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This creamy paprika chicken recipe is bursting with savory flavor! The tangy sour cream sauce is wonderfully rich, and you will absolutely be tempted to lick the plate.
Try my Dill Pickle Soup or Unstuffed Cabbage Rolls next.
Why you’ll love it
Paprika is really special to me since it’s a staple in central European cuisine. I’ve got Czech roots! Its warm, earthy flavor is such a simple way to enhance a variety of dishes. This paprika chicken recipe is similar to chicken paprikash, a delicious Hungarian dish.
Here we’ve got tender pan-fried chicken that’s completely smothered in the creamy paprika sauce. The slight sweetness of the paprika really complements the tanginess of sour cream! Onions and garlic also add a lot of aromatic goodness in this 30-minute dish.
What you’ll need
- Chicken – we’re using boneless skinless chicken breasts
- Garlic powder – to give the chicken itself more flavor
- Olive oil and butter – for sautéing
- Sour cream – use full fat for richness, flavor, and to avoid curdling
- Flour – to thicken the sauce
- Onion and garlic – I like using sweet (Vidalia) onions
- Paprika – this red spice gives the signature punchy warmth
- Worcestershire sauce – more depth of flavor
- Chicken broth – the base of the sauce
Helpful tips
- Cutting the chicken in half lengthwise makes for faster, more even cooking.
- If the jar of paprika has been in your spice rack for a long time, it may actually be time to replace it! It loses its strength/flavor more rapidly than other spices do.
How to make creamy paprika chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken in half horizontally, and season with the garlic powder and some salt & pepper. Heat up the oil and half the butter in a skillet. Cook the chicken on both sides until golden, then transfer to a plate. Meanwhile, in a prep bowl, fold the flour into the sour cream.
Reduce the heat, and add the rest of the butter along with the onions to the skillet. Sauté until lightly browned. Stir in the garlic, and cook until fragrant. Add the paprika, Worcestershire sauce, and broth, followed by the sour cream mixture.
Whisk well, then let the sauce simmer. Return the chicken to the pan. Continue simmering until the chicken is cooked through and the sauce thickens. Taste the sauce, and season with extra salt & pepper if desired. Top with the optional chopped parsley.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Get a great sear on the chicken by using a cast iron skillet, and use a splatter guard for easier cleanup.
- Chicken is done at 165F. Gauge it easily with an instant read thermometer.
- This is truly the best butter dish. It has measurement markings for where to cut!
Substitutions and variations
- Try my similar Paprika Chicken Meatballs for a creative twist.
- You could use chicken thighs instead of chicken breasts. You may need to cook them for a bit longer.
- Smoked paprika would work instead for a smoky flavor.
What to serve with paprika chicken breasts
- I suggest a big ol’ pile of my favorite Garlic Mashed Potatoes, comforting Simple Risotto, or some pasta or rice. Or try my Hot Buttered Noodles.
- As always, a salad is a nice way to balance the meal. Try my Creamy Cucumber Salad, simple Parmesan Arugula Salad, or even this German Potato Salad.
Leftovers and storage
- You can store leftovers of this chicken for 3-4 days in the fridge. Keep it in an airtight container.
- Reheat (slowly!) over a low heat carefully so that the sauce doesn’t break.
- I don’t recommend freezing it; it’ll change the texture of the sauce.
I’d love it if you left a review below after you make this easy paprika chicken recipe! You can also tag me in your Instagram stories so that I can admire your S&L creations.
Easy Paprika Chicken
Ingredients
- 2 large boneless skinless chicken breasts
- Salt & pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 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
- Cut your chicken breasts in half lengthwise to make four thinner cutlets. Season them with some salt & pepper and the garlic powder.
- Add the olive oil and one tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken to the skillet and cook it for 4-5 minutes/side until golden. Transfer the chicken to a plate.
- Meanwhile, in a medium bowl, stir the flour into the sour cream until you have a smooth mixture. Set aside until needed.
- Reduce the heat to medium. Add the remaining butter and onions to the skillet and sauté until softened and lightly browned (about 5-7 minutes).
- Add the garlic to the skillet and cook for about 1 minute.
- Add the paprika, Worcestershire sauce, and chicken broth to the skillet, then stir in the sour cream mixture. Stir/whisk until thoroughly combined, and bring the sauce to a simmer.
- Once the sauce is simmering, add the chicken back to the pan. Cook for another 5-7 minutes or until the chicken is cooked through (165F) and the sauce has thickened up a bit. Don't let the sauce bubble too much or it may curdle. Season with extra salt & pepper as needed and garnish with chopped parsley if desired.
Notes
- If the sauce becomes too thick, add a splash of chicken broth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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