Some of the best flavors you will find cooking in my kitchen is inspired by or come from Europe. This homestyle baked chicken paprikash is just one of many comfort food meals I love preparing for my family. There is something special about preparing a meal that has only a few ingredients but develops such a rich flavor. This baked chicken has an amazing richness that just makes you feel like a star in the kitchen.
Homestyle Baked Chicken Paprikash
One of the first things you learn when cooking is that there are a few key ingredients that when added to a recipe will always elevate the flavors. They seem simple and unassuming, but combined in the right way, they create something that you feel proud to serve.
In my, not so humble opinion, no kitchen should ever be without onion, garlic, tomato sauce, and tomato paste. These ingredients combined with almost any meat, vegetable, or starch can create a meal that is worthy of serving a 5-star chef at your dinner table. Of course, those aren’t my only favorites, but I can guarantee you won’t see my kitchen without these items.
Is Hungarian Paprika and Smoked Paprika The Same?
While both types of paprika are similar in flavor, Hungarian paprika has a sweeter flavor. Smoked paprika is what many describe as a woodsy flavor or nuttier flavor. I keep both in my pantry and definitely use both on a regular basis, but for this, I find the sweeter option a better choice. If you don’t have it on hand, regular paprika or smoked paprika can be substituted.
Since paprika is essentially a dried and ground pepper, it can add a kick of heat to some dishes. When substituting a different type of paprika in this recipe, you may want to consider cutting the amount down slightly and tasting before adding in the remaining spice. This will keep the flavor mild for those who prefer that overheat.
Can I Make This Dish with Chicken Breasts Instead of Thighs?
Chicken paprikash can easily be made with boneless chicken thighs or even chicken breasts. The only things to consider are if the cooking time needs to be increased or decreased. To make sure the chicken is cooked properly, I like to use a meat thermometer. The safe temperature for chicken is 165ºF internally.
Another consideration when using chicken breasts or boneless chicken thighs is that if you have skinless options, you lose out on some of the richer flavors from the rendered fat on the skin. You can add additional flavor with a cube of chicken bouillon in addition to the chicken broth.
What Do You Serve With Chicken Paprika?
The traditional option to serve alongside chicken paprikash is egg noodles. If you haven’t yet, I highly recommend making my simple homemade egg noodle recipe to go with this recipe. Of course, any good egg noodle will work well with this recipe as it will help hold onto that sauce.
For those that prefer something else, you may also find this served with mashed potatoes, rice, or boiled potatoes. You could even serve this with a helping of this easy potato pierogi recipe. I also love this potato cake recipe to go alongside the chicken. There is just something about these potatoes that really pairs wonderfully with the recipe.
- Chicken thighs
- Vegetable oil
- Hungarian paprika
- Tomato sauce
- Tomato paste
- Chicken broth
- Black pepper
- Sour cream
How to Make Chicken Paprikash
Preheat your oven to 400ºF.
Pat chicken thighs dry, then season on both sides with a sprinkle of salt and pepper.
Heat a cast-iron skillet on medium-high heat with vegetable oil. When the oil is hot, place the chicken thighs skin side down into the pan.
Cook the chicken for 3-4 minutes skin side down or until the skin is golden and crispy.
Flip the chicken and cook for 2 more minutes then remove from the skillet and set aside.
Drain part of the oil from the pan leaving around 2 tablespoons int he bottom of the pan.
Add in the onions and saute stirring regularly for 2-3 minutes.
Stir in the garlic, paprika, tomato paste, and flour. Continue stirring this for one minute until incorporated.
Add the tomato sauce and chicken broth and stir well making sure there are no lumps in the mixture.
Allow this mixture to simmer on medium heat until it begins to thicken, then add the chicken back into the sauce and place in the oven for 20-25 minutes.
Serve over egg noodles with a few spoons of sour cream and fresh chopped parsley on top.
If you are looking for more easy comfort foods to add to your menu, check out this simple old fashioned goulash recipe. You might also enjoy this authentic shepherd’s pie recipe and these delicious cheesy scalloped potatoes recipe.
A well-seasoned cast iron skillet is a must in every kitchen. Not only do they cook evenly and when seasoned are a great non-stick surface, but the stovetop to oven feature is amazing. I love the basic 15″ cast iron skillet for multiple uses with my favorite recipes.
- 4 chicken thighs, bone in with skin on
- 2 tbsp vegetable oil
- 1 medium white onion, chopped
- 3 garlic cloves, minced
- 3 tbsp Hungarian paprika
- 2 tbsp flour
- 1 cup tomato sauce
- 1 tbsp tomato paste
- 2/3 cup chicken broth
- 1/4 cup sour cream
- 1/4 cup fresh parsley, chopped
- Preheat your oven to 400ºF;
- Prepare the chicken thighs by patting dry then seasoning with salt and pepper on both sides;
- Heat a large cast iron skillet on medium-high heat until the vegetable oil is hot then place the chicken in skin side down;
- Cook the chicken for 3-4 minutes until crispy then flip and cook for an additional 2-3 minutes on the other side;
- Remove the chicken from the skillet and set aside to rest, the chicken will not be cooked through;
- Drain all but 2 tablespoons oil and fat from the skillet, reduce the heat to medium, and add in the onions to cook for 2-3 minutes or until beginning to turn translucent;
- Add in the garlic, paprika, tomato paste, and flour and stir until incorporated;
- Mix in the tomato sauce and chicken broth then let this mixture simmer for 3-4 more minutes until thickened;
- Add the chicken back into the skillet and place into the oven to bake for 20-25 minutes or until the internal temperature reaches 165°F;
- Remove from the oven and serve with egg noodles, rice, or potatoes;
- Add a dollop of sour cream on top with a sprinkle of parsley.
This recipe is best made in a cast iron skillet or dutch oven for easiest transfer from the stovetop to the oven.
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Amount Per Serving: Calories: 431Total Fat: 29gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 176mgSodium: 685mgCarbohydrates: 14gFiber: 3gSugar: 5gProtein: 34g