This easy chicken paprikash recipe transforms chicken thighs into fall-off-the-bone tender perfection bathing in a comforting, creamy Hungarian paprika sauce blanketed over egg noodles or homemade spätzle. The ultimate old world comfort dish your family will ask for again and again!
This easy Chicken Paprikash recipe features tender chicken simmered in a creamy paprika-infused sauce, creating a comforting and flavorful meal perfect for any occasion. It’s one of the most comforting chicken recipes we’ve ever tasted and is the perfect comforting dish for cold weather.
Ingredients
- ▢ 4 lbs chicken thighs
- ▢ 1 tbsp salt
- ▢ 1 tbsp oil
- ▢ 1 Onion diced
- ▢ 1 Red bell pepper stemmed, seeded, and sliced into thin strips
- ▢ 4 – 6 garlic cloves minced
- ▢ Black pepper
- ▢ 1 tbsp flour
- ▢ 1 1/2 cup Chicken broth
- ▢ 2 tbsp Sweet paprika
- ▢ ¼ tsp Cayenne pepper
- ▢ ½ cup Sour cream
Instructions
Sear the Chicken
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Preheat oven to 375 degrees F and adjust the oven racks so to the middle-low tier.
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Pat the chicken dry with paper towels and season all sides with salt.
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Preheat a large Dutch oven or braiser over medium high heat.
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Place the chicken in the hot pan, skin side down until golden brown, 4 to 6 minutes.
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Flip the chicken over and brown the other side, 3 to 4 minutes.
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Carefully transfer the chicken to a clean cutting board or dish and set aside.
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Carefully drain the fat from the hot Dutch oven and return it to the medium heat.
Braise the Chicken
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Add oil to pan and swirl to coat.
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Add the onion and sauté for 5 minutes, until translucent.
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Add the pepper cook another 3 minutes, until just softened.
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Add the minced garlic, and cook 30 seconds longer.
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Add the flour and black pepper and stir to coat.
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Add a splash of the chicken broth and scrape up any browned bits stuck to the bottom of the pan with a wooden spoon.
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Add the remaining chicken broth and stir in the paprika and cayenne.
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Add in the tomatoes and allow the liquid to come to a simmer, stirring gently.
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Remove from heat.
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Nestle the chicken back into the pot, keeping the skin above the liquid, and carefully transfer to the oven.
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Cook until the chicken reaches 175 degrees F and the sauce has thickened 25 to 30 minutes.
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Carefully remove the pan from the oven.
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Transfer the chicken to a clean platter while you make the sauce.
Make the Sauce
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With an immersion blender, puree the cooking liquid.
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Add the sour cream to a small bowl.
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Ladle in a half cup of the cooking liquid into the bowl with the sour cream, whisking to combine.
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Next, whisk the sour cream mixture into the Dutch oven to combine completely.
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Bring the liquid to a gently simmer over medium-low heat and stir to thicken, about 5 minutes longer while the chicken rests.
Serve
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When ready to serve, nestle the chicken back into the Dutch oven to coat with the sauce.
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Serve the chicken with sauce ladled overtop with egg noodles, spaetzle, or sautéed cabbage.
Nutrition
Serving: 1serving | Calories: 751kcal | Carbohydrates: 8g | Protein: 51g | Fat: 57g | Saturated Fat: 16g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 0.3g | Cholesterol: 309mg | Sodium: 1623mg | Potassium: 788mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2162IU | Vitamin C: 28mg | Calcium: 62mg | Iron: 3mg
