Creamy Chicken Paprikash - Best Recipe with Bell Peppers and Chicken

Craving a dinner that’s rich, comforting, and bursting with flavor? Look no further than this incredible recipe with bell peppers and chicken! Our Hungarian Chicken Paprikash brings together tender chicken, sweet bell peppers, and savory onions, all swimming in a velvety, paprika-forward cream sauce. It’s a truly satisfying chicken peppers recipe that’s perfect for cozy weeknights, offering big flavor with the convenience of a one-pot meal. If you’re searching for a delicious chicken with bell peppers dish that warms the soul, this classic Hungarian comfort food is about to become your new favorite. Get ready to experience the magic of a creamy sour cream sauce that makes every bite unforgettable!
This isn't just another chicken and peppers dish; it's an experience. Whether you're a seasoned chef or just starting your culinary journey, this chicken with onions and garlic recipe is designed to be straightforward and rewarding. We'll guide you through creating a perfectly smooth, tangy sauce that won't curdle, ensuring your chicken bell pepper recipe turns out beautifully every time. Dive into one of the best recipes with peppers and chicken you'll ever make, and discover why this dish has been a beloved staple for generations.

Ingredients

• 2-3 lbs bone-in, skin-on chicken thighs (or boneless, skinless for faster cooking)
• 1 large yellow onion, finely chopped
• 3-4 cloves garlic, minced
• 1 large red bell pepper, cored, seeded, and sliced
• 1 (14.5 oz) can diced tomatoes, undrained (or 2 tbsp tomato paste)
• 2-3 tablespoons sweet Hungarian paprika
• 2 cups chicken broth or stock
• ½ cup full-fat sour cream, at room temperature
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil or vegetable oil
• Salt and freshly ground black pepper to taste
• Ingredient Notes:
  Paprika: For authentic flavor, sweet Hungarian paprika is key. "Regular" paprika often lacks the same vibrant color and depth. Smoked paprika can be used for a different, smokier profile, but it will change the traditional flavor.
  Sour Cream: Using full-fat sour cream at room temperature is crucial for preventing curdling and achieving a silky smooth sauce.
  Chicken: Bone-in, skin-on thighs offer the most flavor and moisture. Boneless thighs cook faster, reducing the overall simmer time.

Directions

1. Season and Brown the Chicken: Pat the chicken thighs dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon of oil in a large Dutch oven or deep skillet with a lid over medium-high heat. Once hot, add the chicken skin-side down and brown for 5-7 minutes until deeply golden and crispy. Flip and brown the other side for 3-5 minutes. Remove chicken from the pot and set aside, leaving the rendered fat in the pot.
2. Sauté Onions and Bell Pepper: Reduce heat to medium. Add the chopped onion and sliced red bell pepper to the pot. Sauté for 8-10 minutes, stirring occasionally, until they are very soft and sweet. This step is crucial for building the base flavor.
3. Add Garlic and Tomatoes: Stir in the minced garlic and diced tomatoes (or tomato paste). Cook for another 2-3 minutes, stirring constantly, until the garlic is fragrant and the tomatoes have slightly reduced.
4. Bloom the Paprika Safely: Remove the pot from the heat or reduce it to very low. Stir in the sweet Hungarian paprika. Cook for just 30-60 seconds, stirring constantly, to bloom the spice and release its flavor. Be careful not to burn it, as burnt paprika turns bitter quickly.
5. Braise the Chicken: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer. Return the browned chicken thighs to the pot, nestling them into the sauce. Cover the pot, reduce heat to low, and simmer for 25-30 minutes (35-40 minutes for bone-in) or until the chicken is fork-tender and cooked through (internal temperature of 165°F/74°C).
6. Thicken the Sauce: In a small bowl, whisk together the flour with 2 tablespoons of cold water to create a slurry. Remove the chicken from the pot again and set aside. Slowly whisk the flour slurry into the simmering sauce. Cook for 2-3 minutes, whisking constantly, until the sauce thickens to your desired consistency.
7. Finish with Sour Cream: Remove the pot from the heat. In a separate small bowl, whisk a few tablespoons of the hot sauce into the room-temperature sour cream to temper it. This prevents curdling. Once tempered, gradually stir the warmed sour cream mixture into the pot until fully combined and smooth. Do not boil the sauce after adding the sour cream.
8. Serve: Return the chicken to the pot and gently warm through for a minute or two. Taste and adjust seasoning with salt and pepper if needed. Serve immediately over egg noodles, nokedli/spaetzle, or rice.