Chicken Paprikash with Sour Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs simmered in a rich paprika sauce with fresh herbs, finished with a cool dollop of sour cream for balanced warmth. This hungarian-inspired chicken ready in about 60 minutes pairs bone-in and skin-on chicken thighs, Hungarian sweet paprika, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Hungarian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat the chicken thighs dry with paper towels and season with salt, black pepper, and 1/4 cup all-purpose flour, coating evenly.
  2. Step 2: In a large skillet over medium-high heat, melt 2 tbsp butter. Add the chicken thighs, skin-side down, and cook for 5-6 minutes until golden brown. Flip and cook for another 3-4 minutes, then transfer to a plate.
  3. Step 3: Add the chopped onion to the skillet and cook for 4-5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  4. Step 4: Sprinkle 2 tbsp Hungarian sweet paprika over the onions and garlic, stirring to combine. Pour in 1.5 cups chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Step 5: Return the chicken to the skillet, nestling it into the sauce. Reduce heat to low, cover, and simmer for 25-30 minutes until the chicken is cooked through and tender.
  6. Step 6: Stir in 1/2 cup sour cream and 1 tbsp dill, then cook for 2 more minutes until heated through. Season with salt and black pepper to taste.

Frequently asked questions

How long does Chicken Paprikash with Sour Cream take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken Paprikash with Sour Cream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep hungarian sweet paprika from drying out.

Can I substitute ingredients in Chicken Paprikash with Sour Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken Paprikash with Sour Cream for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken Paprikash with Sour Cream?

Hungarian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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