Paprika Chicken Recipe
Hungarian · Main course · 45 min total
A comforting one-pan dish where chicken thighs are simmered in a rich, creamy paprika sauce, perfect for a weeknight dinner.
10
min prep
min prep
35
min cook
min cook
4
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken skin-side down and cook until golden brown, about 5 minutes per side. Remove chicken and set aside.
- Reduce heat to medium. Add onion to the skillet and cook until softened, about 4 minutes. Add garlic and cook for 1 minute. Stir in sweet paprika and smoked paprika, cooking for 30 seconds until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Return chicken to the skillet, skin-side up. Bring to a simmer, then cover and cook over low heat for 25 minutes, until chicken is cooked through.
- In a small bowl, whisk together sour cream and flour until smooth. Remove chicken from the skillet and keep warm. Stir the sour cream mixture into the sauce. Simmer for 2-3 minutes until thickened. Adjust seasoning with salt and pepper.
- Return chicken to the skillet, spoon sauce over the top. Garnish with fresh parsley and serve.
Tips
- For a richer flavor, use Hungarian sweet paprika.
- Serve with egg noodles, rice, or crusty bread to soak up the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
AI estimate may be inaccurate · Terms