Paprika Chicken With Sour Cream

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This is the best recipe for Paprika Chicken with Sour Cream in the whole world. It’s like heaven in your mouth. I am a huge fan of paprika chicken. Paprika chicken is a Hungarian dish that has paprika as its main ingredient that gives it a unique taste and color. The paprika makes the chicken look slightly red and bright.

Paprika and sour cream chicken

SERVES

4

PREP TIME

10MINS

COOK TIME

45MINS

INGREDIENTS

11

DIFFICULTY

EASY

(6)

Paprika and sour cream chicken
Paprika and sour cream chicken

Pair this stroganoff-like chicken dish with herbed tagliatelle for an easy mid-week meal.

INGREDIENTS

  • 1 tbs sunflower oil
  • 8 large chicken thigh cutlets (with bone and skin)
  • 1 tbs unsalted butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbs paprika, plus extra to serve
  • 2 tbs chopped oregano
  • 150ml chicken stock
  • Finely grated zest of 1/2 lemon
  • 140g sour cream
  • Tagliatelle tossed with butter and chopped flat-leaf parsley, to serve

METHOD

  • 1.Heat the sunflower oil in a flameproof casserole dish over medium-high heat. Season the chicken thighs with salt and pepper. In 2 batches, brown chicken on all sides for 4 minutes. Set aside.
  • 2.Discard all but 1 tablespoon oil from the pan, then add the butter, onion and garlic and cook gently, stirring, for 5 minutes or until soft and lightly browned. Stir in the paprika, oregano, stock and some salt and pepper, then return the chicken to the pan and spoon over some sauce. Cover, then reduce heat to medium and simmer gently for 15 minutes. Increase heat to medium-high and continue to simmer, uncovered, for a further 10-15 minutes until the chicken is cooked through and the sauce is thick and syrupy. Stir the lemon zest and sour cream into the sauce. 
  • 3.To serve, divide the chicken and sauce among plates, sprinkle with extra paprika and serve with the tagliatelle.

Paprika Chicken With Sour Cream Gravy

Paprika Chicken Breasts

Prep:10 mins

Cook:50 mins

Total:60 mins

Servings:4 servings

Nutrition Facts (per serving)
341Calories
17gFat
7gCarbs
39gProtein

These straightforward bone-in chicken breasts get their color, sweetness, and mild, intriguing bitterness from paprika. The chicken is baked with onions and broth in a two-part procedure, and the savory juices are then used to make a sour cream gravy.

Look for a mild or sweet paprika for this recipe; spicy or smoked paprika will overpower the gravy and provide poor results; however, you could add a pinch of either to the ordinary paprika for a spice or smoky background accent.

For a traditional homemade meal, serve the chicken with mashed potatoes and a side vegetable like this simple dish for shredded Brussels sprouts with bacon.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 breast bone-in, skin-on chicken breasts
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 teaspoons sweet paprika
  • 1 large onion, or 2 medium onions, sliced
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 2 teaspoons all-purpose flour, to mix with sour cream

Steps to Make It

  1. Heat the oven to 400 F. Lightly oil a large baking dish and set it aside.
  2. Heat the olive oil in a large skillet or sauté pan. 
  3. Sprinkle the chicken breasts on both sides with kosher salt and freshly ground black pepper.
  4. Brown the chicken breasts in the hot oil.
  5. Spread the sliced onions across the bottom of the prepared baking dish. Arrange the chicken on top of the onions and sprinkle the breasts evenly with the paprika.
  6. Pour the broth over the chicken.
  7. Bake it for 45 to 55 minutes or until the chicken breasts register at least 165 F on an instant-read thermometer. 
  8. Transfer the chicken to a plate and cover it loosely with foil to keep it warm.
  9. Skim the fat from the juices remaining in the baking dish, then strain the liquid or put it through a gravy separator.
  10. Put the strained juices in a saucepan (or use the baking dish if it is safe for the stovetop). Bring the liquids to a boil over medium-high heat. Turn the heat down to low and simmer for 3 to 4 minutes to reduce the liquid and concentrate the flavors.
  11. Whisk in the sour cream and flour mixture and heat, whisking constantly, until smooth and thickened. Do not let it boil.
  12. Serve the gravy with the chicken. If you prefer skinless meat, simply pull the skin off and discard it before you top the breast with gravy.

Variations

You can replace the eight chicken breasts in this recipe with eight chicken thighs, add sauteed sliced mushrooms to the sauce, or garnish the dish with fresh scallions just before serving. Along with the onions in the baking dish’s bottom, you can also put finely chopped jalapenos there. You can also add a touch of hot paprika or a splash of your preferred hot sauce to the gravy.

