Paprika Chicken With Sour Cream Gravy

Prep Time
Cook Time
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"The two-part process bakes the chicken with onions and broth then uses the flavorful juices to make a sour cream gravy. Look for a mild or sweet paprika because you would not get good results from a substitution of spicy or smoked paprika as they would overwhelm the gravy. For variety eight chicken thighs could be substituted for the chicken breast, add sauteed sliced mushrooms to the gravy or sprinkle fresh scallions across the plate before serving."

Original recipe yields 4 servings


  • Serving Size: 1 (301.9 g)
  • Calories 416.3
  • Total Fat - 17.2 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 154.6 mg
  • Sodium - 380.6 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 1.2 g
  • Sugars - 2 g
  • Protein - 56.1 g
  • Calcium - 82.3 mg
  • Iron - 2.3 mg
  • Vitamin C - 3 mg
  • Thiamin - 0.2 mg

Step 1

Heat the oven to 400 F. Lightly oil a large baking dish and set it aside.

Step 2

Using a large skillet or sauté pan heat the olive oil. Sprinkle kosher salt and freshly ground black pepper on both sides of the chicken breasts. Brown the chicken in the skillet with hot oil.

Step 3

Add sliced onions to a baking dish and arrange chicken on top. Evenly sprinkle the breasts with paprika and add chicken broth. Bake for 45 to 55 minutes or until thermometer reads at least 165 F.

Step 4

Transfer chicken to a plate and loosely cover with foil to keep warm. Skim the fat from the juices remaining in the baking dish then strain the liquid or put it through a gravy separator. Put the strained juices in a saucepan and bring to a boil over medium-high heat. This can also be done in the baking dish if it is safe for the stovetop. Turn the heat down to low and simmer for 3 to 4 minutes to reduce the liquid.

Step 5

Add flour to sour cream and whisk into reduced liquid. Continue whisking until gravy is heated thru, smooth and thickened being careful to not boil. Spoon over the chicken and serve immediately.

Tips & Variations

No special items needed.