Heat oil or butter in a large skillet or Dutch oven over medium heat.
Season chicken with salt and pepper, then brown on all sides, about 5–7 minutes per side. Remove and set aside.
2. Cook the Onions & Paprika:
In the same pan, sauté onions until soft and translucent.
Add garlic and cook 30 seconds.
Stir in paprika (sweet and smoked) and cook briefly — be careful not to burn it, or it will turn bitter.
3. Simmer the Chicken:
Return chicken to the pan and pour in chicken broth.
Cover and simmer 30–40 minutes, until chicken is cooked through and tender.
4. Add the Creamy Sauce:
In a small bowl, mix sour cream and flour (if using) until smooth.
Remove pan from heat and stir in sour cream mixture, blending into the sauce.
Reheat gently — do not boil, or the sour cream may curdle.
5. Serve:
Serve hot over egg noodles, rice, or mashed potatoes.
Garnish with chopped parsley if desired.
💛 Ashley’s Tips:
Use sweet Hungarian paprika — it’s key to authentic flavor.
Bone-in chicken stays juicy and tender, but you can use boneless if you prefer.
For a lighter version, use Greek yogurt instead of sour cream, added off the heat.
If you want, I can also give you a slow-cooker version of Chicken Paprikash — set it in the morning and come home to tender, flavorful chicken ready to serve!
