Paprika Chicken with Sour Cream Gravy

Paprika Chicken with Sour Cream Gravy

Campbell's Kitchen 0

"Browned chicken breasts are seasoned and sauteed, then cloaked in a smooth sauce made with sour cream, green onion and Campbell's® Condensed Cream of Chicken Soup."

Ingredients 20 m {{adjustedServings}} servings 484 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 31.1 g
  • 48%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 28.8 g
  • 58%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 698 mg
  • 28%

Based on a 2,000 calorie diet

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  • Cook

  • Ready In

  1. Mix flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken.
  2. Heat butter in skillet over medium heat. Cook chicken 10 minutes or until browned. Set chicken aside.
  3. Add soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 minutes or until chicken is done. Stir in sour cream.
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  • Tip: Serve with a rice blend, steamed cut green beans and carrot slices. For dessert serve your favorite fruit and gelatin combination.
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Reviews 123

  1. 186 Ratings

Tess Harrison

I altered this recipe a bit. So I'm going to give you my take on the altered version. First, I didn't see the need for the flour, so I skipped it. I think that is where a lot of the other reviews stating blandness have stemmed. Instead I put the seasonings directly on the chicken. For seasonings I used garlic powder, red pepper and paprika as the recipe stated but I omitted the black pepper while adding seasoning salt and onion powder. I sliced my chicken breasts (3 breasts) thin and rubbed the seasonings in to coat then browned the chicken in the skillet with the butter. Once cooked through, I set the chicken aside and poured about 1/4 cup white wine in the skillet and loosened all the goodness in the pan. Afterward I added a 1/2 teaspoon of fresh minced garlic, the soup and about a cup of mushrooms. Let them simmer for a few minutes, then I added the sour cream (Only two tablespoons of sour cream not a full container) and the chicken back to the pan and let simmer for about five or so more minutes, just until heated through. I served it with seasoned rice and mixed veggies. It was so good.


Despite all the spices, the chicken wasn't very flavorful. I recommend using tablespoons of the spices instead of teaspoons. Next time I think I'll also add spices to the gravy. It's a very easy recipe, so it's worth playing around with.


I wish I had batteries but since I'm out I couldn't take a picture this time. I'm glad I went for it anyway. I made minor changes. I used only half of the amount called for of the cayenne, I cooked the chicken and set it aside I added some sliced mushrooms to the butter, cooked it and then added the soup and about a 1/2 cup of milk. Placed the chicken back in the pan and kept an eye on it while it completed the last 10 minutes of cooking. It was great. I just thought that it needed salt and had to add some afterwords.