Creamy Paprika Chicken Thighs Recipe

Say hello to Paprika Chicken—a super easy weeknight dinner that’s pure comfort food! It’s a whole lot of YUM!!

Course Main Course

Cuisine American

Keyword Paprika Chicken

Prep Time 15

Cook Time 20

Servings servings

Calories 342kcal

Author Dana DeVolk

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

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!