Chicken Paprikash Noodles

There’s something magical about the way the aroma of sweet paprika fills the kitchen as this dish simmers gently on the stove. Chicken Paprikash Noodles is the kind of meal that wraps you in comfort, spoon after spoon. Tender chicken, a velvety paprika-infused sauce, and buttery egg noodles come together to create a soul-warming bowl that’s perfect for any night of the week.

Behind the Recipe

The first time I made chicken paprikash, it was a cold, rainy evening. I needed something hearty, warm, and utterly satisfying. What started as an experiment quickly became a household favorite. The creaminess of the sauce, the gentle kick from the paprika, and the way it clings to every ribbon of noodle made it unforgettable. It’s one of those dishes that makes you sigh with the first bite.

Recipe Origin or Trivia

Chicken Paprikash, or Paprikás Csirke, is a traditional Hungarian dish known for its rich use of sweet paprika, Hungary’s national spice. It dates back to the 18th century and is often considered one of Hungary’s most iconic comfort foods. Typically served with nokedli (Hungarian dumplings), our version with egg noodles is just as authentic in flavor and slightly easier to pull off for a weeknight dinner. The creamy sauce, a blend of paprika and sour cream, is what gives it that unmistakable taste.

Why You’ll Love Chicken Paprikash Noodles

This dish isn’t just delicious, it’s practical too. Let me show you why it belongs in your weekly dinner rotation.

Versatile: Serve it with egg noodles, rice, or even mashed potatoes depending on what you have.

Budget-Friendly: Uses everyday ingredients that are easy on the wallet.

Quick and Easy: Comes together in under an hour with minimal prep.

Customizable: Adjust the heat with hot paprika or toss in mushrooms for a twist.

Crowd-Pleasing: Everyone from kids to adults devours it.

Make-Ahead Friendly: The flavors deepen beautifully if made in advance.

Great for Leftovers: Reheats like a dream the next day.

Chef’s Pro Tips for Perfect Results

Want that sauce to be just the right consistency and flavor? Here’s how:

1. Use high-quality sweet paprika. It’s the star of the dish, so don’t settle for anything bland.
2. Brown the chicken first. This adds flavor and creates delicious fond in the pan for the sauce.
3. Deglaze with broth slowly. Scrape up all the brown bits from the pan to enrich the sauce.
4. Add sour cream at the end. This keeps it from curdling and gives the sauce its signature creaminess.
5. Don’t overcook the noodles. Cook them just al dente so they soak up the sauce without becoming mushy.

Kitchen Tools You’ll Need

You don’t need fancy equipment for this dish, just a few essentials.

Large Skillet or Dutch Oven: Perfect for browning and simmering the sauce.

Wooden Spoon: Helps scrape up all those tasty browned bits.

Tongs: Great for flipping the chicken and tossing the noodles.

Measuring Cups and Spoons: Precision counts with paprika and sour cream.

Colander: To drain the noodles quickly and efficiently.

Ingredients in Chicken Paprikash Noodles

Each ingredient in this dish brings a cozy, rustic charm to the table. Here’s what you’ll need and why it matters.

1. Chicken Thighs: 6 boneless, skinless – Juicy and tender, perfect for absorbing all that sauce.
2. Sweet Paprika: 2 tablespoons – The soul of the dish, adding smoky sweetness and deep color.
3. Onion: 1 large, finely chopped – Builds the aromatic base of the sauce.
4. Garlic: 3 cloves, minced – Adds a mellow, savory depth.
5. Chicken Broth: 1 1/2 cups – Deglazes the pan and builds the sauce.
6. Sour Cream: 3/4 cup – Brings tang and creamy richness to the finish.
7. Tomato Paste: 2 tablespoons – Adds depth and a gentle acidity.
8. Salt: 1 teaspoon – Balances and enhances all the other flavors.
9. Black Pepper: 1/2 teaspoon – A subtle kick of warmth.
10. Egg Noodles: 12 ounces – Soaks up the sauce beautifully and adds a comforting base.
11. Olive Oil: 2 tablespoons – For sautéing the onions and chicken.
12. Fresh Parsley: 2 tablespoons, chopped – Adds a burst of freshness at the end.

Ingredient Substitutions

Sometimes you have to work with what’s in your pantry.

Chicken Thighs: Boneless chicken legs or chicken drumsticks (remove skin).

Sweet Paprika: Smoked paprika for a deeper flavor.

Sour Cream: Plain Greek yogurt for a slightly tangier profile.

Chicken Broth: Vegetable broth works in a pinch.

Egg Noodles: Wide ribbon pasta or even mashed potatoes.

Ingredient Spotlight

Sweet Paprika: Hungarian paprika is different from regular paprika. It’s sweeter and more aromatic, adding not just color but flavor to this dish.

Sour Cream: This is what gives chicken paprikash its luscious, velvety texture. It cools the spice and binds the sauce perfectly.

Instructions for Making Chicken Paprikash Noodles

Making this dish is like going on a flavorful little journey. Here are the steps to follow.

