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Easy Hungarian Chicken Paprikash (Paprikás Csirke) Recipe

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3.9 from 57 reviews

This Easy Hungarian Chicken Paprikash (Paprikás Csirke) is a comforting and flavorful dish featuring tender chicken simmered in a rich, creamy paprika sauce. Served over buttered egg noodles, this classic Hungarian recipe is simple to prepare and perfect for a hearty family meal.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasoning

  • 2.5 pounds boneless chicken breasts and thighs, diced into bite-size chunks
  • 2 teaspoons kosher salt, divided, plus extra for seasoning
  • ½ teaspoon ground black pepper
  • 3 tablespoons all-purpose flour, divided

Sauce Ingredients

  • 4 tablespoons salted butter, divided
  • 1 medium yellow onion, chopped
  • 3 tablespoons Hungarian sweet paprika
  • 1 ½ cups chicken stock
  • 1 cup sour cream

Noodles

  • 1 (12-ounce) package egg noodles
  • 2 tablespoons salted butter

Instructions

  1. Season and Flour Chicken: Season the chicken chunks with 1 teaspoon kosher salt and the black pepper. Toss the chicken with 2 tablespoons all-purpose flour until evenly coated. Set aside.
  2. Sauté Onions and Brown Chicken: In a large skillet, melt some of the salted butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 10 minutes. Add the flour-coated chicken pieces, browning them on all sides until lightly golden.
  3. Deglaze the Pan: Carefully pour in half of the chicken stock to deglaze the pan, stirring with a wooden spoon and scraping up any browned bits from the bottom to build flavor.
  4. Add Remaining Stock and Paprika: Pour in the remaining chicken stock, then add the Hungarian sweet paprika and the remaining 1 teaspoon kosher salt. Stir to combine everything. Reduce heat to medium-low and cover the skillet; simmer the chicken until very tender, approximately 25 minutes.
  5. Cook the Egg Noodles: While the chicken is simmering, cook egg noodles according to package directions. Reserve ¼ cup of the cooking liquid, then drain the noodles. Return noodles to the pot, add the reserved cooking liquid and 2 tablespoons salted butter, and cook for 1–2 minutes, stirring frequently, until the noodles are well coated and buttery.
  6. Temper the Sour Cream: Remove the cooked chicken from the skillet to a plate and set aside. Whisk the remaining 1 tablespoon of flour into the sour cream. Slowly whisk in ½ cup of the hot chicken stock/drippings from the skillet to temper the sour cream, preventing curdling.
  7. Finish the Sauce: Stir the tempered sour cream mixture into the remaining liquid in the skillet, stirring until completely incorporated. Add the cooked chicken back into the sauce, stirring to coat well. Simmer uncovered on low heat until the sauce thickens, about 5 minutes. Be careful not to let it boil.
  8. Season and Serve: Remove the skillet from heat, season to taste with additional salt and freshly ground black pepper. Serve the chicken paprikash immediately over the buttered egg noodles, garnished with extra paprika and sour cream if desired.

Notes

  • Be sure to temper the sour cream by slowly whisking in warm stock to avoid curdling when adding it to the sauce.
  • Chicken thighs provide more flavor and tenderness compared to breasts alone, but you can use all breasts if preferred.
  • If Hungarian sweet paprika is unavailable, use a good quality mild sweet paprika.
  • Do not boil the sauce after adding sour cream to prevent breaking the sauce.
  • Reserve some buttered noodles and sauce for leftovers; this dish reheats well.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Hungarian

Find it online: https://flavorhug.com/easy-hungarian-chicken-paprikash-paprikas-csirke-recipe/