Old World Paprika Chicken

READY IN: 1hr 10mins
Recipe by BakinBaby

I found this recipe years ago in a "Farm Journal's Best Ever Book". Every time I serve it, I get compliments! Quick, simple and most ingredients are on hand.

Top Review by invictus

So very good and easy to prepare. My husband asked me why I had never made this before so that is a good sign. I used boneless chicken breasts and chicken stock instead of water and boullion as that is what I prefer. I also found the sauce to be slightly thinner than I would have liked but once it did thicken upon standing and I was a happy camper!

Ingredients Nutrition


  1. Coat chicken with mixture of flour, paprika, salt and pepper.
  2. Brown chicken in hot olive oil in skillet about 15 minutes.
  3. Add onion.
  4. Dissolve bouillon cubes in hot water; add 1/2 cup to chicken in skillet.
  5. (Add more as needed.) Cover and simmer over low heat 30 to 40 minutes or until tender.
  6. Remove to serving platter.
  7. Add remaining bouillon and sour cream to pan drippings.
  8. Stir well; heat.
  9. Sometimes I remove the meat from the bone and serve on top of extra wide noodles; then cover with the sour cream and bouillon gravy.

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