Chicken Paprikash with Buttered Egg Noodles
What’s more comforting than saucy chicken over buttered egg noodles?? Nothing. To ensure the silkiest, noodle-coating sauce, make sure the sour cream is room temperature so it blends seamlessly into the hot tomato sauce (otherwise, it might separate and give the sauce a curdled look).
Preheat oven to 300°. Take sour cream out of fridge—it needs to come to room temperature. Place 2½ pounds chicken thighs on a plate and pat dry with paper towels. Season both sides with salt and pepper.
Set chicken aside for a few minutes and bang out your other prep. Peel and chop 1 onion. Smash 4 garlic cloves with the flat side of your knife and peel. Open 15-oz. can tomatoes.
Heat a large ovenproof skillet over medium-high. Add 1 Tbsp. butter and swirl to melt. Using tongs, add chicken skin side down and cook, lifting up thighs once or twice to let rendered hot fat run underneath, until skin is golden brown and crisp, 8–10 minutes. Transfer chicken skin side up to a plate.
Pour off fat from skillet into a small heatproof bowl, leaving a thin layer coating the bottom (reserve fat for another use). Reduce heat to low. Add onion and garlic; season with salt and pepper. Cook, stirring often to dissolve browned bits on bottom of skillet, until onions are translucent, 6–8 minutes.
Add 3 Tbsp. paprika and ¼ tsp. cayenne. Cook, stirring constantly, just until onions are evenly coated and spices are fragrant, about 30 seconds (the spices burn very easily, turning them bitter and chalky, so make sure to keep them moving in skillet and have can of tomatoes close at hand).
Add tomatoes to skillet. Fill can two-thirds with water and swirl, then add to skillet. Stir until incorporated, season with several pinches of salt, and bring to a simmer.
Using tongs, arrange thighs skin side up back in skillet (along with any accumulated juices), nestling into liquid but not submerging (you want the skin to be exposed so it stays crispy).
Transfer skillet to oven and roast until chicken is fully cooked and tender enough to release from the bone when prodded with a fork, 35–40 minutes.
About halfway through chicken cook time in the oven, bring a large pot of salted water to a boil. Add 12 oz. egg noodles and cook according to package instructions, stirring occasionally with tongs. Drain noodles in a colander. Transfer to a large bowl, add remaining 2 Tbsp. butter, and toss to coat until butter is melted and noodles are coated. Season with salt and pepper.
Finely chop ½ cup parsley and add half to noodles; toss to coat.
Carefully remove skillet from oven (handle will be hot!). Using tongs, transfer chicken skin side up to a clean plate. Taste sauce and season with more salt and pepper, if needed. Spoon about ¼ cup sauce into a small bowl and stir in sour cream until smooth (this slowly brings up the temperature of the sour cream so it doesn’t split when it hits the hot skillet). Pour back into skillet and stir to combine.
Arrange chicken thighs and juices back in skillet and top with remaining chopped parsley. Serve over noodles.
