Easy Paprika Chicken

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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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Central European

Keyword: Paprika Chicken Breasts

Servings:

Author: Natasha Bull

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.

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