Begin by chopping the onion, bell pepper, and mincing the garlic. Cut the chicken breasts or thighs into small cubes for even cooking.
In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Sauté until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add the chopped onion and bell pepper. Sauté for 3-4 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
Sprinkle sweet paprika and red pepper chili flakes (if using) over the sautéed vegetables. Stir well to coat the veggies and release the spices' aroma.
Stir in the flour and mix well, cooking for another minute. Slowly pour in the chicken broth and diced tomatoes (with juice), stirring continuously to avoid lumps.
Return the cooked chicken to the skillet and bring the mixture to a simmer. Reduce heat and let it cook for about 10 minutes, allowing flavors to meld and sauce to thicken.
Remove from heat and stir in sour cream until fully combined for creaminess.
Spoon the chicken paprikash into bowls, garnish with fresh parsley, and serve warm. This dish pairs wonderfully with rice, pasta, or crusty bread.
