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Boneless Chicken Paprikash-ish

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Makes 2 to 4 servings 1x

Sure, leftovers are great for the next day’s lunch. But what if tonight’s meal ended up as tomorrow’s supper—yet in a totally new, unexpected way? This is “Dinner Tonight, Dinner Tomorrow,” a monthly series that we hope you find as useful as we do.

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Ingredients

  • 2 pounds boneless, skinless chicken thighs (about 8 thighs)
  • Salt and pepper
  • 1/4 cup flour
  • 1 teaspoon garlic powder
  • 4 tablespoons butter, divided
  • 2 medium yellow onions, diced
  • 4 garlic cloves, smashed and roughly chopped
  • 2 tablespoons sweet paprika
  • 2 tablespoons smoked paprika
  • 1/2 teaspoon cayenne
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 1 cup (at least) chopped parsley

Instructions

  1. Trim excess fat from chicken thighs and season both sides with salt and pepper. Whisk together flour and garlic powder in shallow bowl.
  2. In a large heavy skillet, melt 2 tablespoons butter over medium heat. Dredge one thigh in flour, shaking off excess, and place in skillet. Repeat with two more thighs. Cook until golden brown at the bottom, then flip and continue to cook until browned on both sides (about 6-8 minutes total). Remove to plate. Repeat with remaining thighs.
  3. Reduce heat to medium-low. Add one more tablespoon butter to the pan. Toss in the onions and cook until soft, about 6-8 minutes, stirring frequently. Add the garlic and cook for 1 minute. Add both paprikas and cayenne and cook for 1 minute more. Whisk in broth and bring to gentle simmer. Return the chicken to the pan, cover, reduce heat to medium-low, and cook for 12-15 minutes, or until chicken is cooked through.
  4. Remove pan from heat. Remove chicken to a plate. Stir sour cream into liquid in pan until incorporated, then return chicken to skillet. Shower with fresh parsley and serve with cooked egg noodles, rice, or mashed potatoes.