Creamy Paprika Chicken with Egg Noodles
Ingredients
- 6chicken thighs (bone-in, skin-on)
- 1 mediumyellow onion
- 3 clovesgarlic
- 2 cupschicken broth
- ½ cupsour cream
- 2 teaspoonspaprika
- 2 tablespoonsolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 8 ouncesegg noodles
- ¼ cupfresh parsley
Prep
- 01
Dice 1 medium yellow onion into 1/2-inch pieces.
- 02
Mince 3 cloves garlic.
- 03
Chop 1/4 cup fresh parsley.
Method
- 01
Heat 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium-high heat. Season the 6 chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
- 02
Working in batches if needed, sear the chicken thighs skin-side down for 5–6 minutes until golden brown, then flip and sear the other side for 2–3 minutes. Remove to a plate.
- 03
In the same skillet, add the diced onion and cook for 3–4 minutes, stirring, until softened and translucent. Add the minced garlic and 2 teaspoons paprika, cooking for 1 minute more until fragrant.
- 04
Pour in 2 cups chicken broth, scraping up any browned bits from the bottom of the pan. Return the chicken thighs to the skillet, nestling them into the liquid. Bring to a simmer, then reduce heat to medium-low, cover partially, and simmer for 25–30 minutes until the chicken is cooked through and tender.
- 05
While the chicken simmers, bring a large pot of salted water to a boil. Add 8 ounces egg noodles and cook according to package directions until tender. Drain and set aside.
- 06
Remove the skillet from heat and stir in 1/2 cup sour cream until smooth and well combined. Taste and adjust seasoning if needed.
- 07
Divide the noodles among bowls or plates, top with chicken and sauce, and garnish with 1/4 cup fresh parsley.
Spice Tips
The paprika here is mild and warm. For more depth, use Hungarian paprika or add 1/4 teaspoon smoked paprika alongside the regular paprika. For a hint of heat, finish with a small pinch of cayenne or fresh cracked black pepper. A squeeze of fresh lemon juice added at the end brightens the whole dish.
Chicken thighs are cheaper and more forgiving than breasts, and their fat keeps the sauce rich. If you don't have sour cream, use Greek yogurt or even a splash of heavy cream mixed with a squeeze of lemon juice. Leftovers rewarm beautifully on the stovetop over low heat with a splash of broth.