Creamy Paprika Chicken

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This 30-minute creamy paprika chicken skillet will wow thanks to a tangy sauce and tender bites of pan-seared chicken breast. Serve with baby potatoes and your favorite veggie or salad for a truly quick yet enticing meal.

Prep Time5

Cook Time20

Total Time25

Course: Main

Cuisine: American, European, Hungarian

Keyword: paprika chicken

Servings:

Calories: 259kcal

Author: Monica Lensink

Ingredients

1/4 cup sour cream
2 boneless, skinless chicken breasts
kosher salt and black pepper
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 Tablespoon extra-virgin olive oil
2 Tablespoons butter divided
1/2 medium yellow onion diced
2-3 cloves garlic minced
1 Tablespoon sweet paprika see note
2/3 cup low-sodium chicken broth
parsley minced fresh or dried, optional garnish

Instructions

Measure the sour cream into a small prep bowl and set it out at room temperature to start.
1/4 cup sour cream
Slice each chicken breast lengthwise through the middle, so you have four thinner cutlets. Season each on both sides with a light sprinkle of kosher salt, black pepper, and the garlic powder and Italian seasoning.
2 boneless, skinless chicken breasts, kosher salt and black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning
Warm olive oil and melt 1 Tablespoon of the butter in a large skillet over medium-high heat. Add chicken and cook for 2-3 minutes per side, until golden but not quite cooked through. Transfer chicken to a plate and set aside.
1 Tablespoon extra-virgin olive oil, 2 Tablespoons butter
Reduce heat to medium, then add the remaining 1 Tablespoon butter and the diced onions. Cook for about 4 minutes, until the onions are softened, then stir in the minced garlic and the paprika. Cook for 30-60 seconds, until fragrant.
1/2 medium yellow onion, 2-3 cloves garlic, 1 Tablespoon sweet paprika
Quickly pour in the chicken broth. When it simmers, scrape the bottom of the pan to loosen any browned bits.
2/3 cup low-sodium chicken broth
Add a small spoonful of the simmering sauce to the bowl with the sour cream. Whisk gently or stir well with a fork, then repeat with another spoonful of sauce.
Now slowly whisk the sour cream into the skillet. Once the sauce is smooth and bubbling gently, sample and season with more salt and pepper to taste.
Return chicken to the pan, tent with a lid or foil, and cook for another 4-5 minutes, until the chicken reaches 165°F and the sauce is thickened slightly. Resist the temptation to turn up the heat; if the sauce starts bubbling too fast, it will separate.
Turn off heat as soon as chicken is done, sprinkle with parsley, and serve. Enjoy!
parsley

Notes

Chicken Cutlets: Slice two regular chicken breasts lengthwise through the middle to make two thinner, quick-cooking cutlets, or purchase thin-sliced chicken to save this step.
Sweet vs Smoked Paprika: Substitute smoked paprika if you're after a distinctly smoky flavor in the sauce, or mix the two if you like a little sweet and a little smoky flair.
Use Fresh Paprika! Paprika loses potency faster than other dried spices. Be sure yours is not over the hill! As with any spice, buy the highest-quality you can and store it in a cool, dark spot, away from heat or sunlight that will make it oxidize more quickly and lose aroma and flavor. Replace even high-quality ground paprika every 3-6 months.
Storage & Reheating: Leftover paprika chicken will keep in the fridge for at least 3 days, tightly-covered. Warm over low heat or in the microwave on 50% power, both so the chicken doesn’t dry out and so the sauce doesn’t separate.

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