Hungarian Chicken Breasts
Bring a taste of Central Europe to your table with this Hungarian Chicken Breasts recipe, a flavorful and comforting dish that combines tender, pan-seared chicken with a rich paprika-infused sauce. This recipe effortlessly blends sautéed onions, garlic, and a touch of crushed tomatoes to create a savory base, while a dollop of sour cream adds creamy decadence to the final dish. Perfect for busy weeknights or cozy family dinners, this meal comes together in under an hour and is best served over noodles, rice, or with crusty bread to soak up the luscious sauce. Garnished with fresh parsley for a pop of color, this one-pot wonder is a must-try for fans of Hungarian cuisine or those looking to spice up their dinner routine. Keywords: Hungarian chicken breasts, paprika chicken, creamy chicken recipe, Hungarian cuisine, easy weeknight dinner, chicken skillet recipe.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 2 tablespoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 0.5 cups crushed tomatoes
- 0.75 cups sour cream
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Place the chicken breasts on a cutting board and pat them dry with paper towels.
In a shallow dish, combine flour, 1 tablespoon of paprika, salt, and black pepper. Coat each chicken breast in the flour mixture, shaking off any excess.
Heat a large skillet over medium heat. Add the butter and olive oil, allowing them to melt and heat up.
Place the coated chicken breasts in the skillet and cook for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for an additional 1 minute, stirring constantly.
Sprinkle the remaining 1 tablespoon of paprika over the onions and garlic, stirring to toast the spices.
Pour in the chicken broth and crushed tomatoes, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.
Return the chicken breasts to the skillet, spooning some of the sauce over the top. Cover and let simmer on low heat for 20-25 minutes, or until the chicken is cooked through and tender.
Remove the chicken breasts from the skillet onto a serving plate. Stir the sour cream into the sauce, mixing well until fully combined and creamy.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Pour the sauce over the chicken breasts and garnish with fresh parsley, if desired.
Serve immediately with noodles, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 3580 mg | 156% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 22.0 g | ||
| Protein | 236.3 g | 473% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 455 mg | 35% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2902 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
