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I was jonesin’ for comfort food the other day, so I made some. It’s kind of hard to tell, but under that mound of gravy is a juicy, tender chicken breast. This paprika chicken with sour cream gravy has always been a favorite in our house! It’s not fru-fru but it’s definitely easy. And there are never any leftovers.
Butterfly Your Chicken For Best Results
Although the recipe for paprika chicken with sour cream gravy doesn’t call for it, I butterfly the chicken first. The chicken cooks more evenly when it is first butterflied. It also tends to cook quicker. And I think it looks better on the plate than one big, thick piece of chicken.
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Also try my blackened chicken Alfredo and my delicious chicken cordon bleu casserole.
Paprika Chicken with Sour Cream Gravy
Equipment
Ingredients
- ½ cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoons kosher salt
- 1 teaspoons fresh ground black pepper
- 1 teaspoons garlic powder
- 1 teaspoons cayenne pepper
- 4 chicken breasts boneless skinless, trimmed
- ¼ cup butter
- 1 10 1/2 ounce cream of chicken soup
- ¼ cup green onions plus a little more for garnish, sliced
- 8 ounces sour cream
Instructions
- Combine the seasonings in a large resealable baggie.
- Add chicken breasts, one at a time, to the baggie, seal, and shake to coat.
- Melt the butter in a large skillet over high heat.
- Add chicken breasts and brown on each side, about 4 minutes per.
- Add soup and green onions. Reduce heat to medium..
- Cover and cook 10 minutes
- Remove chicken to a plate.
- Add the sour cream and whisk until well combined and heated through.
- Add the chicken back in and heat through.
- Serve garnished with more green onions.
Notes
Nutrition
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