Chef Elena Kovač - Eastern European Cuisine Specialist
👨‍🍳 Eastern European Chef

Recipe by Mitchell

🎓 European Culinary Institute Graduate ⏰ 18+ Years Experience 🍽️ Hungarian Cuisine Expert

❤️ My Recipe Story

"This recipe draws inspiration from traditional Hungarian paprikash, elevated with modern techniques. The secret lies in building layers of paprika flavor while creating a silky, restaurant-quality cream sauce that perfectly complements tender chicken."

Elena specializes in Eastern European comfort foods with refined presentations. Having trained in both traditional and contemporary kitchens, she brings authentic flavors with elegant plating techniques.

View All Mitchell's Recipes →
Tender golden chicken breasts in a shallow white bowl, completely smothered in rich reddish-orange creamy paprika sauce, garnished with fresh herbs

Creating the Perfect Paprika Sauce

The foundation of exceptional paprika sauce begins with properly blooming the spices. Cooking the paprika with the aromatics for just the right amount of time releases its full flavor potential while avoiding the bitter notes that come from burning.

The combination of sweet and smoked paprika creates depth and complexity, while the careful addition of liquids ensures a smooth, velvety texture. The sour cream, added at the end, provides tangy richness that balances the smoky sweetness of the paprika.

💡 Professional Tip

Always cook paprika briefly in fat to bloom its flavors, but watch carefully - it can go from aromatic to bitter in seconds. If it starts to smell acrid, start over.

Frequently Asked Questions

Absolutely! Boneless thighs work wonderfully and stay even more tender. They may need an extra 3-4 minutes of cooking time to reach safe internal temperature.

Use sweet Hungarian paprika as the base, with a touch of smoked paprika for depth. Avoid hot paprika unless you want significant heat in the dish.

Substitute heavy cream with full-fat coconut milk and use cashew cream or dairy-free sour cream. The flavor will be different but still delicious.

This usually happens when the sauce gets too hot after adding sour cream. Keep heat low and stir gently. If it curdles, whisk in a splash of cold cream.

The sauce can be made ahead, but add the sour cream when reheating. Store chicken and sauce separately, then combine gently when reheating over low heat.

Traditional sides include egg noodles, mashed potatoes, or rice. Steamed vegetables or a simple green salad complement the rich sauce perfectly.

Don't overcook during the initial sear - use a meat thermometer for 165°F. The gentle simmer in sauce at the end will finish cooking without drying out.

The cream sauce doesn't freeze well as it may separate. This dish is best enjoyed fresh or refrigerated for up to 3 days.

Recipe Troubleshooting Guide

✅

Sauce Too Thin

Problem: Paprika sauce won't thicken properly

Solution: Simmer uncovered longer to reduce, or whisk in a slurry of 1 tablespoon flour mixed with cold stock. Cook until thickened.

✅

Sauce Separates

Problem: Cream sauce looks curdled or broken

Solution: Remove from heat immediately and whisk in cold cream slowly. In future, keep heat lower when adding dairy products.

✅

Bitter Paprika Flavor

Problem: Sauce tastes burnt or bitter

Prevention: Paprika was overcooked. Start over with fresh paprika, cooking it more briefly. Add a pinch of sugar to balance if slightly bitter.

✅

Chicken Overcooked

Problem: Chicken breasts are dry and tough

Recovery: Use meat thermometer next time for precise cooking. For current batch, slice thinly and serve with extra sauce to add moisture.

✅

Sauce Too Thick

Problem: Sauce becomes too heavy or paste-like

Prevention: Thin with additional chicken stock or cream, whisking until smooth. Adjust seasoning after thinning.

✅

Flavor Balance Issues

Too Sweet: Add more black pepper or a splash of vinegar

Too Salty: Stir in more sour cream or a touch of honey

Bland: Increase paprika, add more garlic, or finish with lemon juice

Raw chicken breasts, sweet paprika powder, heavy cream, sour cream, onions, and fresh herbs arranged on marble cutting board

Selecting Quality Ingredients

The quality of paprika makes an enormous difference in this dish. Hungarian sweet paprika provides the most authentic flavor, but Spanish paprika works well too. Avoid old or stale paprika, which can taste dusty and lack the vibrant color and flavor this dish demands.

