Chicken paprikash is a popular Hungarian comfort food meal loaded with paprika and sour cream and usually served over buttered egg noodles. It’s perfect for a cold winter night, so last night when it was insanely windy and cold I decided to whip up a batch for dinner. It did not disappoint. The luscious and tender pieces of chicken bathed in a creamy aromatic sauce is just what the body and soul craves this time of year.
Chicken paprikash is traditionally served with spaetzle, but can be paired very successfully with egg noodles, rice or potatoes. Whatever pairing you choose, it will be heavenly!
1 lb. chicken breasts
½ c flour
3-4 Tbsp. paprika or hot Hungarian paprika if you like it spicier
1 tsp. Salt
1 tsp. Pepper
1 Tbsp. olive oil
1 c. yellow onion, chopped
2 c. chicken broth
1 c. sour cream
Parsley, for garnish
Mix together flour, 2 Tbsp. paprika, salt and pepper on a plate. Dredge the chicken on all sides and save the flour mixture for later. Heat olive oil in a skillet over medium high heat. Add the chicken and brown on both sides. Set the aside on a plate.
In the same skillet, add onion and the remaining paprika and cook for about 2 minutes. Make sure to scrape all of the bits of chicken from the skillet for added flavor. Pour in the chicken broth and stir. Add chicken back to the skillet and cook for 30-45 minutes until chicken is cooked through.
In a small bowl, mix together the leftover flour from dredging the chicken, ½ c. sour cream, and ½ c. liquid from the skillet. Add it to the skillet to thicken the sauce and mix together thoroughly. Turn off the heat on the stove and add remaining sour cream. Mix together and serve hot with noodles.