I love this recipe because it’s warm, comforting, and incredibly flavorful with very little fuss. The combination of sweet Hungarian paprika, tender chicken, and creamy sauce is pure comfort food. The egg noodles soak up the sauce beautifully, and the whole dish comes together quickly in one pan—ideal for busy weeknights or when I’m craving something cozy and homemade.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken Paprikash: boneless skinless chicken breasts, cut into bite-sized pieces butter olive oil onion, finely chopped garlic, minced Hungarian sweet paprika smoked paprika (optional) all-purpose flour chicken broth sour cream salt and black pepper
For the Egg Noodles: wide egg noodles butter fresh parsley, chopped (optional, for garnish)
Directions
Cook the Chicken I start by heating olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. I add the chicken pieces, season with salt and pepper, and sauté them for 5–6 minutes until they’re golden and cooked through. Once done, I remove them from the pan and set them aside.
Sauté the Onions In the same pan, I add the remaining butter and chopped onions. I cook them for about 5 minutes until they’re soft and translucent, then stir in the minced garlic for another 30 seconds until fragrant.
Add Paprika and Flour With the heat on medium, I stir in the sweet paprika and smoked paprika to coat the onions fully. Then I sprinkle in the flour and cook for 1 minute, forming a light roux that will help thicken the sauce.
Build the Sauce Next, I slowly pour in the chicken broth while stirring constantly to avoid lumps. I bring the mixture to a gentle simmer and let it thicken slightly.
Combine and Simmer I return the cooked chicken to the skillet and let it simmer on low heat for 10–12 minutes. This gives the flavors time to meld and the sauce to thicken further.
Add the Sour Cream To finish the sauce, I remove the pan from heat. In a small bowl, I mix a few spoonfuls of the hot sauce with the sour cream to temper it, then stir it all back into the pan. I mix gently until the sauce is creamy and smooth. I never let it boil after adding sour cream—it helps prevent curdling.
Cook the Egg Noodles While the sauce is finishing, I cook the egg noodles in salted boiling water according to the package instructions. After draining, I toss them with a bit of butter for extra richness.
Serve I plate the egg noodles and ladle the creamy chicken paprikash over top, then sprinkle with chopped fresh parsley for a little color and freshness.
Servings and timing
This recipe serves 4. Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Variations
Sometimes I swap in boneless chicken thighs for a deeper flavor, or add a bit of hot paprika for a spicier kick. If I’m out of egg noodles, I serve it over mashed potatoes, spaetzle, or rice. I’ve also added mushrooms or red bell peppers to the sauce for extra texture and flavor.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove over low heat or in the microwave in short intervals. I avoid boiling it to keep the sour cream from separating.
FAQs
What’s the difference between sweet and smoked paprika?
Sweet Hungarian paprika is mild and slightly sweet, perfect for this dish’s classic flavor. Smoked paprika adds a deeper, smoky element that I use sparingly for extra depth.
Can I use chicken thighs instead?
Yes, chicken thighs work great and stay juicy. I just trim off excess fat and cut them into similar bite-sized pieces.
Can I make this dish ahead of time?
Yes, I often make the sauce and chicken in advance and store them in the fridge. I cook the noodles fresh right before serving for the best texture.
Can I freeze chicken paprikash?
The sauce contains sour cream, so it may separate slightly when frozen. If I freeze it, I thaw it slowly and stir well while reheating to bring the sauce back together.
What can I serve with chicken paprikash besides noodles?
I’ve served it over mashed potatoes, steamed rice, or even creamy polenta—all soak up the sauce beautifully.
Conclusion
Creamy Chicken Paprikash with Egg Noodles is one of those satisfying meals that never gets old. It’s rich, flavorful, and full of comfort, yet easy enough to make any night of the week. Whether I’m introducing someone to Hungarian flavors or just craving something cozy, this dish always delivers.
This comforting Hungarian-style chicken paprikash is rich, creamy, and packed with paprika flavor—served over buttery egg noodles for the perfect weeknight dinner.
Author:Sarah
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Hungarian
Ingredients
For the Chicken Paprikash
1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp butter (divided)
1 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 tbsp Hungarian sweet paprika
½ tsp smoked paprika (optional)
2 tbsp all-purpose flour
1½ cups chicken broth
1 cup sour cream
Salt and black pepper, to taste
For the Egg Noodles
8 oz wide egg noodles
1 tbsp butter
1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
Cook the Chicken:
Heat 1 tbsp butter and olive oil in a large skillet or Dutch oven over medium-high heat.
Add chicken, season with salt and pepper, and sauté for 5–6 minutes until golden and cooked through. Remove from skillet and set aside.
Sauté Onions & Garlic:
Add remaining butter to the skillet. Sauté onions for 5 minutes until soft and translucent. Add garlic and cook for another 30 seconds.
Add Paprika & Flour:
Reduce heat to medium. Stir in sweet paprika and smoked paprika to coat the onions. Sprinkle in flour and cook for 1 minute, stirring constantly.
Build the Sauce:
Gradually whisk in the chicken broth to avoid lumps. Bring to a gentle simmer and cook until slightly thickened.
Simmer Chicken:
Return cooked chicken to the pan. Simmer on low heat for 10–12 minutes, allowing flavors to meld.
Finish with Sour Cream:
Remove from heat. Temper the sour cream by mixing in a few spoonfuls of the hot sauce, then stir the tempered sour cream into the skillet. Mix until creamy. Do not boil after adding sour cream.
Prepare Noodles:
Cook egg noodles in boiling salted water according to package instructions. Drain and toss with butter.
Serve:
Spoon the creamy chicken paprikash over the buttered noodles. Garnish with chopped parsley if desired.
Notes
Paprika Tip: Use authentic Hungarian sweet paprika for the most traditional flavor.
Sour Cream Tip: Temper to prevent curdling and ensure a smooth sauce.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
