Description
Hungarian Paprikash features succulent chicken in a creamy, paprika-infused sauce. Perfect for a quick dinner or comfort food craving, it’s simple to prepare and utterly delicious!
Ingredients
Scale
- 2 large boneless skinless chicken breasts
- Salt & pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 3/4 cup full fat sour cream room temperature
- 1 tablespoon flour
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon paprika
- 1 teaspoon worcestershire sauce
- 1 cup chicken broth
- chopped fresh parsley optional, to taste
Instructions
- Cut chicken breasts in half lengthwise to create four cutlets. Season with salt, pepper, and garlic powder.
- Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Cook chicken for 4-5 minutes on each side until golden, then set aside.
- In a medium bowl, combine flour and sour cream until smooth, and set aside.
- Reduce heat to medium. Add remaining butter and onions to the skillet. Sauté until softened and lightly browned (about 5-7 minutes).
- Add garlic to the skillet and cook for another minute.
- Mix in paprika, Worcestershire sauce, and chicken broth, then stir in the sour cream mixture. Bring to a simmer while stirring until combined.
- Return the chicken to the skillet. Cook for another 5-7 minutes until cooked through (165F) and sauce thickens. Adjust seasoning with salt and pepper, and garnish with parsley if desired.
Notes
Make sure the sour cream is at room temperature for a smoother sauce.
Add a bit more chicken broth if the sauce becomes too thick during cooking.
Chopped fresh parsley adds a nice touch of flavor and color.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 110mg