Creamy Paprika Chicken

29 Sep

Today’s recipe comes from Zoom Yummy.

For my first recipe in a long time, I wanted to make something safe but new, something that I had never had before but that I could be pretty sure I’d enjoy. When I came across this recipe for chicken with “heavenly” paprika and cream sauce, I figured I had found my dish. As suggested from the original site, I cooked this and had it over fusilli. I recommend getting some if you’re planning on hitting up this recipe.

If you’re well-stocked, you may not need to go get anything, adding to its appeal. Even in a temporary housing situation, I had most of the ingredients on-hand.

I made a few alterations, mostly replacing chicken legs with boneless and skinless chicken breasts. Sorry, but I figure, if I can choose to have chicken without bones in it, why bother having it with them?



  • 4 tablespoons vegetable oil
  • 1 large white onion
  • 1 teaspoon paprika
  • 2 pounds chicken breasts, boneless and skinless
  • 5 cups chicken bouillon or broth
  • 4 tablespoons all-purpose flour
  • 3 ½ tablespoons sour cream
  • ½ cup whipping cream

Paprika Chicken 01


  1. Cut the onion in half, then cut each half horizontally and then slice each half thinly.
    Paprika Chicken 02
  2. Pour the vegetable oil into a big pot and heat it up. Add the onions and fry them, stirring occasionally until they’re yellow. Add the paprika. Stir this mixture for no more than 30 seconds.
    Paprika Chicken 03
  3. Place the chicken in the pot and cover everything with the bouillon/broth. Stir, cover, and bring to a boil. Let the chicken boil moderately for about 45-55 minutes, until tenderly cooked.
    Paprika Chicken 07
  4. Near the end of the boiling time, prepare the flour-cream mixture. In a separate bowl, mix the flour, sour cream, and whipping cream. Whisk it all up.
    Paprika Chicken 06
  5. Make sure the chicken is done to your liking. Once you confirm that, remove the chicken and set aside. Pour the flour-cream mixture into the pot, whisking constantly and bringing it back up to a boil. Boil for 3-5 more minutes to thicken, stirring constantly.
    Paprika Chicken 04
  6. Remove the sauce from heat. Add the chicken and salt / pepper to taste.
    Paprika Chicken 05
Serve over a plate of pasta, especially fusilli.


As far as I’m concerned, this was a successful return to form. While I’m not the biggest fan of boiled meat (something about the texture just feels cheap to me), the thick paprika sauce had a great creamy taste to it, and with the pasta absorbing a lot of it, this made an excellent meal.

It’s an easy dish to make with really simple ingredients. There’s probably only 15 minutes of actual work here, with the rest of the time just devoted to letting your chicken boil. There’s no reason not to try this delicious chicken dish.

Paprika Chicken 08


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