Easiest and Tastiest Chicken Paprikash with Spaetzle
Savor the rich, comforting flavors of this Easiest and Tastiest Chicken Paprikash with Spaetzle, a classic Hungarian-inspired dish that's both simple and satisfying. Juicy bone-in chicken thighs are seared to golden perfection, then simmered in a luscious paprika-infused sauce made silky smooth with sour cream. The secret to its hearty appeal lies in the complementary homemade spaetzle—soft, pillowy German-style noodles that soak up every drop of the savory sauce. Ready in just over an hour, this one-pot wonder features a perfect balance of sweet and smoky paprika spices, tender chicken, and rustic dumplings. Ideal for family dinners or cozy gatherings, this recipe is a foolproof way to bring a taste of European comfort food to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoons Salt
- 1 teaspoons Ground black pepper
- 2 tablespoons Sweet paprika
- 1 tablespoons Smoked paprika
- 2 tablespoons Vegetable oil
- 1 large Yellow onion (finely chopped)
- 3 cloves Garlic (minced)
- 2 cups Chicken broth
- 1 cup Sour cream
- 1 tablespoon All-purpose flour
- 2 large Eggs
- 2 cups All-purpose flour (for spaetzle)
- 0.5 cups Milk
- 2 tablespoons Butter (melted)
- 0.25 teaspoons Nutmeg (optional)
Instructions
Season the chicken thighs with salt, pepper, and 1 tablespoon of sweet paprika.
Heat a large, deep skillet over medium-high heat. Add the vegetable oil and sear the chicken thighs, skin-side down, until golden and crispy, about 5 minutes per side. Remove and set aside.
In the same pan, lower the heat to medium and add the chopped onion. Sauté until softened, about 5 minutes.
Add the minced garlic, remaining sweet paprika, and smoked paprika to the pan. Stir for 1 minute to toast the spices.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Return the chicken thighs to the skillet, cover, and simmer on low heat for 30 minutes, or until the chicken is tender and cooked through.
While the chicken simmers, prepare the spaetzle: In a medium bowl, whisk together eggs, milk, melted butter, salt, and nutmeg (if using). Gradually add the flour, stirring until a smooth, thick batter forms.
Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander with large holes, press the batter through into the boiling water. Cook the spaetzle for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Once the chicken is cooked, make the sauce: In a small bowl, mix the sour cream and flour until smooth. Temper the mixture by adding a few spoonfuls of the hot broth to it, stirring well. Then pour this back into the skillet, stirring to create a creamy sauce.
Simmer the sauce for an additional 5 minutes, making sure not to let it boil. Adjust seasoning with salt and pepper as needed.
Serve the chicken and sauce over the warm spaetzle. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
4125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.4 g | 324% | |
| Saturated Fat | 94.2 g | 471% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1289 mg | 430% | |
| Sodium | 4580 mg | 199% | |
| Total Carbohydrate | 258.0 g | 94% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 32.2 g | ||
| Protein | 226.1 g | 452% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 792 mg | 61% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3370 mg | 72% | |
*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.
