Paprika Chicken with Sour Cream Gravy

Chicken Thighs oven baked and prepared with Paprika, Sour Cream Gravy and garnished with Crumbled Bacon…

Paprika Chicken with Sour Cream Gravy


  • 4 large chicken thighs
  • 1/2 cup water
  • 4 teaspoons paprika, more or less
  • salt and pepper to taste
  • dried parsley
  • 1/2 cup sour cream (room temperature)
  • 1 low sodium chicken gravy packet or 2 tablespoons corn starch to thicken pan drippings
  • extra paprika sprinkled in pan drippings when making gravy
  • 2 strips crumbled fully cooked bacon pieces


  • Place chicken in an oven safe pan or dish, that has a lid.
  • Add water to bottom of pan.
  • Sprinkle each piece of chicken with paprika, parsley, salt and pepper.
  • Place in oven and Bake @ 350° for about 1 and 1/2 hours, time can vary depending on size of pieces.
  • Baked until chicken is completely cooked. (165° inner meat thermometer temperature).
  • Take chicken out of dish and set on a plate.
  • There should be enough liquid in pan to make gravy, add a little water if needed.
  • Turn burner on medium heat, set pan on burner and whisk in gravy packet Or cornstarch mixed with a little water into pan drippings to make gravy.
  • Mix in a little more paprika into pan drippings.
  • Whisk until thickened to gravy consistency.
  • Add sour cream and whisk until completely blended into gravy.
  • Serve gravy over each chicken piece or on the side in a gravy dish/bowl.
  • Add crumbled bacon to top, optional.