An authentic Hungarian chicken paprikash recipe using traditional Hungarian sweet paprika… Also known as Chicken Paprikas or Csirkepaprikás, this simple creamy spicy chicken recipe served over broad egg noodles boasts big flavor!
This post was sponsored by No Yolks as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
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.
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 chicken paprikash on a weeknight — and this is totally a doable weeknight dinner — I always 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. No Yolks definitely has a noodle for every recipe — AND right now you can print a coupon to save $0.50 on your next No Yolks purchase!
Authentic Hungarian Chicken Paprikash Recipe
I’ll spare you the step-by-step directions 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, 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!
One bite and I think you’ll fall in love, 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.
An authentic Hungarian chicken paprikash recipe using traditional Hungarian sweet paprika… Also known as Chicken Paprikas or Csirkepaprikás, this simple creamy chicken recipe served over broad egg noodles boasts big flavor!
- 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 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.
- Serve immediately over broad eggs noodles.