Chicken Paprika with Egg Noodles
Treat your taste buds to the rich, comforting flavors of Chicken Paprika with Egg Noodles—a dish that blends tender, seasoned chicken thighs with a velvety, paprika-infused sauce. This Hungarian-inspired recipe features the perfect balance of sweet and smoky paprika, caramelized onions, and a creamy sour cream finish, all served over buttery egg noodles that soak up every drop of the luscious sauce. With just 15 minutes of prep and one skillet, this easy yet elegant dinner is ideal for a cozy family meal or an impressive crowd-pleaser. Garnished with fresh parsley, this hearty, soul-warming dish is as beautiful as it is delicious. Great for fans of simple, one-pan recipes and bold, warming flavors!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on or skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 cups chicken broth
- 0.75 cup sour cream
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 12 ounces egg noodles
- 2 tablespoons unsalted butter
Instructions
Season the chicken thighs with salt, black pepper, and 1 tablespoon of the sweet paprika. Rub the seasoning evenly over all sides.
Heat the olive oil in a large skillet or Dutch oven over medium heat. Sear the chicken thighs for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the remaining sweet paprika and the smoked paprika to the skillet. Stir to coat the onions and garlic in the spices, cooking for 1 minute.
Pour in the chicken broth and stir well, scraping up any browned bits on the bottom of the skillet. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, skin-side up if applicable. Cover the skillet with a lid and simmer on low heat for 30 minutes, or until the chicken is fully cooked and tender.
While the chicken is cooking, prepare the egg noodles according to the package instructions. Drain and toss the cooked noodles with the butter. Set aside and keep warm.
In a small bowl, whisk the sour cream with the flour until smooth. Remove the skillet from heat and slowly whisk the sour cream mixture into the sauce to thicken it. Return to low heat and cook for 2-3 minutes, but do not let it boil.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Serve the chicken thighs over a bed of buttered egg noodles, generously drizzling the paprika sauce over the top. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.3 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 137 mg | 11% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 814 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
