Hungarian Paprika Chicken Skillet with Rich Garlic Sauce
Tender chicken simmered in a savory paprika sauce creates a comforting skillet dinner that’s rich in flavor yet simple to prepare.
Equipment
- Large skillet
- Tongs
- Knife
- Measuring spoons
- Wooden spoon
Ingredients
- 4 boneless skinless chicken thighs or breasts
- Salt
- Black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons sweet paprika
- 1/2 teaspoon smoked paprika
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 teaspoon flour
- 1/2 teaspoon thyme
- 2 tablespoons chopped parsley
Instructions
- Season the chicken with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for about 5–6 minutes per side until golden, then remove from the skillet.
- Reduce heat to medium and melt the butter.
- Add the onion and cook until softened.
- Stir in the garlic and cook until fragrant.
- Sprinkle in the sweet paprika and smoked paprika, stirring quickly to prevent burning.
- Pour in the chicken broth and scrape the browned bits from the skillet.
- Whisk the flour into the sour cream, then stir it into the sauce.
- Return the chicken to the skillet and simmer until it reaches 165°F internally and the sauce thickens.
- Finish with thyme and parsley before serving.
Notes & Wine Advice
Notes
Use high-quality sweet paprika for the best flavor, as it defines the entire dish. Avoid overheating the paprika, which can cause bitterness — stir it briefly before adding liquid. If the sauce becomes too thick, loosen it with a splash of warm broth.Wine Advice
A dry Riesling pairs beautifully with the gentle spice and creamy sauce, while a light Pinot Noir offers a smooth red option that complements the savory depth without overwhelming the dish.Nutrition values
Calories: 520 kcal | Carbohydrates: 8 g | Protein: 43 g | Fat: 354 g | Saturated Fat: 11 g | Sodium: 640 mg | Sugar: 3 g