Step 1

Heat your oven to 400 degrees F.

Step 2

Place a large oven-safe skillet over medium-high heat. Using a piece of paper towel, dry off the chicken and season well with salt and pepper. Add 1 tablespoon of the butter into the pan to melt followed by the chicken, skin-side down. Sear until golden brown, 3 to 4 minutes per side, then set aside.

Step 3

Add 1 tablespoon of the butter into the pan, turn the heat down to medium and add in the onions. Season with salt and pepper and cook until the onions are tender and lightly golden brown, 5 to 6 minutes. Stir in the tomato paste and garlic and continue to cook for 1 to 2 minutes to cook off the raw flavor of the garlic.

Step 4

Stir in the paprika and flour and cook for an additional 2 minutes to toast. Switch to a whisk and, while whisking constantly, slowly pour in the chicken broth. Add the chicken and any juices back into the pan and bring to a simmer.

Step 5

Transfer the pan to the oven and cook until the chicken is cooked through and the sauce has thickened, 25 minutes.

Step 6

Meanwhile, bring a large pot of salted water to a boil over high heat. When the chicken is cooked, set it aside to rest and cook the egg noodles in the boiling water according to their package directions. Drain and toss the noodles with the remaining tablespoon of butter.

Step 7

In a separate medium bowl, spoon some of the sauce into the sour cream and add the lemon juice. Stir to combine then swirl this mixture through the pan of paprikash, scatter with the parsley and serve on top of the buttered noodles.