Description
Tender chicken pieces are simmered in a silky paprika cream sauce with onion, garlic, broth, and a touch of sour cream for a cozy one-skillet dinner that feels comforting and full of flavor.
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite size pieces
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat a large skillet over medium heat.
- Season the chicken with salt and black pepper. In a small bowl, stir together the sweet paprika and smoked paprika.
- Add the olive oil to the skillet and cook the chicken for 5 to 6 minutes, stirring occasionally, until lightly golden. Transfer the chicken to a plate.
- Add the butter to the same skillet. Add the diced onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Add the paprika mixture and tomato paste. Stir for about 30 seconds until fragrant.
- Pour in the chicken broth and scrape the bottom of the skillet. Return the chicken to the pan and stir well.
- Reduce the heat to medium low and simmer for 8 to 10 minutes, until the chicken is cooked through and tender.
- Stir in the heavy cream and cook gently for 2 to 3 minutes until the sauce thickens slightly.
- Turn the heat to low and stir in the sour cream until smooth. Add the chopped parsley and adjust seasoning if needed.
- Serve hot over rice, noodles, or mashed potatoes.
Notes
- Keep the heat low after adding the sour cream so the sauce stays smooth.
- Use room temperature sour cream for easier blending.
- Serve with rice, egg noodles, or mashed potatoes to catch all the sauce.
- Leftovers can be refrigerated in an airtight container for up to 3 days.