Creamy Chicken Paprika Recipes

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CHICKEN PAPRIKA



Chicken Paprika image

My whole family, full of picky eaters, loves this dish, and it's great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties.

Provided by Khall88

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 12

Number Of Ingredients 13

⅓ cup all-purpose flour
2 tablespoons paprika
1 teaspoon salt
1 pinch ground black pepper
6 skinless, boneless chicken breast halves, cut into bite-size pieces
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 cup chicken stock
2 tablespoons tomato paste
1 ½ cups sour cream
1 tablespoon paprika
1 teaspoon cornstarch

Steps:

  • Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
  • Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
  • Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
  • Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
  • Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 7.8 g, Cholesterol 42 mg, Fat 9.8 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 4.5 g, Sodium 313.1 mg, Sugar 1.4 g

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

PAPRIKA CREAM CHICKEN



Paprika Cream Chicken image

Golden chicken in a creamy, garlicky, paprika sauce. You'll have dinner on the table in no time!

Provided by Anna Bloomfield

Categories     Mains

Time 20m

Yield 4 people

Number Of Ingredients 9

2 tablespoons oil
8 large or 12 small chicken fillets (tenders)
Salt and pepper
½ teaspoon mixed dried herbs such as oregano, basil, herbes de Provence etc
1 large clove garlic (finely sliced)
2 teaspoons paprika
200 ml (1 cup) chicken stock
100 ml (½ cup) single cream
Seasoning to taste

Steps:

  • Pour 1½ tablespoons of the oil into a non-stick frying pan and place over a medium heat.
  • Sprinkle the mixed herbs evenly over the chicken and season well.
  • Pan-fry the fillets for 5-6 minutes on each side until golden brown and cooked through. Turn the heat down and add a dash more oil. Sprinkle the garlic and paprika over the chicken fillets then turn them once or twice to ensure the garlic and paprika are cooked through.
  • Add the stock and allow it to bubble up, scraping the crispy bits of chicken from the bottom of the pan as it does. Now add the cream and stir gently. Simmer for a minute or two then check the seasoning and adjust if necessary. Serve.

Nutrition Facts : Calories 416 kcal, Carbohydrate 2 g, Protein 45 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 242 mg, Sodium 225 mg, ServingSize 1 serving

SLOW-COOKER CHICKEN WITH CREAMY PAPRIKA SAUCE



Slow-Cooker Chicken with Creamy Paprika Sauce image

Don't wait for Oktoberfest to indulge in a German-style supper featuring chicken in a rich brown sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h20m

Yield 5

Number Of Ingredients 9

10 chicken thighs (about 3 lb), skin removed
1 medium onion, sliced
3 tablespoons Progresso™ chicken broth (from 32-oz carton)
2 tablespoons paprika
1/2 teaspoon salt
3 cups uncooked egg noodles
3 tablespoons cornstarch
3 tablespoons cold water
1 container (8 oz) sour cream-and-chive potato topper

Steps:

  • In 3 1/2- to 4-quart slow cooker, place chicken and onion. In small bowl, mix broth and paprika; pour over chicken. Sprinkle with salt.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • About 20 minutes before serving, cook and drain noodles as directed on package.
  • Remove chicken and onion from cooker, using slotted spoon. Place on serving platter; cover to keep warm. In small bowl, mix cornstarch and water; stir into juices in cooker. Increase heat setting to High. Cover; cook about 10 minutes or until thickened. Stir in potato topper. Pour sauce over chicken. Serve over noodles.

Nutrition Facts : Calories 490, Carbohydrate 28 g, Cholesterol 140 mg, Fat 1, Fiber 2 g, Protein 43 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 5 g, TransFat 0 g

CHICKEN WITH PAPRIKA CREAM



Chicken With Paprika Cream image

"Chicken with Paprika Cream is quick to make when you buy boned and skinned chicken breasts," notes Marilou Robinson of Portland, Oregon. "Serving it over rice lets you get every last bit of the tasty paprika cream."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves
6 tablespoons butter, divided
1 tablespoon canola oil
6 green onions, chopped
1 to 2 tablespoons paprika
2 cups heavy whipping cream
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice
Additional chopped green onions, optional

Steps:

  • In a large skillet, brown chicken in 1 tablespoon butter and oil over medium heat. Cover and cook for 5-7 minutes or until a thermometer reads 170°. Remove chicken; keep warm., In same skillet, saute onions until tender. Reduce heat to medium. Add paprika and remaining butter; heat until butter is melted. Stir in cream, salt and pepper; cook and stir until sauce is thickened, about 4 minutes. Serve with chicken and rice. Garnish with onions if desired.

Nutrition Facts :

CREAMY CHICKEN PAPRIKA



Creamy Chicken Paprika image

Creamy chicken paprika is an easy one-skillet version of traditional chicken paprikash, with all the same flavors that make the dish special.

