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Name: Creamy Chicken Paprikash

Tender chicken simmered in a silky paprika sauce finished with sour cream. This classic Hungarian comfort dish is rich, flavorful, and perfect over egg noodles for an easy weeknight or cozy weekend dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine Hungarian
Servings 4
Calories 480 kcal

Equipment

  • 1 | Dutch oven or large pot |
  • 1 | Tongs | for flipping chicken
  • 1 | Wooden spoon |
  • 1 | Measuring cups and spoons |

Ingredients
  

  • 2 | lbs | chicken thighs and drumsticks |
  • 1 | tsp | salt |
  • 1 | tsp | black pepper |
  • 1 | tsp | dried herbs |
  • 2 | tbsp | oil |
  • 2 | large | onions | sliced
  • 3 | tbsp | sweet paprika |
  • 1.5 | cups | chicken broth |
  • 0.75 | cup | sour cream |
  • 1 | handful | fresh parsley | chopped for garnish
  • 1 | package | egg noodles | for serving

Instructions
 

  • Pat chicken dry and season with salt, pepper, and dried herbs.
  • Heat oil in a Dutch oven over medium-high heat and brown chicken on all sides; remove and set aside.
  • Add sliced onions to the pot and cook until soft and translucent.
  • Stir in paprika and cook 30 seconds until fragrant.
  • Pour in chicken broth, scraping up browned bits.
  • Return chicken to the pot, cover, and simmer 20–25 minutes until tender.
  • Remove from heat and stir in sour cream until smooth.
  • Garnish with parsley and serve over hot egg noodles.

Notes

Store leftovers in an airtight container in the fridge up to 3 days.
Reheat gently on the stove; avoid boiling after sour cream is added.
Freeze sauce and chicken separately from noodles for best texture.
Use full-fat sour cream for the silkiest sauce.