Description

Craving a comforting, Eastern European-inspired meal that’s quick and packed with flavor? Chicken Paprikash combines tender chicken thighs, smoky bacon, and a creamy, paprika-spiced sauce, served over egg noodles for a hearty dish

Ingredients

Scale

Chicken Paprikash uses bold, accessible ingredients for a rich result. Here’s what you’ll need for 4 servings:

Kosher salt: Seasons to taste.
6 slices bacon, diced: Adds smoky, savory depth.
1 medium onion, chopped: Provides sweet, savory base.
1 green bell pepper, chopped: Adds mild, fresh flavor.
¼ cup all-purpose flour: Thickens the sauce and coats the chicken.
2 tablespoons paprika: Brings smoky, spicy warmth.
½ teaspoon dried marjoram: Infuses subtle herbal notes.
1 ½ pounds skinless, boneless chicken thighs, cut in half: Tender, juicy protein.
2 cups low-sodium chicken broth: Forms the flavorful sauce base.
8 ounces egg noodles: Soaks up the creamy sauce.
½ cup sour cream: Adds creamy, tangy richness.
2 tablespoons chopped fresh parsley: Brings fresh, bright garnish.

Why These Ingredients Matter

Chicken Thighs: Stay juicy and tender, perfect for simmering.
Paprika: Provides the signature smoky, spicy flavor of paprikash.
Bacon and Sour Cream: Add richness and depth to the sauce.
Egg Noodles: Offer a hearty, comforting base to soak up the sauce.

Substitutions and Variations

Bacon: Swap with pancetta, turkey bacon, or omit for vegetarian (add 1 tablespoon smoked paprika for flavor).
Onion: Use 1 teaspoon onion powder or 2 shallots.
Green Bell Pepper: Replace with red bell pepper, poblano, or omit.
All-Purpose Flour: Use gluten-free flour or 2 teaspoons cornstarch for thickening.
Paprika: Mix sweet and smoked paprika (1 tablespoon each) for varied flavor.
Marjoram: Swap with dried oregano or thyme.
Chicken Thighs: Use boneless chicken breasts (reduce cooking time to 8 minutes) or tofu for vegetarian.
Chicken Broth: Substitute with vegetable broth.
Egg Noodles: Swap with pappardelle, fettuccine, or gluten-free noodles.
Sour Cream: Use Greek yogurt, crème fraîche, or coconut cream for dairy-free.
Parsley: Replace with cilantro or dill.
Gluten-Free: Use gluten-free flour and noodles; confirm broth is gluten-free.
Flavor Variations:
- Spicy Paprikash: Add ½ teaspoon cayenne or hot paprika.
- Veggie-Packed Paprikash: Include ½ cup sliced mushrooms or carrots with the peppers.
- Creamy Tomato Paprikash: Add ½ cup crushed tomatoes with the broth.
- Vegetarian Paprikash: Replace chicken with 1 ½ pounds cubed tofu or mushrooms.
- Herb-Infused Paprikash: Add 1 teaspoon fresh dill or thyme with the parsley.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: kosher salt, 6 slices bacon, 1 onion, 1 green bell pepper, ¼ cup flour, 2 tablespoons paprika, ½ teaspoon marjoram, 1 ½ pounds chicken thighs, 2 cups chicken broth, 8 ounces egg noodles, ½ cup sour cream, 2 tablespoons parsley.
Dice bacon; chop onion, bell pepper, and parsley; cut chicken thighs in half.

Tip: Prep ingredients in advance for quick assembly; ensure chicken is cut evenly for consistent cooking.

Step 2: Cook Bacon and Vegetables

In a large pot over medium heat, cook 6 slices diced bacon for 2 minutes until starting to crisp.
Add 1 chopped onion and 1 chopped green bell pepper; cook, stirring, for 3 minutes until softened.

Tip: Stir occasionally to prevent sticking; bacon should release enough fat to cook vegetables.

Step 3: Prepare Chicken

In a large bowl, combine ¼ cup flour, 2 tablespoons paprika, ½ teaspoon dried marjoram, and 1 teaspoon kosher salt.
Add 1 ½ pounds chicken thighs; toss to coat evenly.
Push bacon and vegetables to one side of the pot; increase heat to medium-high.
Add chicken and any remaining flour mixture to the empty side; cook, turning, until browned, about 6 minutes.

Tip: Brown chicken in a single layer for best results; don’t overcrowd the pot.

Step 4: Make Sauce

Stir together chicken, bacon, and vegetables; cook 2 minutes.
Add 2 cups chicken broth; bring to a boil, stirring to scrape up browned bits.
Reduce heat to medium-low, cover, and simmer until chicken is almost cooked through (165°F/74°C), about 10 minutes.

Tip: Ensure broth covers chicken partially; stir occasionally for even cooking.

Step 5: Cook Noodles

Meanwhile, bring a separate pot of salted water to a boil.
Add 8 ounces egg noodles; cook to al dente per package instructions (about 6-8 minutes).
Drain noodles and set aside.

Tip: Cook noodles concurrently with sauce to save time; rinse briefly to prevent sticking if not serving immediately.

Step 6: Finish and Serve

Uncover the pot with chicken; increase heat to high and cook 2 minutes to reduce sauce slightly.
Reduce heat to low; stir in ½ cup sour cream and 2 tablespoons chopped parsley.
Cook 2 minutes to heat through; season with salt to taste.
Serve chicken and sauce over egg noodles, about 1 cup noodles and ¾ cup chicken with sauce per serving.

Tip: Stir sour cream gently to avoid curdling; serve immediately for creamy texture.