Paprika Chicken with Sour Cream Gravy Recipe -
Paprika Chicken with Sour Cream Gravy Recipe
  • READY IN 20 mins

Paprika Chicken with Sour Cream Gravy

Recipe by  

"Browned chicken breasts are seasoned and sauteed, then cloaked in a smooth sauce made with sour cream, green onion and Campbell's® Condensed Cream of Chicken Soup."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • COOK

    20 mins

    20 mins


  1. Mix flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken.
  2. Heat butter in skillet over medium heat. Cook chicken 10 minutes or until browned. Set chicken aside.
  3. Add soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 minutes or until chicken is done. Stir in sour cream.
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  • Tip: Serve with a rice blend, steamed cut green beans and carrot slices. For dessert serve your favorite fruit and gelatin combination.

Reviews More Reviews

Most Helpful Positive Review
Mar 29, 2010

I altered this recipe a bit. So I'm going to give you my take on the altered version. First, I didn't see the need for the flour, so I skipped it. I think that is where a lot of the other reviews stating blandness have stemmed. Instead I put the seasonings directly on the chicken. For seasonings I used garlic powder, red pepper and paprika as the recipe stated but I omitted the black pepper while adding seasoning salt and onion powder. I sliced my chicken breasts (3 breasts) thin and rubbed the seasonings in to coat then browned the chicken in the skillet with the butter. Once cooked through, I set the chicken aside and poured about 1/4 cup white wine in the skillet and loosened all the goodness in the pan. Afterward I added a 1/2 teaspoon of fresh minced garlic, the soup and about a cup of mushrooms. Let them simmer for a few minutes, then I added the sour cream (Only two tablespoons of sour cream not a full container) and the chicken back to the pan and let simmer for about five or so more minutes, just until heated through. I served it with seasoned rice and mixed veggies. It was so good.

Most Helpful Critical Review
Oct 27, 2009

I hated it, but my husband called it "tasty" and the kids ate it, but didn't comment either way. I give it a 3 based on my husband's opinion and the ease of making it. I followed the recipe exactly. The soup was way too overpowering. I wont make again.

Feb 02, 2009

Despite all the spices, the chicken wasn't very flavorful. I recommend using tablespoons of the spices instead of teaspoons. Next time I think I'll also add spices to the gravy. It's a very easy recipe, so it's worth playing around with.

May 01, 2009

I wish I had batteries but since I'm out I couldn't take a picture this time. I'm glad I went for it anyway. I made minor changes. I used only half of the amount called for of the cayenne, I cooked the chicken and set it aside I added some sliced mushrooms to the butter, cooked it and then added the soup and about a 1/2 cup of milk. Placed the chicken back in the pan and kept an eye on it while it completed the last 10 minutes of cooking. It was great. I just thought that it needed salt and had to add some afterwords.

Nov 23, 2008

This was absolutely delicious, I love the red pepper taste with the sour cream gravy mix. I will surely be making this again in the near future!

Nov 19, 2008

Very tasty! Served over buttered noodles. I'll definately make it again.

Nov 11, 2008

We loved it! I did not use the green onions...I fried up some white onion slices with potato slices in a separate pan instead, which was my side next to the paprika chicken.

Feb 23, 2009

I absolutely love this recipe! The sauce is soooo tasty. Excellent served with rice.


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  • Calories
  • 484 kcal
  • 24%
  • Carbohydrates
  • 22.7 g
  • 7%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 31.1 g
  • 48%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 28.8 g
  • 58%
  • Sodium
  • 698 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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