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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 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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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 (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!

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.

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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!

Ingredients

Instructions

  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.

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

How much did you LOVE this recipe?

Please leave a comment below or share a photo on Instagram with the hashtag #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.

Elle

Thursday 20th of January 2022

My first time making paprikash and WOW! I'll be adding it to my regular menu.

I made this with skin-on, bone-in thighs because they were already in my fridge and I was too lazy to cube them. I browned the thighs in my skillet and then removed them to a plate before adding the onions and butter, and it added amazing color and flavor... until the paprika turned everything red, anyway! However, I'm not a huge bone-in chicken person; next time, I will definitely be buying diced chicken for this dish, as recommended!

Tara Kuczykowski

Thursday 20th of January 2022

So happy to hear how much you loved it, Elle!!

Bonnie

Tuesday 7th of December 2021

This recipe is spot on and the way I do it. I like the quick suggestion of cutting the meat but bone in chicken really does give a better flavor. I don’t see it being a big time saver cubing the chicken over just cooking the chicken pieces. I recommend this recipe without any changes as it is the real deal.

Krystal

Sunday 14th of November 2021

Can this be made in the a crockpot?

Tara Kuczykowski

Sunday 14th of November 2021

Hi Krystal -- for the best flavor you'd still want to start it in the skillet, but you could transfer it to the crockpot at the simmer point on low to finish it and keep it warm. Stir in the sour cream just before serving.

Caroline Csak

Thursday 11th of November 2021

Chicken paprikas (with the emphasis on the “pap” not the “ri”!) is a family favourite. I like to use paprika or gulyas cream in a tube - a good squirt of csemege (sweet) and a little one of csípós (hot). I also like to add mushrooms as mushrooms in paprikas sauce is sooo good. We also like to eat it with rice. And I’m going to try this with corn starch for a celiac friend.

Amanda

Tuesday 9th of November 2021

I added some better then bouillon to really Amp up the chicken flavor. Good recipe

Tara Kuczykowski

Wednesday 10th of November 2021

Excellent idea -- so glad you enjoyed it!!

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