Chicken Paprikash

Season chicken evenly with salt and pepper on all sides.

Melt butter in a large skillet or pot over medium-high heat.

Brown chicken 3–4 minutes per side until golden, then transfer to a plate.

Add onion and bell pepper to the same pan and sauté until soft and lightly caramelized.

Stir in paprika and flour, cooking 30 seconds to form a fragrant paste.

Add tomatoes and chicken broth, stirring to fully combine and loosen the sauce.

Return chicken to the pan, cover, and simmer 25–30 minutes until very tender.

Reduce heat to low and stir in sour cream until smooth and creamy.

Gently warm the sauce without boiling to prevent curdling.

Serve hot over spaetzle or egg noodles.