• Prep Time:
  • Cooking Time:
  • Serves: 6-8 Serving

Hungarian Chicken Paprikas with Homemade Spaetzle

  • Recipe Submitted by on

Category: Dinner Party, Healthy Recipes, Main Dish, Chicken

 Ingredients List

  • For the Chicken Paprikas:
  • ¼ cup butter + 1 tablespoon
  • 1 pound boneless, skinless chicken thighs
  • 1 pound boneless skinless chicken breasts
  • 1 medium onion, chopped
  • 1 ½ cups chicken broth An excellent chicken stock here)
  • 3 tablespoons Hungarian sweet paprika
  • ½ teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour, as needed for coating chicken
  • 1 cup sour cream
  • For the Hungarian Spaetzle:
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 2 eggs
  • ¾ cups water
  • 1 tablespooon butter, melted


Prepare the Chicken Paprikas:
1. Chop chicken into 1” pieces and dry and dust lightly with flour.
2. Heat a large skillet over medium heat until it is hot. Melt ¼ cup butter. Add chicken, paprika, salt and pepper, and sauté until the chicken is lightly browned. Remove chicken from pan and tent loosely with foil.
3. Add remaining 1 tablespoon butter to pan and sauté onions until they are translucent. Return chicken to the pan.
4. Add chicken broth and gently simmer over low heat until chicken is cooked through. Remove chicken from the pan and tent loosely with foil.
5. Stir 2 tablespoons of flour into the pan and boil until the sauce has thickened to your taste. Add sour cream and return chicken to the pan and coat with the sauce.
6. Serve with spaetlze or egg noodles.
Prepare the Spaetzle:
7. I suggest you make the spaetlze while your chicken is simmering in the broth. I made mine too early and they sat around for way too long.
8. Bring a large pot of water to a boil.
9. Whisk together flour and salt in a medium bowl. Make a well in the middle and add the eggs, water and butter.
1. Stir until the batter is smooth and thick.
11. Drop batter (each dollop about a teaspoon) into boiling water with a spoon; dipping the spoon into the water each time. This will keep your spoon clean and make the whole process less painful. [You can make these larger or smaller to your taste]
12. Cook only half the dough at a time to avoid over crowding. Stir the bottom of the pot with a wooden spoon, so that the dumplings will rise to the top. After the dumplings rise to the top, let them boil about 2 minutes more.
13. Remove to a large colander and drain while you repeat the process with the second half of the batter.
14. Add about a teaspoon of butter to the spaetzle and toss to coat. (This isn”™t traditional but I found that it kept them from sticking together)

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