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Creamy Paprika Chicken with Rice

Creamy paprika chicken with rice—classic chicken paprikash style thighs simmered in a vibrant red paprika and sour cream sauce. Searing first builds deep color, and sour cream swirls make the sauce thick and glossy over fluffy white rice.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs
  • 1 Salt, pepper, garlic powder, and 1 teaspoon smoked paprika to taste
Aromatics and seasonings
  • 2 tbsp vegetable oil
  • 1 large onion, finely diced
  • 4 garlic, minced
  • 2 tbsp sweet Hungarian paprika
  • 1 tsp smoked paprika
Sauce base
  • 1 can (14.5 oz) crushed tomatoes
  • 1 cup chicken broth
  • 1 cup sour cream
Serving
  • 1 cooked white rice
  • 1 fresh dill

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the bone-in skin-on chicken thighs with salt, pepper, garlic powder, and smoked paprika to taste. Heat vegetable oil in a cast iron skillet over medium-high heat and sear the chicken skin-side down for 6-7 minutes until deeply golden.
  2. Flip the chicken and sear for 4 minutes, then remove to a plate.
Build the paprika base
  1. Add the finely diced onion to the same pan and cook over medium heat for 5-6 minutes until softened. Stir in minced garlic and both paprikas and cook for 1 minute until fragrant.
Simmer into a paprikash-style sauce
  1. Add crushed tomatoes and chicken broth, then bring to a simmer. Return the chicken skin-side up.
  2. Cover and simmer for 18-20 minutes, until the internal temperature reaches 165°F. If the pan seems dry, add a splash of broth.
Finish and serve
  1. Remove from the heat and stir in sour cream until the sauce is smooth and creamy with visible swirls. Serve over cooked white rice and garnish with fresh dill.

Notes

Pro tip: keep the sauce at a gentle simmer before adding sour cream, and stir off-heat for a smooth, creamy texture. Refrigerate leftovers in a covered container up to 3 days; reheat gently to avoid curdling. Freezing is not recommended for the sour cream sauce. For a lighter swap, use low-fat sour cream to reduce calories while keeping the paprika flavor and creamy finish.