Classic Hungarian Chicken Paprikash Recipe — Authentic Paprikas

• 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 (220°C). Bring a pot of salted water to a boil for the noodles.
• Trim any excess fat from the chicken thighs and season both sides with salt and pepper. Arrange the thighs in a single layer in a shallow baking pan, lightly dust with paprika, and roast, turning once, until an instant-read thermometer inserted into the thickest part reads 165°F (about 16–20 minutes).
• While the chicken roasts, heat the olive oil and 2 tablespoons of the butter in a skillet over medium heat. Add the chopped onion and cook until softened, about 2 minutes. Stir in the garlic and celery and cook until fragrant, about 1 more minute. Season with salt and pepper and add 2 to 3 teaspoons of sweet Hungarian paprika, adjusting to taste.
• Sprinkle in the flour and cook, stirring frequently, until the mixture is smooth and well blended, about 4 to 5 minutes.
• Note: Continue cooking the flour for the full time to avoid a raw flour taste and to ensure a smooth texture.
• Increase the heat to medium-high and gradually whisk in the chicken broth, a little at a time, cooking until the sauce begins to thicken slightly.
• Place the sour cream in a small bowl and whisk in 2 to 3 tablespoons of the warm pan sauce to temper it. Return that mixture to the skillet and stir until the sauce is smooth and creamy.
• When the chicken is done, transfer the pieces into the sauce and turn them with tongs to coat well. Remove the skillet from the heat and keep covered to stay warm.
• Cook the egg noodles according to package directions. Drain and toss with the remaining tablespoon of butter and the chopped parsley. Season with salt and pepper to taste.
• To serve, plate a portion of noodles, top with chicken, and spoon extra gravy over everything.

Recipe Notes:

Any good-quality sweet paprika will work, but using a Hungarian brand when available will give a truer traditional flavor. Szeged or other Hungarian sweet paprikas are commonly recommended for their full, sweet profile.

Serving Suggestion:

If you have time, serve this with Hungarian noodle dumplings (nokedli) for an authentic pairing similar to spaetzle. Buttered egg noodles or mashed potatoes are also excellent choices.

Special Note: Recipes vary by family and region and evolve over time. Variations are welcome—share yours respectfully.