Paprika Chicken Breasts

This is the Hungarian-flavor weeknight dinner you can pull off with mostly pantry ingredients. Boneless chicken breasts get browned in butter, then simmered in a quick sauce of cream of mushroom soup, two tablespoons of paprika, and a pinch of red pepper flakes for warmth.

Two full tablespoons of paprika sounds like a lot, but it’s what gives the sauce that distinctive sweet-smoky depth and gorgeous brick-red color reminiscent of traditional chicken paprikash. Don’t skimp here, paprika is the star.

The sour cream goes in last, off the active boil, swirled in just to heat through. This protects it from breaking into grainy curds and gives the sauce that final tangy creaminess that makes it cling to noodles in the best way.

Kitchen Tips

• Pat chicken dry before browning, surface moisture steams the meat instead of letting it crisp.
• Use Hungarian sweet paprika if you can find it, the flavor is brighter and more complex than generic ground paprika.
• Spoon out the rendered fat after browning, this prevents a greasy sauce.
• Cover and simmer on low for the gentlest cook, high heat dries breasts out fast.
• Stir the sour cream in off the boil, then warm gently. Boiling will curdle the sauce.

Variations

• Swap chicken breasts for boneless thighs for a juicier, more forgiving cut.
• Add a sliced onion and a clove of garlic to the pan after removing the chicken for more aromatic depth.
• Use Greek yogurt in place of sour cream for a slightly tangier, lighter sauce.