Chicken Paprikash with Garlic Butter Noodles
Authentic chicken paprikash is SO easy to make at home and better than any restaurant! Serve this hearty chicken paprikash over huge piles of garlic butter noodles.
Servings 6 servings
Ingredients
Chicken Paprikash
- 1-1/2 lbs boneless skinless chicken thighs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 3 tablespoons paprika
- 1/4 teaspoon cayenne pepper
- 1 can (15 oz) crushed tomatoes
- 1 bay leaf
- 1/2 cup sour cream
- 2 tablespoons minced fresh parsley
Garlic Buttered Noodles
- 3 cloves garlic, minced
- 3 tablespoons butter
- 12 oz egg noodles, cooked according to package instructions
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
Instructions
Chicken Paprikash
- Season chicken thighs with salt and pepper. In a medium skillet over medium-high heat, sear chicken thighs on both sides until golden. Remove from skillet and set aside.
- In same skillet saute onions until translucent. Add garlic and cook 1 minute longer until fragrant. Reduce heat to medium and add paprika and cayenne and saute until fragrant. Add crushed tomatoes, bay leaf, and nestle chicken back into pan.
- Bring sauce to a simmer, cover, and reduce heat to medium-low. Let simmer 20-25 minutes until chicken registers 160F. Remove bay leaf and discard. Remove chicken from sauce and cut into cubes. Set aside for a moment.
- Remove a little bit of sauce from pan and whisk into sour cream. Add all back to pan with chicken and parsley. Season sauce with salt and pepper to taste. Keep warm until ready to serve.
Garlic Buttered Noodles
- In a small saucepan over medium-high heat, melt butter. Add garlic and saute 1-2 minutes until fragrant and very lightly golden. Remove from heat and toss garlic butter into hot egg noodles until coated. Add parsley and season with salt and pepper to taste
- To serve, ladle chicken paprikash over garlic buttered noodles. Serve immediately and enjoy!