This chicken paprika is rich, creamy and full of smoky flavour. It’s a cosy, comforting meal with the chicken cooked gently in a paprika-infused sauce with onions, peppers, garlic and a touch of tomato.
It’s simple to make in a pot or pan (or Dutch oven) on the hob, but you can just as easily pop it in the oven, slow cooker or pressure cooker if that’s easier for you.
Serve it with rice, mashed potatoes, or even pasta, the sauce is good so you’ll want something to soak it all up 🙂
What You Need To Make Chicken Paprika
For exact measurements, check the recipe card at the bottom of the page. Here’s a quick look at what you’ll need and why.
Chicken Thighs
Chicken thighs stay lovely and tender, even after a long simmer. You can use bone-in or boneless, both work well. Boneless thighs will cook a little faster (around 30–35 minutes), while bone-in pieces may need closer to 40–45 minutes. If you’re using chicken breasts, simmer gently for about 20–25 minutes, or until cooked through.
Onions and Garlic
The base of the sauce. They soften and caramelise slightly, adding natural sweetness that balances the paprika.
Peppers
Red or yellow peppers, or a bit of each, they add colour and a hint of sweetness.
Paprika
I like to use a mix of sweet and hot paprika, it gives the sauce a lovely balance of warmth and a gentle kick. But don’t worry if you only have sweet paprika; it still works perfectly and gives the dish that rich colour and deep flavour. If you’d like a bit of extra heat, just add a pinch of chilli flakes or cayenne pepper instead.
Tomato Purée and Chopped Tomatoes
These add richness and depth to the sauce. You can use half or a full tin of chopped tomatoes depending on how saucy you like it.
Chicken Stock
Forms the base of the sauce and keeps the chicken nice and moist.
Sour Cream (or Crème Fraîche)
Stirred in at the end to make the sauce creamy and slightly tangy.
Olive Oil or Butter, Salt and Pepper
For browning and seasoning.
Optional Extras
A sprinkle of fresh parsley for serving.
Making Chicken Paprika on the Hob
Heat a little olive oil or butter in your pan over a medium heat. Add the chicken thighs and lightly brown them on both sides. You might need to do this in batches so you don’t overcrowd the pan.
Once browned, lift the chicken out and set it aside on a plate. In the same pot, add the onions and peppers. Cook them gently for around 5 minutes until they start to soften and pick up a little colour.
Add the garlic, paprika and tomato purée, and stir for a minute so everything smells amazing and the paprika releases its flavour.
If anything has stuck to the base of the pan use a little of the hot stock and scrape it off (leave what you have scraped off in the pan, it adds to the flavour).
Now pour in the chopped tomatoes and chicken stock, give everything a good stir, then return the chicken to the pot. Bring it up to a gentle simmer, pop the lid on, and let it cook slowly over low heat for about 30 minutes. The chicken should be tender and the sauce thickened slightly. Check on it during the simmering time and gently stir occassionally, if the sauce isn’t thickening up enough, leave the lid off.
When it’s done, take the pot off the heat and stir through the sour cream. Taste and adjust the seasoning if you need to, then serve up with your favourite side.
Making It In The Oven
Follow the same steps up to the point of adding the stock, then pop the lid on your casserole dish or Dutch oven and transfer it to a preheated oven at 180°C (160°C fan / 350°F). Cook for around 45 to 50 minutes, until the chicken is tender. Stir through the sour cream just before serving.
Making It In The Slow Cooker
If you have time, brown the chicken and soften the onions and peppers in a pan first for extra flavour. Then add everything to the slow cooker with the paprika, tomato purée, chopped tomatoes and a reduced amount of stock. Because chicken naturally releases liquid as it cooks and the slow cooker keeps all the moisture in, you only need about 100ml of stock to add some extra flavour.
Cook on Low for 6 to 7 hours, or High for 3 to 4 hours, until the chicken is lovely and tender. If the sauce looks a bit thin at the end, you can thicken it with a quick cornflour slurry (1 tablespoon cornflour mixed with 1 tablespoon cold water) before stirring through the sour cream.
