Paprika sour cream chicken

A closer look

Why this combination works

Sweet paprika and red pepper give this sauce a warm colour and gentle pepper flavour. Sour cream brings tang as well as richness. Stir it in over gentle heat so the finish stays smooth rather than becoming grainy.

What you need for paprika sour cream chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Onion. Onion forms a sweet, savoury base once softened. Chop it small so it cooks evenly; raw, crunchy onion would interrupt the smoothness of the sauce.
• Red pepper. Red pepper adds sweetness, colour and a tender bite. Thin slices cook evenly in the sauce while keeping more shape than finely chopped pieces.
• Sweet paprika. Sweet paprika gives a mild pepper flavour and red colour without the smokiness of smoked paprika. Add liquid soon after stirring it into the pan to prevent scorching.
• Low-salt chicken stock. Stock provides the savoury liquid base and loosens the browned bits from the pan. Low-salt stock leaves room for seasoning as the sauce reduces and becomes more concentrated.
• Sour cream. Sour cream adds tang as well as creaminess. Keep the heat gentle when stirring it in, because a hard boil can make the sauce look grainy.
• Cornflour slurry. Cornflour thickens the sauce without adding much flavour. Mix it with cold water first to prevent lumps, then stir into the hot liquid and simmer until glossy.

How to make paprika sour cream chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Soften onion and pepper for 7 minutes. Stir in paprika for 20 seconds, then add stock and simmer for 3 minutes. Stir in cornflour slurry and simmer for 1 minute. Keep the sour cream for after the chicken has finished cooking.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much. Take off the heat. Stir a spoonful of hot sauce into the sour cream, then gently stir it back into the pan; do not boil.

Rest for 3 minutes off the heat, then serve with buttered noodles and peas.