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Easy Chicken Paprikash

A cozy, quick, and elegant one-pan chicken dish cooked with sweet Hungarian paprika and a creamy sauce, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Hungarian
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken and seasonings
  • 1.5 lb boneless chicken breasts or thighs, cut into 1–1½ inch pieces Thighs stay juicier.
  • 2 tbsp unsalted butter Plus 1 tbsp oil if you want a higher smoke point.
  • 1 medium onion, finely sliced
  • 2 cloves garlic, minced Optional.
  • 2 tbsp Hungarian sweet paprika Do not substitute with smoked unless you want that flavor.
  • 1-2 tbsp all-purpose flour For light dredge.
  • 1.5 cups low-sodium chicken broth
  • 0.5-0.75 cups sour cream Full-fat gives best texture.
  • 1 tsp lemon juice To brighten.
  • Salt and freshly ground black pepper to taste
  • Chopped fresh parsley for garnish

Method
 

Preparation
  1. Pat chicken dry and season with salt and pepper. Dust lightly with flour and shake off excess.
  2. Heat butter (and oil if using) over medium-high heat in a wide skillet.
  3. Add chicken in a single layer; don’t overcrowd. Brown on all sides, 3–4 minutes per batch. Remove chicken to a plate.
Cooking
  1. Reduce heat to medium. Add onion to the pan and cook until soft and translucent, 4–5 minutes. Add garlic for the last 30 seconds.
  2. Remove pan from heat briefly and sprinkle in paprika. Stir immediately to coat onions and release aroma.
  3. Return pan to medium heat, pour in chicken broth, scraping brown bits from the bottom. Bring to a gentle simmer.
  4. Return chicken to the pan, cover, and simmer until chicken is cooked through, about 7–10 minutes depending on pieces.
  5. Off the heat, whisk a few spoonfuls of the hot cooking liquid into the sour cream to temper it, then stir the tempered sour cream back into the pan until smooth.
  6. Add lemon juice and adjust salt and pepper. Garnish with parsley and serve.

Notes

Store in an airtight container for 3–4 days. Reheat gently on the stove. Freeze before adding sour cream for best texture.