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Creamy Paprika Chicken with Rice

Creamy paprika chicken with rice features golden, seared chicken thighs simmered in a vibrant red paprika and sour cream sauce. The sauce stays deeply colored with sweet and smoked paprika, then turns smooth and creamy with sour cream swirls 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: Eastern European-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs Keep skin on for best browning.
Seasonings
  • 1 Salt Season to taste.
  • 1 pepper Season to taste.
  • 1 garlic powder Season to taste.
  • 1 tsp smoked paprika 1 teaspoon to taste, in addition to the smoked paprika listed later.
Searing
  • 2 tbsp vegetable oil Used for searing the chicken and building flavor in the pan.
Aromatics and paprika sauce
  • 1 large onion, finely diced Finely diced for even softening.
  • 4 cloves garlic, minced Freshly minced for maximum aroma.
  • 2 tbsp sweet Hungarian paprika Provides the primary vibrant color.
  • 1 tsp smoked paprika Adds a smoky depth.
Simmer base
  • 1 can (14.5 oz) crushed tomatoes Adds acidity and body to the sauce.
  • 1 cup chicken broth Helps loosen the sauce for simmering.
Creamy finish
  • 1 cup sour cream Stir in off the heat to prevent curdling and keep the sauce smooth.
Serving
  • 1 cooked white rice For serving; use fluffy, hot rice so the sauce pools well.
  • 1 fresh dill Garnish right before serving.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken thighs with salt, pepper, garlic powder, and smoked paprika. Heat the vegetable oil in a cast iron skillet over medium-high heat, then sear chicken skin-side down for 6-7 minutes until deeply golden.
  2. Flip the thighs and sear on the second side for 4 minutes. Transfer to a plate, keeping any accumulated juices nearby.
Build the paprika base
  1. Add the diced onion to the same pan and cook for 5-6 minutes until softened. Stir in the minced garlic and both paprikas, then cook for 1 minute until fragrant.
  2. Add the crushed tomatoes and chicken broth, scraping up browned bits. Bring the mixture to a simmer.
Simmer until tender
  1. Return the chicken skin-side up to the pan. Cover and simmer for 18-20 minutes until the internal temperature reaches 165°F, then turn off the heat.
Make it creamy and serve
  1. Remove the pan from heat and stir in the sour cream until the sauce is smooth and creamy. Return chicken to coat well, then serve over cooked white rice.
  2. Garnish with fresh dill. Spoon the vibrant paprika sauce over the rice so it pools thickly around the chicken.

Notes

Pro tip: stir the sour cream in after turning off the heat, so the sauce stays silky instead of grainy. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop until warmed through. Freezing is not recommended because sour cream can separate when thawed. For a lower-fat option, use reduced-fat sour cream (the color will still be vibrant, but the sauce may be slightly thinner).