Old World Paprika Chicken
Experience the rich, comforting flavors of Eastern Europe with this "Old World Paprika Chicken" recipe. Succulent bone-in, skin-on chicken thighs are seasoned with a blend of sweet and smoked paprika, then seared to golden perfection before simmering in a velvety sauce made with caramelized onions, garlic, and a touch of sour cream. This one-pot dish strikes the perfect balance of smoky, creamy, and savory, with hints of tomato paste and a garnish of fresh parsley for a pop of freshness. Ready in under an hour, it’s an easy yet impressive dinner option perfect for busy weeknights or cozy family meals. Pair it with buttered noodles, creamy mashed potatoes, or crusty bread to soak up every last drop of the luscious sauce. A true comfort food classic, this paprika chicken is as satisfying as it is timeless. Keywords: paprika chicken recipe, Eastern European chicken dish, smoked paprika sauce, one-pot dinner ideas, weeknight comfort food.
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Recipe Information
Ingredients
- 6 pieces bone-in skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 cups chicken broth
- 0.5 cup sour cream
- 2 tablespoons tomato paste
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the chicken thighs with salt, black pepper, and 1 tablespoon of the sweet paprika.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
Sear the chicken thighs skin-side down until golden and crispy, about 4-5 minutes per side. Remove and set aside.
In the same skillet, lower the heat to medium and add the chopped onion. Sauté until softened, about 5 minutes.
Add the minced garlic, remaining sweet paprika, smoked paprika, and flour. Stir for 1-2 minutes to cook the flour and release the spices' aroma.
Stir in the chicken broth and tomato paste, scraping the bottom of the skillet to deglaze any browned bits.
Bring the sauce to a simmer, then return the chicken thighs to the skillet, nestling them skin-side up into the sauce.
Cover and cook on low heat for 30 minutes, or until the chicken is tender and fully cooked (internal temperature 165°F/74°C).
Remove the chicken from the skillet and whisk in the sour cream until the sauce is smooth and creamy. Adjust seasoning with salt and pepper to taste.
Return the chicken to the skillet and spoon the sauce over them. Cook for an additional 2-3 minutes to heat everything through.
Garnish with chopped parsley and serve warm, preferably with buttered noodles, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.5 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 655 mg | 14% | |
*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.
