Approximate values estimated by AI
Quick Chicken Paprikash
70% authentic · Hungarian-inspired
A simplified version of the classic, using boneless chicken and a quicker cooking time, while still capturing the essential flavors of paprika and sour cream.
Ingredients
- Boneless, skinless chicken breasts, cut into bite-sized pieces1.5 lbs
- Onion, finely chopped1 large
- Garlic, minced2 cloves
- Sweet Hungarian paprika2 tablespoons
- All-purpose flour1 tablespoon
- Chicken broth1.5 cups
- Sour cream3/4 cup
- Vegetable oil2 tablespoons
- Saltto taste
- Black pepperto taste
- Egg noodles (for serving)12 oz
Steps
- 1
Season chicken pieces with salt and pepper.
- 2
Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken and set aside.
- 3
Add chopped onion to the skillet and sauté until softened, about 4-5 minutes.
- 4
Add minced garlic and cook for 1 minute more until fragrant.
- 5
Stir in the sweet Hungarian paprika and flour. Cook for 1 minute, stirring constantly.
- 6
Gradually whisk in the chicken broth until smooth. Bring to a simmer.
- 7
Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
- 8
In a small bowl, whisk together sour cream and a ladleful of the sauce to temper. Stir back into the skillet.
- 9
Heat gently for 2-3 minutes until warmed through, but do not boil. Adjust seasoning.
- 10
Serve hot over cooked egg noodles, garnished with sour cream and chives.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
