Chicken Paprikash With Sour Cream Recipes

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CHICKEN IN SOUR CREAM PAPRIKA SAUCE



Chicken in Sour Cream Paprika Sauce image

This is a favorite family meal I serve often during the chilly winter months. Warm, comforting, and fairly easy to fix. Purists beware -while this may remind some of vaguely of a Hungarian Paprikash dish, this is NOT at all claiming to be a traditional recipe - just a comforting chicken dish in a creamy, red sauce that I like to serve over steamed dumplings. You may also serve this over buttered egg noodles, if you choose. If you use fresh mushrooms in this, I recommend peeling off their outer skin first so they do not release so much water.

Provided by HeatherFeather

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs boneless skinless chicken breasts, cut into chunks
flour, as needed for dusting chicken
2 -3 teaspoons canola oil, as needed
1/4 cup onion, finely chopped
1 (4 ounce) can sliced mushrooms, drained or 6 -8 ounces fresh mushrooms, sliced, stemmed, and peeled
1 (10 3/4 ounce) can condensed tomato soup (reduced fat is OK)
0.5 (10 3/4 ounce) can cold water (use soup can)
1 cup sour cream (light or regular but NOT fat free)
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons sweet Hungarian paprika, to taste (or spicy)
freshly cooked egg noodles or steamed bread dumplings

Steps:

  • Lightly dust chicken chunks with some flour- just enough to coat.
  • Set a large nonstick stock pot on medium-high heat and add a tsp or two of oil (a little more if your pan is not nonstick)- just enough to prevent sticking.
  • Sauté chicken in the pan just to brown lightly on all sides- not to cook all the way through yet.
  • Remove from pan using a slotted spoon and set in a covered dish to keep warm.
  • Add onions and mushrooms to the pan and sauté until lightly browned, adding another tsp of oil only if needed.
  • Add tomato soup (undiluted), then fill the soup can halfway with water and add that water to the pan.
  • Stir in sour cream, the bay leaf, 1/2 tsp salt, 1/4 tsp black pepper (or to taste), and 2 tsp of paprika, either sweet or spicy (in this I prefer the sweet)- your choice.
  • Add chicken chunks back to the pan, stir, cover pan, and lower heat and let simmer approximately 30-45 minutes, or until the chicken is cooked all the way through and is tender (meanwhile, start cooking your dumplings/noodles).
  • Check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed.
  • Remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.

Nutrition Facts : Calories 256.4, Fat 12.5, SaturatedFat 5.3, Cholesterol 92.6, Sodium 555.2, Carbohydrate 9.6, Fiber 1.2, Sugar 6.2, Protein 26.5

SOUR CREAM CHICKEN PAPRIKA



Sour Cream Chicken Paprika image

My father would make this when I was a child. When I make it now, it reminds me of home. It is a milk, rich and creamy recipe. My family's all time favorite! A one-skillet dish. Serve over hot cooked egg noodles or rice, if desired.

Provided by DEME

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 40m

Yield 4

Number Of Ingredients 9

4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
1 ½ tablespoons vegetable oil
1 cup chopped onion
1 ½ tablespoons butter
2 tablespoons paprika
½ teaspoon salt
2 cups chicken stock
1 teaspoon all-purpose flour
1 (8 ounce) container sour cream

Steps:

  • You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
  • Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.

Nutrition Facts : Calories 363.4 calories, Carbohydrate 8.6 g, Cholesterol 104.9 mg, Fat 23.3 g, Fiber 2 g, Protein 30.1 g, SaturatedFat 11.3 g, Sodium 430.9 mg, Sugar 2.1 g

CHICKEN PAPRIKASH WITH SOUR CREAM



Chicken Paprikash with Sour Cream image

Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts. Placing the onions on the bottom of the slow cooker will ensure that they become silky soft as the chicken releases its juices, creating a heady sauce.

Provided by Melissa Clark

Categories     Slow Cooker     Chicken     Dairy     Garlic     Herb     Onion     Kid-Friendly     Back to School     Dinner     Family Reunion     Sour Cream     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 14

2 medium onions, thinly sliced
1 teaspoon kosher salt
1 tablespoon sweet paprika
1 teaspoon hot paprika
1 garlic clove, peeled and halved
3 pounds chicken legs
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons olive oil
1 1/2 teaspoons unsalted butter
1/2 cup chicken stock or low-sodium chicken broth
1/4 cup sour cream
Fresh dill, chopped, for garnish
Special equipment:
Slow cooker

Steps:

  • In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika. Spread mixture evenly over bottom of insert.
  • Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt. In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking. Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes. Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture.
  • In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan. Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off bone, 5 to 6 hours.
  • Stir sour cream into sauce. Garnish with dill and serve.

