Easychickenpaprika Recipes

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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

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 :

PAPRIKA CHICKEN



Paprika Chicken image

Chicken and paprika are considered an especially winning combination all over the world. This basic Paprika Chicken recipe is so easy, yet so good. Enjoy! Add chili powder or dried chives to the seasoning if desired.

Provided by Sue Primeau

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 6

Number Of Ingredients 5

6 skinless, boneless chicken breasts
ground black pepper to taste
1 pinch garlic powder
1 teaspoon poultry seasoning
2 teaspoons paprika

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.

Nutrition Facts : Calories 133.6 calories, Carbohydrate 0.8 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 77.1 mg, Sugar 0.1 g

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

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

EASY PAPRIKA CHICKEN



Easy Paprika Chicken image

This makes a great weekday meal. Serve over rice or noodles. I use a whole chicken cut up into pieces when I make this but I am sure that your favorite pieces could be substituted.

Provided by mary winecoff

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 (3 -4 lb) roasting chickens, 3 to 4 pounds, cut into pieces
salt and pepper
4 medium onions, thinly sliced
1 garlic clove, minced
1 tablespoon paprika
1/2 teaspoon ground red pepper
1 (6 ounce) can tomato paste
1/2 cup water
2 medium green bell peppers, halved and sliced

Steps:

  • Melt butter in large skillet or Dutch oven over medium-high heat.
  • Season chicken with salt and pepper.
  • Add to skillet with onions and garlic and saute until chicken is browned and onions are soft, turning chicken once, about 15 minutes.
  • Sprinkle with paprika and ground red pepper.
  • Combine tomato paste and water and slowly stir into skillet.
  • Add bell peppers; reduce heat and simmer 10 minutes.
  • Cover and cook 5 more minutes.
  • Serve with rice or noodles.

Nutrition Facts : Calories 398.5, Fat 25.6, SaturatedFat 8, Cholesterol 112, Sodium 347.9, Carbohydrate 15, Fiber 3.5, Sugar 7.7, Protein 27.7

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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Top Asked Questions

What's the best way to make Chicken Paprika?
Directions. 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.
How do you cook chicken with paprika in a Dutch oven?
Instructions In a Dutch oven or medium size pot heat the olive oil over medium-high heat. Add the chicken pieces and onion to the pot and cook for about 5 to 7 minutes until the chicken is no longer pink inside. Stir in the peppers and garlic. Add paprika, salt, pepper, red chili flakes and stir lightly.
How long does it take to cook paprikash chicken?
Add the sweet paprika powder and stir well to coat the onions. Place the meat in the pot and start adding the stock, only 300 ml/ 10 fl.oz/ 1 1/3 cups at the beginning. Cover the pot and cook on low heat for about 30 minutes or until the chicken is cooked through and soft.
What kind of sauce to use for chicken paprikash?
Easy Chicken Paprikash – a healthier alternative using chicken breast. Tender pieces of chicken breasts in a rich sweet paprika sauce with bell peppers and served over noodles. Perfect easy and quick weeknight dinner.

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