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Say hello to Paprika Chicken—a super easy weeknight dinner that’s pure comfort food! It’s a whole lot of YUM!!
Never had Paprika Chicken before? Well, let me tell you that you have been missing out. It’s gonna be a new family favorite!
With a few simple ingredients, we’re throwing together a masterpiece of a chicken dinner.
This easy paprika chicken recipe mixes juicy chicken thighs with a creamy, tangy sauce made from sour cream, paprika, and chicken stock.
You sear the chicken till golden brown, then let it simmer in a skillet until it’s melt-in-your-mouth good. Your mouth watering yet?
The thighs are my favorite part of the chicken. I’m a dark meat kinda girl! If you want to use breast meat or something else, though, that’s totally up to you.
It’s got big flavor and a creamy sauce that’ll have you licking the spoon. That’s what Lily says when she likes her food. “I’m licking the spoon mom!” Or the plate, actually.
Grab your large skillet, and let’s make some tender, Paprika Chicken that’s a total hit!
Some of our other favorite chicken recipes we have on our site include: Copycat Chick Fil A Grilled Chicken Sandwich, The Best Fried Sweet and Sour Chicken, and Italian Lemon Chicken Foil Packet.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE PAPRIKA CHICKEN:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT CUT OF CHICKEN SHOULD I USE?
- WHAT TO SERVE THIS WITH?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Creamy Paprika Chicken Thighs Recipe
WHY THIS RECIPE WORKS:
- Flavor Blast – The regular paprika and garlic mix with sour cream for a sauce that’s packed with much flavour—yum!
- Juicy Every Time – Boneless chicken thighs stay tender and moist—no dry chicken disasters here!
- Quick and Easy – Done in about 35 minutes with minimal ingredients—faster than my attempt to set a new personal record for napping!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Olive oil
- Chicken thighs
- Onions
- Tomatoes
- Garlic cloves
- Chicken stock
- Paprika
- Sour cream
- Cornstarch
- Salt
- Pepper
- Chopped parsley (optional garnish)
HOW TO MAKE PAPRIKA CHICKEN:
- Heat the olive oil in a large skillet over a medium-high heat. Cook the chicken thighs on both sides until golden. Remove from the skillet and set aside.
- Add the diced onions and tomatoes to the skillet and cook, stirring, for 3 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until fragrant.
- Add the chicken stock and paprika to the skillet and stir to combine. Return the chicken thighs to the skillet and bring to the boil. Reduce to a simmer and cook for 10 minutes, or until the chicken has cooked though.
- Combine the cornstarch in a small bowl with 2 tablespoons of water. Add to the skillet along with the sour cream. Stir to combine and simmer until thickened. Season to taste with salt and pepper.
- Garnish the chicken with the chopped parsley, if using, before serving.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT CUT OF CHICKEN SHOULD I USE?
Go for boneless skinless chicken thighs—they’re juicy and easy to cook!
Chicken breasts or bone-in chicken thighs work too, but if you use bone-in, add a couple of minutes to the cook time to make sure they’re done!
Chicken tenderloins are another great way to go. They do cook much faster, though.
WHAT TO SERVE THIS WITH?
Oh, tons of goodies!
Try it with egg noodles, white rice, or mashed potatoes—the creamy sauce loves them all!
Green beans or a fresh salad on the side make it a delicious meal too! I
loooove some good, crusty bread to go along with that sauce as well. Oh, I’m getting hungry right now…
ANY ADDITIONS?
Go nuts! There are all kinds of flavors that would go right along with this meal.
- Fresh Parsley – Chop extra for a green, herby pop—pretty and tasty!
- Red Pepper Flakes – Add a pinch for a spicy kick—wake up that spice cabinet!
- Garlic Powder – Sprinkle some into the sauce—more garlic love!
- Fresh Herbs – Toss in chopped fresh chives or thyme—fancy vibes!
- Cayenne Pepper – Mix a little in for heat—spicy creamy paprika chicken, anyone?
- Tomato Paste – Stir in a spoonful for a richer red color—big flavor boost!
