Cozy Paprika Braised Chicken Skillet with Peppers

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 2 lb bone-in, skin-on chicken thighs (about 6–8)
• 1 1/2 tsp kosher salt, 1/2 tsp black pepper
• 2 tbsp olive oil, 1 tbsp unsalted butter
• 2 medium yellow onions, thinly sliced
• 2 bell peppers (red and yellow/orange), sliced
• 3 garlic cloves, minced
• 2 1/2 tbsp sweet Hungarian paprika
• 1/2 tsp smoked paprika, pinch red pepper flakes (optional)
• 1 tbsp tomato paste
• 3/4 cup dry white wine or chicken broth
• 1 1/4 cups low-sodium chicken broth
• 1/2 cup heavy cream, 1/2 cup full-fat sour cream
• 1 tsp Dijon mustard (optional)
• 2 tbsp chopped fresh parsley

Do This

• 1. Pat chicken dry; season with salt and pepper.
• 2. Sear chicken in hot oil and butter over medium-high heat until deeply golden on both sides; remove to a plate.
• 3. In the same skillet, cook onions and peppers until soft and lightly browned; add garlic and tomato paste.
• 4. Stir in sweet and smoked paprika (and red pepper flakes); cook briefly, then deglaze with wine or broth.
• 5. Add remaining broth, return chicken to skillet, cover, and simmer gently 25–30 minutes, until chicken reaches 175°F and is very tender.
• 6. Lower heat; stir in heavy cream and sour cream (plus Dijon if using). Simmer a few minutes until slightly thickened; adjust salt and pepper.
• 7. Sprinkle with parsley and serve hot over buttered egg noodles, mashed potatoes, or crusty bread.

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Why You’ll Love This Recipe

• Rich, velvety paprika sauce that feels like a hug on a cold night.
• One-skillet cooking means easy cleanup and maximum flavor.
• Simple, accessible ingredients you can find at any grocery store.
• Perfect over noodles, potatoes, rice, or crusty bread for a complete winter meal.

Grocery List

• Produce: Yellow onions, red bell pepper, yellow or orange bell pepper, garlic, fresh parsley, lemon (optional)
• Dairy: Unsalted butter, heavy cream, full-fat sour cream
• Pantry: Bone-in, skin-on chicken thighs, olive oil, sweet Hungarian paprika, smoked paprika, crushed red pepper flakes, tomato paste, dry white wine (or extra chicken broth), low-sodium chicken broth, Dijon mustard, bay leaf (optional), dried thyme, kosher salt, black pepper, cornstarch (optional)

Full Ingredients

For the Chicken and Vegetables

• 2 lb bone-in, skin-on chicken thighs (about 6–8 pieces)
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 2 medium yellow onions, thinly sliced (about 2 1/2 cups)
• 2 bell peppers (1 red, 1 yellow or orange), cored and thinly sliced
• 3 garlic cloves, minced

For the Paprika Braising Base

• 1 tbsp tomato paste
• 2 1/2 tbsp sweet Hungarian paprika
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes (optional, for gentle heat)
• 3/4 cup dry white wine or chicken broth (for deglazing)
• 1 1/4 cups low-sodium chicken broth
• 1 bay leaf (optional)
• 1/2 tsp dried thyme or 1 tsp fresh thyme leaves

For the Creamy Paprika Sauce and Finishing

• 1/2 cup heavy cream
• 1/2 cup full-fat sour cream
• 1 tsp Dijon mustard (optional, for a subtle tang)
• 1 tsp cornstarch mixed with 1 tbsp cold water (optional, if you prefer a thicker sauce)
• 2 tbsp chopped fresh parsley
• Lemon wedges, for serving (optional but bright and lovely)

Step-by-Step Instructions

Step 1: Prep and Season the Chicken

Pat the chicken thighs very dry with paper towels; this helps them brown instead of steam. Trim any excess loose skin or large pockets of fat, but leave most of the skin on for flavor and richness.

Season the chicken all over with the kosher salt and black pepper. Let it sit at room temperature for about 10 minutes while you slice the onions and peppers and mince the garlic. This takes the chill off the meat so it cooks more evenly.

Step 2: Sear the Chicken Until Deeply Golden

Heat a large, heavy skillet (12-inch cast iron or similar) over medium-high heat. Add the olive oil and unsalted butter. When the fat is hot and shimmering and the butter has melted, lay the chicken thighs in the pan skin side down. Do not crowd; if your skillet is small, sear in two batches.

Sear the chicken for 7–9 minutes on the first side, without moving it, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 4–6 minutes, until also nicely browned. The chicken does not need to be cooked through yet. Transfer the browned thighs to a plate and set aside, leaving the flavorful drippings in the skillet.

Step 3: Soften the Onions and Peppers

Reduce the heat to medium. If the pan looks very dry, add up to 1 additional tablespoon of olive oil. Add the sliced onions and bell peppers, along with a small pinch of salt. Cook, stirring occasionally, until the vegetables are softened and starting to turn golden in spots, 8–10 minutes.

Add the minced garlic and cook for 30–60 seconds, stirring frequently, until fragrant. Be careful not to let the garlic burn, which would taste bitter.