Choose chicken breasts of uniform thickness for even cooking, or pound them to an even thickness. Fresh, high-quality heavy cream and sour cream create the luxurious texture that makes this sauce so special.

Essential Ingredient Notes

  • Paprika Quality: Use fresh, high-quality sweet paprika. Hungarian paprika is traditional, but Spanish smoked paprika adds wonderful depth. Store in a cool, dark place.
  • Chicken Preparation: Choose breasts of similar size or pound to even thickness. This ensures uniform cooking and prevents some pieces from drying out.
  • Cream Selection: Use heavy cream with at least 35% fat content for best sauce consistency. Full-fat sour cream provides the tangy richness essential to this dish.
Golden chicken breasts simmering in rich, reddish-orange paprika cream sauce in a large skillet, showing the cooking process

Mastering the Cooking Technique

Proper searing creates a beautiful golden crust on the chicken while building fond in the pan that becomes the flavor foundation for the sauce. Don't move the chicken too early - let it develop that gorgeous golden color before flipping.

Building the sauce in the same pan captures all those flavorful browned bits. The key is gradual liquid addition and gentle simmering to create a smooth, cohesive sauce that perfectly coats the chicken.

Perfect Sauce Consistency

The sauce should coat the back of a spoon lightly and flow smoothly when poured. Simmer gently after adding cream to achieve the perfect consistency without breaking.

Tender Chicken Breasts in Creamy Paprika Sauce

Prep 15 min
Cook 30 min
Serves 4 servings
Level Intermediate

📋 Ingredients

For the Chicken

  • 30g sweet paprika
    Hungarian variety preferred
  • 5g smoked paprika
    Adds depth and complexity
  • 240ml heavy cream
    Creates rich, velvety texture
  • 120ml sour cream
    Adds tangy richness
  • 15ml tomato paste
    Enhances color and umami
  • 5ml Dijon mustard
    Adds subtle tang and depth

For the Paprika Sauce

  • 4 boneless chicken breasts (680g)
    Uniform thickness preferred
  • 45ml olive oil
    For searing the chicken
  • 45g butter, divided
    Adds richness and flavor
  • 1 large onion, sliced
    Creates aromatic base
  • 3 cloves garlic, minced
    Essential aromatic element
  • 30g all-purpose flour
    Thickens the sauce
  • 240ml chicken stock
    High-quality stock preferred

Instructions

  1. Prepare the Chicken

    Season chicken breasts with salt and pepper. Heat olive oil and 1 tablespoon butter in large skillet over medium-high heat. Sear chicken breasts for 6-7 minutes per side until golden brown and cooked through (165°F internal temp). Remove and set aside.

  2. Build the Sauce Base

    In the same skillet, add remaining butter and sliced onions. Cook for 5-6 minutes until softened and lightly caramelized. Add garlic and cook for 1 minute until fragrant.

  3. Add Paprika and Flour

    Stir in sweet paprika, smoked paprika, and flour. Cook for 1-2 minutes, stirring constantly to prevent burning. Add tomato paste and cook for another minute.

  4. Create Creamy Sauce

    Gradually whisk in chicken stock, scraping up any browned bits. Add heavy cream and Dijon mustard. Simmer for 5-7 minutes until sauce thickens slightly. Stir in sour cream and season with salt, pepper, and cayenne.

  5. Finish and Serve

    Return chicken breasts to skillet and simmer gently for 3-4 minutes to heat through and let flavors meld. Garnish with fresh parsley and chives. Serve immediately in shallow bowls with sauce spooned generously over chicken.

Recipe Notes & Tips

Paprika Tips

Quality paprika makes a huge difference. Store paprika in the refrigerator to maintain its vibrant color and flavor. Hungarian sweet paprika is traditional, but Spanish varieties work well too.

Serving Presentation

Serve in shallow bowls to showcase the beautiful sauce. The chicken should be nearly covered in the creamy paprika sauce for the most appealing presentation.

Make-Ahead Options

The sauce base can be made ahead without the sour cream. When reheating, add the sour cream gradually over low heat to prevent curdling. Store chicken separately and combine when serving.