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One Skillet Oven Roasted Paprikash Chicken Thighs Recipe

Posted February 18, 2019 by Stephanie
chicken paprikash | i am a food blog

Are you guys fans of chicken paprikash? Savory chicken in a creamy tomato sauce with lots and lots of paprika: simple, comforting, and quick to make.

To be honest, until making chicken paprikash myself, I hadn’t had it. There aren’t a lot of Hungarian places around here and I don’t have a friendly Hungarian grandma or grandpa neighbor to share their secret family recipe. So, of course I turned to the internet. I have no idea if this recipe is traditional or totally out of left field, but it was delicious and very easy to make.

I liked the crispy chicken thighs and the sauce was amazing. I would maybe add a bit of acidity and brightness to it with lemon and I’d probably also increase the cayenne for a bit of a kick. I loved it a lot though and with the egg noodles, it was definitely my idea of a good time :)

chicken paprikash | i am a food blog

chicken paprikash | i am a food blog

chicken paprikash | i am a food blog

One Skillet Oven Roasted Paprikash Chicken Thighs Recipe
serves 2-4


  • 4 bone in skin on chicken thighs
  • salt and freshly ground pepper
  • 1 tablespoon butter
  • 1/2 onion, chopped
  • 2 cloves garlic, sliced
  • 1.5 tablespoons paprika, Hungarian preferred
  • 1/4 teaspoon cayenne
  • 15 ounce can crushed tomatoes
  • 1/2 cup sour cream
  • egg noodles, to serve
  • parsley, if desired

adapted from Bon Appetit

Heat the oven to 350°F. Pat the chicken thighs dry and season both sides with salt and freshly ground pepper.

In an oven safe skilled, melt the butter over medium high heat and add the chicken thighs, skin side down. Brown, without moving, until golden and crispy. Remove from the pan and set aside on a plate.

Add the onions and garlic to the pan and cook, stirring, until soft. Turn the heat down and stir in the paprika, then the crushed tomatoes. Add about a 1/4 cup water to the tomato can and swirl to get all the last bits of tomato. Pour into the pan then nestle the chicken back into the sauce.

Bake, uncovered, for 30-35 minutes, or until the chicken is cooked through. Meanwhile, take the sour cream out of the fridge and let come to room temp.

When the chicken is done, remove from the oven and take a spoonful or two of sauce and stir it into the sour cream to temper it. Stir the sour cream into the sauce. Taste and adjust with salt and pepper if needed. Serve with egg noodles, top with parsley, and enjoy.

Comments

  1. Jen says:

    What’s your email? I can send you my family’s treasured recipe. Looks like you’ re missing the bell peppers, 2 red, 2 green + 1 BIG onion. 1/2 a can of tomato paste instead of the crushed tomatoes will give you a much better flavor overall.

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