Paprika Chicken With Sour Cream Gravy

Paprika Chicken Breasts
Diana Rattray
Prep: 10 mins
Cook: 50 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
341 Calories
17g Fat
7g Carbs
39g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 341
% Daily Value*
Total Fat 17g 22%
Saturated Fat 5g 26%
Cholesterol 120mg 40%
Sodium 488mg 21%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 39g
Vitamin C 2mg 10%
Calcium 60mg 5%
Iron 2mg 10%
Potassium 437mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Paprika gives these simple bone-in chicken breasts color and sweetness, with a subtle, interesting bitterness. The two-part process bakes the chicken with onions and broth, then uses the resulting flavorful juices to make a sour cream gravy.

Look for a mild or sweet paprika for this dish; you would not get good results from a straight substitution of spicy or smoked paprika, both of which would overwhelm the gravy, but you could add a pinch of either along with the regular paprika for a spicy or smoky background note.

Serve the chicken with mashed potatoes and a side vegetable like this quick shredded Brussels sprouts with bacon recipe for a classic homemade meal.


  • 2 tablespoons extra-virgin olive oil

  • 4 breast bone-in, skin-on chicken breasts

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 2 teaspoons sweet paprika

  • 1 large onion, or 2 medium onions, sliced

  • 1 cup chicken broth

  • 1/2 cup sour cream

  • 2 teaspoons all-purpose flour, to mix with sour cream

Steps to Make It

  1. Heat the oven to 400 F. Lightly oil a large baking dish and set it aside.

  2. Heat the olive oil in a large skillet or sauté pan. 

  3. Sprinkle the chicken breasts on both sides with kosher salt and freshly ground black pepper.

  4. Brown the chicken breasts in the hot oil.

  5. Spread the sliced onions across the bottom of the prepared baking dish. Arrange the chicken on top of the onions and sprinkle the breasts evenly with the paprika.

  6. Pour the broth over the chicken.

  7. Bake it for 45 to 55 minutes or until the chicken breasts register at least 165 F on an instant-read thermometer. 

  8. Transfer the chicken to a plate and cover it loosely with foil to keep it warm.

  9. Skim the fat from the juices remaining in the baking dish, then strain the liquid or put it through a gravy separator.

  10. Put the strained juices in a saucepan (or use the baking dish if it is safe for the stovetop). Bring the liquids to a boil over medium-high heat. Turn the heat down to low and simmer for 3 to 4 minutes to reduce the liquid and concentrate the flavors.

  11. Whisk in the sour cream and flour mixture and heat, whisking constantly, until smooth and thickened. Do not let it boil.

  12. Serve the gravy with the chicken. If you prefer skinless meat, simply pull the skin off and discard it before you top the breast with gravy.


With this adaptable recipe, you can substitute eight chicken thighs for the breasts, add sauteed sliced mushrooms to the gravy, or sprinkle fresh scallions across the plate before serving. You can also add finely chopped jalapeno with the onions in the bottom of the baking dish, mix in a pinch of spicy paprika, or stir a dash of your favorite hot sauce into the gravy.