Introduction to Hungarian Chicken Paprikash Over Egg Noodles
This Hungarian Chicken Paprikash Over Egg Noodles recipe is reliable on a busy night—it keeps the steps short and the flavor high. It uses pantry staples and a few smart cues, so you know exactly when to stir, simmer, and serve. You do not need special tools or fancy skills—follow the cues and you will get a cozy, homey Hungarian Chicken Paprikash Over Egg Noodles every time.
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the Hungarian Chicken Paprikash Over Egg Noodles sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
Benefits of This Hungarian Chicken Paprikash Over Egg Noodles
The method is simple, the ingredient list is sensible, and the results are repeatable. It scales up for family or down for one, and it takes well to the swaps in the Variations section. Cleanup is easy because most of the cooking happens in one pan.
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the Hungarian Chicken Paprikash Over Egg Noodles sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
- Fast, weeknight-friendly method.
- Pantry ingredients and clean flavors.
- Flexible swaps for protein, veg, and heat level.
- Scales for family or meal prep.
- Consistent results using visual cues.
Ingredients for Hungarian Chicken Paprikash Over Egg Noodles
- 2 lbs bone-in, skinless chicken thighs (or mix of thighs and drumsticks)
- 3 cloves garlic, minced
- 1 tablespoon flour (for thickening)
- 1 1/2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes (optional, for a richer sauce)
- 1/2 cup sour cream (plus extra for serving)
- 12 oz wide egg noodles, cooked and drained
How to Make Hungarian Chicken Paprikash Over Egg Noodles
- Season chicken with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium heat. Add chicken and sear until golden brown on both sides, about 5–6 minutes. Remove and set aside.
- In the same pan, sauté onions until soft and golden, about 5 minutes. Stir in garlic and cook for 1 minute.
- Add paprika and flour, stirring quickly to coat the onions. Pour in chicken broth (and tomatoes if using), whisking until smooth.
- Return chicken to the pan, cover, and simmer over low heat for 30–35 minutes until chicken is tender and cooked through.
- Stir in sour cream until the sauce is creamy and well blended. Adjust seasoning with salt and pepper.
- Serve chicken and sauce over cooked egg noodles, garnished with fresh parsley and an extra dollop of sour cream if desired.
- Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
- Kcal: Approx. 420 per serving | Servings: 6
Tips for Hungarian Chicken Paprikash Over Egg Noodles
Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste your Hungarian Chicken Paprikash Over Egg Noodles before serving and adjust salt, acid, and heat to your liking.
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the Hungarian Chicken Paprikash Over Egg Noodles sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
- Soften aromatics until sweet before adding liquids.
- Avoid overcrowding to keep browning active.
- Finish with salt or acid for balance.
External Resources for Hungarian Chicken Paprikash Over Egg Noodles
Variations
- Protein: chicken, turkey, tofu, beef, or mushrooms.
- Lighter: olive oil for butter, extra stock for body.
- Spicy: red pepper flakes, cayenne, or harissa.
- Gluten-free: GF pasta or serve over rice.
- Low-carb: zucchini noodles or cauliflower rice.
FAQs about Hungarian Chicken Paprikash Over Egg Noodles
Can I make this ahead of time?
Yes—cool fully and store airtight up to 3 days. Reheat gently with a splash of stock or water.
How do I store leftovers?
Refrigerate up to 3 days. Reheat on low and refresh seasoning to taste.
Can I freeze this recipe?
Most versions freeze up to 2 months. Thaw in the fridge overnight, then reheat gently.
What if my sauce is too thin or too thick?
Reduce briefly to thicken; loosen with stock, pasta water, or milk if too thick. Adjust salt and acid.
Conclusion
This Hungarian Chicken Paprikash Over Egg Noodles is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve this Hungarian Chicken Paprikash Over Egg Noodles with a simple salad or crusty bread and dinner is done.
Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste your Hungarian Chicken Paprikash Over Egg Noodles before serving and adjust salt, acid, and heat to your liking.
Recipe Card
Hungarian Chicken Paprikash Over Egg Noodles Crispy: Rich
Ingredients
- 2 lbs bone-in skinless chicken thighs (or mix of thighs and drumsticks)
- 3 cloves garlic minced
- 1 tablespoon flour for thickening
- 1 1/2 cups chicken broth
- 1 can 14.5 oz diced tomatoes (optional, for a richer sauce)
- 1/2 cup sour cream plus extra for serving
- 12 oz wide egg noodles cooked and drained
Instructions
- Season chicken with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium heat. Add chicken and sear until golden brown on both sides, about 5–6 minutes. Remove and set aside.
- In the same pan, sauté onions until soft and golden, about 5 minutes. Stir in garlic and cook for 1 minute.
- Add paprika and flour, stirring quickly to coat the onions. Pour in chicken broth (and tomatoes if using), whisking until smooth.
- Return chicken to the pan, cover, and simmer over low heat for 30–35 minutes until chicken is tender and cooked through.
- Stir in sour cream until the sauce is creamy and well blended. Adjust seasoning with salt and pepper.
- Serve chicken and sauce over cooked egg noodles, garnished with fresh parsley and an extra dollop of sour cream if desired.
- Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
- Kcal: Approx. 420 per serving | Servings: 6
Notes & Serving Suggestions for Hungarian Chicken Paprikash Over Egg Noodles
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the Hungarian Chicken Paprikash Over Egg Noodles sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste your Hungarian Chicken Paprikash Over Egg Noodles before serving and adjust salt, acid, and heat to your liking.
This Hungarian Chicken Paprikash Over Egg Noodles is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve this Hungarian Chicken Paprikash Over Egg Noodles with a simple salad or crusty bread and dinner is done.