1. Preheat Your Equipment:
   Heat a large skillet or Dutch oven over medium heat and add olive oil.
2. Combine Ingredients:
   Season the chicken with salt and pepper. Sear on both sides until browned, then remove and set aside.
3. Prepare Your Cooking Vessel:
   In the same pan, sauté the chopped onion until translucent. Add garlic and tomato paste, cooking until fragrant.
4. Assemble the Dish:
   Stir in paprika, then pour in chicken broth gradually, scraping the pan. Return chicken to the skillet and bring to a gentle simmer.
5. Cook to Perfection:
   Cover and cook on low heat for about 25 minutes until chicken is tender and fully cooked.
6. Finishing Touches:
   Remove from heat. Whisk in the sour cream gently until fully incorporated and smooth.
7. Serve and Enjoy:
   Serve the chicken and sauce over freshly cooked egg noodles. Sprinkle with chopped parsley for color and freshness.

Texture & Flavor Secrets

The sauce should be silky and rich, not watery or too thick. The sweet paprika melds with the tangy sour cream, wrapping around the tender chicken like a cozy blanket. The egg noodles catch every bit of the luscious sauce, giving you that satisfying bite every time. The slight caramelization on the chicken adds another layer of flavor that’s just so worth it.

Cooking Tips & Tricks

Here are a few things to make your cooking even smoother:

• Use room temperature sour cream to prevent curdling.
• Simmer low and slow to let the flavors develop.
• Stir constantly when adding the sour cream to keep the sauce smooth.

What to Avoid

A few missteps to look out for can make or break this dish.

• Don’t use hot paprika unless you want heat. Stick to sweet for the classic taste.
• Avoid boiling the sauce after adding sour cream. It’ll curdle.
• Don’t skip browning the chicken. That color equals flavor.

Nutrition Facts

Servings: 6
Calories per serving: 480

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

This dish actually gets better the next day as the flavors meld even more. You can make it ahead and store it in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the sauce thickens too much. It also freezes well, just leave out the noodles until serving.

How to Serve Chicken Paprikash Noodles

Garnish with fresh parsley or even a sprinkle of chives for a fresh bite. Serve with crusty bread to mop up the sauce, or add a crisp green salad on the side for balance. It’s perfect for a cozy dinner or even for entertaining guests.

Creative Leftover Transformations

Don’t let a single bite go to waste. Try these fun ideas:

• Turn it into a chicken paprikash pot pie using puff pastry.
• Stuff it into a baked potato for a twist on comfort food.
• Add leftover sauce and chicken to rice for a quick paprika rice bowl.

Additional Tips

• Want extra depth? Add a splash of white wine before the broth.
• Garnish with a dollop of sour cream for a creamy contrast.
• Don’t overcrowd the pan when searing the chicken.

Make It a Showstopper

Presentation matters. Serve in wide, shallow bowls to showcase the noodles and sauce. Top with finely chopped parsley and maybe a dash of extra paprika for color contrast. A simple white plate makes those deep reds and creamy textures pop.

Variations to Try

• Spicy Paprikash: Add a pinch of cayenne or use hot paprika.
• Mushroom Paprikash: Add sliced mushrooms with the onions.
• Cream-Free Version: Use Greek yogurt or skip dairy altogether for a lighter version.
• Slow Cooker Paprikash: Let it simmer all day for extra tenderness.
• Paprikash Soup: Add extra broth and turn it into a cozy soup.

FAQ’s

Q1: Can I use chicken breasts instead of thighs?

A1: Yes, but thighs are juicier and more flavorful. Just be careful not to overcook breasts.

Q2: What’s the difference between sweet and smoked paprika?

A2: Sweet paprika has a mild, almost sweet flavor, while smoked paprika has a deeper, woodsy taste.

Q3: Can I make this dairy-free?

A3: Yes, use a dairy-free yogurt alternative or coconut cream for the sauce.

Q4: Is this recipe gluten-free?

A4: Use gluten-free noodles or serve with rice to keep it gluten-free.

Q5: Can I freeze chicken paprikash?

A5: Absolutely. Just freeze the chicken and sauce without the noodles.

Q6: Do I need to marinate the chicken?

A6: Not at all. The sauce adds plenty of flavor during cooking.

Q7: How spicy is this dish?

A7: It’s very mild if you use sweet paprika. Add cayenne for heat if you like it spicier.

Q8: Can I cook this in an Instant Pot?

A8: Yes, but make sure to add the sour cream after pressure cooking to prevent curdling.

Q9: What sides go well with it?

A9: Green salads, roasted veggies, or crusty bread are all great options.

Q10: How long will leftovers last?

A10: Up to 3 days in the fridge or 2 months in the freezer.

Conclusion

This Chicken Paprikash Noodles recipe is comfort food at its finest. It’s hearty, flavorful, and oh-so-satisfying. Whether you’re feeding a hungry family or just craving something warm and rich, trust me, this one’s a total game-changer. So tie on that apron and let’s make dinner something special tonight.

Print