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Easy Chicken Paprikash combines bite-sized pieces of chicken breaded and pan-fried in butter, all smothered in a creamy sauce seasoned with sweet Hungarian paprika. For the ultimate comfort food meal serve it over egg noodles, dumplings spaetzle, or mashed potatoes.
HOW TO MAKE CHICKEN PAPRIKASH
First, add the cut chicken, 1 1/2 tablespoons flour, and 1 tablespoon sweet paprika to a bowl and toss to coat the chicken pieces. Melt 2 tablespoons butter in a large skillet or pot over medium heat. Cook the chicken until golden brown on both sides and cooked through. Remove the chicken with a slotted spoon to a plate leaving any fat and brown bits in the skillet.
Melt the remaining butter in the skillet over medium heat. Add the onions and cook until translucent and soft. Reduce the heat to low and add the garlic cooking for 1 minute while stirring continuously. Sprinkle in the remaining flour and paprika. Continue cooking for 2 minutes. Slowly stir in the chicken broth whisking to combine. Simmer over low heat until thickened. Season with kosher salt and fresh ground black pepper to taste.
Melt the remaining butter in the skillet over medium heat. Add the onions and cook until translucent and soft. Reduce the heat to low and add the garlic cooking for 1 minute while stirring continuously. Sprinkle in the remaining flour and paprika. Continue cooking for 2 minutes. Slowly stir in the chicken broth whisking to combine. Simmer over low heat until thickened. Season with kosher salt and fresh ground black pepper to taste.
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