Sour Cream Chicken Paprika
Indulge in the comforting flavors of Sour Cream Chicken Paprika, a hearty, one-pan meal that’s bursting with rich, creamy goodness and smoky spices. This easy-to-make dish showcases tender, golden-seared chicken thighs simmered in a luscious paprika-infused sauce made with tangy sour cream and a hint of garlic. A sprinkle of fresh parsley adds a vibrant finish, while the thickened sauce is perfect for serving over buttery egg noodles or fluffy rice. With only 15 minutes of prep time and a short list of kitchen staples, this recipe blends simple ingredients into an irresistibly flavorful dinner. Savor the perfect balance of smoky, savory, and creamy in this Hungarian-inspired classic!
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Recipe Information
Ingredients
- 6 pieces boneless skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 3 tablespoons paprika (sweet or smoked, to taste)
- 1 cup chicken broth
- 0.75 cup sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 4 cups egg noodles or rice (optional, for serving)
Instructions
Pat the chicken thighs dry with a paper towel and season both sides with salt and pepper.
Heat olive oil and butter in a large skillet over medium heat until the butter is melted and sizzling.
Add the chicken thighs to the skillet and sear for 5 minutes on each side, or until golden brown but not cooked through. Remove the chicken and set aside on a plate.
In the same skillet, add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the paprika over the onions and garlic, stirring well to coat them in the spice.
Pour in the chicken broth and scrape the bottom of the skillet to deglaze any browned bits. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, reduce the heat to low, cover, and let cook for 20 minutes, or until the chicken is fully cooked and tender.
In a small bowl, whisk the sour cream with the flour until smooth. Gradually add the sour cream mixture to the skillet, stirring to combine.
Allow the sauce to simmer gently for 5-7 minutes, stirring occasionally, until it thickens. Do not let the sauce boil to prevent curdling.
Taste the sauce and adjust seasoning with more salt and pepper if needed.
Sprinkle chopped parsley over the chicken and sauce for garnish.
Serve hot over egg noodles or rice, and enjoy!
Nutrition Facts
Calories |
2454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 3503 mg | 152% | |
| Total Carbohydrate | 249.8 g | 91% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 25.7 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 440 mg | 34% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1711 mg | 36% | |
*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.
