Easy Chicken Paprikash Over Buttered Egg Noodles
An easy Hungarian chicken paprikash recipe (AKA paprikas or poppycosh) using traditional Hungarian sweet paprika… Serve this simple spicy & creamy chicken dish over buttered egg noodles for a flavorful weeknight dinner!
Servings: 6 servings
Ingredients
- 2.5 pounds boneless chicken breasts and thighs diced in bite-size chunks
- 2 teaspoons kosher salt divided, plus extra for seasoning
- 3 tablespoons all-purpose flour divided
- 4 tablespoons salted butter divided
- 1 medium yellow onion chopped
- 3 tablespoons Hungarian sweet paprika
- ½ teaspoon ground black pepper
- 1 ½ cups chicken stock
- 1 (12-ounce) package egg noodles
- 2 tablespoons salted butter
- 1 cup sour cream
Instructions
- Season the chicken chunks with 1 teaspoon kosher salt and pepper. Toss with 2 tablespoons all-purpose flour until coated. Set aside.
- In a large skillet, melt the unsalted butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 10 minutes. Add the flour-coated chicken to the pan, and brown on all sides.
- Deglaze the pan by carefully pouring in half the chicken stock. Stir with a wooden spoon, making sure to scrape any browned bits up from the bottom of the skillet.
- Add the remaining stock to the skillet, along with the Hungarian sweet paprika and 1 teaspoon kosher salt, and stir to combine. Reduce the heat to medium-low and cover. Simmer until the chicken pieces are very tender, about 25 minutes.
- While the chicken is simmering, cook the egg noodles according to package directions. Reserve ¼ cup cooking liquid; drain noodles. Return the noodles to the cooking pot and add the reserved cooking liquid and salted butter. Cook for 1 to 2 minutes, stirring frequently, until noodles are well coated.
- Remove the chicken to a plate when tender and set aside. Whisk the remaining 1 tablespoon of flour into the sour cream. To temper the sour cream mixture, slowly whisk in ½ cup of the stock/drippings. Stir the tempered sour cream mixture into the remaining chicken liquid in the skillet until fully incorporated.
- Add the cooked chicken back to the sauce and stir to coat. Simmer uncovered on low until thickened, about 5 minutes. Do not allow the sauce to boil.
- Remove skillet from heat. Season to taste with additional salt and freshly ground black pepper. Serve immediately over buttered egg noodles with extra paprika and sour cream, as desired.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for 3 months.
Reheating: Thaw in the refrigerator overnight. Reheat in a large saucepan over medium-low heat until warmed through. Add a bit of water to loosen the sauce, as necessary.
Tips & Suggestions
• For a spicier paprikash: Add ¼ teaspoon Hungarian half-sharp paprika, along with the sweet paprika.
• Make the sauce thicker: After removing the cooked chicken, simmer the broth/drippings liquid to reduce before stirring in the sour cream mixture.
• More serving options: Chicken paprikash can also be served over dumplings, spaetzle, or mashed potatoes.
Substitutions
• In place of half-sharp paprika » cayenne pepper
Nutrition
Calories: 595kcal | Carbohydrates: 49.2g | Protein: 44.2g | Fat: 23.5g | Saturated Fat: 13.3g | Cholesterol: 163.8mg | Sodium: 1019.9mg | Fiber: 3.5g | Sugar: 7.3g
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