EASY CHICKEN PAPRIKASH RECIPE BY TASTY



Easy Chicken Paprikash Recipe by Tasty image

Here's what you need: oil, garlic, chicken thighs, salt, pepper, onion, bell pepper, sweet paprika, chili flakes, chicken broth, crushed tomato, sour cream, flour

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 13

1 tablespoon oil
1 tablespoon garlic
2 chicken thighs, cut into bite-sized pieces
1 teaspoon salt
½ teaspoon pepper
1 cup onion, chopped
½ cup bell pepper, chopped
2 tablespoons sweet paprika
¼ teaspoon chili flakes
½ cup chicken broth
15 oz crushed tomato, 1 can
½ cup sour cream
1 tablespoon flour

Steps:

  • Heat oil over medium, add garlic, chicken, salt and pepper. Stir and cook until the chicken has some color.
  • Add the onion and bell pepper, cook until onions have slightly softened.
  • Add the sweet paprika, chili flakes, chicken broth and crushed tomatoes. Simmer covered for 40 minutes.
  • Take a ladle of the sauce and add to sour cream in a separate bowl. Mix until well combined. Add flour to the mix and stir.
  • Once it is well combined, add the mix to the pot. Stir in the mix, cover and simmer for an additional 5 minutes or until it has thickened.
  • Serve with pasta, rice or potatoes.
  • Enjoy!

Nutrition Facts : Calories 709 calories, Carbohydrate 55 grams, Fat 38 grams, Fiber 9 grams, Protein 39 grams, Sugar 21 grams

EASY CHICKEN PAPRIKASH



Easy Chicken Paprikash image

When my husband studied Hungarian in the Army, I made him the chicken and onions dish known as paprikash. We serve ours over rice or buttered noodles. -Susan Wildman, Haslett, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

4 cups uncooked egg noodles
3/4 pound boneless skinless chicken breasts, cubed
2 medium onions, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 large tomatoes, seeded and chopped
3 teaspoons paprika
1 cup sour cream
Sliced green onions, optional

Steps:

  • Cook egg noodles according to package directions. Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Add chicken, onions, salt and pepper; cook and stir 4-5 minutes or until chicken is no longer pink., Add tomatoes and paprika. Cook, covered, until tomatoes are tender, 5-7 minutes, stirring occasionally. Stir in sour cream; heat through (do not allow to boil). Drain noodles; serve with chicken mixture. If desired, sprinkle with green onions.

Nutrition Facts :

HUNGARIAN CHICKEN PAPRIKASH



Hungarian Chicken Paprikash image

My mom learned to make this tender chicken dish when she volunteered to help prepare the dinners served at her church. It's my favorite main dish, and the gravy, seasoned with paprika, sour cream and onions, is the best. -Pamela Eaton, Monclova, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 10

1/4 cup butter, cubed
1 large onion, chopped
1 broiler/fryer chicken (4 to 5 pounds), cut up
2 tablespoons paprika
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups water
2 tablespoons cornstarch
2 tablespoons cold water
1 cup sour cream

Steps:

  • Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Sprinkle chicken with paprika, salt and pepper; place in an ungreased roasting pan. Spoon onion mixture over chicken. Add water. Bake, covered, 1-1/2 hours or until chicken juices run clear., Remove chicken and keep warm. Pour drippings and loosened browned bits from roasting pan into a saucepan. Skim fat. In a small bowl, mix cornstarch and cold water until smooth. Stir into pan juices with onion. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in sour cream. Serve with chicken.

Nutrition Facts :

CHEF JOHN'S CHICKEN PAPRIKASH



Chef John's Chicken Paprikash image

After many, many requests, I'm excited to be sharing what is my second favorite Hungarian dish of all time. I really love making anything Hungarian, since the recipes tend to be simple and easy to make, as well as comforting and delicious, and the names are never not fun to say. Top with extra sour cream and freshly sliced chives on top.

Provided by Chef John

Time 1h35m

Yield 8

Number Of Ingredients 15

8 (5 ounce) bone-in, skin-on chicken thighs
salt to taste
2 tablespoons olive oil
2 medium yellow onions, diced
3 cloves garlic, minced
2 tablespoons tomato paste
4 teaspoons all-purpose flour
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
¼ cup sweet Hungarian paprika
1 pinch cayenne pepper
2 cups chicken broth
⅔ cup sour cream, room temperature
¼ cup heavy whipping cream

Steps:

  • Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
  • Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
  • Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
  • Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.

