An Old Fashioned Favorite: Easy Chicken Paprikash

So, I’ve been a bad blogger. I have good reason though — a new job and a new apartment have kept me pretty busy over the last month and a half.

But, I’m back now and have lots of ideas for blog posts in the near future. For this post, though, I took advantage of what was for Sunday dinner this past weekend: an old fashioned favorite that is no where as complicated to make as you might think!


Easy Chicken Paprikash

If you have no idea what Chicken Paprikash is, here’s a little history: Chicken Paprikash is a Hungarian dish whose name is derived from the traditional use of Paprika in the recipe. It can be made lots of different ways and is usually paired with noodles, dumplings, mashed potatoes, or rice.

The photo above shows the dish paired with dumplings. I did not include a dumpling recipe in this post, but if you’re interested in making them, dumplings are simply a combination of flour, eggs, and water. Drop bits of the dough in boiling water and cook until they float.

Note: The photos in this post show a double recipe. The actual recipe listed below is for 4 pieces of chicken.


  • 4 boneless, skinless chicken breasts
  • 1 14oz. can chicken broth
  • 1/2 cup water
  • 8 oz. sour cream
  • 1/2 onion, chopped
  • 1 1/2 tablespoon paprika
  • olive oil
  • salt and pepper
  • Corn starch or flour


  • Large skillet
  • Liquid measuring cup
  • Small whisk
  • Large ladle
  • Fork


1. Chop 1/2 onion into small pieces. Heat olive oil in skillet, add onions and sear for 2-3 minutes.


2. Add chicken to pan, season with salt, pepper, and 1 tbsp. of the paprika.


IMG_0101edit3. Brown chicken on both sides, approximately 5 minutes on each side.

IMG_0103edit4. Add chicken broth and water, bring to a simmer.

IMG_0125edit5. After liquid has come to a simmer, use a ladle to remove approximately 1 cup of the liquid from the pan. Place is in the measuring cup. Add half of the sour cream to the liquid in the measuring cup, whisk until mixed. Return the broth/sour cream mixture to the pan.

6. Repeat this step for the other half of the sour cream. (You do this to smoothly incorporate the sour cream. It also keeps the sour cream from curdling in the hot broth).

IMG_0130edit7. Add the remaining paprika and more salt and pepper to the pan. Cook until the liquid begins to thicken.

8. You may need to thicken the liquid with corn starch or flour before serving. (In order to do this, add approximately 1 tablespoon of cornstarch to 1/4 cup of cold water. Whisk with fork until smooth. Add this to the pan and stir. Cook for a few additional minutes until sauce thickens).

IMG_0132editVoila! Your Chicken Paprikash is done and ready to serve with your choice of side dish.




What’s for Dinner: Cheesy Breaded Chicken

If you’re like me, when it comes to making dinner you just want something easy and uncomplicated.

I spend a lot of my free time on Pinterest trying to come up with different things to make, and sure, there are a LOT of great ideas in Pinterest-land. But they’re not always easily executed and often at least require a trip to the grocery store, if not a lot of preparation.

So, I’ve had to come up with some old stand bys — recipes that never go out of style and are always good. One of my favorites is a breaded chicken recipe that I came up with myself.

Now, I’m sure you’re saying, “but it’s breaded chicken…how hard could it be? And how much creativity does that take?”

Well, in a way you’re right. But at the same time breaded chicken has its issues too — it can be bland, soggy, and (worst of all) exit the pan breading-less.

Luckily, I’ve perfected my version of breaded chicken. The secret is in the breading.

Here’s the recipe:


Cheesy Breaded Chicken

Makes: 4 chicken breasts


  • 4 chicken breasts
  • 1 cup Panko bread crumbs
  • 1 cup regular, seasoned bread crumbs
  • 1/2 cup shredded Colby Jack cheese (or whatever shredded cheese you have)
  • 1 egg
  • water
  • olive oil
  • garlic powder
  • ground black pepper
  • Italian seasoning (oregano, thyme, basil)
  • Non-stick cooking spray


  • 1 Large skillet
  • 1 glass or ceramic baking dish
  • Aluminum foil
  • 2 large shallow bowls


1. In one of the shallow bowls, crack the egg. Add a small amount of water to the egg and scramble it. Set the bowl aside.

2. Take the skillet and place it on the stove. Add a small amount of olive oil to the bottom of the pan — enough that the entire bottom of the pan is lightly coated. Turn the burner on to medium high heat and allow the pan to heat while you prepare the bread crumb mixture.

3. In the second shallow bowl, mix the Panko breadcrumbs and the regular bread crumbs together. Season to your preference with the garlic powder, ground black pepper, and Italian seasoning.


4. Once the bread crumbs and seasonings are mixed, add the shredded cheese and mix it thoroughly with the bread crumbs.

5. Now that the bread crumbs are mixed, the pan should be thoroughly heated and you can start breading the chicken breasts.

6. Using a fork (or your fingers), thoroughly coat each piece of chicken in the egg wash and then place it into the bowl with the breading mixture. Thoroughly bread each piece of chicken and lightly press the breading mixture into the surface of the chicken breasts so that they are adequately covered.

7. Place each piece of chicken into the skillet and reduce the heat slightly.

8. Cook the chicken for approximately 5 minutes on each side or until the chicken breasts are brown and crispy.

9. Spray the baking dish with non-stick cooking spray and turn on the oven to 350 degrees.

10. Place the chicken breasts into the baking dish, cover with aluminum foil, and bake for 25 minutes.

11. Remove from the oven, serve, and enjoy!


These breaded chicken breasts are amazing and so easy to make. They go great with a simple side dish and a vegetable, and are great as leftovers the next day too!

Let me know how they turn out if you decide to make them!