Paprikash with Egg Noodles (Hungarian)

Why You’ll Love This Recipe

I love how this recipe takes basic ingredients—chicken, onions, broth, and paprika—and transforms them into something truly special. The sweet and smoky paprika adds depth, the sour cream brings silkiness, and the buttered egg noodles soak up every drop of the luscious sauce. It’s an ideal weeknight meal because it’s ready in under an hour and tastes like it’s been simmering all day. I can serve it for guests or just enjoy a quiet, cozy dinner at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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 (for noodles)

• 1 tablespoon chopped fresh parsley (optional, for garnish)

Directions

1. I heat the olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat.

2. I add the chicken, season with salt and pepper, and sauté for 5–6 minutes until golden and cooked through. Then I remove it from the skillet and set it aside.

3. In the same skillet, I add the remaining butter and the chopped onion. I cook it for about 5 minutes until soft and translucent, then stir in the garlic and cook for another 30 seconds.

4. I reduce the heat to medium, stir in the sweet paprika and optional smoked paprika, coating the onions thoroughly. Then I add the flour and cook it for about 1 minute, forming a light roux.

5. I slowly pour in the chicken broth, stirring constantly to avoid lumps, and let the sauce come to a gentle simmer to thicken.

6. I return the chicken to the pan and let everything simmer over low heat for 10–12 minutes to meld the flavors.

7. I remove the pan from the heat. In a separate bowl, I whisk a few spoonfuls of the hot sauce into the sour cream to temper it, then stir that mixture back into the skillet until smooth and creamy. I avoid boiling it after the sour cream is added.

8. While the chicken simmers, I cook the egg noodles in salted boiling water according to the package directions, then drain and toss them with butter.

9. To serve, I spoon the creamy paprikash over the noodles and garnish with chopped parsley if I have it on hand.

Servings and timing

This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

I often switch things up depending on what I have or what I’m craving:

• Use chicken thighs: They stay even more tender and juicy during simmering.

• Make it spicier: A pinch of cayenne or hot Hungarian paprika adds heat.

• Add vegetables: Bell peppers or mushrooms add texture and color.

• Serve with rice or dumplings: It’s just as delicious over steamed rice or Hungarian nokedli dumplings.

• Make it vegetarian: I’ve substituted the chicken with sautéed mushrooms and it still delivers rich flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce actually tastes even better the next day as the flavors develop.
To reheat, I warm it gently on the stove over low heat, stirring occasionally. If it’s too thick, I add a splash of broth or water. I avoid high heat to prevent the sour cream from curdling.

The noodles can be reheated separately or mixed in—either way, it’s just as comforting the second time around.

FAQs

What is Hungarian sweet paprika, and can I substitute it?

Hungarian sweet paprika is milder and more aromatic than regular paprika. If I don’t have it, I use regular sweet paprika, but I try to avoid the hot variety unless I want a spicy version.

Can I make this dish ahead of time?

Yes, I often make it a day in advance. I just store the chicken and sauce separately from the noodles and reheat gently before serving.

What can I serve with chicken paprikash besides noodles?

I sometimes serve it with mashed potatoes, rice, or rustic bread to soak up the sauce. A cucumber salad on the side adds a refreshing contrast.

Can I freeze chicken paprikash?

While the sauce includes sour cream, which can change texture when frozen, I’ve frozen it before with good results. I thaw it overnight in the fridge and reheat slowly on the stove.

Why do I need to temper the sour cream?

Tempering prevents the sour cream from curdling by gradually warming it before adding it to the hot sauce. It makes the final dish smooth and creamy.

Conclusion

Paprikash with Egg Noodles is one of those dishes that brings both comfort and tradition to the table. I love how it’s simple enough for a weekday dinner but rich enough to serve for a cozy family gathering. With its velvety sauce, tender chicken, and buttery noodles, every bite feels like a warm hug from the heart of Hungary. When I want something soulful and satisfying, this recipe always delivers.