Skillet Chicken Paprikash w/ Breadcrumb Topping

Name: Skillet Chicken Paprikash w/ Breadcrumb Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup all-purpose flour; 3 12 lbs chicken legs, skins removed (or smaller pieces); 3 tablespoons margarine; 1 small onion, diced; 1 small red sweet bell pepper, diced; 1 (1 ounce) envelope chicken gravy mix; 1 cup water; 1 ½ tablespoons paprika; 12 ounces hot cooked egg noodles; 8 ounces sour cream; ¼ teaspoon pepper; 1 tablespoon margarine; ½ cup breadcrumbs

Servings: persons

⅓ cup all-purpose flour
3 12 lbs chicken legs, skins removed (or smaller pieces)
3 tablespoons margarine
1 small onion, diced
1 small red sweet bell pepper, diced
1 (1 ounce) envelope chicken gravy mix
1 cup water
1 ½ tablespoons paprika
12 ounces hot cooked egg noodles
8 ounces sour cream
¼ teaspoon pepper
1 tablespoon margarine
½ cup breadcrumbs

1
Begin melting butter in a large skillet.
2
Meanwhile, dump the flour into a gallon-size zipper bag and add one leg quarter at a time and shake to coat.
3
If you are using smaller pieces, you can coat 2 or 3 at a time.
4
Add the chicken pieces to the skillet, cooking them over med-high heat for about 10 minutes, turning once, to brown them on each side.
5
While the chicken is browning, chop the onion and bell pepper and mix the envelope of gravy mix with 1 cup of water and the paprika.
6
Add the onion and pepper to the skillet and pour the gravy mixture over all.
7
Cover the skillet and reduce heat to med-low, cooking for about 45-50 minutes for leg quarters and 35-40 minutes for smaller pieces.
8
Make sure to test for doneness by piercing the pieces with a fork-the juices that run out should be clear.
9
While the chicken is cooking, cook the egg noodles in a large pot according to package directions and drain the water.
10
Place them back in the pot you cooked them in and cover to keep them warm while you finish cooking the chicken.
11
When the chicken passes the fork test, remove it and place it on a large plate while you skim the oil off the top of the gravy and discard it.
12
Stir the sour cream and pepper into the gravy until smooth, place the chicken back in the skillet and cover to heat through at low temperature, taking care not to boil.
13
Meanwhile, prepare topping by melting the butter and adding the breadcrumbs, toasting to a golden brown.
14
Serve chicken over egg noodles, spoon on some extra sauce, sprinkle topping on to your liking and say it with me now!
15
PAH-PREE-KOSH!

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅓ cup all-purpose flour, 3 12 lbs chicken legs, skins removed (or smaller pieces), 3 tablespoons margarine, 1 small onion, diced, and more.

Yes, Skillet Chicken Paprikash w/ Breadcrumb Topping falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!