• Step 1: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and sauté for 5-7 minutes, until softened and lightly browned.
• Step 2: Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
• Step 3: Add the cubed chicken to the skillet and cook for 5-7 minutes, or until the chicken is lightly browned on all sides.
• Step 4: Sprinkle the sweet and smoked paprika over the chicken and onion mixture, and stir to coat evenly.
• Step 5: Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pan.
• Step 6: Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
• Step 7: Remove the skillet from heat and stir in the sour cream until well combined. Season with salt and black pepper to taste.
• Step 8: Serve the Chicken Paprika warm, garnished with chopped parsley if desired. Enjoy!