Paprika Chicken with Sour Cream Gravy
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.
Servings 4
Calories 442kcal
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
You can also use chicken tenderloins.
Nutrition
Calories: 442kcal | Carbohydrates: 16g | Protein: 52g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 909mg | Potassium: 1001mg | Fiber: 1g | Sugar: 3g | Vitamin A: 797IU | Vitamin C: 8mg | Calcium: 102mg | Iron: 2mg