Season chicken with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium heat. Add chicken and sear until golden brown on both sides, about 5–6 minutes. Remove and set aside.

In the same pan, sauté onions until soft and golden, about 5 minutes. Stir in garlic and cook for 1 minute.

Add paprika and flour, stirring quickly to coat the onions. Pour in chicken broth (and tomatoes if using), whisking until smooth.

Return chicken to the pan, cover, and simmer over low heat for 30–35 minutes until chicken is tender and cooked through.

Stir in sour cream until the sauce is creamy and well blended. Adjust seasoning with salt and pepper.

Serve chicken and sauce over cooked egg noodles, garnished with fresh parsley and an extra dollop of sour cream if desired.

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes

Kcal: Approx. 420 per serving | Servings: 6