Paprika Chicken With Sour Cream Gravy

"A quick and easy chicken and gravy recipe for those rushed weeknight meals."
photo by Brenda. photo by Brenda.
photo by Brenda.
photo by Brenda. photo by Brenda.
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver photo by Chef shapeweaver
Ready In:




  • In a ziploc baggie, combine flour and seasonings.
  • Add chicken and shake to coat.
  • Melt butter in a large skillet.
  • Brown chicken in butter, about 4 minutes per side.
  • Add soup and onions to skillet.
  • Cover and cook over low heat for 10 minutes or until internal juices of chicken run clear.
  • Stir in sour cream.
  • Serve with mashed potatoes or rice.

Questions & Replies

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  1. Michelle S.
    The verdict is in and we have a WINNER! This a great one dish meal you can have on the table in less than 30 minutes. I was out of cayenne, so I sustituted by using more hot paprika (half and half), and out of green onions, so I chopped a yellow onion and added a bit of chives for the color in the sauce. I could have licked the pot clean to get at all that gravy! The DH, and 2 coworkers raved! I am too!
  2. Kim D.
    This chicken had just the right amount of spice and was so tender! I followed the directions exactly and would not change a thing. I served on top of white rice and my "picky" family loved it. This recipe is a definite "Keeper"!
  3. Shari2
    WOW!! So quick and easy to make. This was great! I served this with rice and next time will serve with mashed potatoes. If I could of I would have eaten it all myself. I used yellow onions since I had no green onions and it tasted great. Thanks for a winner.
  4. Merlot
    This IS a winner!! Everyone raved about it and said "Be sure to make this AGAIN!!" It is such an easy meal to make and oh so flavorful. I made it exactly as stated. Thank you Mysterygirl for sharing this.
  5. Caz320
    This was wonderful. Made exactly as directed but threw in some mushrooms with the onions and soup. Served over mashed potatoes and the gravy was awesome. Ate the rest for lunch the next day. Really a keeper !


  1. mxnvxn
    Added a bit more paprika, less cayenne.
  2. alkaloidqueen
    This recipe rocked!! I served Pierogies instead of mashed potatoes or rice with this dish. Amazing! Thanks for sharing!
  3. DEEP336
    Mysterygirl: I made this dish last night for dinner. It is EXCELLENT! Though I had to use chicken legs instead of breasts, this was the only change I made. I didn't have any breasts on hand. The sauce had such a creamy tartness...guess that was the sour cream. Made a great "soppin'" gravy! Served with whipped potatoes and sesamed snow peas as a side. Today, I deboned the 3 remaining legs and added the meat back to the sauce, after removing the solidified butter from a night in the fridge. I also added 10 oz. of fresh spinach to the sauce and reheated for just a few minutes. Had the sauce/spinach/chicken over biscuits for lucnch. This was AWESOME! Thank you for a great main dish, and for the versitile sauce that made an amazing "leftover" meal! Regards, DEEP
  4. shelbyrose
    Absolutely delicious! Comfort food with a capital C. I used shallot instead of green onion, only because that is what I had on hand; also, I par-cooked carrots in the microwave and added them to the skillet to finish cooking in the scrumptious gravy. I served this over hot cooked no-yolk noodles. Wonderful!


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