Chicken Paprika

Chicken Paprika

  • Prep: 25 min
  • Cook Time: 1 hr 10 min
  • Total: 1 hr 35 min
  • Serving: 6

Chicken Paprika has a sour cream sauce that is perfect served over noodles or homemade Spatzle.


  • 1, 3 to 3 1/2 pound broiler fryer chicken, cut up
  • 1/2 cup flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 cup butter
  • 1 cup onion, chopped
  • 2 tablespoons paprika
  • 1 cup chicken broth
  • 1 cup light cream
  • 1/2 cup sour cream


  1. Shake chicken pieces in plastic bag with flour, 1 teaspoon salt and pepper until coated. Reserve 2 tablespoons of flour mixture.
  2. Brown chicken in butter in a large skillet. Pour pan fat into a measuring cup. Measure and remove 3 tablespoons to skillet.
  3. Saute onion in fat until light golden brown, about 10 minutes. Add paprika, remaining 1/2 teaspoon salt and chicken broth. Bring to boiling; lower heat; return chicken, turn to coat. Cook, covered, 30 minutes, or until chicken is tender. Remove chicken; keep warm.
  4. Stir in light cream. Make a paste of the reserved 2 tablespoons flour mixture and sour cream; slowly stir into skillet. Cook, stirring constantly, over low heat until thickened. Do not boil. Return chicken. Serve over noodles or spatzle.


Comments on "Chicken Paprika"