Chicken Paprikash with Buttered Noodles

Tender chicken thighs simmered with paprika, onion, and broth, finished with sour cream and served over buttery egg noodles for an easy stovetop dinner.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 1 medium yellow onion
• 2 tbsp paprika
• 1 cup chicken broth
• 0.5 cup sour cream
• 8 oz egg noodles
• 1 tbsp butter
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp vegetable oil

Cooking instructions

1. Pat the chicken thighs dry, then season both sides with salt and black pepper. Dice the onion. (about 5 min)
2. Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side, until browned. Transfer the chicken to a plate. (about 10 min) — Medium-high heat
3. Add the onion to the skillet and sauté for 4 minutes, until softened. Stir in the paprika and cook for 30 seconds. (about 5 min) — Medium heat
4. Pour in the broth and return the chicken to the skillet. Simmer, partially covered, for 12 to 15 minutes, turning once, until the thickest piece reaches 165°F. (about 15 min) — Simmer
5. Remove the skillet from the heat. Stir a few spoonfuls of hot sauce into the sour cream, then stir the mixture into the skillet until smooth. (about 3 min)
6. Boil the egg noodles according to the package directions until tender. Drain, toss with the butter, and serve with the paprikash. (about 10 min) — Boiling water