Chicken Paprika

READY IN: 1hr 15mins
Recipe by BakerTeresa

This is a family recipe that I have been eating all my life. It is a simple boiled chicken, and you make the sauce with the boiling liquid, served with egg noodles or rice.

Top Review by Chef floWer

Very yummy! I used chicken breast without bone and simmered it on the stove for about 1.5 hours. The chicken tasted a little overcooked however it was still delicious. The sauce was excellent. If I made this recipe again it would definitely be with on the bone chicken just because it would be more tender. Thank you BakerTeresa

Ingredients Nutrition


  1. Season the chicken breasts with salt, pepper, and 1 - 2 Tbsp of the paprika.
  2. Heat the oil in a large pot, sear the chicken breasts on one side, flip the chicken and add the onion and garlic.
  3. Let the onions sauté slightly, sprinkle with the rest of the paprika, and some more salt and pepper and cover with water.
  4. Bring to a boil, reduce heat and simmer until chicken is very tender (it can simmer up to a few hours, just add more water if it evaporates).
  5. Right before you are ready to serve, remove the chicken from the liquid and keep warm.
  6. To make the sauce, combine the sour cream and flour whisk until smooth. Once smooth, add some of the cooking liquid and whisk until there are no more lumps.
  7. Pour the mixture back into the cooking liquid, and boil until it thickens (if it doesn't thicken enough, repeat the flour/sour cream/cooking liquid mixture until it has the consistency of thick gravy).
  8. Remove bones from chicken breasts and cut into pieces and return to sauce.
  9. Serve it piping hot over egg noodles or rice.

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