Chicken Paprikás (Paprikás Csirke) is a hearty, comforting meal that’s both economical and delicious. Roasting boneless, skinless chicken thighs in the oven while you make the gravy speeds the preparation, making this easy version of a classic a nice choice for a weeknight meal. We serve this dish with buttered egg noodles or Hungarian Noodle Dumplings, but mashed potatoes go nicely too.
Easy Chicken Paprikas (Paprikash)
- 1-1/4 lbs boneless, skinless chicken thighs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 1/2 cup onion, chopped
- 2 cloves garlic, finely chopped
- 2 stalks celery, chopped
- 2 to 3 teaspoons sweet Hungarian paprika, see notes
- 1-1/2 tablespoons flour
- 1-1/2 cups low-sodium chicken broth
- 1 cup sour cream
- 8 ounces egg noodles
- 1 tablespoon fresh parsley, chopped
- Preheat the oven to 425°F and put a pot of salted water on to boil for the noodles.
- Trim any excess fat from the chicken thighs and season both sides with salt and pepper. Arrange the chicken in a single layer in a shallow baking pan, dust with a little paprika and roast, turning once, until a thermometer inserted in the thickest part of the thigh registers 165°F, 16 to 20 minutes.
- While the chicken cooks, heat the olive oil and 2 tablespoons of the butter in a skillet over medium heat. Add the onion and cook until softened, 2 minutes. Add the garlic and celery and continue cooking just until the garlic is fragrant, 1 minute longer. Season with salt and pepper and sprinkle with 2 to 3 teaspoons of paprika (the quantity will depend on personal taste and the flavor and freshness of the paprika you’re using).
- Add the flour and continue cooking, stirring often, until the mixture is smooth and well blended, 4 to 5 minutes.
- Note: Even though the flour may appear blended sooner, it’s important to continue cooking it for those few minutes to avoid a “raw” flour flavor and grainy texture.
- Increase the heat to medium high and stir in the chicken broth, a little at a time, cooking until the mixture begins to thicken slightly.
- Place the sour cream in a small bowl and whisk in 2 or 3 tablespoons of the warm pan sauce. Add the mixture to the pan, stirring until smooth and creamy.
- Once the chicken is done, add it to the sauce and, using tongs, turn several times to coat. Remove from the heat and cover to keep warm.
- Cook the egg noodles according to package directions, drain and add the remaining tablespoon of butter along with the chopped parsley. Season to taste with salt and pepper.
- To serve, plate a portion of noodles, top with chicken and spoon additional gravy over top.