Chicken Paprikash Recipe
My chicken paprikash recipe is a healthy, one skillet version of traditional chicken paprikash that's full of smoky flavors.
Servings: 4 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 1/4 pounds boneless skinless chicken breasts
- 1/2 cup diced yellow onion
- 1 1/2 teaspoons grated or minced garlic
- 1 1/2 tablespoons sweet Hungarian paprika
- 1 1/2 teaspoons smoked paprika
- 1/2 cup low sodium chicken broth
- 14.5 ounces diced fire roasted tomatoes, undrained
- 1/2 cup plain Greek yogurt, 2% or whole milk Greek yogurt
- Flat leaf parsley for garnish
- egg noodles for serving
Instructions
- 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.
Notes
- Make sure the Greek yogurt is at room temperature before adding it into the sauce to prevent it from curdling.
- Leftovers will keep for 3 days in an airtight container in the fridge.
- Egg noodles not calculated in nutritional info.
Nutrition
Calories: 262kcal | Carbohydrates: 10g | Protein: 35g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 92mg | Sodium: 346mg | Potassium: 661mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2133IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 2mg