Best 13 Chicken In Sour Cream Paprika Sauce Recipes

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When cooking chicken, many people prefer to use flavorful and creamy sauces to enhance the taste of the meat. One popular choice is sour cream paprika sauce, which combines the tanginess of sour cream with the warmth and smokiness of paprika. The result is a rich and flavorful sauce that perfectly complements the succulent chicken. In this article, we'll explore some of the best recipes for cooking chicken in sour cream paprika sauce, providing step-by-step instructions and helpful tips to ensure you create a delicious and memorable dish. Whether you prefer classic recipes or want to experiment with new and exciting flavors, we've got you covered.

Here are our top 13 tried and tested recipes!

CHICKEN IN SOUR CREAM SAUCE



Chicken in Sour Cream Sauce image

Tender chicken is deliciously dressed up in a flavorful cream sauce with fresh mushrooms. This is an excellent entree for your family or guests. -Jane Carlovsky, Sebring, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
6 bone-in chicken breast halves, skin removed (7 ounces each)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup dry white wine or chicken broth
1/2 pound fresh mushrooms, sliced
1/4 cup water
2 tablespoons cornstarch
Additional paprika, optional

Steps:

  • In a small bowl, combine the first 4 ingredients; rub over chicken. Place in a 3-qt. slow cooker. In a large bowl, combine the soup, sour cream and wine; stir in mushrooms. Pour over chicken. , Cover and cook on low for 4 hours or until meat is tender. In a small bowl, mix water and cornstarch until smooth; stir into chicken mixture. Return to a boil, stirring constantly; cook and stir until thickened. If desired, sprinkle with additional paprika.

Nutrition Facts : Calories 317 calories, Fat 13g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 1065mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein.

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

SOUR CREAM MARINATED CHICKEN II



Sour Cream Marinated Chicken II image

Bone-in chicken breasts marinated in a seasoned sour cream mixture, then breaded and baked. This recipe is surprisingly easy and tasty for people of all ages.

Provided by CHRIS BOYER

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 9h25m

Yield 12

Number Of Ingredients 11

2 cups sour cream
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons celery salt
2 teaspoons paprika
½ teaspoon salt
½ teaspoon ground black pepper
4 cloves garlic, minced
12 bone-in chicken breast halves, skinless
1 ¾ cups dry bread crumbs
⅓ cup butter

Steps:

  • To Marinate: In a large nonporous glass dish or bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken breasts and coat well with sour cream marinade. Cover dish or bowl and refrigerate to marinate for at least 8 hours, or overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bread crumbs in a shallow dish or bowl. Remove chicken from marinade and discard marinade. Dredge chicken in bread crumbs to coat well and place in 2 lightly greased 9x13 inch baking dishes. In a small saucepan or skillet, melt butter and spoon evenly over chicken.
  • Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until chicken is cooked through and fork-tender and juices run clear.

Nutrition Facts : Calories 324.6 calories, Carbohydrate 14.2 g, Cholesterol 98.9 mg, Fat 15.5 g, Fiber 0.9 g, Protein 30.8 g, SaturatedFat 8.8 g, Sodium 607 mg, Sugar 1.3 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 :

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.

CHICKEN IN SOUR CREAM



Chicken In Sour Cream image

This is a family favorite of ours, and I also serve it to company. Serve this delicious chicken recipe along with a salad, rolls, and a vegetable.

Provided by Lucille Cole

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h25m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
8 chicken thighs
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
1 pinch paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 cup sour cream
1 tablespoon lemon juice
1 teaspoon dried dill weed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Heat vegetable oil in a skillet over medium heat. Brown chicken on both sides and transfer to prepared baking dish. Season with salt, pepper, and paprika to taste.
  • Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken.
  • Bake in preheated oven for one hour, or until chicken pieces are done and sauce is browned. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 636.2 calories, Carbohydrate 12.6 g, Cholesterol 183.2 mg, Fat 48.8 g, Fiber 0.6 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1865.7 mg, Sugar 1.6 g

MUSHROOM CHICKEN IN SOUR CREAM SAUCE



Mushroom Chicken in Sour Cream Sauce image

Chicken breasts seasoned with paprika, lemon pepper, and garlic powder are slow cooked with white wine, sour cream, mushrooms, and cream of mushroom soup in this easy-to-prepare recipe that cooks while you go about your day.

Provided by Stephen Wallace

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h10m

Yield 6

Number Of Ingredients 10

1 ½ teaspoons salt
¼ teaspoon pepper
½ teaspoon paprika
¼ teaspoon lemon pepper
1 teaspoon garlic powder
6 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) container sour cream
½ cup dry white wine
1 (8 ounce) package sliced fresh mushrooms

Steps:

  • Mix the salt, pepper, paprika, lemon pepper, and garlic powder together in a bowl; rub evenly onto all sides of the chicken breasts. Place the seasoned chicken into the bottom of a slow cooker. Add the cream of mushroom soup, sour cream, white wine, and mushrooms to the slow cooker.
  • Secure the cover onto the slow cooker and cook on Low for 8 hours.