Chicken PaprikashReviews SectionLove this recipe! I’ve made it probably 5 or 6 times and it always comes out delicious. The crispy skin on the chicken is perfect, and I like the amount of spice. I do usually add a touch more sour cream.Delicious recipe! I used a smoked hot Spanish paprika. It was damn tasty, but I suspect that Hungarian (if I had it) or a 50/50 hot/sweet mix would have yielded a more nuanced and less Nashville-Hot style paprikash. Skin-on for the win, too, y’all.AnonymousPortland, Ore.05/21/20Super easy, and super delicious.Can this be made a couple of hours ahead of time and then reheated before serving? I can only cook in the afternoon (plus a max of 15-20 minutes in the evening), so I try to get my meals basically finished a few hours before dinner.Ceebs726Jasper, AL04/29/20Absolutely loved this dish. Super easy. I had every item needed. This is basically basic pantry items. I did want my chicken skin to be a bit more crispy so I did turn up the heat to 400 degrees and cooked it for 30 mins.midnightkittenChicago04/14/20Wow, amazing recipe! Given I made a few tweaks because I didn't have the listed ingredients, I absolutely loved it! Instead of using canned diced tomatoes, I used 2 roma tomatoes as mine were about to go bad. Along with that, I used 1/2 cup water instead of about 1 1/2 mentioned. Additionally, I doubled the garlic and added bell peppers for more nutritional value (added these with the garlic and onion). Also, I had boneless/skinless thighs and these were still so flavorful. It was definitely a major hit with my boyfriend!AnonymousLos Angeles, CA04/14/20My quarantine pantry is stretched veryyyy thin, but this recipe is simple and lends itself well to substitutions!Who's the half naked idiot giant?Tasty and easy to cook. Served it without the noodlesAnonymousBrooklyn 10/30/19Made this with homemade Spätzle and let me tell you, it was absolutely perfect! If your sauce was too thin, you didn't let it simmer long enough. Mine turned out great!The recipe is missing one important component. To make the sauce more substancial and not "watery" you add 3 green peppers,cut to 1/2" pieces and sautee with the onions until soft. If you have no green peppers, you can substitute them with one "California" red pepper.Gretings from Hungary.frankfaludi1798Budapest [formerly Montreal Canada]05/19/19Why are you using an oven? I have been making chicken paprikash for years but always simmer in a deep skillet (chicken fryer?). Also, if you first mix a little of the sauce into the sour cream before to the sauce it has a lesser chance of curdling.Delicious recipe! Found the spice to perfect and did add a little less water. Used low fat sour cream and it was just fine. Loved the crispy skin!jenvesPittsburgh 01/29/19the 2/3-full can of water might be a bit too much. i'll start with 1/2-can and go from there. also, i'd like to use Spanish sweet smoked paprika b/c i'm crazy about it, and maybe white pepper b/c i like the way it goes with paprika. i'm with the commenters and might use more garlic, but the ones who opted for skinless -- hence, no schmaltz! -- don't know what they're missing! it's A#1 for browning onions in.hollis5Vero Beach, FL01/10/19Pretty tasty but did anyone else find the sauce super watery? It didn’t stick to the noodles at all sadly. Maybe has to do with the fact that we accidentally bought fat-free sour cream?Delicious, delicious recipe! Something must be off with my oven though - I cooked this for almost an hour @ 300°This recipe was relatively easy and totally delicious! I made the egg noodles from scratch and they were perfect with this tasty dish. Used more garlic (because...garlic), and Greek yogurt instead of sour cream. Love the spice!laurfunkleTucker, GA12/28/18This chicken was AMAZING. Don't be alarmed that it is too spicy before you add the sour cream, the spice level is very mild at the end once everything is added. The result is a flavorful and unique taste every time! Also requires little clean-up. Love it and can't stop making it!I used full fat Greek yogurt instead of sour cream, left it out to reach room temperature, and it still slightly curdled. Is there any difference in the result of sour cream vs. yogurt? Everything else was perfect and it was still tasty! 10/10 will make again.THIS IS AMAZING. The recipe is perfect and so easy to follow. And the TASTE is out of this world.SherryHiRaleigh, NC03/25/18I made this as a treat for Friday night dinner and it is quite honestly one of the most tastiest things I have ever cooked! It went down a treat! So simple and easy to follow - a must try recipe!!Absolutely delicious. I used skinless thighs and doubled the garlic because, well, because it's garlic. I'm looking forward to the next time I make it.JBITNEYShell Lake Wisconsin 01/11/18Loved it! Added a couple more garlic cloves and followed the rest to a T.ToastManRockville, MD01/08/18In response to the question for substituting tomatoes I add a dry white wine instead to enhance the sour cream flavor. My family prefers skinless chicken breast chunks in addition to thighs that I add near the end and I do not recommend skin-on chicken either - too oily. It is critical to NOT over cook the chicken and cook everything over a low [email protected] what would you suggest in place of tomatoes? What would constitute the “sauce”? Just curious because this sounds great and I want to make this week.AnonymousMichigan 01/08/18
Organic Paprika is what makes this dish Hungarian paprikash. Take artistic license with the accents but go heavy on the paprika and cook it until the house smells of a wood fire and charred chile. Fresh parsley and sour cream are the perfect garnish.