Step 4: Bloom the Paprika and Build the Base

Stir in the tomato paste and cook for 1–2 minutes, letting it darken slightly; this deepens its flavor. Sprinkle in the sweet Hungarian paprika, smoked paprika, and crushed red pepper flakes (if using). Stir constantly for 30 seconds to 1 minute to “bloom” the spices in the hot fat. This step unlocks their full flavor, but do not let the paprika scorch, or it can become bitter—if the pan seems too hot, briefly remove it from the heat while stirring.

Pour in the white wine (or 3/4 cup chicken broth if you prefer to cook without wine), scraping the bottom of the skillet with a wooden spoon to release any browned bits. Let it simmer for 2–3 minutes to reduce slightly.

Add the 1 1/4 cups of chicken broth, bay leaf (if using), and thyme. Stir to combine, and bring the mixture to a gentle simmer.

Step 5: Braise the Chicken Until Tender

Return the seared chicken thighs and any accumulated juices on the plate to the skillet, nestling them into the onion-pepper mixture, skin side up. The liquid should come about halfway up the sides of the chicken; add a splash more broth if needed.

Reduce the heat to low or low-medium to maintain a gentle simmer. Cover the skillet with a lid. Cook for 25–30 minutes, or until the chicken is very tender and reaches an internal temperature of at least 175°F (80°C) in the thickest part (the higher temperature helps break down connective tissue in thighs, making them more succulent).

During this time, check once or twice to ensure the liquid is softly bubbling, not boiling hard. Adjust the heat if needed.

Step 6: Make It Creamy and Adjust the Sauce

When the chicken is tender, remove the lid and reduce the heat to low. If the sauce looks very thin, simmer uncovered for 3–5 minutes to reduce slightly.

In a small bowl, whisk together the heavy cream and sour cream until smooth. If using Dijon mustard, whisk it in as well. To avoid curdling, slowly stir a ladleful of the hot braising liquid into the cream mixture to temper it, then pour this back into the skillet, stirring gently until the sauce is fully combined and silky.

If you prefer a thicker sauce, stir the cornstarch and cold water together to make a slurry, then drizzle it into the gently simmering sauce while stirring. Cook for 2–3 minutes more, just until the sauce lightly coats the back of a spoon.

Taste and adjust seasoning with additional salt and pepper as needed. Remove the bay leaf, if used.

Step 7: Garnish and Serve Cozy-Style

Sprinkle the braised chicken and creamy paprika sauce with chopped fresh parsley for color and freshness. If you like a little brightness, squeeze a small wedge of lemon over your portion just before eating.

Serve the chicken hot, spooning plenty of the creamy paprika sauce, onions, and peppers over the top. This dish is wonderful over buttered egg noodles, mashed potatoes, rice, or with thick slices of crusty bread to soak up the sauce. Enjoy immediately while everything is warm and comforting.

Pro Tips

• Use good paprika: Sweet Hungarian paprika gives the best flavor and color. Old paprika loses its punch; if yours is pale and dull, it is worth picking up a fresh jar.
• Do not rush the browning: Deeply searing the chicken builds the base of the entire dish. Let the skin get well browned before flipping.
• Keep the paprika from burning: After adding the paprika, only cook it briefly and over moderate heat. If the pan is very hot, take it off the heat while you stir in the spices, then return it to the burner with the liquid.
• Control sauce thickness: For a lighter sauce, skip the cornstarch and thin with a splash of broth. For a thicker, clingy sauce, use the cornstarch slurry and simmer until it just coats a spoon.
• Skim extra fat if needed: If your chicken is very fatty, you can spoon off a bit of the rendered fat before adding the cream, for a slightly lighter result.

Variations

• Extra smoky ranch-style: Add 3–4 slices of chopped bacon at the very beginning. Cook until crisp, remove and reserve, then sear the chicken in the bacon fat. Stir the crisped bacon back in just before serving.
• Boneless, quick-cook version: Use 2 lb boneless, skinless chicken thighs. Sear for 4–5 minutes per side, then braise for about 15–20 minutes. The sauce will be slightly leaner but still rich and comforting.
• Spicy paprika skillet: Swap 1–2 tsp of the sweet paprika for hot Hungarian paprika and increase the crushed red pepper flakes. Great if you like a noticeable kick of heat.

Storage & Make-Ahead

Let the chicken and sauce cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3–4 days. The flavors often get even better by the next day, making this an excellent make-ahead meal.

To reheat, warm gently in a covered skillet over low to medium-low heat, stirring occasionally, until the chicken is heated through and the sauce is gently simmering. If the sauce thickens too much in the fridge, whisk in a splash of chicken broth, water, or cream while reheating.

For longer storage, you can freeze the cooled chicken and sauce for up to 2 months. Thaw overnight in the refrigerator before reheating. The sauce may separate slightly after freezing due to the dairy, but usually comes back together with gentle heating and stirring.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without noodles or side): about 720 calories; 48 g protein; 9 g carbohydrates; 52 g fat; 21 g saturated fat; 1 g fiber; 4 g sugar; 820 mg sodium. Actual values will vary based on specific ingredients and portion sizes.