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Chicken Paprika

Created by Chuck,


One of my 5 favorite chicken dishes. Rich and creamy, the sauce is so good you might be tempted to drink what's left!
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At a glance
Main Ingredient
Cooking Method
2 pounds skinless chicken breasts
2 tablespoons safflower oil
1 cup onion, finely chopped
1/2 teaspoon garlic, finely chopped
1 1/2 tablespoons sweet paprika
1 cup chicken stock
2 tablespoons flour
1 1/2 cups sour cream


Heat oil in 10-inch skillet. Brown chicken on both sides, then remove.

Add onion and garlic, cook over medium heat 8-10 minutes or until lightly colored. Off the heat , stir in the paprika until the onions are well covered. Return skillet to heat and add chicken stock. Bring to a boil.

Return chicken to skillet. Bring to a boil again, then cover and turn heat down to low. Simmer 20-30 minutes.

When chicken is tender, remove to a platter. Skim surface fat from skillet. In a mixing bowl, stir the flour into the sour cream with a wire whisk, then stir this mixture into the simmering juices.

Simmer 6-8 minutes longer, until sauce is thick and smooth. Return chicken to skillet, baste with sauce, and heat through 3-4 minutes. Serve with white rice.

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