Chicken Paprikas


  • 2 pounds boneless, skinless chicken thighs
  • 4 tablespoons flour, divided
  • 6 tablespoons butter, divided
  • 1 medium onion, diced
  • 1 tablespoon paprika
  • 1 tablespoon hot paprika
  • 1 tablespoon smoked paprika
  • 1 teaspoon coarse ground black pepper
  • 1/2 teaspoon salt
  • 1-1/2 cups chicken broth
  • 1 cup sour cream


  1. Cut chicken thighs into bite-sized pieces (about 1 inch cubes), and dry with paper towels.
  2. Dust the chicken pieces with 2 tablespoons flour.
  3. In a large skillet, melt 4 tablespoons of butter.
  4. Add in the chicken, paprika, pepper and salt then sauté until the chicken is cooked through.
  5. Remove the chicken to a plate and tent loosely with foil.
  6. Add the remaining 2 tablespoons of butter to the pan and melt.
  7. Sauté the onions in the melted butter for about 4-5 minutes, or until translucent.
  8. Pour in the chicken broth and gently simmer the mixture over low heat for about 5 minutes.
  9. Stir in the remaining 2 tablespoons of flour and boil until the sauce has thickened.
  10. Return the chicken to the pan and add in the sour cream, stirring until well mixed and chicken is coated.
  11. Simmer the mixture for an additional 5 minutes to reheat chicken.
  12. Serve hot over rice or egg noodles.

The original recipe for this delicious dish can be found here.

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