Paprika Chicken

4.75 from 4 votes

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.

Prep Time15

Cook Time35

Total Time50

Course: Main Dishes

Cuisine: American

Servings: -6 servings

Calories: 648kcal

Author: Danelle

Ingredients

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

Instructions

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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