Easy 4-Ingredient Weeknight Chicken Paprikash
This simple take on the Hungarian classic uses only four ingredients for a creamy, smoky, and satisfying dinner the whole family will love.
Equipment
- 1 Dutch oven or large skillet with lid
Ingredients
Main Ingredients
- 1.5 lb chicken thighs bone-in, skin-on
- 1 large onion sliced
- 2 tablespoon Hungarian sweet paprika
- 1 cup sour cream full-fat preferred
- 1 tablespoon oil vegetable or butter
- 1 cup water or chicken broth
- to taste salt
- to taste black pepper
Instructions
Instructions
- Heat oil in a large skillet or Dutch oven over medium heat.
- Add sliced onions and cook until soft and translucent, about 5-7 minutes.
- Stir in the paprika and cook for 1 minute to bloom the spices.
- Season chicken thighs with salt and pepper, then add them to the pan skin-side down. Brown for 5 minutes on each side.
- Add water or broth to the pan, cover, and simmer on low heat for 45 minutes until chicken is tender.
- Remove chicken temporarily and stir in sour cream to create the creamy sauce.
- Return the chicken to the sauce and simmer uncovered for 5-10 minutes to thicken slightly.
- Serve warm over noodles, rice, or dumplings.
Notes
For authentic flavor, use high-quality Hungarian paprika. You may substitute Greek yogurt for sour cream if preferred.
