Description
Imagine rain tapping on the window, your favorite show queued up, and a bowl of creamy, paprika-kissed chicken in your hands. This Quick Chicken Paprikash is a love letter to Hungarian comfort food—without the hours of simmering. Juicy chicken thighs, sweet paprika, and a swirl of sour cream come together in a silky sauce that clings lovingly to noodles or rice. Ready to turn your kitchen into a Budapest bistro?
Ingredients
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1 ½ lbs boneless, skinless chicken thighs (or breasts), cubed
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1 tbsp olive oil (or butter for richness)
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1 medium onion, finely chopped
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2 cloves garlic, minced
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2 tbsp Hungarian sweet paprika (a must!)
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1 cup chicken broth (low-sodium)
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½ cup sour cream (full-fat = creamy dream)
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Salt & pepper, to taste
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1 tbsp flour (optional, for thicker sauce)
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Fresh parsley, chopped (garnish)
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Cooked egg noodles or rice
Instructions
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Sear the Chicken: Heat oil in a large skillet. Brown chicken in batches, 5–6 mins. Remove and set aside.
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Sauté Aromatics: In the same pan, cook onion until soft (4–5 mins). Stir in garlic and paprika for 60 secs.
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Build Sauce: Add broth, scrape the pan, return chicken. Simmer 10–12 mins uncovered.
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Creamy Finish: Lower heat. Temper sour cream with 2 tbsp hot sauce, then stir in with flour. Simmer 2 mins till velvety.
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Serve: Spoon over noodles or rice. Top with parsley. Let rest 3 mins. Eat cozy!
Notes
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Paprika Quality = Game-Changer: Hungarian paprika makes all the difference.
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Sour Cream Hack: Always temper to avoid curdling.
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Don’t Rush It: Let it sit before serving—it thickens beautifully.
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Leftovers? Even better next day. Reheat gently with a splash of broth.
- Prep Time: 10 min
Nutrition
- Calories: 10 mins per serving
- Fat: 20g
- Carbohydrates: 20g