Sour Cream Chicken Paprika Recipe -
Sour Cream Chicken Paprika Recipe
  • READY IN 40 mins

Sour Cream Chicken Paprika

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2004

I'm rating this dish again because so many people feel the need to change it. I agree that it does seem a little bland. I promise you all....replace 1 Tbs with Emeril's Essence Original. This is the only change I needed to perk up the flavor without changing the overall taste of the dish. The sauce is not meant to be a gravy it is more of a sauce. It also thickens upon standing. I use brown rice. I have 2 VERY picky kids. I mean it PICKY!!! They will eat this any day of the week, probably even for breakfast! OOPS FORGOT....ALSO CHOP THE CHICKEN. IT DOES WONDERS FOR THE FLAVOR!

Most Helpful Critical Review
Sep 04, 2003

I was really looking forward to a savory dish when I added the paprika to the onions, but two cups of chicken broth was probably too much. The result is watery (even after adding corn starch the recipe doesn;t call for) and almost bland. If I make it again, I will cut the broth in half. I also thought maybe a 1/4 cup of white wine would give it more zing.

Mar 06, 2006

We pretty much followed the recipe but added some chopped garlic, sliced mushrooms and about 1/4 cup white wine, only used half the chicken stock, increased the flour and butter to 2 tablespoons each. The consistency was perfect! Served over noodles -- excellent!

Jul 11, 2007

After reading mixed reviews and loads of suggestions to fix the blandness, I have solved the problem. Add a small amount of chicken boullion when you add the broth!! I think it added just enough flavor to make this dish absolutely delicious!!

Oct 27, 2004

I loved this recipe but did alter a bit, Aren't we all suppose to "DR." our food? I was really looking forward to a savory dish when I added the paprika to the onions, but 2 cups of chicken broth was probably too much. The result is watery. I did DR. mine with other seasonings, experiment to your taste buds! Next time I will cut the broth in half. I also thought maybe a 1/4 cup of white wine would give it more of a zing.

Mar 09, 2006

Well, I was a big fan of this dish, but I wish I'd read more than just the first page of reviews. Maybe I wouldn't have been expecting it to thicken up. I used lowfat sour cream , and I'm sure that didn't help, but I don't think it would have made any real difference to speak of had I used the regular stuff. Other than that, it was just what I was expecting and hoping for. My fiance told me that it was good but it tasted like it was missing something. Then proceeded to help himself to seconds. Maybe next time I'll throw in some red pepper flakes for him. (Because there will definately be a next time!)

Mar 04, 2008

This is a delicious chicken dish! It turns out creamy and full of flavor every time. I serve it over penne pasta but can't wait to try it over rice! I like my food on the spicy side so I often add 1/2 - 1 tsp. of cayenne pepper. Great recipe - thanks for sharing!

Sep 04, 2003

really good but for more 'kick', i like to add lemon juice and/or white wine when simmering the chicken in the stock.


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  • Calories
  • 363 kcal
  • 18%
  • Carbohydrates
  • 8.6 g
  • 3%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 23.3 g
  • 36%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 30.1 g
  • 60%
  • Sodium
  • 431 mg
  • 17%

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

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