Print

Creamy Paprika Chicken Recipe

Print Recipe

★★★★★

4.9 from 99 reviews

This creamy paprika chicken recipe features tender cubed chicken thighs marinated with aromatic spices, then seared and simmered in a rich, flavorful sauce made with paprika, white wine, and sour cream. Perfectly balanced with a hint of heat from chilli flakes and herbs, this comforting dish is ideal served with crusty bread or steamed rice for a satisfying meal.

Ingredients

Scale

For the Chicken Marinade

  • 500 g (1 lb) chicken thighs, cubed
  • 1 tsp olive oil
  • 2 tsp red wine vinegar
  • 1 tsp paprika
  • ½ tsp oregano
  • ½ tsp dried thyme
  • Pinch of chilli flakes
  • 1 tsp salt
  • ½ tsp pepper

For the Sauce

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 tbsp paprika
  • ½ tsp thyme
  • ½ tsp chilli flakes
  • ½ cup white wine
  • 1 cup chicken stock
  • ½ cup sour cream
  • Salt and pepper to taste
  • Pinch of sugar
  • Fresh parsley, for garnish

Instructions

  1. Marinate the Chicken: Cut the chicken thighs into bite-sized cubes and place them into a medium bowl. Drizzle with olive oil, red wine vinegar, paprika, oregano, thyme, chilli flakes, salt, and pepper. Mix thoroughly to coat the chicken evenly and let it marinate briefly while preparing the pan.
  2. Sear the Chicken: Heat a large skillet or frying pan over medium-high heat. Add the marinated chicken in batches to avoid overcrowding, cooking until golden brown and seared on both sides. Remove the chicken from the pan and set aside to retain juices.
  3. Sauté Aromatics: In the same pan, add a tablespoon of olive oil and sauté the finely chopped onion and crushed garlic for 2-3 minutes until softened and fragrant. Add the remaining paprika, oregano, thyme, and chilli flakes to bloom their flavors in the oil.
  4. Deglaze and Simmer the Sauce: Pour in the white wine and chicken stock to deglaze the pan, scraping up any browned bits from the bottom. Allow the liquid to simmer and reduce slightly for a few minutes to concentrate flavors.
  5. Incorporate Sour Cream and Season: Stir in the sour cream, and season the sauce with salt, pepper, and a pinch of sugar to balance acidity. Mix well to create a creamy, smooth sauce.
  6. Finish Cooking the Chicken: Return the seared chicken cubes along with their resting juices into the pan. Simmer the mixture for 5-7 minutes, allowing the sauce to thicken and the chicken to cook through completely.
  7. Garnish and Serve: Sprinkle freshly chopped parsley over the top for color and freshness. Serve the creamy paprika chicken hot with crusty bread or steamed rice to soak up the delicious sauce.

Notes

  • For extra heat, increase the amount of chilli flakes or add a dash of cayenne pepper.
  • White wine can be substituted with chicken broth if you prefer a non-alcoholic option.
  • Use full-fat sour cream for best texture and flavor; low-fat may curdle during cooking.
  • Chicken thighs provide tenderness and flavor but chicken breasts can be used with caution to avoid drying out.
  • Make sure not to overcrowd the pan when searing to achieve a good caramelized crust on the chicken.
  • This dish pairs wonderfully with steamed rice, mashed potatoes, or crusty artisan bread.

Keywords: creamypaprikachicken,chickenrecipe,paprikachicken,stovetopchickencreamy,saucypaprikachicken,comfortfood,chickenthighs,weeknightdinner

Find it online: https://busyrecipe.com/creamy-paprika-chicken-recipe/