Provided by Jenny Meier | Kitchen Skip blog

Categories     chicken

Time 38m

Number Of Ingredients 11

1 to 2 pounds boneless, skinless chicken thighs
2 tablespoons olive oil
1 onion, finely chopped or thinly sliced
1 red bell pepper, finely chopped or thinly sliced
2 garlic cloves, finely chopped
¼ cup dry white wine (optional)
2 tablespoons sweet paprika
½ teaspoon smoked paprika
¼ teaspoon salt
3/4 cup chicken broth
½ cup creme fraiche or full-fat sour cream

Steps:

  • Heat oven to 425 F
  • In a wide oven-proof skillet (12-inches), warm the olive oil over medium heat
  • Add the onion and bell pepper. Cook until the onion is soft, 7 to 10 minutes.
  • Add the garlic. Cook a few minutes more.
  • Add a splash of white wine (optional) and simmer for 1 minute or slightly less
  • Add the chicken broth, paprika and salt.
  • Add the chicken thighs to the skillet. Drizzle olive oil over the thighs and season generously with salt and pepper.
  • Bring the broth to a simmer.
  • Slide the pan into the oven and bake until the chicken is cooked, 15 to 18 minutes.
  • Remove the chicken from the skillet, and slice on a cutting board. Taste, and add more salt if needed.
  • Whisk the sour cream or creme fraiche into the sauce, a little bit at a time. Creme fraiche won't curdle, but if the broth is too hot, or you add too much sour cream at once, it might curdle. Low fat or non-fat sour cream will curdle in hot liquid, so make sure to use full-fat.
  • Return the sliced chicken to the skillet. Serve the chicken and creamy sauce over pasta, grains like farro, rice or mashed potatoes.

Nutrition Facts : Calories 432 calories, Sugar 3 g, Sodium 559 mg, Fat 21.1 g, SaturatedFat 6.1 g, TransFat 0 g, Carbohydrate 8.9 g, Fiber 2.4 g, Protein 48.1 g, Cholesterol 224.1 mg

CREAMY PAPRIKA CHICKEN



Creamy paprika chicken image

The 20-minute recipe the entire family will love. This creamy paprika chicken is delicious served with crusty bread or rice.

Provided by Alida Ryder

Categories     Dinner

Time 20m

Number Of Ingredients 21

500 g (1lb) chicken thighs (cubed )
1 tsp olive oil
2 tsp red wine vinegar
1 tsp paprika
½ tsp oregano
½ tsp dried thyme
pinch of chilli flakes
1 tsp salt
½ tsp pepper
2 tbsp olive oil
1 onion (finely chopped)
4 garlic cloves (crushed)
1 tbsp paprika
½ tsp oregano
½ tsp thyme
½ tsp chilli flakes
½ cup white wine
1 cup chicken stock
½ cup sour cream
salt and pepper (to taste )
pinch of sugar

Steps:

  • Cut the chicken into bite-size cubes and place in a medium bowl. Drizzle over a few tablespoons of olive oil, red wine vinegar, a teaspoon of paprika and half the oregano, thyme and chilli flakes. Mix to combine.
  • Heat a large skillet or frying pan over medium-high heat. Add the chicken in batches and cook until seared on both sides. Remove from the pan and set aside.
  • In the same pan, heat a tablespoon of oil then add the onion and garlic. Cook for 2-3 minutes then add the remaining paprika, oregano, thyme and chilli flakes.
  • Pour in the white wine and stock to deglaze the pan. Allow to simmer and reduce for a few minutes then stir in the sour cream, salt, pepper and pinch of sugar.
  • Add the chicken back to the pan along with any of its resting juices and cook for another 5-7 minutes or until the sauce has thickened and the chicken is cooked through.
  • Scatter over fresh parsley and serve with crusty bread or steamed rice.

Nutrition Facts : Calories 325 kcal, Carbohydrate 9 g, Protein 30 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 99 mg, Sodium 792 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving

EASY CHICKEN PAPRIKA



Easy Chicken Paprika image

I got this recipe from a Campbell's soup can. I didn't have high hopes for it, because it is really simple. But my boyfriend and roommate loved it. And my boyfriend compliments my cooking very sparingly. (He is too honest LOL) But he was licking his plate clean! I doubled the ground red pepper (cayenne). The original recipe called for 1/8 tsp. but I used 1/4 tsp. Unless you really don't like any kick to your food, go with the 1/4 tsp.

Provided by The Real Amylucha

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon butter
4 skinless chicken breast halves
1 (10 3/4 ounce) can cream of chicken and mushroom soup
1/3 cup sour cream
2 teaspoons paprika
1/4 teaspoon ground red pepper
cooked rice or noodles

Steps:

  • Heat butter in skillet over medium-high heat.
  • Cook chicken 10 minutes or until browned.
  • Set chicken aside. Pour off fat.
  • Add soup, sour cream, paprika and pepper to the pan. Heat to a boil.
  • Return chicken to pan. Cover and cook over low heat 5 minutes or until chicken is done, stirring occasionally.
  • Serve over noodles or rice.

Nutrition Facts : Calories 199.6, Fat 8.5, SaturatedFat 4.7, Cholesterol 84.5, Sodium 107.7, Carbohydrate 1.5, Fiber 0.4, Sugar 0.1, Protein 28.1

CREAMY CHICKEN PAPRIKA



Creamy Chicken Paprika image

Make and share this Creamy Chicken Paprika recipe from Food.com.

Provided by KimmieOH

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
4 slices muenster cheese
1 (10 3/4 ounce) can cream of mushroom soup (or any cream of soup)
1 cup mayonnaise
1 teaspoon paprika
1 cup breadcrumbs

Steps:

  • Preheat oven to 350°F.
  • Place chicken in 9x13" baking dish.
  • Place 1 piece of cheese over each breast.
  • In medium bowl, mix soup and mayo.
  • Pour over chicken and sprinkle with paprika.
  • Pour breadcrumbs over all.
  • Cover& bake 55-60 minutes until chicken is tender.
  • Let stand 5-7 minutes before serving.

Nutrition Facts : Calories 410.6, Fat 17.5, SaturatedFat 7.4, Cholesterol 102.4, Sodium 1045.6, Carbohydrate 25.2, Fiber 1.4, Sugar 3.2, Protein 36.5

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