A quick and easy Hungarian chicken paprikash recipe using traditional Hungarian sweet paprika… Also known as Chicken Paprikas or Csirkepaprikás, this simple spicy & creamy chicken recipe served over broad egg noodles boasts big flavor!
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Hungarian Chicken Paprikash
Hungarian food is comfort food at its best… We’re talking rich, flavorful, and satisfying, a stick-to-your-ribs kind of nourishment that is perfect for cold and rainy fall weather.
So it’s only natural that I’ve been craving these familiar recipes from my childhood lately — recipes like Hungarian fried cabbage and noodles and this cool and creamy Hungarian sour cream cucumber salad. And my very favorite, Hungarian Goulash…
I have to confess, I’ve been holding out on you with my family’s goulash recipe — mainly because my mom was adamantly against sharing it. But I recently caught her in a moment of weakness, and she finally gave me her blessing to post it, so look for that soon!
Today, though, I’ve got a different (but no less amazing) Hungarian recipe for you: chicken paprikash. We’re talking tender pieces of chicken, covered in a thick, rich, and creamy sauce that is flavored with delicate Hungarian sweet paprika — and lots of it! I like to think of it as the Hungarian version of beef stroganoff… Only with chicken. And spicier.
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Chicken Paprikash Recipe
Chicken paprikash is traditionally served over dumplings (aka spaetzle or spätzle, depending where you hail from) or broad egg noodles.
When I’m making this chicken paprikash recipe on a weeknight — and this is totally a doable weeknight dinner — I go for No Yolks noodles. My mom was always a fan of these high quality noodles that consistently cook up smooth, firm and fluffy, as am I today. I adore their versatility — they stay firm and delicious in everything from fried cabbage and noodles to chicken noodle soup.
No Yolks noodles are made from egg whites, so they contain no cholesterol and are low in fat and sodium. I use the No Yolks Broad noodles most often, but they also come in Extra Broad, Fine, Kluski, Dumplings, and Stir-Fry cuts — they make a noodle for just about every recipe!
Quick & Easy Hungarian Chicken Paprikash Recipe
I’ll spare you the step-by-step directions on how to make chicken paprikash for the recipe card below, but here’s the main thing to know — you must have good quality Hungarian sweet paprika to make this recipe. Seriously, NO SUBSTITUTIONS! You can usually find it in the ethnic section of your grocery store, but if not, order some online.
Also, a truly authentic Hungarian chicken paprikash would be made with lard and bone-in chicken legs, thighs, breast, and back (which would take far longer to cook through). So to make this weeknight friendly, I use butter (REAL butter, don’t even think about trying those faux spreads) and a combination of diced chicken breasts and chicken thighs. You still get all of the flavor with less mess and fuss!
Easy Chicken Paprikash
One bite and I think you’ll fall in love with this easy chicken paprikash, too… I mean chicken, fluffy No Yolks noodles, plus a creamy, spicy sauce — how can you go wrong? Try it ASAP and let me know what you think.
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Easy Hungarian Chicken Paprikash
An easy Hungarian chicken paprikash recipe using traditional Hungarian sweet paprika… Also known as Chicken Paprikas or Csirkepaprikás, this simple spicy & creamy chicken recipe served over broad egg noodles boasts big flavor!
Ingredients
- 1 (12-oz.) pkg. No Yolks Broad noodles
- 1 medium onion
- 4 tablespoons unsalted butter
- 3 tablespoons Hungarian sweet paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2.5 pounds chicken breasts and thighs
- 3 tablespoons flour, divided
- 1 1/2 cups chicken broth
- 1 cup sour cream
Instructions
- Dice the onion, and cut the chicken breasts and thighs into bite-size chunks.
- In a large skillet, sauté the onion in the butter over medium heat until translucent. Meanwhile, toss the diced chicken pieces with about two tablespoons of flour. Add the coated chicken to the pan, and brown on all sides. Once the chicken is browned, add the sweet paprika, salt, and pepper, and stir well.
- Slowly add the chicken broth to the pan, and use a wooden spoon to scrape and deglaze the bottom of the skillet. Cover and simmer on low for 25 minutes. While the chicken is simmering, prepare the No Yolks noodles according to the directions on the package.
- Remove the chicken to a plate. Whisk about one tablespoon of flour into the drippings left in the skillet to thicken. Turn off the heat and stir in the sour cream. Add the chicken back to the sauce and stir to coat.
- Season to taste with additional salt, and serve immediately over broad egg noodles.
Notes
Looking to add a little more heat to your chicken paprikash? Try adding some Hungarian hot paprika! I wouldn’t recommend substituting it for the sweet paprika 1:1, though — it can pack quite a punch. Start with adding a little and increase until you’re happy with the results.
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Nutrition Information:
Yield: 6 servingsAmount Per Serving: Calories: 595Total Fat: 23.5gSaturated Fat: 13.3gCholesterol: 163.8mgSodium: 1019.9mgCarbohydrates: 49.2gFiber: 3.5gSugar: 7.3gProtein: 44.2g
Are you a pork lover? Then I think you’ll also love these very similar Hungarian sour cream pork chops. Made on the stove top and ready to eat in just about 35 minutes, these tender and juicy pork chops smothered in a spicy & creamy paprika sour cream sauce are sure to be a new family fave!
I’d love to see how your Hungarian chicken paprikash turns out… Tag me @Unsophisticook on Instagram or use the hashtags #NoOtherNoodle and #Unsophisticook so I can check it out. Enjoy!
Evelyn Rado Foley
Thursday 22nd of April 2021
This is an authentic recipe.
Tricia
Monday 19th of April 2021
This is almost identical to how my family makes paprikash (my favorite meal!) We tweaked grandma's recipe over the years and added very small diced Celery in with the onion for a bit of a bite in the sauce. Makes for another good level of flavor. Also we serve with homemade spaetzle dumplings. I have used no yolks plenty of times for a quick fix! Thanks for keeping this recipe true to what paprikash should be!
Tara Kuczykowski
Wednesday 21st of April 2021
Thanks for sharing, Tricia! I will have to try adding some celery next time I make it.
Sherri
Saturday 17th of April 2021
We made this tonight, just a half portion, and used leftover rotisserie chicken. It was great. My husband had asked for this and we randomly picked this recipe. Glad we did.
Tara Kuczykowski
Wednesday 21st of April 2021
So happy you loved it, Sherri! Using rotisserie chicken is a good way to get it on the table even faster.
Tracey
Sunday 24th of January 2021
I don’t see anything in the recipe that mentions when to add the sour cream.
Tara Kuczykowski
Sunday 24th of January 2021
Hi Tracy! It's in step 4 -- turn off the heat and stir it in. Then add the chicken back and stir it all together. Enjoy!
Shadeslove aka BR
Wednesday 20th of January 2021
Same as my Grandmother's recipe, though it's missing fresh crushed garlic cloves. 2-4 medium to large. She also would make hungarian fried bread dumplings or Nokedlis to go with it. Great recipe.
Tara Kuczykowski
Thursday 21st of January 2021
Just an observation, but it's interesting that so many of your family's recipes include garlic, whereas mine don't. I wonder if it's a regional thing? That said, I love to make dumplings with this when I have the extra time.