A flavorful and creamy chicken dish with a touch of Hungarian paprika, perfect for a comforting meal.
Season the chicken thighs with salt and pepper.
Ensure the chicken is evenly coated with seasoning for consistent flavor.
Heat butter in a large skillet over medium heat and brown the chicken on both sides.
Avoid overcrowding the skillet to ensure even browning.
Remove the chicken and sauté the chopped onion and bell pepper in the same skillet until softened.
Stir frequently to prevent the vegetables from sticking to the skillet.
Add the minced garlic and paprika, stirring until fragrant.
Cook the spices briefly to release their aroma without burning them.
Pour in the chicken broth and return the chicken to the skillet. Simmer for 25 minutes.
Cover the skillet partially to retain moisture while allowing some reduction.
Stir in the sour cream and heat gently without boiling.
Avoid boiling the sauce to prevent the sour cream from curdling.
Serve the chicken and sauce over cooked noodles or rice.
Garnish with fresh parsley for a pop of color and added freshness.
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