Chicken Paprikash Over Buttered Egg Noodles

Chicken paprikash is a classic Hungarian recipe that highlights the sweet and slightly spicy flavors of the Hungarian paprika pepper. The sauce is creamy and decadent making this a very comforting dish.

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Servings: 4

Prep Time: 00:20

Cook Time: 00:30

Main Ingredients

2 lbs bone-in chicken thighs (can use boneless thighs or breasts if you prefer)

2 tbsp butter (divided)

1 tbsp oil (canola or vegetable)

1 small white or yellow onion

2 cloves garlic

1 red bell pepper (3/4 cup)

1.5 tbsp paprika powder (hot or sweet)

2 tbsp flour

4 small tomatoes or 2 medium tomatoes (about 3/4 cup)

3/4 cup chicken broth

8 ounces wide egg noodles

1/2 cup sour cream


1Prep your veggies by dicing the onions, bell pepper, and tomatoes. Mince the two cloves of garlic.

2Season the chicken on both sides with salt and pepper.

3Preheat the oven to 400 degrees

4Add one tbsp of butter and one tbsp of oil to a heavy oven-proof pan over medium-high heat. Once the butter and oil are nice and hot sear the chicken starting skin side down for 5 minutes, cooking in batches if necessary to avoid overcrowding the pan. Once you develop a nice golden brown crust on the skin side, flip the chicken over and cook for another 5 minutes. Remove the chicken from the pan and set on a plate to rest.

5Without removing the fat from the pan, add the onions and begin cooking over medium heat for 5 minutes. Add a pinch of salt and pepper to the onions. Add the garlic and the bell pepper to the pan and cook for another 3 to 4 minutes. Add the paprika powder and stir to combine into the veggies. Add the flour and stir while cooking for another 3 minutes.

6Add the tomatoes and the broth to the pan and stir gently to combine everything. Situate the chicken back into the pan with the skin facing up. Place the pan into the oven to cook for approximately 20 minutes until the sauce has thickened and the chicken reaches a safe temperature.

7While the chicken and sauce are cooking in the oven, bring a medium pot of water to a boil on the stove top. Add the egg noodles to the water and boil for approximately 8 minutes until the noodles reach al dente. Strain the noodles and then add 1 tbsp of butter to them. Mix to combine the butter and noodles.

8Remove the chicken from the oven when the sauce has thickened and the chicken reaches a safe temperature. Remove the chicken from the sauce and place onto a plate. Add the sour cream to the sauce and stir to incorporate. Season the sauce with salt to taste.

9To assemble the dish, evenly distribute the noodles to four plates. Place one chicken portion onto each plate on top of the noodles. Ladle the sauce evenly over each plate on top of the chicken and noodles.

10Optional: Garnish the dish with parsley

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