What is Chicken Paprikash?
Chicken Paprikash, at the basic level, is a Hungarian dish that cooks chicken in a paprika infused sauce for an extended amount of time.
I think this is one of the dishes that Hungary is best known for here in the US. And I have seen so many versions, so I’m sure it is one of those recipes that will vary depending on region and how the recipe was passed down through the generations.
In most versions, you will find onions and chicken in sauce with lots of paprika. Other versions will add in tomatoes, sometimes chopped, crushed, or even tomato sauce. You will often see diced peppers, but not always. I use green bell pepper, but if you can get your hands on any Hungarian peppers, that is even better.
I think all will agree that this is the best kind of comfort food, though. Tender chicken, a flavorful creamy sauce, all over noodles or dumplings. Such a perfect, comforting meal.
Step By Step Instructions
Step 1: Heat 1 tablespoon of butter over medium high heat in a skillet and season the chicken generously with salt (2 teaspoons salt) and pepper (½ teaspoon pepper).
Brown the chicken for 3 minutes per side. Remove and set aside. You can do this in the Instant Pot as well for a full one pot meal, but I find the results are much better in a cast iron skillet.
Step 2: Heat the remaining 2 tablespoons of butter in the Instant Pot on the normal sauté setting. Add the onions and garlic and sauté until soft, about 2-3 minutes.
Step 3: Add the flour and paprika and stir to coat the onions. Continue stirring to keep the paprika from burning and sticking to the pan. Cook for 1 minute.
Step 5: Add the tomatoes, chicken stock, fish sauce, salt and pepper. Stir and bring to a simmer.
Step 6: Add the chicken back to the pot and pressure cook on high for 12 minutes. Let the pressure release naturally for 10 minutes, then use the manual release for any remaining pressure.
Step 7: Stir in the sour cream and the lemon juice and season with additional salt to taste if necessary.
Serve over egg noodles or rice. You can also serve it with bread such as naan, pita or toasted French bread.
Chicken Paprikash with Garlic Butter Noodles
An overflowing bowl of this chicken paprikash is the only way Monday is going down, friends.
With equally overflowing piles of ALL THE FREAKING GARLIC BUTTER EGG NOODLES. ??
Chicken paprikash has been on the dinner bucket list for awhile and behold, it finally happened!!
Obviously it is the current dinner obsession in my life. Obviously that means I’ve eaten obscene amounts of it the past few weeks.
Here’s the run-down on this winner winner chicken dinner. >>>
- We’ve got boneless skinless chicken thighs that get seared and then a ton of flavor aromatics like onion, garlic, etc. Building blocks to one flavor-packed skillet o’ goodness.
- Obviously we gotta have the paprika in a paprikash. I use a whopping THREE tablespoons and it packs in a little ooof of spiciness. Feel free to cut it back to 1-2 tablespoons if you’re not a fan of heat.
- From there its just crushed tomatoes and we’re gonna let it all cook on the stove til you can’t stand the amaaaaazing smells anymore. Sour cream gets mixed into the sauce to cool things down and add an unbeatable creaminess.
The finishing and necessary touch is to pile ALLLLL of this creamy chicken goodness over buttery garlic noodles. Seriously, I’d like to see your dinner TRY to look better than this insanity.
Again, this chicken paprikash is definitely on the zestier side, but you can totally dial back the heat if you’re not a fan.
What is Chicken Paprikash
Chicken Paprikash (aka, chicken paprika) is perhaps the best known Hungarian dish. The name is derived from the abundant use of the spice that is very common to Hungarian cuisine…paprika. If you’ve been following my blog you’ll also know that I recently used it in my Hungarian Mushroom Soup, Pörkölt, and Hungarian Goulash too. You’ll also find it used for Hungarian Lecho.
