Save on Pinterest

Zippy Paprika Chicken

This has a completely unique flavor that has a hint of the classic Hungarian paprika chicken dish but with a modern twist. —Jennifer Shaw, Dorchester, Massachusetts
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


  • 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 a thermometer reads 170°. Remove and keep warm.
  • Add the water, soy sauce and lemon juice to skillet; cook for 1-2 minutes, stirring to loosen browned bits. Remove from the heat; stir in sour cream until blended. Serve with chicken.
Editor's Note: This recipe was tested with McCormick Grill Mates Southwest Marinade seasoning packet.
Nutrition Facts
1 each: 263 calories, 15g fat (5g saturated fat), 83mg cholesterol, 769mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 25g protein.

Recommended Video


Click stars to rate
Average Rating:
  • hbaseley
    Mar 6, 2011

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

  • slye10001000
    Feb 3, 2011

    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.

  • hbaseley
    Jan 30, 2011

    Very good recipe.

  • annieb314
    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!