Season and brown chicken: Sprinkle chicken with salt and pepper. Heat oil in a large skillet or Dutch oven over medium-high heat. Brown chicken on both sides, about 4–5 minutes per side. Remove and set aside.
Cook onions and garlic: In the same pan, sauté onions until soft and golden. Add garlic and cook 30 seconds until fragrant.
Add paprika and broth: Remove pan from heat (to avoid burning the paprika) and stir in paprika. Return to heat, add chicken broth, and stir to combine.
Simmer chicken: Return chicken to the pan, cover, and simmer for 25–30 minutes, until chicken is cooked through and tender.
Make creamy sauce:
In a small bowl, mix sour cream with flour (if using) to prevent curdling.
Gradually stir sour cream mixture into the pan. Cook for 3–5 minutes until the sauce is creamy and slightly thickened.
Serve: Garnish with chopped parsley and serve over egg noodles, rice, or mashed potatoes.
💡 Ashley’s Tips:
For a richer sauce, use full-fat sour cream.
Add a few slices of bell pepper for a colorful, sweet touch. 🌶️
The dish tastes even better the next day — flavors really meld!
If you want, I can also give you a slow-cooker version of Hungarian Chicken Paprikash — perfect for busy nights, tender and flavorful with almost no effort! Do you want me to share that next?
