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Easy Hungarian Chicken Paprikash Over Egg Noodles (Csirkepaprikás)

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!

chicken paprikash over egg noodles on a black plate with a gold fork
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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 this Hungarian fried cabbage and noodles recipe 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.

easy chicken paprikash over egg noodles

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!

chicken paprikash recipe in a large skillet with a black and white towel

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. These bone-in cuts take some time 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!

hungarian chicken paprikash over egg noodles on a black plate with a gold fork

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.

Chicken Paprikas Recipe

Easy Hungarian Chicken Paprikash

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

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!



  1. Dice the onion, and cut the chicken breasts and thighs into bite-size chunks.
  2. 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.
  3. 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.
  4. 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.
  5. Season to taste with additional salt, and serve immediately over broad egg noodles.


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 servings
Amount Per Serving: Calories: 595Total Fat: 23.5gSaturated Fat: 13.3gCholesterol: 163.8mgSodium: 1019.9mgCarbohydrates: 49.2gFiber: 3.5gSugar: 7.3gProtein: 44.2g

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag it @unsophisticook and hashtag it #unsophisticook!

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!

If you like this chicken paprikash, you might also enjoy these other delicious Hungarian recipes:

Did you make this recipe?
Tag @unsophisticook on Instagram and hashtag it #unsophisticook.

R Jones

Monday 29th of May 2023

try adding some smoked paprika as well gives a delicious depth of flavor


Monday 20th of February 2023

I made this and served over my homemade spaetzle and the only changes I made were to saute a tiny small diced red bell pepper with the onion and for the chicken broth I used Knorr tomato bouillon chicken flavor powder mixed with boiling water which really gave more depth of flavor, imoo. This recipe is as good as a famous restaurant known to MASH tv fans, if you’ve ever eaten there and I do love theirs.

Tara Kuczykowski

Friday 24th of February 2023

I will have to look for that Knorr tomato with chicken bouillon. Thank you for sharing, and I'm so happy you loved it!


Sunday 29th of January 2023

not sure why but the amazon link for the hungarian paprika redirects to … wart remover for some reason ?? you might want to change that


Monday 30th of January 2023

@Tara Kuczykowski, that's weird because i clicked on two different links and they both went there ? the one in the printable recipe links there for me, both on my phone and on laptop right now ! im not sure if this is a universal problem or just for me (anyway i'm about to test this recipe for lunch!:))

Tara Kuczykowski

Sunday 29th of January 2023

Oh, wow — that’s bizarre! Can you tell me which link you clicked on went to the wart remover? I just tested them all and didn’t have that happen, but maybe I missed one…


Wednesday 7th of December 2022

I would suggest frying onions in a separate pan than the same one as browning chiken. They seem to get over cooked . Even stirring the onions to the top, I am left with a few burnt pieces in the final recipe


Thursday 10th of November 2022

This is not how you make Hungarian Chicken Paprikas! It is an American version I suppose. I am Hungarian and we don’t make it this way. You use a whole chicken or legs and thighs. You need the bones for flavor. So I would call this a version of the Hungarian dish. Not truly Paprikas! Every Hungarian family does it a little different but not like this. Glad some people liked it.


Thursday 12th of January 2023


Would love to have your recipe to try. I agree on the use of a whole chicken. That's the way my mother use to make it. I was trying to find her recipe in one of the old settlement cook books but it didn't look right. She made the best chicken fricassee too.

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