Oven-baked chicken paprikash is the kind of practical home cooking that proves a short ingredient list can still deliver deep comfort. Rooted in the Hungarian tradition of paprika-forward stews, this simplified version leans on chicken, paprika, and a creamy element to create a rich sauce as the dish bakes, giving you the familiar warmth of classic paprikash with far less stovetop tending. It is especially appealing on busy days, since the oven does most of the work while the chicken turns tender and the sauce concentrates around it.
Serve this with buttered egg noodles, mashed potatoes, rice, or thick slices of crusty bread to catch every bit of the sauce. A simple cucumber salad, braised cabbage, or green beans on the side helps balance the richness, and if you want to keep the meal very traditional in spirit, a spoonful of extra sour cream at the table is a natural finishing touch.
Oven Baked 3-Ingredient Chicken Paprikash
Servings: 4
Ingredients
2 1/2 pounds bone-in, skin-on chicken thighs or drumsticks
1 cup sour cream
3 tablespoons sweet Hungarian paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
1. Heat the oven to 375°F and lightly grease a medium casserole dish or baking dish large enough to hold the chicken in a snug single layer.
2. Pat the chicken dry and season it all over with the salt, pepper, and paprika, making sure the spice is evenly rubbed across the surface.
3. Spread the sour cream over the seasoned chicken, turning the pieces a little so the cream coats the tops and settles around the sides to form the base of the sauce.
4. Bake uncovered for 45 to 55 minutes, until the chicken is cooked through and very tender and the sauce has turned a deep orange-red. If you like, spoon some sauce over the chicken once or twice during baking.
5. Let the dish rest for 5 to 10 minutes, then stir the sauce gently around the chicken and serve hot.
Variations & Tips
Boneless version: If you prefer boneless chicken thighs, reduce the baking time slightly and begin checking for doneness around 35 minutes so the meat stays juicy.
Paprika choice: Sweet Hungarian paprika gives the dish its classic flavor and color. If your paprika has been in the cupboard for a long time, replace it before making this recipe, since stale paprika tastes flat and dusty.
Smoother sauce: For a more even sauce, stir the sour cream and paprika together in a bowl before spreading it over the chicken. This helps the color distribute more evenly as it bakes.
Richer pan sauce: Chicken pieces with skin and bones release more flavor into the dish, which is especially helpful in a recipe with so few ingredients. If there is extra rendered fat after baking, simply spoon off a little before serving.
Make it a meal: You can nestle thick onion slices under the chicken or add a side of baked potatoes to the oven at the same time, even though the core recipe remains beautifully simple on its own.