The Most Delicious Hungarian Chicken Recipe! Ready in 30 minutes! 🔝 4 Easy and Delicious Recipes

Ingredients

• 2 tbsp Olive Oil (extra virgin, for searing)
• 1.5 lb Boneless Skinless Chicken Thighs (trimmed, about 700 g)
• 1 tbsp Salt (plus pinch for final seasoning)
• 1 tsp Black Pepper (freshly ground)
• 5 tbsp Unsalted Butter (softened, divided)
• 1 Large Yellow Onion (diced)
• 2 tbsp All-Purpose Flour (for thickening the sauce)
• 3 tsp Smoked Paprika (adds smoky depth)
• 3 tsp Sweet Paprika (for color and mild sweetness)
• 0.25 tsp Cayenne Pepper (adds a hint of heat)
• 1 tsp Garlic Powder
• 3 tbsp Tomato Paste (concentrated flavor)
• 2 cup Beef Broth (low‑sodium)
• 7 oz Wide Egg Noodles (cook al‑dente, about 6 min)
• 2 tbsp Sour Cream (full‑fat for richness)

Instructions

1. Season and Sear Chicken

   Pat the chicken thighs dry, season both sides with salt and black pepper. Heat 2 tbsp olive oil in a large skillet over medium‑high heat and sear the thighs until golden, about 3‑4 minutes per side.

   Time: PT8M

   Temperature: medium‑high

2. Transfer Chicken

   Remove the browned chicken to a plate and set aside.

   Time: PT2M

3. Sauté Onion

   Reduce heat to medium, add 3 tbsp butter to the same skillet, then add the diced onion. Cook, stirring occasionally, until softened and translucent, about 4 minutes.

   Time: PT4M

   Temperature: medium

4. Build the Flavor Base

   Stir in 2 tbsp flour, 3 tsp smoked paprika, 3 tsp sweet paprika, 1/4 tsp cayenne pepper, and 1 tsp garlic powder. Cook, stirring constantly, until fragrant, about 1 minute.

   Time: PT1M

   Temperature: medium

5. Add Tomato Paste

   Add 3 tbsp tomato paste and cook for another minute, stirring to combine.

   Time: PT1M

   Temperature: medium

6. Deglaze and Simmer

   Pour in 2 cups beef broth, stirring to dissolve any browned bits. Return the chicken thighs (with any juices) to the skillet, reduce heat to low, and gently simmer for 10 minutes.

   Time: PT10M

   Temperature: low

7. Cook Egg Noodles

   While the chicken simmers, bring a pot of salted water to a boil. Add 7 oz wide egg noodles and cook al‑dente according to package directions, about 6 minutes. Drain and set aside.

   Time: PT6M

   Temperature: boiling

8. Finish the Sauce

   Stir 1 tbsp butter into the skillet, then add 2 tbsp sour cream and the remaining 1 tbsp butter. Cook, stirring constantly, for 2 minutes until the sauce is glossy and slightly thickened. Taste and adjust seasoning with additional salt and black pepper if needed.

   Time: PT2M

   Temperature: low

9. Combine and Serve

   Add the cooked egg noodles to the skillet, tossing to coat them evenly with the creamy paprika sauce. Serve hot, garnished with a sprinkle of fresh black pepper if desired.

   Time: PT2M

   Temperature: low

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

45 g

Fat

22 g

Fiber

2 g