Creamy Paprika Chicken
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
479 kcal
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Course
Main Course
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Cuisine
American
Creamy Paprika Chicken
Description
Creamy Paprika Chicken combines bite-sized chicken breast pieces lightly coated in flour, sautéed until golden, then simmered in a sauce made with tomato paste, chicken stock, and sour cream. The dish also includes cremini mushrooms, onion, and garlic for added texture and flavor. Sweet paprika provides a distinctive color and a mild smoky taste, with the option to enhance the heat using hot Hungarian paprika or cayenne pepper.
The preparation involves sautéing the chicken first, then cooking the vegetables until tender before returning the chicken to the pan to finish cooking in the rich sauce. Wine or sherry can be added and reduced for depth, though it can be omitted if preferred.
This dish is best served over cooked egg noodles and garnished with fresh parsley. Variations include substituting mushrooms with vegetables such as red bell pepper or spinach. The sauce's thickness can be adjusted by using flour or cornstarch depending on dietary needs.
Use dry white wines like Pinot Grigio, Chardonnay, or Riesling for the best flavor if including wine. A squeeze of lemon juice can be an alternative to wine for brightness.
Ingredients
- 2 tablespoons olive oil divided
- 1 pound chicken breast boneless, skinless, cut into bite-sized pieces
- ½ teaspoon salt divided
- ¼ teaspoon black pepper divided
- 1 tablespoon flour
- 1 tablespoon tomato paste
- ½ cup chicken stock low sodium
- 1 onion small, finely chopped
- 2 cloves garlic finely chopped
- 8 ounces cremini mushrooms sliced
- 1 tablespoon paprika sweet
- ¼ cup dry white wine or sherry, optional
- ¼ cup sour cream or Greek yogurt
- 8 ounces egg noodles enriched, cooked and drained
- ¼ cup parsley chopped, for garnish, optional
Instructions
- Heat 1 ½ tablespoons oil in a large skillet or sauté pan over medium-high heat. Season the chicken pieces with ¼ teaspoon salt and ⅛ teaspoon pepper and sprinkle them with flour. Toss to coat all of the pieces.
- Add the chicken to the pan in a single layer and cook without moving until golden, 3-4 minutes. Flip the pieces over and cook another 2-3 minutes on the other side (the chicken will finish cooking later in the sauce). Remove chicken from the pan.
- Whisk the tomato paste and chicken stock together in a measuring cup or bowl. Set aside.
- Heat the remaining ½ tablespoon oil in the pan and add the onion. Cook 2-3 minutes until it starts to soften and then add the garlic and mushrooms. Cook, stirring occasionally, until vegetables are tender, 4-5 minutes.
- Add the chicken back to the pan along with the paprika and stir to combine well. Turn the heat up to high and add the wine (if using). Cook until reduced.
- Pour in the tomato paste and chicken stock mixture and season the sauce with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Simmer a few minutes until the sauce starts to thicken and the chicken is cooked through. Turn the heat off and stir in the sour cream or yogurt.
- Serve the chicken over egg noodles. Sprinkle with parsley before serving.
Notes
- Mushrooms add earthiness but can be replaced with red bell pepper or baby spinach for variation.
- Sweet paprika provides a mild flavor; use hot Hungarian paprika or cayenne pepper for spice.
- Flour thickens the sauce; omit or replace with cornstarch to keep it gluten-free.
- Dry white wine or sherry enhances the sauce; omit or substitute a lemon juice squeeze if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Serving | 1 serving (chicken and egg noodles) | |
| Calories | 479kcal | 24% |
| Carbohydrates | 51g | 17% |
| Protein | 37g | 74% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 121mg | 40% |
| Sodium | 489mg | 20% |
| Potassium | 999mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1318IU | 26% |
| Vitamin C | 10mg | 11% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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