Making It In The Pressure Cooker
Turn on the sauté function and brown the chicken pieces on both sides. Add the onions, peppers, garlic, paprika and tomato purée, and cook for a minute or two. Pour in the chopped tomatoes and around 200 to 250ml of chicken stock, just enough for the cooker to come to pressure but not so much that the sauce ends up thin. Stir everything together, then seal the lid.
Cook on High Pressure for 10 minutes, then allow a natural release for another 10 minutes. If the sauce looks a little loose at the end, switch to sauté mode and simmer for 5 minutes to thicken it slightly before stirring through the sour cream.
Storage and Reheating
Leftovers will keep in the fridge for up to three days, or you can freeze them for up to three months. Reheat gently on the hob or in the microwave until piping hot, adding a splash of stock or water if the sauce has thickened too much.
More Easy Chicken Recipes
If you liked this chicken paprika recipe, check out the following for inspiration:
- Chicken and Potato Tray Bake
- Slow Cooker Chicken Casserole
- Mediterranean Chicken Tray Bake
- Chicken and Chorizo Paella Recipe
- Creamy Cajun Chicken and Pasta
Chicken Paprika
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Equipment
Ingredients
- 1 tbsp olive oil or butter
- 8 chicken thighs bone-in or boneless, skin removed if preferred
- 2 onions finely sliced
- 2 red or yellow peppers sliced
- 3 cloves garlic crushed
- 2 tbsp sweet paprika or 1 tbsp each of sweet paprika and hot paprika
- 1 tbsp tomato purée
- 400 g tin chopped tomatoes
- 400 ml chicken stock
- 100 ml sour cream or crème fraîche
- Salt and black pepper to taste
- Optional: pinch of chilli flakes 1 tsp caraway seeds, fresh parsley for serving
Instructions
- Heat the olive oil or butter in a large pan, casserole dish or Dutch oven over a medium heat.
- Brown the chicken thighs on both sides, then set aside.
- Add the onions and peppers to the same pot and cook for 5 to 7 minutes until softened.
- Stir in the garlic, paprika, and tomato purée, and cook for another minute.
- Pour in the chopped tomatoes and stock, return the chicken to the pot, and bring to a gentle simmer.
- Cover and cook for about 30 minutes, until the chicken is tender and the sauce has thickened slightly.
- Remove from the heat, stir through the sour cream, and season to taste.
- Serve with your favourite side, mashed potato is a good one!
Notes
Follow the same steps up to adding the stock. Transfer to an oven safe dish and cook at 180°C (160°C fan / 350°F) for 45 to 50 minutes, until the chicken is cooked through. Stir through the sour cream before serving. Slow Cooker Method:
Brown the chicken and soften the onions and peppers first if you have time. Add everything to the slow cooker with the paprika, tomato purée, chopped tomatoes, and 1000ml chicken stock. Cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken is tender. If the sauce is thin, stir in a cornflour slurry (1 tbsp cornflour mixed with 1 tbsp cold water). Stir through the sour cream at the end. Pressure Cooker Method:
Brown the chicken using the sauté function. Add the onions, peppers, garlic, paprika, and tomato purée, then pour in the chopped tomatoes and 200–250ml chicken stock. Stir well, seal the lid, and cook on High Pressure for 10 minutes. Allow a 10-minute natural release, then open the lid. If the sauce looks thin, simmer on sauté mode for 5 minutes to reduce before stirring in the sour cream. Storage:
Leftovers will keep in the fridge for up to 3 days or can be frozen for up to 3 months. Reheat gently until piping hot, adding a splash of stock or water if the sauce thickens too much.
Nutrition information is automatically calculated, so should only be used as an estimate.
Janice Hill
Friday 24th of October 2025
Hello Liana, Thought I ought to point out that you have put 1000ml of stock to be used in the Slow Cooker in the actual recipe. If someone does not read through the whole article they may use that amount and not the 100ml you stated earlier. Kindest regards, Janice.