Chicken Paprikash

A classic Hungarian meal, chicken is cooked in a paprika- and sour cream-heavy sauce in this simple chicken paprikash recipe.

overhead shot of chicken paprikash in cast iron skillet

I love one-pot pan dinners, such pork medallions with blue cheese sauce or chicken saltimbocca. They simply scream comfort food to me for some reason. It also helps that there is just one dish to wash.

However, do you enjoy chicken paprikash? If you haven’t, you are seriously lacking. It is the Hungarian National Dish, in case you haven’t even heard of it. Perhaps not, but paprika is very much liked in Hungary! Essentially, this meal is paprika-spiked chicken.

I can clearly recall my first experience with it. My parents both loved the modest Chef Henry’s restaurant in Longwood, which was a little establishment. When I was a child, everything on the menu seemed alien to me because it had an emphasis on Eastern European cuisine.

Oh, and just to give you some context, I used to be really picky. So my mother suggested chicken paprikash, the one food she believed I would be willing to eat and appreciate. I’ll admit that I was dubious, but after one bite, I was won over.

Over the ensuing years, I actually insisted that we visit Chef Henry’s simply so I could order what I referred to as that orange-colored chicken. It was one of those dishes I had forgotten about for a while when Chef Henry’s sadly closed. But a few years ago, on a chilly night, I was searching for something unusual, and a chicken paprikash recipe came to me!

I developed the ideal chicken paprikash dish that makes me think of my trips to Chef Henry’s as a child after extensive research and some trial and error.

Ingredient Notes

  • Chicken – it isn’t traditional but I like to use boneless, skinless chicken thighs as you don’t have to cut around the bone.
  • Paprika – you can’t have paprikash without paprika. Make sure you use a quality one.
  • Sour cream – adds a richness and slight tang to the dish.

Ingredient Swaps

As with any recipe, you can mix up the ingredients. Some variations include:

  • I like boneless, skinless chicken thighs, but you can use skin-on which is more traditional or even chicken breasts.
  • While I use vegetable oil for cooking, you can use canola oil, butter or lard.
  • If you don’t have sweet onions, white, yellow, red onions or shallots will work too. They all high slightly different flavors.
  • I like chicken stock for the added mouthfeel, but chicken broth is a good substitute.
  • Some people may say this is blasphemous, but you can substitute the sour cream with Greek yogurt.

Step-by-Step Photos

Dredge the chicken in the flour mixture that has been seasoned with paprika, salt, and pepper. Keep the extra flour and fry the chicken for about 6 minutes total in a big skillet over medium-high heat. Take out and place aside.

Prior to adding the chicken and chicken stock, saute the onion, cayenne, and remaining paprika for about 2 minutes. Cook for about 45 minutes, or until the chicken is done, after bringing to a boil and then reducing the heat to a simmer.

The remaining flour should be combined with 12 cup of the liquid and 12 cup of sour cream until smooth. Stir in the remaining sour cream after adding the mixture to the pot and allowing it to simmer for 5 minutes. For seasoning, taste.

Types of Paprika

There are three types of paprika you will see at the grocery store:

  • Paprika – also known as sweet paprika and is the most common you will see.
  • Smoked Paprika – referred to as Pimentón de la Vera in Spain, it is made from a combination of sweet and hot peppers with a smokey flavor.
  • Hot Paprika – also called Hungarian paprika, it is the hottest and the most commonly used in Hungary.

FAQs

What Type of Paprika Should I Use?

It really is all about preference. I can’t take a ton of heat so I normally just do paprika or a combination of paprika and a little hot paprika.

But if you like your dishes on the hot side, go with Hungarian paprika. It leads to what you would call an authentic paprikash.

What Type of Chicken Should I Use?

A traditional chicken paprikash recipe uses bone-in chicken thighs, but at the end of the day you can use whatever cut of chicken you like.

What if I Don’t Have Sour Cream?

While sour cream the traditional ingredient, you can replace it with Greek yogurt.

When is the Chicken Done?

You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink.

Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.

Side Dish Options

German spaetzle or cheddar pierogies go great with this chicken paprikash recipe. Alternatively, you might choose a starch like mashed potatoes.

Roasted broccoli or Brussels sprouts are always a good option for vegetables.

Pro Tips/Recipe Notes

  • You control the amount of heat depending on the type of paprika you use. I usually use a combination of regular paprika and smoked paprika but if you want it spicier, use Hungarian paprika.
  • Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
  • Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.

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