Best 6 Chicken With Paprika Cream Sauce 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.

CHICKEN WITH PAPRIKA CREAM SAUCE

Steps:

• Cut chicken into thin strips about 2 inches long, or you can leave them whole. Saute in a large skillet in oil until lightly browned and chicken juices run clear.
• Remove chicken from skillet and cover to keep warm.
• Melt butter in same skillet and add onion, sauteing until translucent, not brown.
• Add the paprika, salt and chicken broth. Bring to a boil, then reduce heat to a simmer.
• Whisk in the sour cream until smooth and simmer 1-2 minutes.
• Mix the cornstarch with just enough water to form a runny paste and whisk into the skillet.
• Add the chicken and cook until heated through and the sauce has thickened.
• Serve over egg noodles or mashed potates.

CHICKEN WITH CREAMY PAPRIKA SAUCE

Steps:

• Place sliced onion in bottom of slow cooker topped with chicken.
• Mix broth and paprika and pour over chicken.
• Sprinkle salt on top.
• Cook on low setting 7 to 8 hours or until chicken is done.
• With a slotted spoon, remove chicken from slow cooker and place on warm platter.
• Cover with alumnimum foil and place in preheated 200 degree oven.
• Pour pan drippings into small sauce pan and mix with cornstarch mixture.
• Heat until thickened about 10 minutes.
• Sir in sour cream.
• Pour sauce over chicken.

CHICKEN PARMESAN IN CREAM SAUCE

Steps:

• Pat chicken tenders dry with paper towels and season lightly with salt and pepper.
• Place flour on a shallow plate. Place beaten eggs into a shallow bowl. Combine grated Parmesan cheese, Italian-seasoned panko crumbs, and 1 teaspoon smoked paprika, and place on a second shallow plate.
• Cover a dinner plate or platter with parchment paper.
• Dip each lightly seasoned chicken breast tender in flour, shaking off the excess. Next, dip in beaten egg, and hold the tender over the eggs to allow excess to drip back into the bowl. Place each tender on the panko mixture. With dry fingers, scoop panko mix over the tender, patting the crumbs in. Place on the parchment-covered plate.
• Repeat with remaining chicken tenders, until all tenders are breaded with flour, egg, and panko mix.
• Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat until butter is bubbling. Add tenders, 1 at a time, being careful not to crowd the skillet. You may need to cook chicken in 2 batches. Cook until breading is browned and chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side, being careful not to burn the breading.
• Turn tenders when the crust is nicely browned and continue cooking until an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Adjust heat down a notch or two, if the crust is getting too brown, and add a bit more oil or butter, if the skillet looks dry. Remove cooked chicken to a cooling rack.
• Add garlic to the skillet, and stir until garlic is fragrant, 30 to 45 seconds. Deglaze skillet with white wine, stirring up all the browned bits from the bottom of the skillet. Season Italian herb seasoning blend and red pepper flakes.
• Stir in cream and heat over medium high. Bring sauce to a boil, stirring frequently, and adjust flavor with salt and pepper, if needed. Allow sauce to bubble until desired consistency is achieved, 3 to 4 minutes.
• Return cooked chicken tenders to the skillet and warm in the sauce, about 1 minute.
• Garnish with fresh parsley.

SLOW-COOKER CHICKEN WITH CREAMY PAPRIKA SAUCE

Steps:

• In 3 1/2- to 4-quart slow cooker, place chicken and onion. In small bowl, mix broth and paprika; pour over chicken. Sprinkle with salt.
• Cover; cook on Low heat setting 7 to 8 hours.
• About 20 minutes before serving, cook and drain noodles as directed on package.
• Remove chicken and onion from cooker, using slotted spoon. Place on serving platter; cover to keep warm. In small bowl, mix cornstarch and water; stir into juices in cooker. Increase heat setting to High. Cover; cook about 10 minutes or until thickened. Stir in potato topper. Pour sauce over chicken. Serve over noodles.