1. Prepare the Chicken

Begin by patting the chicken thighs dry with paper towels. This step helps achieve a golden-brown sear on the chicken. Season both sides of the chicken with salt and pepper.

Heat the vegetable oil (or butter) in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, add the chicken pieces to the pan, skin-side down (if using skinless thighs, place either side down). Sear the chicken for about 4-5 minutes on each side until it develops a nice golden brown color. Once browned, remove the chicken from the pan and set it aside.

2. Sauté the Onions

In the same skillet or Dutch oven, reduce the heat to medium and add the finely chopped onions. Sauté the onions for about 5-7 minutes until they become soft and translucent, stirring occasionally. The onions will absorb the delicious fond left in the pan from the chicken, adding even more flavor to the dish.

3. Add the Paprika and Other Spices

Once the onions are softened, add the sweet Hungarian paprika and stir it into the onions. Let the paprika cook for about 1 minute to release its oils and flavors. Be careful not to burn the paprika, as it can become bitter if overcooked. If you like a bit of heat, you can add a pinch of cayenne pepper or use hot paprika instead of sweet paprika.

If using, add the garlic powder, tomato paste, dried thyme, and bay leaf at this point, stirring to combine. The tomato paste adds a subtle depth of flavor to the sauce.

4. Make the Sauce

Sprinkle the flour over the onion and paprika mixture and stir to coat the onions. This will help thicken the sauce. Let the flour cook for about 1-2 minutes to remove the raw taste. Gradually pour in the chicken broth, stirring constantly to ensure the mixture is smooth. The sauce should begin to thicken as it simmers.

Return the seared chicken pieces to the pan, ensuring they are submerged in the sauce. Cover the skillet or Dutch oven and simmer the chicken in the sauce for about 30-40 minutes, or until the chicken is fully cooked and tender. If using bone-in chicken, you may need a bit more time to ensure the meat is fully cooked.

5. Add the Sour Cream

Once the chicken is tender and the sauce has thickened, reduce the heat to low. Remove the chicken from the pan and set it aside on a plate. Stir in the sour cream until it is fully incorporated into the sauce, creating a creamy and rich base. Taste and adjust seasoning with additional salt and pepper, if necessary.

Return the chicken to the pan and coat it in the sauce, allowing it to reheat for about 5 minutes. If you prefer a thinner sauce, you can add a little more chicken broth or water at this stage to reach your desired consistency.

6. Serve the Chicken Paprikash

Once the chicken is heated through and well-coated in the creamy paprika sauce, it’s ready to serve. Arrange the chicken on a serving platter and spoon the sauce over the top. Garnish with freshly chopped parsley for a burst of color and freshness.

7. Serve with a Side Dish

Hungarian Chicken Paprikash is traditionally served with egg noodles, rice, or dumplings. The creamy sauce pairs wonderfully with all of these sides, allowing you to soak up every last bit of flavor. You can also serve it with a simple green salad on the side for a well-rounded meal.