Chicken Paprikash with Buttered Noodles

• 2 tablespoons unsalted butter
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 tablespoons sweet paprika
• 1 teaspoon dried marjoram
• 1/2 teaspoon caraway seeds (optional)
• 1 cup chicken broth
• 1 cup sour cream
• 1/2 cup heavy cream
• Salt and pepper to taste
• 8 ounces egg noodles
• 2 tablespoons fresh parsley, chopped (for garnish)

Steps

1. 1 In a large skillet, melt 1 tablespoon butter over medium heat. Season chicken with salt and pepper, then cook until golden brown, about 5 minutes per side. Remove and set aside.
2. 2 Add remaining tablespoon of butter to the skillet. Sauté onion until softened, about 5 minutes. Stir in garlic, flour, paprika, marjoram, and caraway seeds; cook for 1 minute.
3. 3 Whisk in chicken broth, scraping up any browned bits. Return chicken to skillet, reduce heat, and simmer covered for 15 minutes.
4. 4 In a small bowl, whisk together sour cream and heavy cream. Stir into the skillet, heating through but do not boil.
5. 5 Meanwhile, cook egg noodles according to package directions. Drain.
6. 6 Serve chicken and sauce over noodles, garnished with chopped parsley.

Equipment

• Large skillet
• Medium pot
• Whisk

Variations

• Substitute chicken with turkey for a leaner option.
• Add mushrooms for extra earthiness and texture.

Substitutions

• Use coconut milk instead of heavy cream for a dairy-free version.
• Replace egg noodles with gluten-free pasta if needed.

Pairings

• Steamed broccoli or green beans
• A light, zesty coleslaw

Nutrition

Tips

• For a thicker sauce, simmer uncovered for an additional 5 minutes.
• Pair with a crisp, green salad for a balanced meal.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight and reheat gently on the stovetop.

Serving Suggestions

• Serve with a side of crusty bread to soak up the sauce.
• A glass of dry riesling complements the dish beautifully.

FAQ