Nutrition Facts : Calories 266.7 calories, Carbohydrate 7.3 g, Cholesterol 75.2 mg, Fat 13.4 g, Fiber 0.5 g, Protein 25.3 g, SaturatedFat 6.3 g, Sodium 999.6 mg, Sugar 1.8 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 WITH PAPRIKA CREAM SAUCE



Chicken With Paprika Cream Sauce image

A recipe I found on a scrap of paper and changed to suit my family. My dh really likes this; I think the sauce is wonderful too!

Provided by Kaarin

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs boneless skinless chicken breasts
1 -2 tablespoon canola oil
1 medium onion, chopped
1 1/2 tablespoons butter
1 tablespoon paprika
1 teaspoon salt
2 cups chicken broth (I use bouillon for this)
1 cup sour cream
1 tablespoon cornstarch

Steps:

  • Cut chicken into thin strips about 2 inches long, or you can leave them whole. Saute in a large skillet in oil until lightly browned and chicken juices run clear.
  • Remove chicken from skillet and cover to keep warm.
  • Melt butter in same skillet and add onion, sauteing until translucent, not brown.
  • Add the paprika, salt and chicken broth. Bring to a boil, then reduce heat to a simmer.
  • Whisk in the sour cream until smooth and simmer 1-2 minutes.
  • Mix the cornstarch with just enough water to form a runny paste and whisk into the skillet.
  • Add the chicken and cook until heated through and the sauce has thickened.
  • Serve over egg noodles or mashed potates.

Nutrition Facts : Calories 281.9, Fat 15.3, SaturatedFat 7.5, Cholesterol 90.3, Sodium 757.6, Carbohydrate 5.7, Fiber 0.7, Sugar 1.2, Protein 29.4

CHICKEN WITH PAPRIKA SAUCE



Chicken With Paprika Sauce image

In this classic Hungarian dish, sweet paprika is used to season the chicken and again to flavor the creamy sauce.

Provided by Zanna_409104061

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
2 tablespoons sweet paprika
salt and pepper
2 tablespoons butter
1 onion, finely chopped
4 plum tomatoes, diced
1/2 cup sour cream

Steps:

  • Cut chicken into strips sized of your choosing.
  • Toss chicken in a medium bowl with half the paprika, 1.5 teaspoons salt and a pinch of pepper.
  • Heat 1 tablespoon butter in a large skillet over med. high heat.
  • Add chicken, cook, tossing occasionally, until opaque throughout, 4-5 minutes.
  • Transfer to plate.
  • Heat remaining tablespoon butter and in the same skillet.
  • Add onion, cook until browned and softened.
  • Add remaining tablespoon paprika and stir, cooking, about 30 seconds.
  • Add tomatoes and 3/4 cup water; cook until saucy.
  • Return chicken to skillet.
  • Stir in sour cream and cook until just heated through, without boiling.
  • Season with salt and pepper, serve.

Nutrition Facts : Calories 274.9, Fat 13.8, SaturatedFat 7.9, Cholesterol 96.4, Sodium 137.9, Carbohydrate 8.4, Fiber 2.4, Sugar 3.2, Protein 29.5

CHICKEN WITH PAPRIKA SAUCE



Chicken with Paprika Sauce image

Serve over cooked egg noodles tossed with a little butter and fresh or dried dill.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 7

4 boneless, skinless chicken breast halves (about 6 ounces each), cut crosswise into 1/2-inch strips
2 tablespoons sweet paprika
Coarse salt and ground pepper
2 tablespoons butter
1 onion, finely chopped
4 plum tomatoes, cut into 1/2-inch dice
1/2 cup reduced-fat sour cream

Steps:

  • In a medium bowl, toss chicken with 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Heat 1 tablespoon butter in a large skillet over medium-high heat. Add chicken; cook, tossing occasionally, until opaque throughout, 4 to 5 minutes. Transfer to a plate.
  • Heat remaining tablespoon butter in same skillet over medium heat. Add onion; cook, stirring and scraping up browned bits from bottom of pan, until softened, 5 to 6 minutes. Add remaining tablespoon paprika, and cook, stirring, 30 seconds.
  • Add tomatoes and 3/4 cup water; cook until saucy, 4 to 5 minutes. Return chicken (and any accumulated juices) to skillet. Stir in sour cream, and cook just until heated through (do not boil). Season with salt and pepper; serve.

Nutrition Facts : Calories 317 g, Fat 12 g, Fiber 2 g, Protein 42 g

Tips:

  • Use boneless, skinless chicken breasts or thighs for a quicker cooking time.
  • If you don't have paprika, you can substitute with chili powder or cayenne pepper.
  • Add a teaspoon of Dijon mustard to the sauce for a tangy flavor.
  • Serve the chicken with your favorite sides, such as mashed potatoes, rice, or pasta.
  • For a more flavorful sauce, use homemade chicken broth instead of water.
  • If you like a thicker sauce, add a tablespoon of flour or cornstarch to the sauce before simmering.
  • Garnish the chicken with fresh parsley or chives before serving.

Conclusion:

Chicken in Sour Cream Paprika Sauce is a classic dish that is easy to make and always a hit with the family. The creamy, flavorful sauce is perfect for any occasion, and the chicken is cooked to tender perfection. With a few simple tips, you can make this dish even more delicious. So next time you're looking for a quick and easy weeknight meal, give Chicken in Sour Cream Paprika Sauce a try. You won't be disappointed!

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