Description
This creamy paprika chicken recipe features tender cubed chicken thighs marinated in a fragrant blend of paprika, herbs, and chili flakes, then seared to perfection and simmered in a luscious, tangy sauce made with garlic, onion, white wine, chicken stock, and sour cream. Perfectly balanced with smoky, spicy, and creamy flavors, this dish is a comforting yet elegant meal ideal for weeknight dinners served alongside crusty bread or steamed rice.
Ingredients
Scale
Chicken Marinade
- 500 g (1 lb) chicken thighs, cubed
- 1 tsp olive oil
- 2 tsp red wine vinegar
- 1 tsp paprika
- ½ tsp oregano
- ½ tsp dried thyme
- Pinch of chili flakes
- 1 tsp salt
- ½ tsp pepper
Sauce
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 1 tbsp paprika
- ½ tsp dried thyme
- ½ tsp chili flakes
- ½ cup white wine
- 1 cup chicken stock
- ½ cup sour cream
- Salt and pepper, to taste
- Pinch of sugar
Instructions
- Marinate the Chicken: Cut the chicken thighs into bite-sized cubes and place them in a medium bowl. Drizzle with olive oil and red wine vinegar, then add paprika, half the oregano, thyme, and chili flakes. Season with salt and pepper. Mix everything well to coat the chicken evenly, and set aside to marinate briefly.
- Sear the Chicken: Heat a large skillet or frying pan over medium-high heat. Add the marinated chicken in batches to avoid overcrowding, cooking each batch until the pieces are seared and browned on both sides. Remove the cooked chicken from the pan and set aside.
- Sauté Aromatics: In the same pan, add a tablespoon of olive oil. Add the finely chopped onion and crushed garlic, cooking for 2 to 3 minutes until they soften and become fragrant. Stir in the remaining paprika, oregano, thyme, and chili flakes to enhance the flavor base.
- Deglaze and Build the Sauce: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom for added depth. Add chicken stock and allow the mixture to simmer and reduce for several minutes until slightly thickened.
- Finish the Sauce: Lower the heat and stir in the sour cream, along with salt, pepper, and a pinch of sugar to balance the flavors. Return the seared chicken along with any accumulated juices back to the pan. Continue to cook for 5 to 7 minutes until the chicken is cooked through and the sauce has thickened to a creamy consistency.
- Serve: Garnish with freshly chopped parsley and serve the creamy paprika chicken hot, paired with crusty bread or steamed rice to soak up the delicious sauce.
Notes
- For a milder dish, reduce or omit the chili flakes.
- Using chicken thighs keeps the meat tender and juicy during cooking.
- If white wine is unavailable, a dry vermouth or additional chicken stock can be used as a substitute.
- The sauce can be thickened further by simmering longer if needed.
- This recipe can be doubled easily for larger groups.
- For a gluten-free meal, ensure the chicken stock is gluten-free and serve with gluten-free bread or rice.
Keywords: creamy paprika chicken, chicken thighs recipe, easy chicken dinner, stovetop chicken, paprika sauce, creamy chicken