream until fully combined.
  3. Then, return the chicken to the skillet, coating it with the creamy sauce. Let it simmer for another 5 minutes.
Serve
  1. To serve, place a generous scoop of egg noodles on a plate and top with the creamy chicken paprikash.
  2. Garnish with fresh parsley to elevate the dish.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Reheat gently adding a splash of chicken broth or water.