Saucepan
Hungarian-Style Paprika Chicken with Soured Cream
A simplified Hungarian paprikash of tender chicken thighs simmered in a rich, sweet paprika and soured cream sauce — the kind of warming, velvety one-pot supper that feels deeply comforting.
4.7 (3)
- Prep
- 10min
- Cook
- 25min
- Total
- 35min
- Serves
- 4
Shared by One Pan kitchen
Ingredients
For 4 servings
- 8 boneless, skinless chicken thighs
- 2 onions, thinly sliced
- 3 garlic cloves, minced
- 3 tbsp sweet Hungarian paprika
- ½ tsp hot paprika
- 400g tin chopped tomatoes
- 200ml soured cream
- 300ml chicken stock
- 1 tbsp vegetable oil
- Salt and black pepper to season
- Flat-leaf parsley, to serve
Method
0 / 6
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3 reviews
- Vera L.
Brilliant recipe — tastes like it's been cooking for hours. Easy enough for any weeknight.
23 Apr 2026
- Bernard K.
Made this on a cold evening and it hit the spot perfectly. The soured cream adds wonderful richness.
22 Apr 2026
- Ingrid S.
The paprika sauce is absolutely gorgeous — so rich and comforting. Proper hug-in-a-bowl food.
20 Apr 2026
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