Brown the Chicken – Heat butter and olive oil in a large skillet over medium-high heat. Add chicken chunks, season with salt and pepper, and brown on all sides. Remove and set aside.
Sauté Aromatics – In the same skillet, add onions and garlic. Sauté until fragrant and softened, about 5 minutes.
Simmer – Return the chicken to the skillet. Add chicken broth, paprika, and thyme. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until the chicken is fully cooked and tender.
Creamy Finish – Stir in sour cream or heavy cream and Dijon mustard. Cook for another 5 minutes, stirring until the sauce is smooth and creamy. Adjust seasoning with salt and pepper.
Serve – Sprinkle chopped parsley on top. Serve hot with mashed potatoes, rice, or buttered noodles.
Serving & Storage Tips
