Easy Chicken Paprikash Simple And Delicious Weeknight Dinner

Indulge in the ultimate comfort food experience with our Chicken Paprikash recipe! Picture tender chicken, bathed in a savory and creamy sauce, then generously ladled over a bed of velvety egg noodles. This delectable dish, utilizing both boneless chicken breasts and thighs, can be on your table in just about an hour, making it an ideal choice for busy weeknights. If you’re looking for a twist to your dinner rotation, then search no more – this Chicken Paprikash recipe is here to satisfy your cravings and bring warmth to your soul.

Ingredients in Chicken Paprikash

Boneless Skinless Chicken Breasts and Thighs – You can use one or the other but I like the combo of light and dark meat. Yellow Onion All Purpose Flour – flour helps to thicken the sauce Paprika – you can absolutely make this recipe with regular paprika, but if you want it on the next level, use Sweet Hungarian Paprika. It really takes the flavor up a notch. Butter Garlic Chicken Broth Sour Cream Egg Noodles – traditionally, chicken paprikash is served with German spaetzle or Hungarian nokedli, but egg noodles are the easiest to get at the store. You can also serve it over rice, mashed potatoes, dumplings, or biscuits. Note: in some regions of Hungary, the recipe calls for 1 cup of crushed tomatoes, added at the same time as the chicken broth.

Chicken Paprikash with Bone-In Chicken

In the traditional Hungarian dish, you use bone-in chicken, usually drumsticks and thighs. If you want to use bone-in chicken, then you just need to tweak our recipe a little. After tossing with flour and paprika, melt some butter in a large skillet. When the butter is bubbly, sear the chicken on each side. Remove from heat and set aside. Continue the recipe as written, adding the chicken back in to the pot with the chicken broth. Let the chicken simmer for 40-45 minutes, or until the chicken is cooked through. Check it with a meat thermometer and make sure it reaches an internal temperature of 165 degrees.