Creamy Chicken Paprika Recipes

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CHICKEN PAPRIKA



Chicken Paprika image

My whole family, full of picky eaters, loves this dish, and it's great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties.

Provided by Khall88

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 12

Number Of Ingredients 13

⅓ cup all-purpose flour
2 tablespoons paprika
1 teaspoon salt
1 pinch ground black pepper
6 skinless, boneless chicken breast halves, cut into bite-size pieces
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 cup chicken stock
2 tablespoons tomato paste
1 ½ cups sour cream
1 tablespoon paprika
1 teaspoon cornstarch

Steps:

  • Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
  • Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
  • Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
  • Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
  • Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 7.8 g, Cholesterol 42 mg, Fat 9.8 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 4.5 g, Sodium 313.1 mg, Sugar 1.4 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 :

CREAMY CHICKEN PAPRIKA



Creamy Chicken Paprika image

Creamy chicken paprika is an easy one-skillet version of traditional chicken paprikash, with all the same flavors that make the dish special.

Provided by Jenny Meier | Kitchen Skip blog

Categories     chicken

Time 38m

Number Of Ingredients 11

1 to 2 pounds boneless, skinless chicken thighs
2 tablespoons olive oil
1 onion, finely chopped or thinly sliced
1 red bell pepper, finely chopped or thinly sliced
2 garlic cloves, finely chopped
¼ cup dry white wine (optional)
2 tablespoons sweet paprika
½ teaspoon smoked paprika
¼ teaspoon salt
3/4 cup chicken broth
½ cup creme fraiche or full-fat sour cream

Steps:

  • Heat oven to 425 F
  • In a wide oven-proof skillet (12-inches), warm the olive oil over medium heat
  • Add the onion and bell pepper. Cook until the onion is soft, 7 to 10 minutes.
  • Add the garlic. Cook a few minutes more.
  • Add a splash of white wine (optional) and simmer for 1 minute or slightly less
  • Add the chicken broth, paprika and salt.
  • Add the chicken thighs to the skillet. Drizzle olive oil over the thighs and season generously with salt and pepper.
  • Bring the broth to a simmer.
  • Slide the pan into the oven and bake until the chicken is cooked, 15 to 18 minutes.
  • Remove the chicken from the skillet, and slice on a cutting board. Taste, and add more salt if needed.
  • Whisk the sour cream or creme fraiche into the sauce, a little bit at a time. Creme fraiche won't curdle, but if the broth is too hot, or you add too much sour cream at once, it might curdle. Low fat or non-fat sour cream will curdle in hot liquid, so make sure to use full-fat.
  • Return the sliced chicken to the skillet. Serve the chicken and creamy sauce over pasta, grains like farro, rice or mashed potatoes.

Nutrition Facts : Calories 432 calories, Sugar 3 g, Sodium 559 mg, Fat 21.1 g, SaturatedFat 6.1 g, TransFat 0 g, Carbohydrate 8.9 g, Fiber 2.4 g, Protein 48.1 g, Cholesterol 224.1 mg

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

CREAMY CHICKEN PAPRIKA



Creamy Chicken Paprika image

Make and share this Creamy Chicken Paprika recipe from Food.com.

Provided by KimmieOH

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
4 slices muenster cheese
1 (10 3/4 ounce) can cream of mushroom soup (or any cream of soup)
1 cup mayonnaise
1 teaspoon paprika
1 cup breadcrumbs

Steps:

  • Preheat oven to 350°F.
  • Place chicken in 9x13" baking dish.
  • Place 1 piece of cheese over each breast.
  • In medium bowl, mix soup and mayo.
  • Pour over chicken and sprinkle with paprika.
  • Pour breadcrumbs over all.
  • Cover& bake 55-60 minutes until chicken is tender.
  • Let stand 5-7 minutes before serving.

Nutrition Facts : Calories 410.6, Fat 17.5, SaturatedFat 7.4, Cholesterol 102.4, Sodium 1045.6, Carbohydrate 25.2, Fiber 1.4, Sugar 3.2, Protein 36.5

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

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