Paprika Chicken


In the realm of culinary magic, few combinations are as universally adored as that of chicken and paprika. The succulence of chicken, paired with the rich, smoky notes of paprika, creates a symphony of flavors that transcends borders. In this culinary journey, we embark on the creation of Creamy Paprika Chicken—a dish that marries the simplicity of ingredients with the complexity of taste. Let’s delve into the realm of spices, herbs, and techniques that will elevate your dining experience to new heights.

Ingredients Needed:

Chicken: Opt for boneless, skinless chicken thighs for a juicier and more flavorful outcome. While chicken breasts can be used, adjust the cooking time to prevent dryness.

Onion: A foundational element that adds depth to the dish.

Fresh Garlic Cloves: The aromatic punch that complements the richness of paprika.

Red Wine Vinegar: A touch of acidity to balance the flavors.

Paprika: Whether smoked or sweet, paprika is the star of the show, imparting both color and a distinctive taste.

Dried Oregano: Herbaceous notes that contribute to the overall flavor profile.

Dried Thyme: Earthy and aromatic, thyme adds complexity to the dish.

Chilli Flakes/Red Pepper Flakes: For those who appreciate a hint of heat, these flakes provide the perfect kick.

White Wine: Choose a dry white wine like Sauvignon Blanc, Chenin Blanc, or Pinot Grigio to enhance the sauce.

Chicken Broth/Stock: The savory base that ties the ingredients together.

Sour Cream: A creamy addition that brings richness to the sauce (heavy cream can be substituted).

Salt and Black Pepper: Essential seasonings that enhance the overall taste.

Sugar: An optional touch to balance flavors.

How to Make Creamy Paprika Chicken:

Season the Chicken:

Begin by cutting the chicken into bite-sized pieces and placing them in a medium bowl. Drizzle olive oil, red wine vinegar, a teaspoon of paprika, and half of the oregano, thyme, and chili flakes over the chicken. Mix well, allowing the option to marinate overnight for intensified flavors.

Cook the Chicken:

In a large skillet or frying pan over medium-high heat, cook the chicken in batches until seared on both sides. Once seared, set the chicken aside.

Make the Sauce:

Using the same pan, heat a tablespoon of oil and add onion and garlic. After 2-3 minutes, introduce the remaining paprika, oregano, thyme, and chili flakes. Deglaze the pan with white wine and stock, allowing it to simmer and reduce. Stir in sour cream, salt, pepper, and a pinch of sugar. Return the chicken to the pan along with any resting juices. Cook for an additional 5-7 minutes until the sauce thickens and the chicken is fully cooked.


Finish by scattering fresh parsley over the dish. This delightful Creamy Paprika Chicken pairs beautifully with crusty bread, steamed rice, mashed potatoes, or pasta.

Serving Suggestions:

Serve with crusty bread to savor every drop of the luscious sauce.

Accompany with rice, mashed potatoes, or pasta for a comforting weeknight dinner.

Opt for cauliflower rice for a gluten-free, keto, or low-carb alternative.

Complement with sautéed broccoli or a fresh salad for a wholesome meal.


What does paprika taste like on chicken?

Paprika enhances chicken with smokiness (smoked paprika) or subtle sweetness (sweet paprika), in addition to imparting a vibrant color.

What is chicken paprikash sauce made of?

Authentic Hungarian Paprikash includes chicken, onions, garlic, Hungarian paprika, and often features tomatoes and cream.

What spices go well with paprika?

In Mediterranean cuisine, paprika pairs deliciously with garlic, lemon, oregano, thyme, or basil. In Indian cooking, its subtle sweetness and fiery color complement turmeric, coriander, cardamom, ginger, and cumin.

Paprika Chicken

Recipe by admin
0.0 from 0 votes
Course: Main


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Cooking time




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This straightforward Paprika Chicken recipe guarantees a delightful meal with minimal effort. Enjoy the rich flavors and consider adding chili powder or dried chives for an extra kick.


  • 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

  • For the Sauce:
  • 2 tbsp olive oil

  • 1 onion, finely chopped

  • 4 garlic cloves, crushed

  • 1 tbsp paprika

  • ½ tsp oregano

  • ½ tsp 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


  • Cut the chicken into bite-size cubes and place in a medium bowl. Drizzle over olive oil, red wine vinegar, paprika, and half of the oregano, thyme, and chili flakes. Mix well.
  • Heat a large skillet over medium-high heat. Add the chicken in batches, searing on both sides. Remove from the pan and set aside.
  • In the same pan, heat oil and sauté onion and garlic for 2-3 minutes. Add remaining paprika, oregano, thyme, and chili flakes.
  • Pour in white wine and stock to deglaze. Simmer and reduce, then stir in sour cream, salt, pepper, and a pinch of sugar.
  • Return the chicken to the pan, cook for 5-7 minutes until the sauce thickens and the chicken is cooked through.
  • Scatter fresh parsley over the dish and serve with your choice of sides.

Nutrition Facts

  • Calories: 325kcal
  • Carbohydrates: 9g
  • Protein: 30g
  • Fat: 16g
  • Cholesterol: 99mg
  • Sodium: 792mg
  • Potassium: 508mg
  • Fiber: 1g
  • Sugar: 3g
  • Calcium: 86mg
  • Iron: 2mg

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