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Creamy Paprika Chicken with Rice

Creamy paprika chicken with rice featuring golden, skin-on thighs simmered in a vibrant red paprika and sour cream sauce. The sauce turns deeply colored and silky, then pools thickly 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: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs about 4 thighs
Seasonings
  • 1 Salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 tsp smoked paprika 1 teaspoon smoked paprika to taste
Cooking base
  • 2 tbsp vegetable oil
  • 1 large onion, finely diced 1 large onion
  • 4 clove garlic, minced 4 cloves
Paprika sauce
  • 2 tbsp sweet Hungarian paprika
  • 1 tsp smoked paprika 1 teaspoon smoked paprika
  • 1 can (14.5 oz) crushed tomatoes
  • 1 cup chicken broth
  • 1 cup sour cream 1 cup sour cream
To serve
  • 1 cooked white rice for serving
  • 1 fresh dill for serving

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the bone-in skin-on chicken thighs with salt, pepper, garlic powder, and 1 teaspoon smoked paprika to taste. Heat 2 tablespoons 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, with the skin turning crisp and bronzed.
  2. Flip the chicken and sear for 4 minutes more until the second side is browned. Remove the chicken from the pan to a plate and keep any juices in the skillet.
Build the paprika sauce
  1. Add the finely diced onion to the same skillet and cook for 5-6 minutes until softened and translucent. Stir in the minced garlic and both paprikas, then cook for 1 minute until fragrant and the spices darken slightly.
  2. Add the crushed tomatoes and chicken broth, then bring the mixture to a simmer. Scrape up any browned bits from the bottom so the sauce turns evenly colored.
Simmer and finish
  1. Return the chicken to the skillet skin-side up, nestling it into the sauce. Cover and simmer for 18-20 minutes until the internal temperature reaches 165°F, with the sauce bubbling steadily around the thighs.
  2. Remove from heat and stir in the sour cream until the sauce is smooth and creamy. Mix until you see visible cream swirls and a rich paprika-red color that clings to the chicken.
Serve
  1. Spoon the creamy paprika chicken and sauce over cooked white rice in wide bowls. Garnish with fresh dill so the top looks bright and speckled against the deep red sauce.

Notes

Pro tip: keep the chicken skin-side down during the first sear for crisp, deeply golden color, then simmer covered to keep the thighs tender. Store leftovers in the refrigerator up to 3 days; reheat gently over low heat so the sour cream stays silky (avoid a hard boil). Freezing is not recommended for the best texture of the sour cream sauce. For a lighter option, use reduced-fat sour cream and serve over cauliflower rice or half rice/half cauliflower rice.