Creamy Chicken Paprika Recipes

CHICKEN WITH PAPRIKA CREAM

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.

SOUR CREAM CHICKEN PAPRIKA

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.

CREAMY CHICKEN PAPRIKA

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.

CHICKEN PAPRIKA

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.

CREAMY CHICKEN PAPRIKA

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.