Zippy Paprika Chicken Recipe

4.5 4 9
Zippy Paprika Chicken Recipe
Zippy Paprika Chicken Recipe photo by Taste of Home
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Zippy Paprika Chicken Recipe

Read Reviews
4.5 4 9
Publisher Photo
“This has a completely unique flavor that has a hint of the classic Hungarian paprika chicken dish but with a modern twist,” says Jennifer Shaw of Dorchester, Massachusetts.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 tablespoons paprika
  • 1 to 2 tablespoons Southwest marinade mix
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons olive oil
  • 1/4 cup water
  • 2 tablespoons soy sauce
  • 5 teaspoons lemon juice
  • 1/2 cup sour cream

Directions

In a large resealable plastic bag, combine the paprika, marinade mix, salt and pepper; add chicken. Seal bag and shake to coat. Refrigerate for 10 minutes.
In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
Add water, soy sauce and lemon juice to the skillet; cook for 1-2 minutes, stirring to loosen browned bits. Remove from the heat; stir in sour cream until blended. Serve with chicken. Yield: 4 servings.
Editor's Note: This recipe was tested with McCormick Grill Mates Southwest Marinade seasoning packet.
Originally published as Zippy Paprika Chicken in Simple & Delicious March/April 2008, p21

Nutritional Facts

1 each: 263 calories, 15g fat (5g saturated fat), 83mg cholesterol, 769mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 25g protein.

  • 2 tablespoons paprika
  • 1 to 2 tablespoons Southwest marinade mix
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons olive oil
  • 1/4 cup water
  • 2 tablespoons soy sauce
  • 5 teaspoons lemon juice
  • 1/2 cup sour cream
  1. In a large resealable plastic bag, combine the paprika, marinade mix, salt and pepper; add chicken. Seal bag and shake to coat. Refrigerate for 10 minutes.
  2. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
  3. Add water, soy sauce and lemon juice to the skillet; cook for 1-2 minutes, stirring to loosen browned bits. Remove from the heat; stir in sour cream until blended. Serve with chicken. Yield: 4 servings.
Editor's Note: This recipe was tested with McCormick Grill Mates Southwest Marinade seasoning packet.
Originally published as Zippy Paprika Chicken in Simple & Delicious March/April 2008, p21

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Reviews forZippy Paprika Chicken

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hbaseley User ID: 3311639 74436
Reviewed Mar. 6, 2011

"We love this recipe! The smashed potatoes and roasted asparagus she serves with it are also very good."

MY REVIEW
slye10001000 User ID: 5787172 161659
Reviewed Feb. 3, 2011 Edited Oct. 20, 2014

"This is so good. What I do, though, is use tequilla instead of water, some kosher salt instead of soy sauce, and lime juice instead of lemon juice. The recipe as written is excellent, too."

MY REVIEW
hbaseley User ID: 3311639 93102
Reviewed Jan. 30, 2011

"Very good recipe."

MY REVIEW
annieb314 User ID: 1061317 161812
Reviewed Mar. 5, 2009

"My family loves this recipe. It's a nice change from other crumb-coated chicken recipes that I prepare. Be sure to make the sour cream sauce to go with it. The combination of flavors is amazing!"

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