A creamy Austrian paprika chicken casserole with bell peppers, baked with a light sour cream and lime finish.
Paprikahuhn, paprika chicken simmered with onions and sour cream, is an Austrian dish that owes its heritage to neighboring Hungary but has become a genuine staple of Austrian home cooking in its own right, often served with Spatzle or rice. This casserole version bakes the same paprika-onion-chicken base in the oven rather than simmering it on the stovetop, and finishes with a squeeze of lime rather than the more traditional lemon for a slightly brighter, modern edge. The onions need to cook low and slow until truly soft and sweet before the paprika goes in, since a rushed onion base leaves the sauce thin and one-dimensional. Chicken thighs, browned first for color and flavor, are nestled into the pepper-and-onion base along with sliced bell peppers, then baked covered so the chicken stays moist while the vegetables soften into the sauce. A swirl of sour cream stirred in at the very end, off the heat, keeps the sauce from splitting and gives the dish its signature pale rust color and tang.
Serves 4
Season the chicken thighs and sear skin-side down in oil in an ovenproof pot over medium-high heat, 6-7 minutes, until deeply golden. Remove and set aside.
In the same pot, lower heat to medium-low and cook the onions 12-15 minutes, stirring often, until soft and jammy.
Remove from heat, stir in the paprika and tomato paste, then return to low heat for 1 minute — take care not to let the paprika scorch.
Add the sliced bell peppers, chicken stock, salt and pepper, and stir to combine. Nestle the browned chicken thighs back into the sauce.
Cover and bake at 180C (350F) for 35-40 minutes until the chicken is cooked through (74C internal) and the peppers are tender.
Remove from the oven, stir in the sour cream and lime juice off the heat until glossy, being careful not to let it boil.
Scatter with fresh parsley and serve over rice, egg noodles or Spatzle.
Brown the chicken skin well before braising — it adds real flavor to the sauce and keeps the skin from turning rubbery.
Add the sour cream only after removing the pot from the oven, and stir in gradually so it doesn't curdle from the heat.
Use sweet Hungarian paprika rather than smoked paprika for the correct flavor profile.
Traditional lemon finish: swap the lime for lemon juice, closer to the classic Austrian preparation.
Boneless option: use boneless chicken thighs and reduce the baking time to 25-30 minutes.
Spatzle pairing: serve directly over fresh Spatzle for the most traditional Austrian presentation.
Refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock, since sour-cream sauces can split if boiled hard.
Paprika-based chicken dishes spread into Austrian home cooking largely through the historic ties between Austria and Hungary during the Austro-Hungarian Empire, and Paprikahuhn remains a common weeknight dish across Austria today, typically served with Spatzle or rice rather than potatoes.
You can, but thighs stay far more tender and juicy during the longer braise; if using breast, reduce the baking time to about 20-25 minutes to avoid drying it out.
This happens when sour cream is added to a sauce that's still boiling hot. Let the dish cool slightly out of the oven, then stir the sour cream in gradually off direct heat.
Fresh Spatzle, buttered egg noodles or steamed rice are all traditional pairings that soak up the paprika sauce well.
Per serving (380g / 13.4 oz) · 4 servings total
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