Chicken Paprikash with Egg Noodles

If you’ve ever dreamed of a dish that wraps you in warm, comforting flavors while showcasing the rich tradition of Hungarian cooking, then Chicken Paprikash with Egg Noodles is exactly what you need on your dinner table. This hearty meal brings together tender chicken simmered in a luscious paprika-spiced sauce and perfectly cooked egg noodles, creating a creamy, flavorful experience that feels like a cozy homemade hug. Ready to learn how to make this beloved classic from scratch? Let’s dive into every detail that makes this recipe so special!

Why You’ll Love This Recipe

• Authentic Flavor: Uses traditional Hungarian paprika to give the dish its vibrant, smoky, and slightly sweet taste.
• Creamy Comfort: The sauce is rich and velvety, made with sour cream that melts into the paprika base beautifully.
• Simple Ingredients: No complicated or hard-to-find items, just staples that deliver maximum flavor.
• Perfect Dinner for Any Night: Easy enough for a weeknight meal yet impressive enough for guests.
• Family Favorite: A dish that brings everyone to the table with smiles and full bellies.

Ingredients You’ll Need

The magic of Chicken Paprikash with Egg Noodles comes from using simple, fresh ingredients that play off each other to build layers of flavor and texture. Each ingredient complements the paprika-centric sauce or adds richness and depth to the dish.

• Chicken thighs: Juicy and tender, these provide the perfect succulent base for the sauce.
• Sweet paprika: The star spice that delivers the classic Hungarian flavor and beautiful red hue.
• Onions: Finely chopped to create a flavorful foundation that softens and sweetens as it cooks.
• Garlic cloves: Adds a subtle aromatic kick enhancing the overall complexity.
• Chicken broth: Keeps the meat moist and helps develop a rich sauce.
• Sour cream: Mixed in at the finish for that signature creamy texture and tangy balance.
• Flour: Used lightly to thicken the sauce without overpowering it.
• Egg noodles: Thick and chewy noodles that soak up every bit of the savory sauce perfectly.
• Salt and pepper: Simple seasonings to enhance and round out the flavors.
• Butter or oil: For sautéing the onions and chicken, adding richness and complexity.

Variations for Chicken Paprikash with Egg Noodles

One of the great things about Chicken Paprikash with Egg Noodles is how adaptable it is. Feel free to tweak the ingredients or preparation to suit your dietary preferences or experiment with flavors.

• Use chicken breasts: For a leaner option, substitute thighs with breasts, but be careful not to overcook to keep juiciness.
• Cream cheese or Greek yogurt: Replace sour cream with these for a different tang and creaminess.
• Mushroom addition: Toss in sliced mushrooms for an earthy twist that pairs wonderfully with paprika.
• Gluten-free version: Swap out flour for a gluten-free thickener and use gluten-free noodles or rice.
• Spicy kick: Add a pinch of cayenne or smoked chili flakes for a bolder, more vibrant heat.

How to Make Chicken Paprikash with Egg Noodles

Step 1: Prep the Ingredients

Begin by chopping the onions and mincing the garlic. Pat the chicken thighs dry and season them lightly with salt and pepper. Measure out your paprika, broth, and flour, so everything is ready as you cook.

Step 2: Brown the Chicken

Heat butter or oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and cook until golden brown, about 4-5 minutes per side. Remove and set aside to keep the juices locked in.

Step 3: Sauté Onions and Garlic

In the same skillet, reduce heat to medium and add the chopped onions. Cook until translucent and tender, stirring frequently, about 6-8 minutes. Add garlic in the last minute to avoid burning.

Step 4: Add Paprika and Flour

Sprinkle the sweet paprika and flour over the onions, stirring quickly to coat and toast lightly. This step unlocks the full aroma of the spice and helps thicken the sauce later.

Step 5: Deglaze and Simmer

Gradually pour in the chicken broth while stirring, scraping up any browned bits from the pan. Return the chicken thighs to the skillet, cover, and simmer for about 25-30 minutes, until the chicken is cooked through and tender.

Step 6: Finish with Sour Cream

Remove the skillet from heat and stir in the sour cream slowly, tempering it so it doesn’t curdle. This creates a silky, creamy sauce that’s the hallmark of great Chicken Paprikash.

Step 7: Cook the Egg Noodles

Meanwhile, cook your egg noodles separately in salted boiling water until al dente. Drain and set aside to soak up the sauce once plated.

Step 8: Serve and Enjoy

Plate the tender chicken over a bed of warm egg noodles, spoon generous amounts of the creamy paprika sauce on top, and get ready to dig in.

Pro Tips for Making Chicken Paprikash with Egg Noodles

• Use good quality paprika: The flavor varies widely, so choose sweet Hungarian paprika for authenticity and depth.
• Don’t rush browning: Properly searing the chicken develops flavor and a beautiful color.
• Temper the sour cream: Stir a spoonful of hot sauce into the sour cream before mixing to prevent curdling.
• Simmer low and slow: Cooking chicken gently keeps it juicy and tender in the sauce.
• Use fresh egg noodles: For best texture, fresh noodles work better than dried ones but both are great.

How to Serve Chicken Paprikash with Egg Noodles

Garnishes

Fresh parsley or dill sprinkled on top adds a pop of color and a fresh, herbaceous note that cuts through the creamy sauce perfectly.

Side Dishes

Simple green vegetables like steamed green beans or a crisp cucumber salad complement the richness without overwhelming the palate.

Creative Ways to Present

Try serving Chicken Paprikash in individual rustic bowls over the noodles with a dollop of sour cream and a sprinkle of paprika on top to impress your guests visually and taste-wise.

Make Ahead and Storage

Storing Leftovers

Allow the Chicken Paprikash with Egg Noodles to cool completely before transferring to airtight containers; store in the refrigerator for up to 3 days to enjoy later.

Freezing

Freeze the chicken and sauce separately from the noodles for best texture; keep in freezer-safe containers for up to 2 months.

Reheating

Gently reheat the chicken and sauce on the stovetop over low heat, stirring occasionally; reheat noodles in boiling water or microwave to avoid drying out.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for a leaner option, but be careful not to overcook as breasts will dry out faster than thighs.

Is it possible to make this dish dairy-free?

Absolutely! You can substitute sour cream with coconut cream or a dairy-free yogurt alternative, just be mindful of how it affects the tanginess and texture.

What type of paprika should I use?

Sweet Hungarian paprika is ideal for authentic flavor, but you can also blend in smoked paprika for a deeper, smoky taste if you prefer.

Can I make this recipe in a slow cooker?

Yes, browning the chicken first and then slow cooking with other ingredients works well and makes the chicken incredibly tender.

What is the best way to serve the egg noodles?

Cook the noodles just until tender, drain well, and serve hot so they soak up the creamy sauce without becoming mushy.

Final Thoughts

Chicken Paprikash with Egg Noodles is truly a celebration of simple yet powerful flavors that warm the soul and make any meal feel special. This recipe is approachable, forgiving, and endlessly adaptable, so it’s perfect whether you’re cooking for family, friends, or just craving a comforting homemade classic. Give it a try—you might just find your new favorite weeknight dinner!

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