This Chicken Paprikash is made from a few very simple, real food ingredients: chicken, onions and garlic, chicken stock, paprika, flour, and cream. Some cooks will add tomato paste or chopped tomatoes, whereas others argue that authentic chicken paprikash doesn’t contain any tomatoes.
I personally like the addition of tomato paste and that’s why I used it in this recipe. But feel free to skip it, if you’re from the other school.
What Type of Paprika is Best for Chicken Paprikash
You’ll want to use the best Authentic Hungarian Sweet Paprika. The difference between Hungarian sweet paprika and your regular paprika is in the depth of the flavor. Hungarians really take pride in the tastes of their paprika, and a simple comparison will show you why.
Contrary to its name, Sweet Hungarian Paprika is not actually sweet. Frankly, I believe the ‘sweet’ descriptor was just intended as a contrast to Hot Hungarian Paprika (ie, if not ‘Hot’ then ‘Sweet’). I only used Sweet Paprika for this Chicken but if you want to spice things up a bit then feel free to add some hot paprika as well.
What Chicken is Best for this Recipe
Traditionally this Hungarian dish is made with bone-in, skin-on, chicken thighs and drumsticks and that’s what I used for this recipe. I believe that chicken on the bone tastes more flavorful. You can try my recipe for Chicken Chasseur with skin-on, bone-in chicken thighs (it’s out of this world delicious).
However, if you really don’t like bone-in chicken, you can use boneless chicken thighs – just watch them carefully as they’ll cook faster. You can also use chicken breast, but it has a tendency to become dry. Point being is that this is a personal choice feel free to experiment.
If you’re interested in organic chicken you may want to check out ButcherBox. They take the legwork out of hunting for a good cut of meat by delivering it directly to your door. I’ve found that they always have good promotions running too (if you decide to sign up with them make sure to take advantage of the freebie).
Ingredients Needed to make this Hungarian Chicken
Here’s your grocery list of items that you’ll need to purchase or pick from your pantry (for exact measurements scroll down to the printable recipe card):
- Bone-in, skin-on, chicken thighs, and drumsticks
- Cooking Oil
- Hungarian Sweet Paprika
- Tomato Paste
- Chicken Broth
- Sour cream
- Fresh Parsley.
How to Make Hungarian Chicken Paprikash
Here are easy steps to make this awesome chicken recipe:
Step 1: Season your chicken with salt and pepper on both sides. Heat up a skillet, add cooking oil and sear the chicken in batches, until nicely brown. Do not overcrowd the chicken and use a splatter guard if the chicken is splashing around (tip: place chicken skin side down and do not disturb for 6-7 minutes, then flip and cook for 3-4 minutes on the other side this will ensure a nice sear on the skin).
Step 2: Chop your onions and garlic. Once the chicken is seared on both sides, remove it to a plate and add onions into the same pan (if too much fat has accumulated in a skillet, remove some of it so you are left with approx 1 tablespoon of fat). Saute onions until translucent, for about 5 minutes.
Step 3: Add garlic and cook for one minute. Then add flour to the skillet and cook for 2 minutes. Then add paprika & tomato paste and mix well.
Step 4: Then add chicken broth and place chicken back into the skillet. Cover it and cook for about 20 minutes, until chicken is fully cooked through. Once the chicken is cooked, remove it from the skillet so you can finish up the sauce.
Step 5: Prepare the roux: combine sour cream with flour and a splash of water. Start gradually adding a little bit of sauce to it to temper it until you have a full cup. Then pour it over the sauce and let it come to a boil.
Step 6: Serve the chicken with sauce (see below pairing suggestions).
Can Chicken Paprikash be Frozen?
Yes! You can freeze it in an airtight container and store it for up to 2 months. This is a great recipe to cook in advance or make more and freeze leftovers. Remove from the freezer and thaw for 24 hours in a fridge. Place in a deep pan and cook until bubbly and heat up through.
