Paprika Chicken with Sour Cream Gravy
Experience comfort food at its finest with this Paprika Chicken with Sour Cream Gravy—a dish that’s as flavorful as it is easy to make. Featuring tender, bone-in chicken thighs coated in a smoky paprika rub and seared to golden perfection, this recipe elevates weeknight dinners with its creamy, tangy sour cream gravy infused with garlic and sautéed onions. The rich sauce is perfectly balanced by the subtle warmth of paprika, creating a cozy meal that pairs beautifully with rice, mashed potatoes, or crusty bread. Ready in under an hour, this one-skillet wonder is a perfect choice for family dinners or hosting a crowd. Garnish with fresh parsley for a pop of color and serve piping hot for maximum satisfaction!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons paprika (sweet or smoked)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 cups chicken broth
- 1 cup sour cream
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Pat the chicken thighs dry with paper towels. In a small bowl, mix paprika, salt, and black pepper. Rub the mixture all over the chicken thighs.
Dredge each chicken thigh lightly in the flour, shaking off excess.
In a large skillet over medium heat, melt the butter with the olive oil. Once hot, add the chicken thighs, skin side down, and sear for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds.
Stir in the chicken broth, scraping up browned bits from the bottom of the skillet. Bring the liquid to a simmer.
Return the chicken thighs to the skillet, skin side up, and reduce the heat to medium-low. Cover the skillet and let the chicken simmer for 20 minutes, or until cooked through (internal temperature should reach 165°F/75°C).
Carefully remove the chicken from the skillet and keep warm. Reduce the heat to low and whisk in the sour cream until smooth, creating the gravy. Simmer for 2-3 minutes, but do not let it boil.
Taste the gravy and adjust seasoning with additional salt or pepper, if necessary.
Return the chicken to the skillet, spooning the gravy over the top, or serve the gravy on the side.
Garnish with chopped fresh parsley, if desired, and serve warm with rice, potatoes, or crusty bread.
Nutrition Facts
Calories |
2820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.6 g | 289% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 4382 mg | 191% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 18.0 g | ||
| Protein | 181.0 g | 362% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2536 mg | 54% | |
*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.
