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Creamy Paprika Chicken Recipe

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4.3 from 13 reviews

This Creamy Paprika Chicken recipe offers tender, juicy chicken breasts cooked in a rich and flavorful paprika-infused sour cream sauce. Ready in just 30 minutes, it’s a comforting and elegant dish perfect for weeknight dinners or special occasions. The sauce is creamy with a smoky paprika kick, enhanced by garlic, onions, and a splash of Worcestershire sauce.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 2 large boneless skinless chicken breasts
  • Salt & pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 2 tablespoons butter, divided

Sauce

  • 3/4 cup full fat sour cream (room temperature)
  • 1 tablespoon flour
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1 cup chicken broth
  • Chopped fresh parsley, optional, to taste

Instructions

  1. Prepare the Chicken: Cut your chicken breasts in half lengthwise to create four thinner cutlets. Season each piece with salt, pepper, and garlic powder evenly on both sides.
  2. Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once hot, add the chicken cutlets and cook for 4-5 minutes on each side until they develop a golden-brown crust. Remove the cooked chicken from the skillet and transfer to a plate, reserving pan juices.
  3. Mix the Sour Cream and Flour: In a medium bowl, whisk together the sour cream and flour until smooth and lump-free. Set aside for later use.
  4. Sauté Onions: Reduce heat to medium, add the remaining tablespoon of butter to the skillet. Add chopped onion and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes.
  5. Add Garlic: Stir minced garlic into the onions and cook for approximately 1 minute until fragrant.
  6. Create the Sauce: Add paprika, Worcestershire sauce, and chicken broth to the skillet. Stir together, then slowly whisk in the sour cream and flour mixture until the sauce is smooth. Bring the mixture to a gentle simmer, stirring frequently.
  7. Finish Cooking the Chicken: Return the seared chicken cutlets to the skillet, nestling them into the sauce. Simmer gently for 5-7 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the sauce thickens slightly. Avoid vigorous boiling to prevent curdling.
  8. Season and Serve: Taste the sauce and adjust salt and pepper as needed. Garnish with chopped fresh parsley if desired before serving.

Notes

  • Ensure sour cream is at room temperature before mixing to avoid lumps in the sauce.
  • Cook chicken cutlets evenly by cutting breasts into thinner pieces for faster, consistent cooking.
  • Use a meat thermometer to verify the chicken reaches an internal temperature of 165°F for food safety.
  • Be gentle when simmering the sauce after adding sour cream to prevent it from curdling.
  • This dish pairs well with rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://iamstarved.com/creamy-paprika-chicken-recipe/