Nutrition Facts : Calories 353 calories, Carbohydrate 8.2 g, Cholesterol 99.8 mg, Fat 24.8 g, Fiber 2.1 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 406 mg, Sugar 2.4 g

SOUR CREAM CHICKEN PAPRIKA



Sour Cream Chicken Paprika image

While my host parents are in Bali for a holiday, I tried to practice cooking most of night and I was looking for sour cream recipe last night. and I found lovely recipe in internet. It says chicken breast but I had only chiken thighs on hand so I used them instead chicken breast also, I added mushroom and sweet red pepper and served with rice. Chicken was nice and tender the sauce was nice and rich & goes really well with rice!!

Provided by tomoko matsunaga

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons butter
1 cup chopped onion
2 tablespoons paprika
1/2 teaspoon salt
2 cups chicken stock
8 ounces sour cream
1 teaspoon flour

Steps:

  • You can leave breats whole or cut them up, whatever your preference.
  • In a large skillet, fry chicken in oil until cooked through and juices run clear.
  • Remove chiken from skillet and set aside.
  • Add butter and onion to skillet.
  • Saute onion until translucent, not brown.
  • Add paprika and salt and stir.
  • Then add stock and bring all to a boil, reduce heat to simmer and add the sour cream mixture (to smooth sour cream lumps, use a whisk.) Add reserved chiken to skillet and simmer in sauce until chiken heated throgh and sauce has thickened.
  • (if sauce doesn't seem to be thickened enogh, add little bit more flour and stir well).

Nutrition Facts : Calories 413.4, Fat 25.3, SaturatedFat 12.1, Cholesterol 109.8, Sodium 603.7, Carbohydrate 13.3, Fiber 1.9, Sugar 4.1, Protein 33.1

PAPRIKA CHICKEN WITH SOUR CREAM GRAVY



Paprika Chicken With Sour Cream Gravy image

This baked chicken breast recipe is a snap to prepare with bone-in chicken breasts. Sour cream gravy made with the drippings adds a robust sauce.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 1h

Yield 4

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
4 chicken breasts (on the bone, with skin)
kosher salt and freshly ground black pepper
2 teaspoons sweet paprika
1 large onion (or 2 medium onions), sliced
1 cup chicken broth
1/2 cup sour cream mixed with 2 teaspoons flour

Steps:

  • Heat the oven to 400 F. Lightly oil a large baking dish and set it aside.
  • Heat the olive oil in a large skillet or sauté pan.
  • Sprinkle the chicken breasts on both sides with kosher salt and freshly ground black pepper.
  • Brown the chicken breasts in the hot oil.
  • Spread the sliced onions across the bottom of the prepared baking dish. Arrange the chicken on top of the onions and sprinkle the breasts evenly with the paprika.
  • Pour the broth over the chicken.
  • Bake it for 45 to 55 minutes or until the chicken breasts register at least 165 F on an instant-read thermometer.
  • Transfer the chicken to a plate and cover it loosely with foil to keep it warm.
  • Skim the fat from the juices remaining in the baking dish, then strain the liquid or put it through a gravy separator.
  • Put the strained juices in a saucepan (or use the baking dish if it is safe for the stovetop). Bring the liquids to a boil over medium-high heat. Turn the heat down to low and simmer for 3 to 4 minutes to reduce the liquid and concentrate the flavors.
  • Whisk in the sour cream and flour mixture and heat, whisking constantly, until smooth and thickened. Do not let it boil.
  • Serve the gravy with the chicken. If you prefer skinless meat, simply pull the skin off and discard it before you top the breast with gravy.

Nutrition Facts : Calories 341 kcal, Carbohydrate 7 g, Cholesterol 120 mg, Fiber 1 g, Protein 39 g, SaturatedFat 5 g, Sodium 488 mg, Sugar 3 g, Fat 17 g, ServingSize 4 servings, UnsaturatedFat 0 g

CHICKEN PAPRIKASH



Chicken Paprikash image

This classic Hungarian dish will fill you up and keep you warm on a chilly fall night. A healthy dose of paprika gives this dish its deep brick-red color. If you enjoy spicy food, try replacing half of the sweet paprika with hot Hungarian paprika.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 45m

Number Of Ingredients 11

4 chicken leg quarters, cut in half at joint (about 3 pounds total)
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 large yellow onion, halved and thinly sliced lengthwise
3 garlic cloves, roughly chopped
2 tablespoons sweet paprika
3 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth
1 can (14 ounces) diced tomatoes
1/2 pound wide egg noodles
1/2 cup sour cream or thick plain yogurt

Steps:

  • Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes more. Transfer to a plate.
  • Discard all but 1 tablespoon fat from pot and reduce heat to medium. Add onion and cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 2 minutes. Add garlic and cook, stirring frequently, 3 minutes. Add paprika and flour, season with salt and pepper, and stir constantly until paprika is fragrant and mixture begins to stick, 1 minute. Add broth and whisk until smooth. Add tomatoes and bring to a boil over high. Return chicken to pot in a single layer, skin side up, and reduce heat to medium. Cover and cook until chicken is cooked through, 20 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles and divide among four bowls. Top with chicken. Stir sour cream into sauce, then ladle over chicken and noodles.

