👩🍳 Instructions
1. Brown the Chicken
- Season chicken with salt and pepper.
- Heat oil in a large skillet or Dutch oven over medium-high heat.
- Brown the chicken pieces on all sides (about 4–5 minutes per side). Remove and set aside.
2. Sauté Onions & Garlic
- In the same pan, add onions and cook until translucent.
- Add garlic and cook 30 seconds.
- Lower the heat and stir in paprika — don’t burn it!
3. Simmer the Chicken
- Return chicken to the pan.
- Add chicken broth so it comes halfway up the chicken.
- Cover and simmer 25–30 minutes, until chicken is fully cooked and tender.
4. Make it Creamy
- In a small bowl, mix sour cream with flour.
- Remove pan from heat and stir in the sour cream mixture slowly.
- Return to low heat and simmer 5 more minutes, stirring gently until thickened.
- Adjust salt and pepper to taste.
5. Serve
- Sprinkle chopped parsley on top.
- Serve over spaetzle (Hungarian dumplings), egg noodles, or mashed potatoes.
✨ Tips
- Use bone-in chicken for maximum flavor.
- Sweet Hungarian paprika is key — avoid smoked paprika unless specified.
- For a lighter version, use Greek yogurt instead of sour cream (add off heat to prevent curdling).
- This dish tastes even better the next day as flavors meld.
If you want, I can also make a quick weeknight version of Chicken Paprikash that uses chicken breasts and cooks in 25 minutes without losing any flavor.
Do you want me to do that?
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