Easy Smokey Chicken Paprikash is a healthy, one skillet version of traditional chicken paprikash. Serve over egg noodles for a fast, family dinner!
Happy March! I’m glad it’s here because that means we’re another month closer to warm weather being back. In general, March is usually a pretty snowy month here in Colorado so if there’s a lot of griping coming from me on the blog, I apologize in advance. It’s always hard to see most of the country warming up and I’m stuck running on the treadmill or shoveling snow off the driveway. We’ve had a pretty mild winter so I’m hoping we don’t get bombarded with all the snow this fall.
Today’s recipe is one I’ve been wanting to share since January, but didn’t get around to making until a couple weeks ago. It’s a healthier and easier to make version of chicken paprikash. If you love one pan, super flavorful chicken recipes, then I think you will love this Easy Smokey Chicken Paprikash.
Chicken paprikash also known as paprika chicken is a traditional Hungarian dish. In fact it’s actually the Hungarian national dish. My version is definitely not traditional and I’m sure my healthier substitutions would make a Hungarian grandmother shudder, but it’s now a recipe I can feel good about making often rather than saving for an indulgent dinner.
Traditional recipes call for quartered chicken parts or chicken thighs and are simmered in the sauce for an extended period of time. I went with chicken breasts for a leaner protein and cubed them so they’d cook fast.
As you probably guessed from the name, paprika is the predominant spice used in this dish. Sweet Hungarian paprika is normally used or sometimes combined with hot paprika. To give my version smokey flavor I used both sweet and smoked paprika. Along with the paprika you’ll also use onion and garlic for your aromatics.
Sweet red peppers and tomato paste are other ingredients that are sometimes used in the traditional recipe. Since my husband can’t eat peppers I decided to use fire roasted tomatoes. They add a little sweetness like the peppers would and more smokey flavor. The final traditional ingredient that is used is sour cream, but that’s something I never have on hand. Instead I replaced it with plain Greek yogurt for a healthier substitution with almost identical results.
Serve this Easy Smokey Chicken Paprikash over egg noodles, gluten-free pasta or rice and topped with plenty of fresh parsley for a healthy, quick and easy weeknight dinner!
- 2 teaspoons olive oil
- 1 pound boneless skinless chicken breasts
- 1/2 cup diced onion
- 1 1/2 teaspoons grated garlic
- 1 1/2 tablespoons sweet Hungarian paprika
- 1 1/2 teaspoons smoked paprika
- 1/2 cup low sodium chicken broth
- 14.5 ounce can diced fire roasted tomatoes, undrained
- 1/2 cup plain non-fat Greek yogurt
- Flat leaf parsley for garnish
- Heat the oil in a large skillet over medium-high heat and cook the chicken until no longer pink, about 4-5 minutes. Remove the chicken from skillet onto a plate and add in the onion. Cook 2-3 minutes or until softened and beginning to brown. Add in the garlic and cook another minute.
- Return the chicken to the skillet. Add in both paprikas and stir to coat. Add in the broth, tomatoes and season with salt and pepper. Stir together and bring to a boil. Cook until slightly thickened, about 2 minutes.
- Remove from heat and stir in yogurt, taste for seasoning. Serve over egg noodles, rice or gluten-free pasta topped with chopped parsley.
Amount Per Serving: Calories: 218 Total Fat: 6g Saturated Fat: 1g Cholesterol: 85mg Fiber: 4g Sugar: 5g Protein: 31g