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Hungarian Creamy Chicken Paprikash with Egg Noodles

A warm bowl of Hungarian Creamy Chicken Paprikash featuring tender chicken simmered in a rich, paprika-infused sauce atop buttery egg noodles.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hungarian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken and sauce
  • 1 pound chicken thighs, cut into pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon paprika
  • 1 cup sour cream
  • 1 cup chicken broth
  • Salt and pepper to taste
For serving
  • Egg noodles For serving
  • Chopped parsley For garnish

Method
 

Preparation
  1. In a large skillet, heat a bit of oil over medium heat. Add the chopped onion and garlic, cooking until they're soft and fragrant—about 3-5 minutes. Stir often to avoid burning.
  2. Toss in the chicken pieces, seasoning with salt and pepper. Cook until the chicken is browned on all sides, which should take about 5-7 minutes.
  3. Sprinkle in the paprika, mixing it thoroughly with the chicken to coat evenly.
  4. Pour in the chicken broth, bringing the mixture to a gentle simmer. Cover the skillet and let it cook for 15-20 minutes until the chicken is fully cooked.
  5. Reduce the heat to low and stir in the sour cream. Allow it to simmer for another 5 minutes until the sauce is creamy and thickened.
  6. While the chicken is simmering, cook the egg noodles according to the package instructions. Drain and set aside.
  7. Plate the egg noodles topped with the creamy chicken paprikash and a garnish of chopped parsley.
  8. Serve hot and enjoy this delightful dish!

Notes

Substitutions: If you can’t find chicken thighs, boneless skinless chicken breasts work well. Timing tricks: Marinate the chicken in the paprika for an hour before cooking for a deeper flavor. Avoid high heat when combining sour cream with the sauce to prevent curdling. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.