- Heavy Cream – Swap some sour cream for this—extra creamy dream!
- Sweet Potatoes – Serve with mashed ones—sweet and savory combo!
- Extra Sauce – Double the sauce ingredients—more to slurp up!
- Cauliflower Rice – Pair it with this for a healthy twist—new favorite alert!
ANY SUBSTITUTIONS?
Yeppers! Let me know in the comments if you have anything else you’d like to add!
- Chicken Breasts – Use these instead of boneless chicken thighs—white meat fans rejoice!
- Chicken Broth – Swap chicken stock for this—same tasty base!
- Avocado Oil – Sub this for olive oil—healthy and slick!
- Kosher Salt – Use this instead of regular salt—fancy home cooks style!
- Lemon Juice – Add a splash if you’re out of tomatoes—tangy switch!
- Greek Yogurt – Replace sour cream with this—lighter but still creamy!
HOW TO STORE:
Refrigerator:
Pop leftovers in an airtight container and chill in the fridge for up to 2 days.
Reheat on the stovetop or microwave till piping hot—next time dinner’s ready!
Freezer:
Freeze in an airtight container for up to 3 months.
Thaw in the fridge overnight, then warm it up—perfect for a couple of months later!
DANA’S TIPS AND TRICKS:
- Sear Hot – Crank that skillet to medium-high heat for a golden brown crust—sizzle power!
- Don’t Overcook – Just sear the chicken pieces, not cook through—they’ll finish in the sauce!
- Stir Easy – Mix the sour cream and cornstarch in a small bowl first—no lumps allowed!
- Season Your Way – Add black pepper and salt to taste—personal preference rules!
- Simmer Slow – Keep it on low heat after boiling—lets the juicy chicken soak up flavor!
- Garnish Big – Pile on that fresh parsley—makes it look like a chef’s delicious meal!
There you go! Paprika Chicken that are juicy, creamy, and oh-so-easy!
They’re the easy dinner you’ll want to make for the whole family again and again.
Creamy Paprika Chicken Thighs Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs
- 1 large onion small diced
- 2 medium tomatoes small diced
- 3 cloves garlic minced
- 2 cups chicken stock
- 3 tablespoons paprika
- 1 tablespoon cornstarch
- 2 tablespoons water
- 3/4 cup sour cream
- Salt and pepper to taste
- fresh chopped parsley for garnishing (optional)
Instructions
- Heat the olive oil in a large skillet over a medium-high heat.1 tablespoon olive oil
- Cook the chicken thighs on both sides until golden brown. Remove from the skillet and set aside.1 pound boneless skinless chicken thighs
- Add the diced onions and tomatoes to the skillet and cook, stirring, for 3 minutes or until softened.1 large onion, 2 medium tomatoes
- Add the garlic and cook, stirring, for 1 minute or until fragrant.3 cloves garlic
- Add the chicken stock and paprika to the skillet and stir to combine.2 cups chicken stock, 3 tablespoons paprika
- Return the chicken thighs to the skillet and bring to the boil. Reduce to a simmer and cook for 10 minutes, or until the chicken has cooked though.
- Combine the cornstarch in a small bowl with the water. Add to the skillet along with the sour cream. Stir to combine and simmer until thickened.1 tablespoon cornstarch, 2 tablespoons water, 3/4 cup sour cream
- Season to taste with salt and pepper.Salt and pepper
- Garnish the chicken with the chopped parsley, if using, before serving.fresh chopped parsley
Notes
- Sear Hot – Crank that skillet to medium-high heat for a golden brown crust—sizzle power!
- Don’t Overcook – Just sear the chicken pieces, not cook through—they’ll finish in the sauce!
- Stir Easy – Mix the sour cream and cornstarch in a small bowl first—no lumps allowed!
- Season Your Way – Add black pepper and salt to taste—personal preference rules!
- Simmer Slow – Keep it on low heat after boiling—lets the juicy chicken soak up flavor!
- Garnish Big – Pile on that fresh parsley—makes it look like a chef’s delicious meal!
Nutrition
Love This Recipe?
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