Chicken in Sour Cream Paprika Sauce
Indulge in the rich and comforting flavors of Chicken in Sour Cream Paprika Sauce, a hearty one-pan dish that brings warmth to every bite. Tender, juicy chicken thighs are seared to golden perfection, then simmered in a luscious sauce made with sweet paprika, tomato paste, and full-fat sour cream for a velvety finish. A hint of garlic and sautéed onions adds depth, while a touch of flour ensures the sauce thickens beautifully, coating the chicken in every savory spoonful. Ready in under an hour, this Hungarian-inspired recipe pairs perfectly with fluffy rice, buttery egg noodles, or creamy mashed potatoes, making it an irresistible weeknight dinner or an impressive centerpiece for your next gathering. Garnished with fresh parsley for a burst of color and freshness, this dish is as visually stunning as it is delicious. Perfect for fans of comforting chicken recipes, paprika sauces, and easy skillet dinners!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on or skinless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Sweet paprika
- 1 tablespoon Tomato paste
- 1.5 cups Chicken broth
- 1 cup Sour cream (full-fat)
- 1 tablespoon All-purpose flour
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large skillet or deep pan over medium-high heat. Add the chicken thighs and sear them until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
Lower the heat to medium and add the butter to the same pan. Once melted, stir in the chopped onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the sweet paprika and tomato paste, cooking for another 1-2 minutes to toast the paprika and combine the flavors.
Pour in the chicken broth and stir, scraping the bottom of the pan to deglaze it and incorporate all the browned bits. Bring the mixture to a simmer.
Return the seared chicken thighs to the pan, making sure they are partially submerged in the liquid. Cover the pan with a lid and simmer on low heat for 25-30 minutes, or until the chicken is cooked through and tender.
In a small bowl, whisk together the sour cream and flour until smooth. Slowly stir this mixture into the pan, ensuring it is well combined. Let it simmer for another 5 minutes, allowing the sauce to thicken.
Taste the sauce and adjust with additional salt or pepper, if necessary.
Garnish the dish with fresh parsley before serving. Serve hot over rice, egg noodles, or mashed potatoes.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.9 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 103 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 784 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
