Chicken Paprikash
Silky, slightly smoky paprika-infused sauce coats tender braised chicken pieces and glossy ribbons of buttered egg noodles for a satisfying, homey meal. The sauce balances sweet red pepper notes from the paprika with a bright tang from sour cream, and a scatter of fresh parsley adds color and lift.
Swap ingredients easily: use bone-in chicken thighs for deeper flavor or boneless for faster cooking; Hungarian sweet paprika is ideal, but a mix of sweet and smoked paprika adds depth. For a lighter finish, stir in plain Greek yogurt instead of sour cream just before serving. Gluten-free diners can swap cornstarch for flour in the sauce and use gluten-free pasta or rice.
Serve this at weeknight family dinners, casual Sunday suppers, or when you want a cozy bowl that travels well for leftovers. Offer a simple green salad or steamed green beans alongside, and make extra egg noodles or boiled potatoes for soaking up the sauce. Leftovers keep 3 days refrigerated and reheat gently on the stove with a splash of stock.
How to Make It
-
1
Pat the chicken dry and season all over with 2 tsp salt and 1 tsp black pepper.
-
2
Heat a large deep skillet or Dutch oven over medium-high heat. Add olive oil and half the butter. When hot, add chicken skin-side down and brown 4–5 minutes per side until golden; work in batches if needed. Transfer browned chicken to a plate.
-
3
Reduce heat to medium and add the remaining butter. Add sliced onion and cook, stirring occasionally, until soft and beginning to caramelize, 8–10 minutes.
-
4
Add minced garlic and cook 30 seconds until fragrant. Stir in sweet paprika and smoked paprika, then add tomato paste and flour; cook 1 minute, stirring constantly to toast the spices and eliminate raw flour flavor.
-
5
Slowly whisk in chicken stock, scraping up any browned bits from the pan. Add the bay leaf and return the chicken and any accumulated juices to the pan. Bring to a simmer, cover partially, and braise until the chicken is cooked through and sauce has reduced slightly, 18–22 minutes.
-
6
While the chicken braises, cook the egg noodles according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain and toss with a splash of olive oil or a pat of butter to prevent sticking.
-
7
When the chicken is done, remove it to a serving dish. Discard the bay leaf. Off the heat, stir a few spoonfuls of the hot pan sauce into the sour cream to temper it, then whisk the warmed sour cream and lemon juice back into the skillet until smooth. Adjust seasoning with remaining salt and pepper if needed. If the sauce is too thick, thin with reserved pasta water or a splash of stock.
-
8
Return the chicken to the skillet and spoon sauce over to warm through for 1–2 minutes (do not boil after adding sour cream).
-
9
Serve the chicken and sauce over buttered egg noodles and sprinkle with chopped fresh parsley.
Still hungry? Try one of these
Beef and Barley Soup
Hearty beef and barley soup with tender vegetables, perfect for chilly evenings.