Tender Chicken Paprikash (Printable Version)
Tender chicken simmers in a rich, creamy paprika sauce bursting with traditional Hungarian flavors.
# Ingredients Required:
→ Poultry
01 -
680 grams boneless skinless chicken breasts or thighs cut into bite-size pieces
→ Dry Ingredients
02 -
3 tablespoons all-purpose flour, divided
03 -
2 tablespoons Hungarian sweet paprika
→ Dairy
04 -
4 tablespoons unsalted butter, divided
05 -
180 milliliters full-fat sour cream
→ Produce
06 -
1 medium yellow onion, finely chopped
07 -
2 cloves garlic, minced
08 -
1 tablespoon fresh parsley, chopped
→ Liquids
09 -
480 milliliters low sodium chicken broth
→ Seasonings
10 -
Kosher salt to taste
11 -
Freshly ground black pepper to taste
# Guide to Cooking:
01 -
Combine chicken pieces, 1 1/2 tablespoons flour, and 1 tablespoon paprika in a bowl. Toss to evenly coat.
02 -
Melt 2 tablespoons butter in a large skillet over medium heat. Cook chicken until golden on both sides and fully cooked. Remove and set aside.
03 -
Melt remaining butter in the skillet. Add chopped onions and cook until translucent and soft. Reduce heat to low, add minced garlic, and cook for 1 minute, stirring continuously.
04 -
Sprinkle remaining flour and paprika over onions. Cook for 2 minutes, then gradually whisk in chicken broth. Simmer on low until thickened. Season with salt and pepper.
05 -
Reduce heat to lowest setting and stir in sour cream. Return chicken and its juices to the skillet. Garnish with fresh parsley before serving.
# Extra Suggestions:
01 -
Substitute chicken thighs for a richer flavor. Adjust paprika quantity to taste. Best served over egg noodles or rice.