We love a good saucy chicken recipe, and this creamy paprika chicken is no different. This chicken recipe will be a family favorite in no time. I love serving it with crusty bread to mop up the sauce, but it is just as delicious served over noodles or rice.
Ingredients and Substitutions
This paprika chicken recipe requires minimal ingredients and comes together in less than 20 minutes. I like seasoning the sauce with garlic, paprika, oregano, thyme and chili flakes but feel free to use any of your favorite seasonings here. White wine and sour cream make a deliciously silky sauce.
- Chicken. I would recommend using boneless, skinless chicken thighs. Not only do they cook up much juicier, but they are also much tastier. Chicken breasts can be substituted but the cooking time will have to be adjusted as they tend to dry out quickly.
- Onion.
- Fresh garlic cloves.
- Red wine vinegar.
- Paprika. I used smoked paprika but sweet paprika also works.
- Dried oregano.
- Dried thyme.
- Chilli flakes / red pepper flakes.
- White wine. I used Sauvignon Blanc. Any dry white like Chenin Blanc or Pinot Grigio will work.
- Chicken broth/stock.
- Sour cream. Heavy cream can be substituted.
- Salt and black pepper.
- Sugar. (optional)
How to make creamy paprika chicken
- Season the chicken: Cut the chicken into bite-sized pieces and place in a medium bowl. Drizzle over a few tablespoons of olive oil, red wine vinegar, a teaspoon of paprika and half the oregano, thyme and chilli flakes. Mix to combine. You can marinate the chicken overnight in the fridge or cook immediately.
- Cook the chicken: Heat a large skillet or frying pan over medium-high heat. Add the chicken in batches and cook until seared on both sides. Remove from the pan and set aside.
- Make the sauce: In the same pan, heat a tablespoon of oil then add the onion and garlic. Cook for 2-3 minutes then add the remaining paprika, oregano, thyme and chilli flakes. Pour in the white wine and stock to deglaze the pan. Allow to simmer and reduce for a few minutes then stir in the sour cream, salt, pepper and pinch of sugar. Add the chicken back to the pan along with any of its resting juices and cook for another 5-7 minutes or until the sauce has thickened and the chicken is cooked through.
- Serve: Scatter over fresh parsley and serve with crusty bread or steamed rice.
Can I make this in advance?
The chicken can be marinated for up to 2 days in an airtight container in the fridge. Any leftovers can be kept in the fridge for up to 2 days. Reheat in a pan with a splash of water to thin out the sauce.
Serving Suggestions
This dish is delicious served with crusty bread to mop up the sauce or with rice, mashed potatoes or pasta for a cozy weeknight dinner. Cauliflower rice is a great option if you want a gluten-free, keto or low carb dinner. If you want to serve a vegetable side dish, I suggest sautéed broccoli or a big fresh salad.
FAQ
What does paprika taste like on chicken?
Paprika is a delicious spice to use on chicken. Smoked paprika will add smokiness to chicken while sweet paprika adds a subtle sweetness. It also adds incredible color to any dish you add it to.
What is chicken paprikash sauce made of?
Authentic Hungarian Paprikash is made with chicken, onions, garlic, a generous amount of Hungarian paprika, often tomatoes and cream.
What spices go well with paprika?
Paprika is incredibly versatile and works in many different cuisines. In mediterranean cooking it is delicious with garlic, lemon, oregano and other herbs like thyme or basil. In Indian cooking it’s subtle sweetness and fiery color works incredibly well with turmeric, coriander, cardamom, ginger and cumin.
More Recipe Suggestions:
Baked Crunchy Hot Honey Chicken
Garlic Pork Chops in Creamy Mushroom Sauce
Cod & Potatoes in Rosemary Cream Sauce
French Onion Chicken Casserole
Creamy Paprika Chicken
Equipment
- Lodge Oval Brasier/Casserole optional
Ingredients
- 1 lb. 500 g chicken thighs cubed
- 1 tsp olive oil
- 2 tsp red wine vinegar
- 1 tsp paprika
- ½ tsp oregano
- ½ tsp dried thyme
- pinch of chili 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
- 1/2 tsp oregano
- ½ tsp thyme
- ½ tsp chili flakes
- ½ cup white wine
- 1 cup chicken stock
- ½ cup sour cream
- salt and pepper to taste
- pinch of sugar
Instructions
- Cut the chicken into bite-size cubes and place in a medium bowl. Drizzle over a few tablespoons of olive oil, red wine vinegar, a teaspoon of paprika and half the oregano, thyme and chili flakes. Mix to combine.
- Heat a large skillet or frying pan over medium-high heat. Add the chicken in batches and cook until seared on both sides. Remove from the pan and set aside.
- In the same pan, heat a tablespoon of oil then add the onion and garlic. Cook for 2-3 minutes then add the remaining paprika, oregano, thyme and chili flakes.
- Pour in the white wine and stock to deglaze the pan. Allow to simmer and reduce for a few minutes then stir in the sour cream, salt, pepper and pinch of sugar.
- Add the chicken back to the pan along with any of its resting juices and cook for another 5-7 minutes or until the sauce has thickened and the chicken is cooked through.
- Scatter over fresh parsley and serve with crusty bread or steamed rice.
Share this:
Discover more from NorthEast Nosh Recipes
Subscribe to get the latest posts sent to your email.
You must be logged in to post a comment.