Paprika Chicken
Paprika Chicken offers tender, flavorful chicken breasts coated in a rich mushroom sauce with a hint of paprika and red pepper. Creamy and comforting, it's perfect for a quick dinner that pairs beautifully with noodles and fresh parsley, appealing to fans of hearty, savory dishes.
Ingredients
Instructions
- In a skillet, cook the chicken in hot margarine for 10 minutes or until browned. Remove and set aside.
- Spoon off excess fat from the skillet.
- In the same skillet, combine the cream of mushroom soup, paprika, and ground red pepper.
- Heat the mixture to boiling.
- Return the chicken to the skillet.
- Cover and cook over low heat for 5 minutes or until the chicken is no longer pink, stirring often.
- Stir in the sour cream and heat through.
- Serve the chicken over cooked noodles garnished with additional paprika and fresh parsley if desired.
Tips & Substitutions
For extra flavor, consider marinating the chicken in paprika and a bit of yogurt before cooking. If you don't have margarine, butter or olive oil can be used as substitutes. For a healthier twist, use low-fat cream of mushroom soup or Greek yogurt instead of sour cream. Adjust the heat by increasing or decreasing the amount of ground red pepper to your taste.
Serving Suggestions
Serve the paprika chicken over hot cooked noodles, allowing the rich sauce to soak into the pasta. It pairs beautifully with a side of steamed vegetables or a fresh salad, such as Creamy Pineapple Salad, to balance the dish's flavors. For a complete meal, consider adding crusty bread to soak up the sauce.
Storage & Reheating
Store any leftover paprika chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over low heat, stirring occasionally until warmed through. You can also microwave in a covered dish, adding a splash of water to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Paprika Chicken contains roughly 169 calories, with 3g protein, 38g carbohydrates, and 0g fat. It is a good source of vitamin A (12% of the Daily Value) and calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken instead of boneless?
Yes, bone-in chicken can be used, but the cooking time will need to be increased. Ensure that the chicken reaches an internal temperature of 165°F to ensure it is fully cooked. The bone-in option will also add more flavor to the sauce.
What can I substitute for cream of mushroom soup?
You can use homemade mushroom sauce, cream of chicken soup, or even a white sauce with sautéed mushrooms for a fresh alternative. For a vegetarian option, consider using a cream of celery or a vegetable broth-based sauce.
Is this recipe suitable for freezing?
Yes, the paprika chicken can be frozen. Allow it to cool completely, then transfer to a freezer-safe container. It can be stored for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).