What to Serve Chicken Paprikash With
In Hungary, most of the time this chicken would be served with Nokledi, which are Hungarian noodles (very similar to German Spaetzle). But if you don’t want to make these you can serve this Chicken with:
- Egg Noodles
- Mashed Potatoes
- Parsley Potatoes or
- Rice, Barley or Quina.
What Equipment is Needed to Make Chicken Paprikash
Here are some items that you will need to make this chicken. You may have some or all of them already at home, but in case you don’t here are a couple of my favorites:
- Cast Iron Skillet
- Measuring cup
- Set of knives
- Cutting board.
Other Popular Chicken Recipes to Try
Eating My Words: Dracula’s Chicken Paprikash for Two
In our latest installment of Eating My Words, contributor Rebecca Peters-Golden gets the blood flowing with a passionate recipe&mdashin fact, you could say it&rsquos got some bite.
I think Valentine&rsquos Day gets a bad rap: candy, hearts, flowers&mdashI mean, it would turn anybody&rsquos stomach.
More of a traditionalist, myself, I prefer to meditate on Saints Valentine of Terni and Valentine of Rome, martyred in the second century, or the Saint Valentine&rsquos Day Massacre, a mob murder in Prohibition-era Chicago. Good times.
And, of course, it&rsquos a quick hop from martyrs and massacres to . . . you guessed it: Vlad the Impaler, or Dracula, when he&rsquos at home. You want romance? That&rsquos romance.
Photo: Casey Barber
And it all starts over a modest bowl of thick, velvety Chicken Paprikash, a traditional Hungarian stew.
In Bram Stoker&rsquos Dracula (1897) hapless, well-intentioned solicitor Jonathan Harker is traveling to Transylvania for the first time at the behest of a new client.
A client whose table manners are perfect, even if he doesn&rsquot seem to eat. Still, Jonathan is wined and dined&mdashand almost dined on.
Photo: Casey Barber
Jonathan notes in his journal that eating so much paprika gives him &ldquoall sorts of queer dreams&rdquo one night, as a dog howls under his window (5).
Now, I don&rsquot know about all that, but the lovely red color makes a pink sauce that is perfect for a romantic meal à deux.
Bonus for Valentine&rsquos Day: it&rsquos a great, strong flavor that isn&rsquot garlic, so your breath will be safe for your date (especially if your date is a vampire).
I wish you the best of luck for a Valentine&rsquos Day that is a little bit less candy hearts and a little bit more delicious dinner, with a date that may or may not inspire an undying passion that will last beyond the grave!
Photo: Casey Barber
&ldquo3 May. Bistritz&ndashLeft Munich at 8.35 p.m. on 1st May, arriving at Vienna early next morning. . . . Buda-Pesth seems a wonderful place, from the glimpse which I got of it from the train and the little I could walk through the streets. . . The impression I had was that we were leaving the West and entering the East. . . I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (Mem., get recipe for Mina.) I asked the waiter, and he said it was called &lsquopaprika hendle,&rsquo and that as it was a national dish, I should be able to get it anywhere along the Carpathians&rdquo (3).
Oh, Jonathan, if only this recipe were all you brought back to London with you. . .
Equipment wise this one is pretty simple. You'll want a large, quality, oven safe saute pan (affiliate) , along with a large pot (affiliate) to boil your noodles in (and of course a colander to strain them). I use chicken thighs, because they're juicier than breasts. You'll want a thin boning knife (affiliate) to remove the bone and a mixing bowl (affiliate) to toss your noodles in.
- Similar to what we do in our Sous Vide Chicken Thighs recipe, we begin by removing the bone and cartilage from our chicken thigh so that it will cook flat in our pan. This allows us to get the entirety of that chicken skin nice and crispy. To do this, use a boning knife (affiliate) (or other skinny knife) and carefully run it along the bone, cutting the flesh away. Do this along both sides until you can pull the bone away. Then, make sure to cut out the knob of cartilage that sits just above the bone.
