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Chicken Paprika

 Chicken Paprika
"I truly appreciate the speed of the pressure cooker. We use it often," says Holly Ottum. The Racine, Wisconsin cook serves these tender chicken breasts with a paprika-seasoned sauce that gets its richness from sour cream.
4 ServingsPrep/Total Time: 30 min.


  • 4 bone-in chicken breast halves (3 pounds)
  • 1 medium onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 tablespoon tomato paste
  • 1 to 2 garlic cloves, minced
  • 1 tablespoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • Dash hot pepper sauce
  • 1 cup (8 ounces) sour cream


  • Place chicken in a pressure cooker; top with onion. In a small bowl,
  • combine flour and broth until smooth. Whisk in the tomato paste,
  • garlic, paprika, salt, thyme and hot pepper sauce. Pour over the
  • chicken.
  • Close cover securely; place pressure regulator on vent pipe. Bring
  • cooker to low pressure over high heat. Reduce heat to medium-high;
  • cook for 12 minutes. (Pressure regulator should maintain a slow
  • steady rocking motion or release of steam; adjust heat if needed.)
  • Remove from the heat. Immediately cool according to manufacturer's
  • directions until pressure is completely reduced. Remove chicken and

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Chicken Paprika (continued)

Directions (continued)

  • keep warm. Stir sour cream into cooking juices; serve over chicken.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 554 calories, 26 g fat (11 g saturated fat), 207 mg cholesterol, 704 mg sodium, 11 g carbohydrate, 2 g fiber, 63 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.