Creamy Hungarian Paprika Chicken Thighs

barbara lentz


Really yummy chicken. You can use regular or greek yogurt. I love little sour bite the yogurt gives the sauce.


☆☆☆☆☆ 0 votes

5 Min
40 Min
Stove Top


  • 6
    bone in skin on chicken thighs
  • ·
    salt and pepper
  • 1 Tbsp
    olive oil
  • 2 Tbsp
  • 1 large
    onion sliced
  • 4 clove
    garlic minced
  • 1/4 c
    dry white wine
  • 1 1/4 c
    chicken stock
  • 1 tsp
    sweet hungarian paprika
  • 1 c
    plain yogurt at room temp
  • ·
    fresh cilantro for garnish

How to Make Creamy Hungarian Paprika Chicken Thighs


  1. Salt and pepper the chicken thighs. Add the oil to a large skillet. Place the chicken skin side down in pan. Add the butter around the chicken. Cook for 30 minutes on medium heat turning after 15 minutes. Make sure the chicken is done or cook longer
  2. Remove the chicken from the skillet and set aside. Add the onions and garlic to the pan. Cook until onions are translucent about 7 minutes. Add the wine and scrap up any bits from bottom of pan. Let most evaporate.
  3. Whisk in the paprika and pour the chicken stock in the pan. Bring to a boil and reduce the heat to medium again. Whisk in the yogurt.
  4. Taste and adjust for seasoning. Serve the thighs with sauce and garnish with cilantro

Printable Recipe Card

About Creamy Hungarian Paprika Chicken Thighs

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Hungarian

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