This easy recipe for traditional chicken paprikash is a lovely comfort food supper with just a little spice.
- 1 1/2 pounds boneless skinless chicken breasts, pounded to one inch thickness
- 2 tablespoons olive oil
- 1 sweet onion, peeled and chopped
- 4 cloves garlic, minced
- 2 tablespoons flour
- 2 tablespoons paprika
- 1 cup chicken broth
- 1 14.5 oz can diced tomatoes
- 1/2 cup sour cream
- 6 ounces egg noodles
- Chopped fresh parsley for garnish
- Sprinkle the chicken with salt and pepper.
- Add the oil to a heavy deep skillet and heat over medium. Add the onions and cook until they start to soften, about 3 minutes.
- Add the garlic, stir for 1 minute and then add the flour and paprika. Stir until blended, then pour in the chicken broth and the tomatoes.
- Bring to a simmer, give it all a good stir, cover the pot and let it all simmer up for 15 minutes.
- Add the chicken breasts and cook until they are done, about 10 minutes, turning the chicken once or twice.
- Scoop out the chicken and shred it into bite sized pieces.
- Whisk in the sour cream and stir in the chicken. Cover and let the chicken mixture sit while you cook the noodles.
- Cook the noodles according to package directions and drain.
- Divide the noodles among plates, top with the chicken and a generous amount of sauce, sprinkle with parsley and serve!
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!