Prep time: 10 mins | Cook time: 35 mins | Total time: 45 mins | Yield: 6 SERVINGS
I am obsessed with this Hungarian Chicken Paprikash with a lusciously creamy, spicy sauce served over fluffy No Yolks noodles. This is my favorite weeknight menu rotation without any doubt!
Ingredients
2.5 lbs chicken breasts and thighs
1 (12 ounces) pkg. No Yolks Broad noodles
4 tbsp unsalted butter
1 medium onion
3 tbsp Hungarian sweet paprika
1 1/2 c. chicken broth
3 tbsp flour, divided
1 c. sour cream
1 tsp salt
1/2 tsp freshly ground black pepper
How to make Easy Hungarian Chicken Paprikash
Step 1: Start by dicing the onion. Into bite-sized pieces, slice the chicken breasts and thighs.
Step 2: Melt the butter in a large skillet over medium heat. Then, add the onions and saute until translucent. In the meantime, toss the pieces of diced chicken with around 2 tbsp flour. To the pan, add the coated chicken and cook until all sides are browned. Stir in the sweet paprika, salt, and pepper.
Step 3: To the pan, gradually pour in the chicken broth. Scrape and deglaze the bottom of the skillet using a wooden spoon. Put the lid on and let everything simmer for about 25 minutes on low.
Step 4: Meanwhile, ready the No Yolks following the package directions.
Step 5: To a plate, transfer the chicken. Into the drippings left in the pan, whisk in 1 tbsp flour until the mixture has thickened. Turn the heat off and stir in the sour cream. Return the chicken to the sauce and toss to coat.
Step 6: To taste, season with extra salt. Over the broad egg noodles, serve the Hungarian Chicken Paprikash immediately. Enjoy!
Notes:
Try to add some Hungarian hot paprika if you want a little bit of extra heat. I do not suggest swapping it with sweet paprika.
Make sure to add a little and adjust until you reach your desired results.
Nutrition Facts:
YIELD: 6 servings
Amount Per Serving: CALORIES: 595 | TOTAL FAT: 23.5g | SATURATED FAT: 13.3g | CHOLESTEROL: 163.8mg | SODIUM: 1019.9mg | CARBOHYDRATES: 49.2g | FIBER: 3.5g | SUGAR: 7.3g | PROTEIN: 44.2g
Ingredients
- 2.5 lbs chicken breasts and thighs
- 1 (12 ounces) pkg. No Yolks Broad noodles
- 4 tbsp unsalted butter
- 1 medium onion
- 3 tbsp Hungarian sweet paprika
- 1 1/2 c. chicken broth
- 3 tbsp flour, divided
- 1 c. sour cream
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
Instructions
Step 1: Start by dicing the onion. Into bite-sized pieces, slice the chicken breasts and thighs.
Step 2: Melt the butter in a large skillet over medium heat. Then, add the onions and saute until translucent. In the meantime, toss the pieces of diced chicken with around 2 tbsp flour. To the pan, add the coated chicken and cook until all sides are browned. Stir in the sweet paprika, salt, and pepper.
Step 3: To the pan, gradually pour in the chicken broth. Scrape and deglaze the bottom of the skillet using a wooden spoon. Put the lid on and let everything simmer for about 25 minutes on low.
Step 4: Meanwhile, ready the No Yolks following the package directions.
Step 5: To a plate, transfer the chicken. Into the drippings left in the pan, whisk in 1 tbsp flour until the mixture has thickened. Turn the heat off and stir in the sour cream. Return the chicken to the sauce and toss to coat.
Step 6: To taste, season with extra salt. Over the broad egg noodles, serve the Hungarian Chicken Paprikash immediately. Enjoy!
Notes
Try to add some Hungarian hot paprika if you want a little bit of extra heat. I do not suggest swapping it with sweet paprika. Make sure to add a little and adjust until you reach your desired results.
