Chicken Thighs in Creamy Paprika Sauce

 Here’s a delicious Chicken Thighs in Creamy Paprika Sauce recipe that’s rich, savory, and perfect for a cozy meal.

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Chicken Thighs in Creamy Paprika Sauce

Ingredients (Serves 4)

• 6 bone-in, skin-on chicken thighs (about 1.2 kg)

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 2 tsp sweet paprika (or smoked paprika for a deeper flavor)

• 1 tsp hot paprika (optional, for a spicy kick)

• 1 cup (240 ml) chicken broth

• 1 cup (240 ml) heavy cream

• 1 tsp Dijon mustard

• 1 tbsp tomato paste

• Salt & freshly ground black pepper (to taste)

• 1 tbsp butter (optional, for extra richness)

• Fresh parsley, chopped (for garnish)

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Instructions

1. Prepare the chicken
   Pat chicken thighs dry with paper towels and season generously with salt and pepper.

2. Sear the chicken
   Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin side down and cook for 5–6 minutes until skin is golden and crispy. Flip and cook for another 5 minutes. Remove chicken and set aside.

3. Cook the aromatics
   In the same skillet, reduce heat to medium. Add onions and cook until soft (about 3–4 minutes). Stir in garlic and cook for 30 seconds.

4. Add paprika & flavor base
   Sprinkle in the paprika(s) and stir for 30 seconds to release flavor. Add tomato paste and mix well.

5. Make the sauce
   Pour in chicken broth, scraping up browned bits from the pan. Stir in cream and Dijon mustard. Bring to a gentle simmer.

6. Return the chicken
   Place the chicken back into the pan, skin side up. Reduce heat to low, cover, and simmer for 20–25 minutes, until chicken is fully cooked (internal temp 75°C / 165°F).

7. Finish & serve
   Stir in butter if desired for extra silkiness. Garnish with fresh parsley. Serve hot with mashed potatoes, rice, or crusty bread.

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💡 Tip: If you want a Hungarian twist, add ½ cup of sour cream instead of heavy cream for a tangier, authentic taste.