Serves 2, scales easily.
Salt and pepper both sides of 2-3 boneless/skinless chicken thighs.
Heat a tbsp oil in a skillet. Fry chicken on both sides and remove to a plate.
Brown onions in pan fats. Remove pan from heat (to prevent scorching) and stir 1-2 tbsp Hungarian paprika thoroughly into onions until spices are warmed and all is deeply red.
Add 2 cups chicken stock and stir to combine; return chicken to pan and cover. simmer til tender, 15-20 minutes.
Remove from heat and cool til not actively bubbling. Stir in 1/2 cup sour cream until sauce is smooth (you can temper the sour cream into the sauce, or set the sour cream on the counter early on so it isn't fridge cold when it hits a slightly cooled sauce). Return to heat and simmer gently until sauce is thickened and warm.
Season and serve over egg noodles.
You one-pot the recipe to make the egg noodles in the sauce: double stock volume, add noodles when you re-add the chicken to the onions, and adjust sour cream amount at the end if needed.