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Creamy Paprika Chicken with Rice

Creamy paprika chicken with rice is a stovetop chicken paprikash-style dinner with golden seared thighs simmered in a vibrant red paprika and crushed-tomato sauce. Finished with sour cream for smooth, creamy swirls over fluffy white rice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Cuisine: Eastern European-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.25 tsp garlic powder to taste
  • 1 tsp smoked paprika 1 teaspoon, to taste
Aromatics and seasonings
  • 2 tbsp vegetable oil
  • 1 large onion finely diced
  • 4 garlic minced
  • 2 tbsp sweet Hungarian paprika
  • 1 tsp smoked paprika
Sauce and finishing
  • 1 can (14.5 oz) crushed tomatoes
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 cooked white rice for serving
  • 1 fresh dill for serving

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Pat chicken thighs dry, then season with salt, pepper, garlic powder, and smoked paprika. Heat vegetable oil in a cast iron skillet over medium-high heat and sear skin-side down for 6-7 minutes until deeply golden, then flip and sear 4 minutes; remove to a plate.
Build the paprika base
  1. Add onion to the same pan and cook for 5-6 minutes until softened. Stir in garlic and both paprikas and cook 1 minute until fragrant.
Simmer the chicken
  1. Pour in crushed tomatoes and chicken broth, then bring the mixture to a simmer. Return chicken skin-side up, cover, and simmer 18-20 minutes until the internal temperature reaches 165°F.
Make it creamy and serve
  1. Turn off the heat, then stir in sour cream until the sauce is smooth and creamy. Serve over cooked white rice, garnished with fresh dill.

Notes

Pro tip: Stir in sour cream off the heat to keep the sauce silky and prevent curdling. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of broth. Freezing is not recommended because sour cream can break when thawed. For a lighter option, use low-fat sour cream—texture stays creamy, though slightly thinner.