Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 12 oz wide egg noodles
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons high-quality smoked paprika
- 1 teaspoon dried thyme
- 1.5 cups chicken broth
- 1 cup sour cream (full fat recommended)
- 1 tablespoon all-purpose flour
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until they are al dente. Drain the noodles and toss them with a small amount of butter or oil to prevent sticking. Set them aside while you prepare the chicken.
- Pat the chicken pieces dry with paper towels. Season them generously with salt, pepper, and one teaspoon of the paprika. Heat a large skillet over medium-high heat and melt one tablespoon of butter. Add the chicken in a single layer and sear until golden brown on all sides, about 5-7 minutes. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, melt the remaining tablespoon of butter. Add the diced onion and cook until translucent, about 4 minutes. Stir in the minced garlic, the remaining paprika, and the dried thyme. Cook for 1 minute until the spices are fragrant, taking care not to burn the garlic.
- Whisk the flour into the onion mixture and cook for 1 minute to remove the raw flour taste. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Bring the liquid to a gentle simmer and let it thicken for about 3-5 minutes. Return the seared chicken and any accumulated juices back into the skillet.
- Reduce the heat to low. In a small bowl, whisk a few tablespoons of the hot sauce into the sour cream to temper it. This prevents the sour cream from curdling when added to the pan. Stir the tempered sour cream into the skillet until the sauce is smooth and creamy. Taste and adjust seasoning with extra salt or pepper if needed.
- Add the cooked egg noodles directly into the skillet and toss gently to coat every noodle in the creamy paprika sauce. Alternatively, you can spoon the chicken and sauce over a bed of noodles on individual plates. Garnish with a generous sprinkle of fresh parsley and serve immediately.
- Cook Time: 40 minutes