Heat oil or butter in a large skillet or pot over medium heat.
Add onions and cook until soft and translucent.
Stir in garlic for 30 seconds.
Remove from heat, sprinkle paprika over onions (prevents burning).
Add chicken pieces, coating them in the paprika-onion mixture.
Pour in chicken broth, season with salt and pepper, cover, and simmer on low 30–40 minutes, until chicken is tender.
2️⃣ Make the Sauce
In a small bowl, whisk together sour cream and flour.
Temper by adding a few spoonfuls of hot chicken sauce to the mixture, then stir it into the pot.
Simmer 5 more minutes until the sauce is creamy and slightly thickened.
3️⃣ Prepare the Spaetzle
Cook according to package instructions. Drain and keep warm.
If homemade, drop batter into boiling salted water, cook until dumplings float, drain, and toss with a little butter.
4️⃣ Serve
Place spaetzle on a plate and ladle chicken and sauce over the top.
Garnish with chopped fresh parsley.
Tips & Variations
Dark meat chicken keeps the dish juicier and more flavorful.
For extra richness, add a splash of cream along with the sour cream.
Spaetzle works perfectly, but if you like, you can mix in buttered noodles or small pasta shapes for a faster option.
This is a classic Hungarian comfort meal—creamy, paprika-forward, and perfect with soft noodles that soak up the sauce.
If you want, I can give you a quick 30-minute version using store-bought spaetzle and boneless chicken, perfect for a weeknight dinner. Do you want me to do that?
