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Creamy paprika chicken breast with juicy chicken pieces in a smooth sauce
Tender chicken breast strips swimming in a creamy, paprika-infused sour cream sauce.

Creamy Paprika Chicken Breast

Author: Flavelo
Recipes Main Courses
The saviour of weekdays, where 'paprika chicken' technology meets fast frying pan dishes. Chicken breast is prone to drying out, but the sour cream sauce and gentle steaming ensure the fibres remain juicy. This dish is the jewel of the Hungarian 'comfort food' category: simple ingredients, harmonious flavours, rich sauce.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 5 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large frying pan or sauté pan
  • Chopping board
  • Sharp knife
  • Wooden spoon

Allergen Information

⚠️ Milk

Instructions

1 ✓

Cut the chicken breast into finger-thick strips perpendicular to the fibres, then season with salt and pepper.

Tip: Cutting perpendicular to the fibres shortens the muscle fibres, making the meat feel more tender when chewed.
2 ✓

Heat the oil and sauté the finely chopped onion until glassy, adding the crushed garlic at the end.

Tip: Fry the garlic only for a few moments until fragrant, lest it burns.
3 ✓

Toss in the meat and fry on higher heat until it turns white or develops a little sear.

Tip: The sear (that little brown layer) provides deep flavours. (Maillard reaction).
4 ✓

Remove from heat, sprinkle with paprika, stir, then pour in a little water and return to steam.

Tip: Paprika dissolves in fat, releasing its colour, but is heat sensitive.
5 ✓

When the meat is tender, stir in the sour cream, warm through (but do not boil intensely), then sprinkle with parsley.

Tip: The thickness of the sauce comes from the fat content of the sour cream. If you want it thinner, loosen with a little water.
6 ✓

Serve with cooked rice or pasta, drizzled generously with the sauce.

Tip: The neutral-tasting side allows the paprika-sour cream sauce to shine.

Recipe FAQ

Why became the meat chewy?
You probably fried or cooked it too long. Chicken breast needs very little time; as soon as the centre turns white, it's ready.
The sour cream curdled, what to do?
This is an aesthetic fault, it doesn't spoil the taste. Next time temper it (mix hot sauce into the sour cream) before pouring into the pan, and do not boil again.

Ingredients

  • 500 g Chicken breast fillets
  • 200 g Sour cream (20% fat)
  • 1 bulb Onion
  • 2 cloves Garlic
  • 2 tbsp Sunflower oil or Lard
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 1 tsp Sweet paprika powder
  • 1 bunch Fresh parsley
  • 200 g Rice or Pasta (side dish)