Chicken Paprika in Yogurt Sauce
Indulge in the comforting flavors of Chicken Paprika in Yogurt Sauce, a rich and velvety dish that combines tender, golden-seared chicken thighs with a creamy, tangy yogurt-based sauce infused with sweet or smoky paprika. This recipe strikes the perfect balance of spice and creaminess, enhanced by sautéed onions, garlic, and a hint of fresh parsley for brightness. With just 15 minutes of prep time and simple step-by-step instructions, this versatile dinner pairs beautifully with fluffy rice, pasta, or crusty bread to soak up every drop of the luscious sauce. Perfect for weeknight meals or entertaining guests, this dish delivers bold flavors while remaining delightfully light, thanks to the use of Greek yogurt. Wholesome, flavorful, and easy to make—this Chicken Paprika in Yogurt Sauce is destined to be a new favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 teaspoons Paprika (sweet or smoked)
- 2 tablespoons Olive oil
- 1 large Onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 cup Chicken broth
- 1 cup Greek yogurt (plain, full-fat)
- 1 tablespoon Flour
- 2 tablespoons Fresh parsley (chopped)
Instructions
Season the chicken thighs on both sides with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of paprika.
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the onions and garlic in the skillet and stir well to combine. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the chicken broth while stirring to create a smooth sauce. Add the remaining 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper to the sauce.
Reduce the heat to medium and return the chicken thighs to the skillet. Cover the skillet with a lid and simmer for 15 minutes, or until the chicken is fully cooked and tender.
Lower the heat to low. In a separate bowl, whisk the Greek yogurt until smooth, then slowly add a few tablespoons of the hot sauce from the skillet into the yogurt to temper it, preventing curdling.
Stir the tempered yogurt mixture back into the skillet with the chicken and sauce. Gently mix to create a creamy consistency. Let it warm through for 2-3 minutes without boiling.
Garnish with freshly chopped parsley and serve hot over rice, pasta, or with warm crusty bread.
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 3342 mg | 145% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 16.9 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