- Dried spices can die fast, and paprika is definitely one of those. Buy it in small containers so that it doesn't sit on the shelf too long. Since we're using a pinch of cayenne to add some heat, I prefer Hungarian sweet paprika, along with some smoked paprika to add depth. Those three spices really lend to a well rounded bite of flavor.
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Cook the onions, garlic, and spices for chicken paprikash
Add the diced onion to the pan in which you reserved that bit of liquid and oil left after the chicken cooked. Stir and cook until the onions are translucent and fragrant, which will take approximately 5 to 7 minutes. Then, add the garlic and cook until it grows fragrant.
Now for the main event, at least in terms of flavor. Stir in the paprika and keep things moving until it coats the onions. Stir pretty vigorously and "be careful not to burn the paprika!" says Johnson. After all, that would change the flavor of this dish's signature flavor, so just keep an eye on the cooking food and remember to keep stirring. This part of the process should take no more than 30 seconds.
Easy Chicken Paprikas (Paprikash)
Chicken Paprikas is a traditional Hungarian dish, rich and full of sweet paprika flavor. For this easy version, we roast boneless chicken thighs and serve them with a sour cream-paprika gravy that's made while the chicken cooks.
- 1-1/4 lbs boneless, skinless chicken thighs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 1/2 cup onion, chopped
- 2 cloves garlic, finely chopped
- 2 stalks celery, chopped
- 2 to 3 teaspoons sweet Hungarian paprika (see notes)
- 1-1/2 tablespoons flour
- 1-1/2 cups low-sodium chicken broth
- 1 cup sour cream
- 8 ounces egg noodles
- 1 tablespoon fresh parsley, chopped
- Preheat the oven to 425°F and put a pot of salted water on to boil for the noodles.
- Trim any excess fat from the chicken thighs and season both sides with salt and pepper. Arrange the chicken in a single layer in a shallow baking pan, dust with a little paprika and roast, turning once, until a thermometer inserted in the thickest part of the thigh registers 165°F, 16 to 20 minutes.
- While the chicken cooks, heat the olive oil and 2 tablespoons of the butter in a skillet over medium heat. Add the onion and cook until softened, 2 minutes. Add the garlic and celery and continue cooking just until the garlic is fragrant, 1 minute longer. Season with salt and pepper and sprinkle with 2 to 3 teaspoons of paprika (the quantity will depend on personal taste and the flavor and freshness of the paprika you're using).
- Add the flour and continue cooking, stirring often, until the mixture is smooth and well blended, 4 to 5 minutes.
- Note: Even though the flour may appear blended sooner, it's important to continue cooking it for those few minutes to avoid a "raw" flour flavor and grainy texture.
- Increase the heat to medium high and stir in the chicken broth, a little at a time, cooking until the mixture begins to thicken slightly.
- Place the sour cream in a small bowl and whisk in 2 or 3 tablespoons of the warm pan sauce. Add the mixture to the pan, stirring until smooth and creamy.
- Once the chicken is done, add it to the sauce and, using tongs, turn several times to coat. Remove from the heat and cover to keep warm.
- Cook the egg noodles according to package directions, drain and add the remaining tablespoon of butter along with the chopped parsley. Season to taste with salt and pepper.
- To serve, plate a portion of noodles, top with chicken and spoon additional gravy over top.
You can certainly use any brand of sweet paprika in this recipe, but we recommend using a Hungarian brand if you can get it. Szeged Sweet Hungarian Paprika can be found on the spice aisle of many supermarkets and we think it has a sweet, robust flavor that's perfect for this dish.
If you have some extra time, try serving this with our version of Hungarian Noodle Dumplings (Nokedli - photo below), a side dish similar to German spaetzle.
Special Note: Recipes such as this vary from family to family and region to region, and they continue to evolve as they are passed down through the generations, often depending on changes in personal tastes, access to ingredients and sometimes even dietary restrictions. We welcome constructive feedback about recipe variations and family traditions, but insulting, purely contradictory comments will not be published.