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Hungarian Chicken Paprikash
with egg noodles / green beans

Active: 30 min Total: 45 min
Creamy, saucy chicken and egg noodles are an easy combination to love in this Hungarian dish that was requested by Cook Smarts members.
Smarts: The amount of flavor you get from your paprika will vary depending on how long the spice has been sitting in your pantry. Increase the amount a bit if you know your paprika is on the older side.


Hungarian Chicken Paprikash:
  • Onions, medium - 1/2 , chopped
  • Bell peppers, red - 1 , chopped
  • Garlic - 4 cloves , chopped
  • Egg noodles - 8 oz (sub fusilli or rotini pasta)
  • Chicken thighs, boneless and skinless - 4
  • Chives - 1 Tbsp , chopped
  • Oil, cooking - 1 Tbsp
  • Butter - 2 Tbsp
  • Flour, all-purpose - 2 Tbsp
  • Paprika - 1 Tbsp (use Hungarian sweet paprika if you have it, but regular paprika will work fine)
  • Tomato paste - 1 Tbsp
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Stock, any type - 1 cup
  • Sour cream - 1/2 cup
  • Lemon juice - 2 tsp
Roasted Green Beans:
  • Green beans - 1 lb , trimmed
  • Oil, olive - 1 Tbsp
  • Vinegar, red or white wine - 1 tsp
  • Mustard, Dijon - 1 tsp


  1. Green beans / Onions / Bell peppers / Garlic - Prep as directed. Combine onions and bell peppers in one container. Store green beans and garlic in their own containers. (Can be done up to 5 days ahead)
  2. Noodles - Boil noodles according to package directions. (Can be done up to 3 days ahead)
  3. Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  4. Chives - Chop chives.

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  1. Heat oven to 400F / 204C degrees.
  2. While oven is warming up, heat a Dutch oven with cooking oil over medium-high heat. Add chicken thighs. Cook on both sides until golden brown, 6 to 8 minutes total. Set chicken aside.
  3. Add butter to pan and then onions and bell peppers. Saute until soft, 2 to 3 minutes.
  4. Add garlic, flour, and paprika and stir until no dry spots remain.
  5. Add tomato paste, tomatoes (including liquid), and stock over aromatics. Bring to a simmer, scraping up any brown bits on the bottom of the pan.
  6. Add chicken back to pan and reduce temperature to a low simmer. Cover and simmer until chicken is cooked through, 20 to 25 minutes.
  7. While chicken cooks, whisk together olive oil, vinegar, and mustard. Toss with green beans.
  8. Spread green beans out on a sheet pan. Season with some salt and pepper. Roast until green beans are tender and brown in spots, shaking the pan halfway through cooking, ~15 minutes.
  9. When chicken is done, move pan off heat. Remove 1 cup / 237 mL of sauce from chicken (for 4 servings; adjust if customizing) and combine with sour cream. Pour sauce / sour cream back over chicken and stir everything together to combine. Season with some salt and pepper.
  10. Squeeze lemon juice over chicken and top with chives.
  11. If noodles were made ahead, reheat in the microwave. (You can toss them with some oil or butter if they seem dry.)
  12. Serve chicken and sauce over noodles with green beans on the side. Enjoy!



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