Start by heating the olive oil in a large skillet over medium-high heat. While the oil is heating up, season the chicken thighs with salt and pepper. Once the oil is hot, add the chicken thighs to the skillet and cook them for about 4-5 minutes per side, or until they’re golden brown. You don’t need to cook them all the way through just yet—this step is about adding color and flavor to the chicken.

The chicken should sizzle as it hits the pan. This is exactly what you want—it’ll give the chicken a beautiful golden crust and lock in all those juicy flavors. Once the chicken is browned, remove it from the skillet and set it aside. Don’t worry about the bits left in the pan; those will add even more flavor to the sauce!

In the same skillet, add the chopped onion and cook it for about 5 minutes until it’s soft and translucent. The smell of sautéing onions is always so inviting, isn’t it? As soon as the onions hit the pan, you’ll start to smell that savory sweetness filling the air. Once the onions are softened, add the garlic and cook for another minute or so, just until fragrant.

The garlic is going to add a lovely layer of flavor to the sauce. Be careful not to burn it—burnt garlic can become bitter and throw off the entire dish.

Now, here comes the fun part—add the paprika! This is the key to the dish, so be sure to add enough of it. Stir the paprika into the onions and garlic, making sure it coats everything evenly. As you stir, you’ll notice the vibrant red color of the paprika blooming in the pan. The aroma will be heavenly, and you’ll know you’re on the right track. The paprika gives the sauce its deep, smoky flavor that’s both comforting and exciting at the same time.

Once the onions, garlic, and paprika are nicely combined, pour in the chicken broth, stirring to loosen any browned bits from the bottom of the skillet. Those bits are packed with flavor and will only make the sauce better. Bring the mixture to a simmer and add the chicken back into the skillet. Cover the skillet and let the chicken cook for about 30 minutes, or until it’s fully cooked and tender.

During this time, the chicken will absorb all those amazing flavors from the paprika and the broth. You’ll notice the sauce starting to thicken, and the kitchen will smell like comfort food. The chicken will get nice and tender as it simmers away, and the sauce will begin to develop that rich, creamy texture that’s just irresistible.

Now, it’s time to make this dish extra creamy and comforting. In a small bowl, whisk together the sour cream and flour until smooth. This will help thicken the sauce and give it a luscious, creamy texture. Slowly stir this mixture into the skillet. The sauce will become thick, smooth, and creamy, and you’ll be tempted to dive right in, but hold off just a little longer!

Continue to cook for another 5-10 minutes, allowing the sauce to thicken and coat the chicken. Taste it and adjust the seasoning with a little more salt or pepper if needed. You want the sauce to be rich and creamy, with just the right amount of seasoning. It should be smooth and velvety, with that perfect balance of savory and sweet paprika.

Once the sauce has thickened and everything is nice and hot, it’s time to serve. You can serve this Chicken Paprikash over a bed of egg noodles, rice, or even mashed potatoes—whatever you prefer. I personally love it with egg noodles because they soak up the creamy sauce so well.

To make the dish even more visually appealing, garnish with a little fresh parsley. The green will add a nice pop of color against the rich sauce. Now it’s time to dig in and enjoy the comforting, savory goodness of Chicken Paprikash.