Easy Baked Chicken Paprikash Recipe

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ByMaria August 15, 2025August 15, 2025

Easy Baked Chicken Paprika sh Recipe — and let me tell you, this isn’t just a recipe, it’s a lifesaver. It’s the kind of meal that makes everyone happy, even when they’re hangry. Juicy chicken, tangy sauce, and… well, just trust me, you NEED this in your dinner rotation. It’s seriously the most requested meal in our house.

So, the story goes like this: my husband, bless his heart, is the PICKIEST eater ever. Like, I’m pretty sure he survived on chicken nuggets and ketchup until he met me. I whipped this up one night because it looked like a good way to use the paprika I had and he freakin’ inhaled it. I swear, he licked the plate clean. Now, every time I ask what he wants for dinner, it’s always “Chicken Paprikash, honey!” And the kids love it too, especially over egg noodles. Winner winner, chicken paprikash dinner!

Why You’ll Love This Easy Baked Chicken Paprikash Recipe

It’s seriously easy. Like, “I-just-chased-two-toddlers-around-all-day” easy.
The sauce is the perfect blend of tangy and sweet. Even my picky eaters ask for seconds!
It’s a great way to use up that jar of paprika that’s been lurking in your spice cabinet for…well, years. Don’t lie, you have one too.
Minimal cleanup. Because, let’s be real, who has time for mountains of dishes?
It tastes even better the next day. Hello, lunch!

How to Make It

Okay, so here’s the deal. First, you’re gonna preheat that oven to 375°F (190°C). Now, don’t forget, because I have, and it’s a pain to wait. Grab a baking dish—I usually use a 9×13 inch one—and just lightly grease it. No need to go crazy here.

Next, in a bowl (a big one!), mix your paprika, garlic powder, onion powder, salt, and pepper. I sometimes add a pinch of cayenne if I’m feeling spicy, but that’s totally optional. Now, coat your chicken pieces in that lovely spice mix, making sure they’re good and covered. Lay those bad boys in your greased dish.

Now for the sauce. In another bowl (yeah, sorry about the dishes), whisk together your sour cream, tomato paste, chicken broth, a little bit of Worcestershire sauce (don’t skip this!), and a touch of brown sugar. Pour this glorious mixture over the chicken.

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Pop it in the oven and bake for about 45-50 minutes, or until the chicken is cooked through and the sauce is bubbly and slightly thickened. I like to spoon some of the sauce over the chicken halfway through cooking to keep it moist. That’s it! Serve it up with some egg noodles, rice, or mashed potatoes. Basically, whatever you have on hand! Enjoy!

Ingredient Notes

Chicken: I use boneless, skinless thighs because they stay juicy, but breasts work too. Just keep an eye on them so they don’t dry out. Nobody wants dry chicken.
Paprika: This is the star, people! Don’t skimp. If you have smoked paprika, use that too. It adds a nice depth of flavor.
Sour Cream: Full-fat is best for flavor and texture, but you can use light if you really want to. I won’t judge… much. Just don’t use fat-free, it’ll be sad and watery.
Tomato Paste: Don’t even think about skipping this. It adds a richness that you just can’t get anywhere else.
Worcestershire Sauce: Seriously, don’t skip this! It adds this little something something that rounds out the whole dish. I even add a splash extra sometimes.
Brown Sugar: A little bit of sweetness balances the tanginess of the sour cream and tomato paste. If you don’t have brown sugar, regular sugar or even a drizzle of honey will do in a pinch.

Recipe Steps: RULE: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.

Preheat oven to 375°F (190°C) and lightly grease a baking dish.
Combine paprika, garlic powder, onion powder, salt, and pepper in a bowl.
Coat chicken pieces with the spice mixture.
Arrange chicken in the greased baking dish.
Whisk together sour cream, tomato paste, chicken broth, Worcestershire sauce, and brown sugar in a separate bowl.
Pour the sauce over the chicken.
Bake for 45-50 minutes, or until the chicken is cooked through.
Spoon sauce over the chicken halfway through cooking to keep it moist.
Serve with egg noodles, rice, or mashed potatoes.

What to Serve It With

Egg noodles are classic, but mashed potatoes are amazing too. Rice works if that’s what you have. A side of steamed green beans or a simple salad is always a good idea. Honestly, just serve it with whatever your family will actually eat. My kids love crusty bread for soaking up the extra sauce!

Tips & Mistakes

Don’t overcrowd the baking dish! The chicken won’t brown properly if it’s too crowded. Use two dishes if you need to.
If the sauce is too thick, add a little more chicken broth. If it’s too thin, bake it for a few extra minutes without the chicken. I’ve done both.
Don’t be afraid to experiment with the spices. A little smoked paprika or a pinch of cayenne can really kick things up a notch.
I once forgot to add the Worcestershire sauce. It was still good, but definitely not as good. Don’t be like me. Double-check your ingredients!

Storage Tips

Leftovers are your friend. Store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven. Honestly, sometimes I just eat it cold straight from the fridge for breakfast. Don’t judge, you know you’ve done it too. It’s surprisingly good cold!

Variations and Substitutions

No sour cream? Greek yogurt works in a pinch, but it will be a little tangier.
Don’t have chicken broth? Water will do, but add an extra bouillon cube for flavor.
Out of brown sugar? Honey or maple syrup are great substitutes. Or just use regular sugar, nobody will know the difference (except you).
If you’re feeling adventurous, add some sliced mushrooms or bell peppers to the baking dish. I did that once and it was a hit!
I’ve skipped the onion powder before and it was still fine. Don’t sweat it if you’re missing something.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

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