Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Paprika Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 9 reviews

Creamy Paprika Chicken is a quick and flavorful stovetop dish featuring tender chicken cutlets cooked in a rich, creamy paprika sauce made with sour cream, garlic, and onions. This comforting meal comes together in just 30 minutes and serves 4, making it perfect for a weeknight dinner packed with bold, smoky flavors.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 2 large boneless skinless chicken breasts
  • Salt & pepper, to taste
  • 1/2 teaspoon garlic powder

Cooking Fats

  • 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

Garnish

  • Chopped fresh parsley (optional, to taste)

Instructions

  1. Prepare Chicken: Cut the chicken breasts in half lengthwise to create four thinner cutlets. Season both sides evenly with salt, pepper, and garlic powder for a well-rounded flavor base.
  2. Sear 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 golden brown. Remove the chicken from the skillet and set aside on a plate.
  3. Mix Sour Cream and Flour: In a medium bowl, whisk together the sour cream and flour until smooth and lump-free. Set aside until needed; this mixture will help thicken the sauce.
  4. Sauté Onions: Lower heat to medium. Add the remaining tablespoon of butter and chopped onions to the skillet. Sauté for 5-7 minutes until onions soften and develop a light brown color, enhancing their sweetness.
  5. Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant, taking care not to burn it.
  6. Create Sauce: Add paprika, Worcestershire sauce, and chicken broth to the skillet. Stir in the prepared sour cream mixture, whisking to fully combine. Bring the sauce gently to a simmer, allowing flavors to meld.
  7. Finish Cooking Chicken: Return the seared chicken cutlets to the skillet with the sauce. Cook for another 5-7 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened slightly. Avoid boiling vigorously to prevent curdling.
  8. Season and Garnish: Adjust seasoning with additional salt and pepper as needed. Garnish with chopped fresh parsley if desired before serving for a fresh herbal note.

Notes

  • Use full-fat sour cream at room temperature to ensure a smooth sauce without curdling.
  • Make sure not to boil the cream sauce vigorously to prevent it from separating.
  • Chicken breasts are halved to ensure quick and even cooking.
  • For extra flavor, you can marinate the chicken briefly with paprika and garlic powder before cooking.
  • This dish pairs well with steamed vegetables, rice, or creamy mashed potatoes.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

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