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Paprika Chicken Breast Recipe

I was in the mood for something different, something to go with the package of Chinese rice I had picked up while grocery shopping. After making these, I wished I had picked up egg rolls too. We all liked this, Hubby even went back hoping to find more.

Part 1:

  • 4 chicken breasts
  • 1/2 cup flour
  • 1 tsp salt
  • 2 tsp garlic powder
  • 1/4 cup olive oil

Heat your pan with 1/4 cup of oil in it on med-high. Put the flour, salt and garlic powder into a plastic bag, add the chicken and shake, I did one breast at a time. Once the oil is hot, carefully add the chicken. Cook for 5 minutes on each side. You don’t have to fully cook the chicken as it has time to finish cooking later. Remove after cooking both sides.



  • 1/2 medium onion
  • 1/2 large green pepper
  • 3 tbsp flour
  • 3 tbsp olive oil
  • 2 tbsp paprika

Cook onion and pepper until tender, then add the rest of the ingredients. Make sure to scrap any little pieces from the bottom of your pan as they will add flavour. Bring to a boil, then turn down the heat to simmer and thicken up a bit.
*Optional:  You can take the sauce out, put it in a food processor to make it more liquid than chunky. I have done it and I have left it alone, either way it taste the same.
Add chicken to the sauce in pan and continue to cook until chicken is cooked through.

The sauce thickens up quick a bit even after removing from heat. Enjoy!

Brittany Thomas

Tuesday 29th of May 2012

This looks great and I'm always on the lookout for a new chicken recipe. One question I supposed to add part 2 to the left over "drippings" of part 1? Because otherwise I don't see how you would get much of a sauce from just part 2...


Tuesday 29th of May 2012

Sorry that that wasn't clearer for you, but yes, you'll have some drippings from the chicken as it cooks, also from the onion and green pepper.


Thursday 26th of April 2012

This looks like a great and easy recipe. I think I will try it tomorrow night.

Sam Eagle(Stephanie Mago-Eagle)

Sunday 22nd of April 2012

Thanks for the recipe will have to try it soon looks really good


Tuesday 3rd of April 2012

Where is the sauce coming from?