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Creamy Paprika Chicken with Rice

Creamy paprika chicken with rice—chicken paprikash-style thighs braised in a vibrant red paprika and sour cream sauce until tender and spoonable. Golden chicken thighs sit in a creamy, smoke-kissed paprika gravy over fluffy white rice with dill on top.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sear the chicken
  1. Pat the chicken thighs dry, then season all over with salt, black pepper, garlic powder, and smoked paprika. Heat vegetable oil in a Dutch oven over medium-high heat and sear skin-side down for 6-7 minutes until deeply golden; flip and sear for 4 minutes, then remove to a plate.
  2. Keep the pan hot so the fond develops for the sauce, and leave any browned bits in the Dutch oven.
Build the paprika sauce
  1. Reduce to medium heat and add the diced onion to the same Dutch oven. Cook for 5-6 minutes until softened, then add minced garlic along with sweet Hungarian paprika and smoked paprika and cook 1 minute until fragrant.
Simmer until tender
  1. Add crushed tomatoes and chicken broth to the pot and bring everything to a simmer. Return the chicken skin-side up, cover, and simmer for 18-20 minutes until the thickest part reaches 165°F.
Finish and serve
  1. Turn off the heat and stir in the sour cream until the sauce is smooth and creamy, avoiding boiling after adding it. Serve the creamy paprika chicken over cooked white rice and garnish with fresh dill.

Notes

For the creamiest paprika sauce, stir in sour cream after the pot is off the heat and keep it just warm so it stays silky (not curdled). Refrigerate leftovers in a sealed container for up to 3-4 days; freeze the chicken and sauce (without fresh dill) for up to 2-3 months, then reheat gently. For a lighter option, use low-fat or reduced-fat sour cream for a similar tang and creamy texture.