Creamy Chicken Paprikash with Egg Noodles

This Hungarian classic builds its rich color and flavor from a generous amount of sweet paprika bloomed with sautéed onions, then thickened into a velvety sauce with sour cream stirred in at the very end. Tempering the sour cream with a bit of the hot sauce first keeps it from curdling when it goes back into the pan. Served over buttered egg noodles, it's a cozy, deeply flavorful dinner.

Chicken simmers in a paprika-spiced onion sauce finished with sour cream, served over buttered egg noodles.

Why You'll Love This Recipe

• Fast: ready in about 40 minutes (15 min prep, 25 min cook)
• Simple: 14 everyday ingredients
• Feeds the family: 4 servings
• Light: about 480 calories per serving

Ingredients

• 1 ½ lbs boneless skinless chicken breasts (cut into bite-sized pieces)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large onion (finely chopped)
• 3 cloves garlic (minced)
• 2 tablespoons Hungarian sweet paprika
• ½ teaspoon smoked paprika (optional)
• 2 tablespoons all-purpose flour
• 1 ½ cups chicken broth
• 1 cup sour cream
• Salt and black pepper (to taste)
• 8 oz wide egg noodles
• 1 tablespoon butter
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

1. Heat the olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat.
2. Add the chicken pieces, season with salt and pepper, and sauté for 5 to 6 minutes until golden and cooked through, then remove and set aside.
3. Add the remaining butter and chopped onion to the same pan and cook for about 5 minutes, stirring often, until soft and translucent, then add the minced garlic and cook for another 30 seconds.
4. Reduce the heat to medium, stir in the sweet paprika and smoked paprika until the onions are well coated, then sprinkle in the flour and stir for 1 minute to form a light roux.
5. Gradually pour in the chicken broth while stirring to prevent lumps, then bring to a gentle simmer and let the sauce thicken slightly.
6. Return the cooked chicken to the pan and simmer on low heat for 10 to 12 minutes so the flavors meld and the sauce thickens.
7. Remove the pan from the heat, whisk a few spoonfuls of the hot sauce into the sour cream to temper it, then stir the mixture back into the skillet until creamy and smooth, without boiling.
8. While the sauce simmers, boil the egg noodles in salted water according to the package directions, then drain and toss with butter.
9. Serve the creamy chicken paprikash over the buttered egg noodles, garnished with fresh parsley if desired.

Cooking Tips

• Cook the paprika briefly with the onions before adding liquid to bloom its flavor without burning it.
• Whisk the flour in gradually to avoid lumps in the sauce.
• Keep the heat low after adding the sour cream so the sauce stays smooth.

Substitutions

• Chicken thighs can replace chicken breasts.
• Regular paprika can be used in a pinch, though the flavor will be milder.
• Wide egg noodles can be swapped for any pasta shape you have on hand.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently over low heat, stirring often, since the sour cream can separate if it boils.

Serving Suggestions

• Spoon extra sauce generously over the noodles.
• Garnish with fresh parsley for color.
• Serve with a simple cucumber salad on the side for a traditional pairing.

Nutrition (per serving)

Nutrient	Amount
Calories	480 kcal

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