Creamy Chicken Paprikash

by BudgetBites
Prep: 20m
Cook: 45m
poultry
Creamy Chicken Paprikash - Image

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Ingredients
Servings:6
3lbbone-in chicken thighs
1tspkosher salt
1/2tspblack pepper
1tbspcanola oil
1yellow onion
2garlic cloves
2tbspall-purpose flour
1tbspsweet paprika
1cupchicken broth
1/2cupsour cream
8ozegg noodles
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Season the chicken

    Pat the chicken thighs dry with paper towels. Season all over with salt and pepper.

  1. 2

    Brown the chicken

    Heat canola oil in a large Dutch oven or heavy pot over medium-high heat. Add chicken skin-side down and brown in batches, about 6 minutes per side, until deep golden. Remove to a plate and set aside.

  2. 3

    Cook the onion and garlic

    Reduce heat to medium-low. Add the sliced onion to the pot and cook, stirring and scraping up the browned bits from the bottom, until softened, 6–8 minutes. Add the garlic and cook 1 minute more.

  3. 4

    Build the sauce

    Stir in the flour and paprika. Cook, stirring constantly, until the paprika smells fragrant and the mixture starts to stick, about 3–5 minutes. Gradually whisk in the chicken broth until smooth.

  4. 5

    Simmer until cooked through

    Return the chicken to the pot. Cover and simmer over low heat until a thermometer inserted into the thickest part reads 170°F, about 30 minutes. Transfer chicken to a serving platter.

  5. 6

    Finish with sour cream and serve

    Remove the pot from heat and stir in the sour cream. Don't let it boil after this point or it'll break. Serve the sauce over hot cooked egg noodles with the chicken on top.

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Creamy Chicken Paprikash

Created by: BudgetBites

Prep Time: 20m
Cook Time: 45m
Servings: 6

Ingredients

  • 3 lb bone-in chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp canola oil
  • 1 yellow onion
  • 2 garlic cloves
  • 2 tbsp all-purpose flour
  • 1 tbsp sweet paprika
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 8 oz egg noodles

Instructions

  1. Season the chickenPat the chicken thighs dry with paper towels. Season all over with salt and pepper.
  2. Brown the chickenHeat canola oil in a large Dutch oven or heavy pot over medium-high heat. Add chicken skin-side down and brown in batches, about 6 minutes per side, until deep golden. Remove to a plate and set aside.
  3. Cook the onion and garlicReduce heat to medium-low. Add the sliced onion to the pot and cook, stirring and scraping up the browned bits from the bottom, until softened, 6–8 minutes. Add the garlic and cook 1 minute more.
  4. Build the sauceStir in the flour and paprika. Cook, stirring constantly, until the paprika smells fragrant and the mixture starts to stick, about 3–5 minutes. Gradually whisk in the chicken broth until smooth.
  5. Simmer until cooked throughReturn the chicken to the pot. Cover and simmer over low heat until a thermometer inserted into the thickest part reads 170°F, about 30 minutes. Transfer chicken to a serving platter.
  6. Finish with sour cream and serveRemove the pot from heat and stir in the sour cream. Don't let it boil after this point or it'll break. Serve the sauce over hot cooked egg noodles with the chicken on top.

Notes & Tips

Bone-in chicken thighs are the move here — they stay juicy through the braise and cost a fraction of chicken breasts. A 3-lb pack runs about $4–5, so you're looking at roughly $1.50 per serving all-in. Sweet paprika is the key flavor in this dish — don't swap it for smoked unless you want a very different result. Leftovers reheat great; just add a splash of broth when warming to loosen the sauce.