Skillet Chicken Paprikash w/ Breadcrumb Topping

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“A wonderful way to prepare chicken leg quarters, which are very economical! The skins are removed too, so that lessens the fat and the sauce makes the meat nice and moist without them!”
1hr 10mins

Ingredients Nutrition


  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!

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