Nutrition Facts : Calories 709 g, Fat 28 g, Fiber 3 g, Protein 54 g

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From recipebox.twilightparadox.com


PAPRIKA CHICKEN STEW - SKINNYTASTE
2020-05-12 Heat oil in a large pot or Dutch oven on medium-high heat. Add oil, onions and peppers. Sauté over medium heat for 8 to 10 minutes, until soft. Add garlic and sauté for another 1 to 2 minutes. Whisk the flour and paprika in a bowl with the broth and then add to the pot with the bay leaves.
From skinnytaste.com


CHICKEN PAPRIKASH - CRUNCHY CREAMY SWEET
2021-01-18 Saute until the onion is translucent. Lower the heat to medium-low. Add more oil to the pan and stir in. Add paprika and stir in. Cook the mixture for about 1 minute. This activates the spice. Return the chicken to the pan. Add 1 cup of the stock, stir in. Bring …
From crunchycreamysweet.com


HUNGARIAN CHICKEN PAPRIKASH - GYPSYPLATE
2021-11-22 Stir in tomato paste and cook for a couple of minutes. Remove from heat and stir in sweet Hungarian paprika and mix well. Return back to heat and add in chicken broth and cook for a couple of minutes. Add chicken back into the skillet and cook, covered, for 40-45 minutes, until chicken is …
From gypsyplate.com


EASY 4-INGREDIENT CHICKEN PAPRIKASH RECIPE - SERIOUS EATS
2018-08-29 Directions. Heat oil in a large straight-sided sauté pan or Dutch oven over medium heat until shimmering. Add onions, season with salt, and cook, stirring, until completely softened and just starting to brown, about 8 minutes. Add paprika and cook, stirring, until nutty and fragrant, about 1 minute. Add chicken pieces, season with a little ...
From seriouseats.com


QUICK CHICKEN PAPRIKASH | CHICKEN.CA
Steps. Heat the oil in the skillet. Add chicken thighs and onion to oil and stir until chicken is cooked through and meat thermometer registers 165°F (74°C). Add butter. Once butter is melted add paprika and stir. Once well combined, add chicken broth and stir to mix well. Lower heat. When mixture has cooled slightly, add sour cream and stir ...
From chicken.ca


CHICKEN PAPRIKASH CASSEROLE | 12 TOMATOES
Add noodles and chicken to pan and stir. Pour into a greased 9”x13” baking dish. Bake for 20-25 minutes. While casserole is baking, toss bread crumbs and butter together in skillet and cook for 3-4 minutes on medium-low heat. Sprinkle breadcrumbs and parsley over casserole just before serving.
From 12tomatoes.com


CHICKEN PAPRIKASH RECIPE (PAPRIKA CHICKEN) - OLIVIA'S CUISINE
2020-12-19 Season the chicken pieces generously with salt and pepper. In a large Dutch Oven (or braiser), over medium-high heat, add the oil and, once hot, add the chicken, skin side down. Brown on all sides, about 3-4 minutes per side, or until golden brown. Remove and reserve on a plate.
From oliviascuisine.com


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Top Asked Questions

How to cook chicken paprikash?
Chicken Paprikash… Out-of-this-world Delicious! Paprika basks in limelight here, in a rich, comforting Hungarian Chicken Stew. Season the chicken thighs with salt and pepper on both sides. Heat up butter in a skillet over medium high heat. Add chicken skin side down and sear undisturbed for 6-7 minutes. Flip and cook for another 3-4 minutes.
How do you make chicken Paratha with sour cream?
In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
How to make chicken parmesan sauce with sour cream?
Remove the chicken and transfer to a plate. In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste.
How to make Hungarian sweet paprika sauce?
Add in diced bell peppers and cook for 5 minutes. Stir in garlic and cook for a couple of minutes. Add in tomato paste and cook for 2-3 minutes. Remove from heat and stir in Hungarian sweet paprika and mix well. This is to ensure that the paprika does not burn and get bitter.

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