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Creamy Paprika Chicken with Rice

Creamy paprika chicken with rice in a Hungarian-style chicken paprikash method, with deeply golden chicken thighs simmered in a vibrant red paprika and sour cream sauce. The sauce turns silky and deeply colored from sweet and smoked paprika, pooling over fluffy white rice with visible cream swirls.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Eastern European-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs
  • 0.5 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 1 tsp smoked paprika to taste (in addition to the measured smoked paprika below)
  • 2 tbsp vegetable oil
Sauce base
  • 1 large onion finely diced
  • 4 clove garlic minced
  • 2 tbsp sweet Hungarian paprika
  • 1 tsp smoked paprika measured
  • 1 can (14.5 oz) crushed tomatoes
  • 1 cup chicken broth
Creamy finish & serving
  • 1 cup sour cream
  • 1 cup cooked white rice for serving
  • 1 fresh dill for serving

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken thighs with salt, pepper, garlic powder, and smoked paprika to taste. Heat the vegetable oil in a cast iron skillet over medium-high heat, then sear skin-side down for 6-7 minutes until deeply golden; flip and sear 4 minutes until browned, then remove to a plate.
Build the paprika sauce
  1. Add the diced onion to the same pan and cook for 5-6 minutes until softened. Stir in the minced garlic and both paprikas, then cook 1 minute until fragrant and intensely red.
  2. Add the crushed tomatoes and chicken broth, then bring to a simmer. Scrape up any browned bits so the sauce stays thick and vibrant.
Simmer to 165°F and finish with sour cream
  1. Return the chicken skin-side up to the pan and cover with a lid. Simmer over a gentle simmer for 18-20 minutes until the internal temperature reaches 165°F, with the sauce visibly bubbling around the chicken.
  2. Remove the pan from heat, then stir in the sour cream until the sauce is smooth and creamy. Watch for cream swirls to fully blend without curdling.
Serve
  1. Serve the creamy paprika chicken over cooked white rice and spoon the red sour cream sauce on top. Garnish with fresh dill so the top looks bright and fresh.

Notes

Pro tip: warm the pan off the heat before adding sour cream and stir until fully smooth to keep the sauce silky. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat gently to avoid breaking the creamy texture. Freezing is not recommended because sour cream can change texture after thawing. For a dietary swap, use low-fat sour cream if you want a lighter sauce while keeping the paprika flavor.