Ingredients:

4 chicken thighs (bone-in, skin-on for best flavor)

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

2 tablespoons sweet paprika (Hungarian paprika is preferred)

1 teaspoon smoked paprika (optional, for a smoky flavor)

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1 cup chicken broth (low-sodium)

1 cup sour cream

2 tablespoons all-purpose flour

1 tablespoon fresh parsley, chopped (for garnish)

Egg noodles or dumplings (for serving)

Preparing the Chicken

Start by patting the chicken thighs dry with paper towels. This helps to achieve a nice sear later on.

Season both sides of the chicken thighs generously with salt and black pepper. This will enhance the flavor of the chicken as it cooks.

In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. You want the oil to shimmer but not smoke.

Once the oil is hot, carefully place the chicken thighs skin-side down in the skillet. Sear them for about 5-7 minutes until the skin is golden brown and crispy. Avoid overcrowding the pan; if necessary, do this in batches.

Flip the chicken thighs and sear the other side for an additional 5 minutes. Once done, remove the chicken from the skillet and set it aside on a plate.

Preparing the Base

In the same skillet, reduce the heat to medium and add the chopped onion. Sauté the onion for about 5 minutes until it becomes translucent and soft.

Add the minced garlic to the onions and sauté for another minute, stirring frequently to prevent burning.

Now, it’s time to add the sweet paprika and smoked paprika (if using). Stir the spices into the onion and garlic mixture, cooking for about 30 seconds to release their flavors. Be careful not to let the paprika burn, as it can turn bitter.

Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to deglaze and incorporate all those flavorful bits stuck to the pan.

Return the seared chicken thighs to the skillet, skin-side up. The chicken should be partially submerged in the broth. Bring the mixture to a gentle simmer.

Cooking the Chicken

Cover the skillet with a lid and reduce the heat to low. Let the chicken simmer for about 30-35 minutes. This slow cooking will make the chicken tender and allow it to absorb all the delicious flavors.

After 30 minutes, check the chicken for doneness. The internal temperature should reach 165°F (75°C). If it’s not done, cover and cook for an additional 5-10 minutes.

Once the chicken is cooked through, remove it from the skillet and place it on a plate. Cover it with foil to keep it warm while we finish the sauce.

Making the Paprikash Sauce

In a small bowl, whisk together the sour cream and flour until smooth. This will help to thicken the sauce and give it a creamy texture.

Gradually add a ladleful of the hot broth from the skillet into the sour cream mixture, whisking constantly. This step is crucial to temper the sour cream and prevent it from curdling when added to the hot sauce.

Once combined, pour the sour cream mixture back into the skillet with the remaining broth. Stir well to combine everything.

Increase the heat to medium and let the sauce simmer for about 5-7 minutes, stirring occasionally, until it thickens slightly. Taste and adjust the seasoning with more salt and pepper if needed.

Assembling the Dish

While the sauce is thickening, cook your egg noodles or dumplings according to the package instructions. I usually prefer egg noodles

Conclusion:

In summary, this Chicken Paprikash dish is an absolute must-try for anyone looking to elevate their culinary repertoire. The rich, creamy sauce infused with the warm, smoky flavor of paprika creates a comforting meal that is perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends. The beauty of this recipe lies in its versatility; you can serve it over traditional egg noodles, fluffy rice, or even alongside crusty bread to soak up every last drop of that delicious sauce. For those looking to mix things up, consider adding bell peppers or mushrooms for an extra layer of flavor, or even swapping out the chicken for tender pieces of pork or turkey. The possibilities are endless, and I encourage you to get creative with your own variations! I genuinely hope you give this Chicken Paprikash recipe a try. I would love to hear about your experience in the kitchen—what variations you tried, how your family enjoyed it, or any tips you discovered along the way. Sharing our culinary adventures makes cooking even more enjoyable, so don’t hesitate to drop a comment or share your photos. Happy cooking, and may your Chicken Paprikash be as delightful as it is delicious! Print