A wonderful delicacy inside of custard cups! With whipped cream or lemon sauce, serve warm. If you like, you may swap out the raisins with chopped dates.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 1 ½ tablespoons vegetable oil
- 4 skinless, boneless chicken breast halves
- 1 cup chopped onion
- 1 ½ tablespoons butter
- 2 tablespoons paprika
- ½ teaspoon salt
- 2 cups chicken stock
- 1 (8 ounce) container sour cream
- 1 teaspoon all-purpose flour
Instructions
- Gather all ingredients.
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- Heat oil in a large skillet over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and set aside.
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- Cook onion in butter in the same skillet until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt.
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- Pour chicken stock into the pan and bring to a boil.
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- Reduce heat to simmer; mix sour cream with flour until smooth, then whisk into chicken stock.
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- Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.
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- For the chicken, you can leave the breasts whole or cut them up, according to your preference.
Nutrition Facts
| Calories | 363 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 105 mg |
| Dietary Fiber | 2 g |
| Protein | 30 g |
| Saturated Fat | 11 g |
| Sodium | 431 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
It’s everyone in my family favourite.
When my 32 year old daughter was 9 she took a cooking class and she was taught this dish but we called it chicken paprikash. This dish is amazing …..thanks for the blast from the past. ♥️
This is actually an old farm recipe that’s been in my family for 4 generations! I use corn starch and water to thicken before adding sour cream. You can use any form of chicken. My family prefers boneless skinless chicken thighs.
I used chicken thighs I find them more flavorsome.
Started cooking breast halves then decided to chop them before fully cooked. Added extra butter for frying onions. Served over Rotini. Hubby and I thought tasty! Next time maybe ill add broccoli few minutes before draining pasta to get some veggies in too:)
This seems to be based on “chicken paprikash,” a traditional Hungarian dish. Adding a good hungarian smoked paprika will make a huge difference to the taste also add some diced capsicum to the onions ..also use just enough liquid to cover the chicken. I addd flour & cornflour to th sour cream then slowly enorporate the juices to thicken as I would chicken paprikash. Home made nokedli or spatzel elevates this to the next level!
Really good, really easy. one pot wonder. I too added a bit more seasoning (Kicked up Chicken Grill Seasoning) based on reviews and it turned out great. But you could use a cajun seasoning, or anything really. Added steamed broccoli on top and angel hair pasta below, awesome!
Wonderful flavor and easy to make
Used less stock. Added more flour. Included garlic, chili powder and chicken bullion. Perfect
Not bad ,but the sour cream nade it a bit sickly.
I ended up using 1.5 cups of chicken stock; starting with 1 cup and then adding more after the sour cream was added. A teaspoon of Greek seasoning was added and then 8 ounces of sliced Bella mushrooms added after the onions had been in the pan for 3 minutes. Delicious. The smoked paprika was very tasty.
The flavor of this is outstanding! My husband and I both loved it. I put it atop some noodles and baked for 30 minutes. Halving the recipe worked well. Thanks!
Below average – not creamy enough – recipe needs ad hoc improvement. Added real cream and smoked paprika in order to enhance flavor and consistency.
Loved it. To soak up the extra sauce because it didn’t thicken I used rice and cooked it with that. Turned out amazing.
Kids liked it. It’s a keeper! I used skinless boneless breasts cut in half. The kids are upset it’s all gone.
Great basic recipe! Instead of yellow or white onion, I used the white portion of scallions. I also added another 1/3 cup of sour cream after I removed from the heat. Very nice.
The secret to this recipe is to increase the paprika. I use 2 TBSP of SMOKED paprika and ay least 1 TBSP of Hungarian sweet paprika. If I don’t add smoked paprika the recipe is way too bland. Also, since I’m on WW, I cook the chicken in 1 1/2 tsp of olive oil and serve with riced cauliflower.
I think it’s lacking flavor , made just as is , but I find its missing something . May need garlic, way too much sour cream. I added only 3tbs. Will try to make it more flavorful!
I used this recipe as a base. Added 1 clove of minced garlic with the onion. Reduced the chicken broth to 1.5 cup and added .5 cup of Napoleon Brandy. Added dash ofGrey Poupon mustard to taste. The sauce was still too thin. However, the taste was fantastic! No complaints from my crew!
Made this recipe to use up some sour cream I had. Love this bc it’s delicious and all the ingredients I had on hand! I did add 3-4 cloves of garlic and I used chicken thighs instead as I think they are more flavorful than breasts. I actually did not have enough paprika so I went with maybe a 1 1/2 tbsp paprika with a half tbsp of some paprika heavy blackening I had on hand. I know some ppl were saying this wasn’t super flavorful, but I think all you really need to do is use a more flavorful cut of meat. This is probably the best dish I have made in a while. Served this with brown rice since everyone said the sauce was thin; it absorbed so nicely and I am in love. I think next time I may add mushrooms and continue to sub some of the blackening haha, it added a tinge of heat that was nice.
This dish is amazing! Tastes very much like stroganoff. Very subtle flavor we tried it over noodles, but I am quite certain that this would also taste wonderful over rice as well.