Creamy Paprika Chicken Thighs with a Velvety Sauce
Indulge in the rich, comforting flavors of this Creamy Paprika Chicken Thighs recipe, a dish that combines tender, golden-brown chicken with a luscious, smoky paprika-infused cream sauce. This hearty meal is perfect for cozy family dinners or when you want to impress guests with a dish that feels both rustic and sophisticated. The vibrant red bell peppers and aromatic garlic meld beautifully with the warm, earthy notes of paprika, creating a sauce that’s both bold and comforting. Paired with your favorite sides—think fluffy mashed potatoes, buttery egg noodles, or a simple green salad—this dish is sure to become a staple in your kitchen.
This recipe is straightforward yet delivers restaurant-quality results. The chicken thighs are seared to perfection, locking in their juicy tenderness, while the creamy sauce, enriched with sour cream and a touch of flour, coats every bite with velvety goodness. Whether you’re a seasoned home cook or a beginner looking to elevate your weeknight meals, this dish is approachable, flavorful, and sure to satisfy. Let’s dive into how to create this mouthwatering masterpiece!
Ingredients
- 4 tablespoons unsalted butter, divided (for searing and sautéing)
- 4 bone-in, skin-on chicken thighs (approximately 2.5–3 pounds for hearty portions)
- 1 medium yellow onion, finely diced (for a subtle sweetness)
- 1 large red bell pepper, diced (adds color and a mild sweetness)
- 3 cloves garlic, finely minced (for a robust, aromatic base)
- 1 heaping tablespoon tomato paste (for depth and a touch of tang)
- 2 tablespoons high-quality paprika (use sweet paprika for milder flavor or a mix of sweet and smoked for complexity)
- 1 teaspoon freshly ground black pepper (adjust to taste)
- 1 ½ teaspoons kosher salt (divided, for seasoning the chicken and sauce)
- 1 ¼ cups low-sodium chicken stock (for a rich, savory braising liquid)
- 1 ½ tablespoons all-purpose flour (to thicken the creamy sauce)
- 1 cup full-fat sour cream (for a luxurious, tangy finish)
- 2 tablespoons fresh parsley, finely chopped (for a fresh, vibrant garnish)
Instructions
- Prepare and Season the Chicken: Pat the chicken thighs dry with paper towels to ensure a crisp, golden sear. Season both sides generously with ½ teaspoon kosher salt and ½ teaspoon black pepper. This step enhances the flavor and helps achieve that beautiful, crispy skin.
- Sear the Chicken: In a large, heavy-bottomed pot or Dutch oven, melt 1 ½ tablespoons of unsalted butter over medium-high heat. Once the butter is foaming, place the chicken thighs skin-side down in the pot. Allow them to sear undisturbed for 4–5 minutes, or until the skin turns golden brown and crispy. Flip the thighs and cook for an additional 2–3 minutes. Remove the chicken from the pot and set it aside on a plate, keeping the drippings in the pot for extra flavor.
- Build the Flavor Base: Reduce the heat to medium and add the remaining 2 ½ tablespoons of butter to the pot. Once melted, add the diced onion and sauté for 3–4 minutes, stirring occasionally, until softened and translucent. Add the diced red bell pepper and minced garlic, cooking for another 2 minutes until the peppers begin to soften. Stir in the tomato paste, paprika, remaining 1 teaspoon kosher salt, and ½ teaspoon black pepper. Cook this mixture for 2–3 minutes, stirring constantly, to release the spices’ aromas and create a fragrant, flavorful base.
- Braise the Chicken: Pour the chicken stock into the pot, stirring to combine and deglaze the bottom, scraping up any browned bits for extra flavor. Return the seared chicken thighs to the pot, nestling them skin-side down into the liquid. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover the pot partially with a lid and let the chicken simmer for 25–30 minutes, or until the internal temperature of the thighs reaches 165°F (75°C). The chicken should be tender and juicy, infused with the smoky, savory flavors of the sauce.
- Create the Creamy Sauce: In a small mixing bowl, whisk together the sour cream and flour until smooth. To prevent curdling, temper the mixture by slowly adding ¼ cup of the hot cooking liquid from the pot, whisking constantly to combine. Gradually pour the tempered sour cream mixture into the pot, stirring gently to incorporate it into the sauce. Continue to cook for 2–3 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. Be careful not to let the sauce boil, as this can cause the sour cream to separate.
- Finish and Serve: Turn the chicken thighs to coat them thoroughly in the creamy paprika sauce. Taste the sauce and adjust seasoning with additional salt or pepper if needed. Transfer the chicken and sauce to a serving platter or individual plates, and sprinkle with freshly chopped parsley for a pop of color and freshness. Serve hot with your choice of sides, such as creamy mashed potatoes, buttered egg noodles, steamed rice, or crusty bread to soak up every drop of the luscious sauce.
Recipe Notes and Tips
- Paprika Variations: For a smokier flavor, try using a blend of sweet and smoked paprika. If you prefer a bit of heat, add a pinch of hot paprika or cayenne pepper to the spice mix.
- Chicken Substitutions: While bone-in, skin-on thighs provide the best flavor and texture, you can use boneless thighs or even chicken breasts. Adjust cooking time accordingly to avoid overcooking.
- Make it Ahead: This dish reheats beautifully, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken stock to loosen the sauce if needed.
- Side Suggestions: Pair this dish with starchy sides like roasted potatoes, polenta, or buttered noodles to complement the creamy sauce. For a lighter option, serve with a crisp green salad or steamed vegetables like green beans or broccoli.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free alternative, such as cornstarch or a gluten-free flour blend, to thicken the sauce.
Nutritional Information (Per Serving)
- Calories: Approximately 620 kcal
- Servings: 4
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Why You’ll Love This Recipe
This Creamy Paprika Chicken Thighs recipe is a celebration of bold flavors and comforting textures. The combination of tender, juicy chicken, a smoky paprika-infused sauce, and the creamy tang of sour cream creates a dish that’s both indulgent and approachable. It’s perfect for weeknight dinners when you want something special without spending hours in the kitchen, yet it’s impressive enough to serve at a dinner party. The vibrant colors and aromatic scents will have everyone at the table eagerly awaiting their first bite.
Whether you’re cooking for your family or entertaining friends, this dish is sure to earn rave reviews. The sauce is so delicious you’ll want to drizzle it over everything, and the chicken is perfectly cooked every time. Plus, with simple ingredients and straightforward steps, it’s a recipe that delivers maximum flavor with minimal fuss. Try it tonight and discover why this dish is destined to become a favorite in your recipe collection!
