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Creamy Paprika Chicken

Comforting Creamy Paprika Chicken in Just 20 Minutes

Creamy paprika chicken is a quick and easy dish, perfect for busy weeknights, featuring Mediterranean flavors in a rich sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 500 g Chicken Thighs A tender and juicy choice; swapping with chicken breast may yield a drier dish.
For the Sauce
  • 3 tbsp Olive Oil Provides flavor and fat for sautéing; can be substituted with vegetable oil if needed.
  • 2 tsp Red Wine Vinegar Adds necessary acidity; apple cider vinegar is a suitable alternative.
  • 2.5 tsp Paprika The star spice for flavor and color; feel free to use sweet or smoked paprika based on your taste.
  • 1 tsp Oregano Brings earthy notes to the dish; dried basil can be a good substitute.
  • 1 tsp Dried Thyme Enhances the herbal depth; fresh thyme is an excellent swap if you have it on hand.
  • pinch Chilli Flakes Adds a touch of heat; omit if you prefer a milder flavor.
  • 1 tsp Salt Essential for seasoning; adjust according to your taste preferences.
  • 0.5 tsp Pepper Provides a mild kick; you can use white or black pepper as a substitute.
For the Aromatics
  • 1 Onion A base flavor in the sauce; shallots or leeks can work as alternatives.
  • 4 Garlic Cloves A fundamental aromatic; swap for garlic powder (1 tsp) if that's all you have.
For the Cooking Base
  • 0.5 cup White Wine Excellent for deglazing the pan and enhancing flavor; can be omitted for a non-alcoholic version or replaced with chicken broth.
  • 1 cup Chicken Stock Forms the liquid base for the sauce; homemade or low-sodium is best; use vegetable stock for a vegetarian option.
For the Creamy Finish
  • 0.5 cup Sour Cream Adds that luscious creaminess to the sauce; Greek yogurt is a lower-fat alternative.
  • pinch Sugar Optional; balances acidity according to your taste.

Equipment

  • large bowl
  • Large skillet
  • Tongs

Method
 

Step‑by‑Step Instructions
  1. In a large bowl, combine the chicken thighs with olive oil, red wine vinegar, paprika, oregano, thyme, and a pinch of chili flakes. Mix everything thoroughly to ensure the chicken is well-coated in the marinade. Allow the chicken to marinate for at least 10 minutes.
  2. Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the marinated chicken thighs to the pan, searing each side for about 4-5 minutes until golden brown. Use tongs to flip the chicken carefully, then remove and set aside.
  3. In the same skillet, add more olive oil if needed, then toss in the finely chopped onion and crushed garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant. Stir occasionally, making sure not to let the garlic brown.
  4. Stir in the remaining paprika, oregano, thyme, and a pinch of chili flakes to the sautéed onions and garlic. Pour in the white wine and chicken stock. Bring to a simmer, scraping the bottom of the pan to deglaze.
  5. Reduce the heat to low and stir in the sour cream, mixing until the sauce is creamy. Season with salt, pepper, and a pinch of sugar if desired. Return the seared chicken thighs to the pan and let everything simmer for 5-7 minutes.
  6. Once the creamy paprika chicken has thickened, remove from heat. Garnish with fresh parsley if desired. Serve warm alongside crusty bread, rice, or pasta.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

This dish is naturally gluten-free and perfect for busy weeknights. Adjust spice levels as needed for your family's taste.

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