Easy Chicken Paprikash

Ingredients

• 680 g (1.5 lb)chicken breasts, cut into 2.5 cm (1-inch) cubes
• to tastesalt and freshly ground black pepper
• 2 tablespoons (30 ml), plus extra for seasoning the chickensweet Hungarian paprika
• 1 tablespoon (15 ml)extra-virgin olive oil
• 1 largeonion, thinly sliced
• 1 largered pepper, thinly sliced
• 4 clovesgarlic, minced
• 240 ml (1 cup)chicken stock
• 120 ml (½ cup)sour cream
• 170 g (6 oz)egg noodles
• to tastefeta cheese, crumbled
• optionalpine nuts
• to tasteparsley, for garnish

Instructions

1. 1

   Cook the chicken

   Heat the olive oil in a large frying pan over medium-high heat. Season the chicken on both sides with salt, pepper and sweet Hungarian paprika, then add it to the pan. Cook without moving the pieces for about 4 minutes on each side, flipping once, then cook for another 3–4 minutes or until cooked through. Transfer the chicken to a plate.

2. 2

   Soften the vegetables

   Add more olive oil to the same pan, followed by the onion and red pepper. Cook for about 3 minutes, until softened. Add the garlic and cook for 30 seconds, then season with salt, pepper and sweet Hungarian paprika to taste. Sauté for a couple of minutes, stirring occasionally.

3. 3

   Stir in the sauce

   Pour in the chicken stock and add the sour cream. Stir well to combine.

4. 4

   Simmer the chicken

   Return the chicken to the pan and stir everything together. Turn the heat down to medium-low, cover and simmer for about 10 minutes, until the flavours have blended and the sauce has thickened. Taste and add more salt or pepper if needed.

5. 5

   Cook the noodles

   While the paprikash simmers, cook the egg noodles according to the packet instructions.

6. 6

   Serve and garnish

   Serve the chicken paprikash over the egg noodles. Garnish with pine nuts, crumbled feta and parsley.

What is chicken paprikash?

Chicken paprikash is a Hungarian-style dish in which paprika flavours a sauce served with chicken. This version takes a quick route, cooking cubed chicken with onion, red pepper and garlic before simmering everything in stock and sour cream.

Sweet Hungarian paprika gives the sauce its signature warmth, while sour cream makes it creamy. Egg noodles turn the saucy chicken into a filling meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 398 calories, 30g protein, 26g carbs, 19g fat.

The chicken supplies most of the protein, while the egg noodles contribute much of the carbohydrate. Olive oil, sour cream and feta provide much of the fat; serve with a green salad or vegetables for a more balanced plate.

Choose the paprika

Sweet paprika: use the Hungarian variety specified in the recipe for a mild, aromatic flavour. Season the chicken with some first, then add more to the vegetables to taste.

Freshness: paprika loses flavour over time, so use a fragrant, recently opened jar if you can. Add it with the vegetables rather than leaving it to fry for long on its own.

Brown the chicken in batches

Even pieces: cut the chicken into roughly 2.5 cm cubes so they cook at a similar rate. Give them room in the pan and avoid moving them for the first 4 minutes on each side.

Check for doneness: the method gives the chicken about 11–12 minutes of cooking in total, but the precise time depends on the size of the pieces and the pan. Transfer cooked chicken to a plate while you prepare the sauce.

Build a creamy sauce

Soften first: give the onion and red pepper about 3 minutes in the pan before adding the garlic. The garlic needs only 30 seconds before the stock and sour cream go in.

Gentle simmer: once the chicken is back in the pan, cover it and simmer over medium-low heat for about 10 minutes. This gives the flavours time to come together and the sauce time to thicken.

Cook the noodles alongside

Noodle timing: start cooking the egg noodles while the chicken simmers, following the packet directions. This keeps the components ready to serve together.

Serve promptly: spoon the chicken and sauce over the noodles so they can catch the creamy paprika sauce. Add the feta, pine nuts and parsley as a finishing touch.

What to serve with it

Fresh side: a simple green salad or steamed green vegetables add a crisp contrast to the creamy sauce and noodles.

Extra sauce: serve the noodles straight away, with the chicken and sauce spooned generously over the top. Keep any extra garnish at the table so everyone can add it to taste.

Recipe notes & tips

• Cut the chicken into evenly sized cubes so the pieces finish cooking at around the same time.
• Let the chicken sit undisturbed in the pan at first to help it brown.
• Stir the vegetables occasionally as they soften, and keep a close eye on the garlic so it does not burn.
• Add paprika to taste, especially if your jar is particularly strong or mild.
• Cook the noodles while the covered chicken simmers to help both parts finish together.
• Taste the sauce before serving and adjust the salt and pepper if needed.

Variations

• Use chicken thighs: swap in boneless thighs cut into cubes and cook until done.
• Add mushrooms: cook sliced mushrooms with the onion and red pepper until softened.
• Make it spicier: add a pinch of hot paprika along with the sweet paprika.
• Change the pasta: serve the sauce over another pasta shape if egg noodles are unavailable.
• Skip the pine nuts: leave them off or use extra parsley for a simpler garnish.

Common mistakes to avoid

• Crowding the pan: the chicken may steam rather than brown, so cook it in batches if necessary.
• Moving the chicken too soon: leave it alone for about 4 minutes per side before turning.
• Burning the garlic: add it after the vegetables soften and cook it for just 30 seconds.
• Boiling the sauce hard: keep the heat at medium-low during the covered simmer.
• Overcooking the chicken: check that the pieces are cooked through and avoid simmering for longer than needed.
• Serving the noodles plain: spoon plenty of the chicken and sauce over them just before serving.

How to store

Refrigerate leftover chicken and sauce in a covered container for up to 3 days. Store the noodles separately if possible, then reheat the chicken and sauce gently in a pan or microwave until hot throughout; add a splash of stock if the sauce has thickened. Cooked noodles can also be refrigerated separately and reheated with a little water.

Frequently asked questions