PAPRIKA CHICKEN — Seasoned breaded chicken breasts are fried until crispy, baked until done, then smothered in a delicious, creamy gravy. You’ll crave this comfort food again and again.
If you’re a fan of fried chicken and gravy, then you’re definitely going to love this crispy, juicy Paprika Chicken!
The chicken is marinated for several hours to make it super tender, then dredged in a seasoned flour mixture, with plenty of paprika, of course.
Then the chicken fried for a few minutes so you get a golden crispy crust before popping it in the oven to finish baking.
But the gravy may just be the best part. It’s made with some of the seasoned flour mixture from frying the chicken, so it’s loaded with flavor and compliments the flavors in the chicken perfectly.
I mean, talk about pure comfort food–fried chicken with mashed potatoes and gravy is about as good as it gets.
If you want to make your paprika chicken a little more spicy (my family loves it that way!) then just add extra cayenne pepper to your flour mixture.
And don’t forget, you need to save about 1/2 cup of the seasoned flour for making your gravy.
When it comes to browning your chicken in oil, I definitely recommend a cast iron skillet. It’s the best way to get that crispy, golden coating. Obviously, if you’re counting calories this dish isn’t the best choice.
But if you really want to enjoy a cheat day, this paprika chicken with gravy is totally worth it! Especially with the mashed potatoes!
I like to finish this off with a sprinkling of freshly chopped parsley, but fresh thyme or oregano are also great choices. Either way, this Paprika Chicken is sure to be a hit!
Be sure to save this Paprika Chicken recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Paprika Chicken
- Produce: garlic, fresh parsley
- Spices: paprika, salt and pepper, cayenne pepper, garlic powder, onion powder, marjoram
- Vegetable oil
- Chicken broth
- Sour cream
- Lemon juice
For the chicken
- 4-6 boneless, skinless chicken breasts
- 3 eggs
- 2-3 cloves garlic, minced
- 1 1/2 cups flour
- 4 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried marjoram
- 1-2 tablespoons vegetable oil
For the gravy
- 1/2 cup butter
- 1/2 cup flour mixture
- 2 1/2 cups milk
- 1 3/4 cups chicken broth
- 1/4 cup sour cream
- 1 teaspoon lemon juice
- 1 tablespoon freshly chopped parsley, plus more for garnish if desired
- Salt and pepper, to taste
- In small bowl, whisk together eggs and garlic. Place chicken in a large, zip-top bag and add the egg mixture. Seal tightly. Refrigerate chicken for at least 3 hours.
- In a large bowl, combine flour, paprika, salt, pepper, cayenne pepper, garlic powder, onion powder and marjoram. Reserve 1/2 cup of the flour mixture to make the gravy.
- Preheat oven to 350 degrees. Dredge the chicken breasts in the remaining flour mixture.
- Heat oil in a large skillet over medium high heat. Brown chicken for 2-3 minutes per side, until golden. Spray a 9x13 baking dish with non-stick cooking spray and place chicken in dish. Bake, uncovered for about 30 minutes, or until chicken is cooked through.
- Meanwhile, prepare the gravy. Melt butter in a large skillet over medium heat.
- Whisk in the reserved flour mixture and cook for about 1 minute. Slowly whisk in the milk, then chicken broth, until smooth. Stir in the sour cream and lemon juice.
- Season with salt and pepper, to taste. Stir in the parsley just before serving.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 648Total Fat: 31gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 251mgSodium: 1329mgCarbohydrates: 40gFiber: 2gSugar: 1gProtein: 50g
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Who Dished It Up First: Adapted from Chef in Training