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Creamy Paprika Chicken with Rice

Creamy paprika chicken with rice features golden bone-in thighs simmered in a vibrant red paprika and sour cream sauce. The Hungarian-style chicken paprikash sauce stays deeply colored from both sweet and smoked paprika and clings thickly to 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 and aromatics
  • 4 bone-in skin-on chicken thighs Use thighs with skin-on for best browning.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
  • 0.25 tsp garlic powder To taste.
  • 1 tsp smoked paprika To taste (in addition to the measured 1 tsp smoked paprika below if needed).
  • 2 tbsp vegetable oil
  • 1 onion Finely diced.
  • 4 cloves garlic Minced.
Paprika sauce
  • 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 off heat for a smooth, creamy sauce.
Serving
  • 0.5 cup cooked white rice Use more or less to taste.
  • 1 fresh dill For serving.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Pat chicken thighs dry, then season with salt, pepper, garlic powder, and 1 teaspoon smoked paprika. Heat vegetable oil in a cast iron skillet over medium-high heat and sear chicken skin-side down for 6-7 minutes until deeply golden.
  2. Flip the chicken and sear for 4 minutes more until the other side is browned. Remove the chicken to a plate.
Build the paprika base
  1. Add onion to the same skillet and cook for 5-6 minutes until softened. Stir in garlic and both paprikas and cook for 1 minute until fragrant.
  2. Pour in crushed tomatoes and chicken broth, then bring the mixture to a simmer. Scrape up any browned bits from the bottom of the pan.
Simmer until tender
  1. Return chicken skin-side up to the skillet and spoon sauce over the top if needed. Cover and simmer for 18-20 minutes until internal temperature reaches 165°F.
Finish and serve
  1. Remove the skillet from heat and stir in sour cream until the sauce is smooth and creamy with visible red swirls. Taste and adjust seasoning if needed.
  2. Serve creamy paprika chicken over white rice and garnish with fresh dill. Spoon the vibrant sauce from the skillet over the rice before eating.

Notes

For the creamiest texture, add the sour cream off the heat and stir until fully smooth—high heat can break the sauce. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove with a splash of broth or water. Freezing is not recommended for the sour-cream sauce, but you can freeze cooked chicken portions and sauce separately then re-make the sour cream finish after thawing. For a lighter option, use low-fat sour cream (or a plain Greek-yogurt style) to reduce calories while keeping the paprika flavor.