Light and Savory Chicken Paprikash
Indulge in the comforting flavors of Hungary with this Light and Savory Chicken Paprikash, a streamlined twist on a beloved classic. Featuring tender, seared chicken thighs simmered in a velvety paprika-infused sauce, this dish strikes the perfect balance between rich depth and a lighter finish, thanks to a touch of creamy Greek yogurt. Sweet and smoked paprika unite to create an aromatic base, complemented by sautéed onions, garlic, and a hint of fresh parsley for garnish. Ready in just 45 minutes, this one-pan recipe makes weeknight cooking a breeze and pairs beautifully with egg noodles or fluffy rice. Perfect for those craving a wholesome, flavorful meal, this chicken paprikash delivers bold taste in a lightened-up package!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (boneless, skinless)
- 1 large Yellow onion (finely chopped)
- 3 pieces Garlic cloves (minced)
- 2 tablespoons Sweet paprika
- 1 teaspoon Smoked paprika
- 2 cups Chicken broth (low-sodium)
- 1 cup Plain Greek yogurt (or sour cream, optional for creaminess)
- 2 tablespoons Olive oil
- 1 tablespoon Flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley (fresh, chopped for garnish)
- 4 cups Egg noodles or rice (optional, for serving)
Instructions
Pat the chicken thighs dry with a paper towel and season them with half of the salt and pepper.
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
Reduce the heat to medium. Add the remaining tablespoon of olive oil to the skillet, followed by the chopped onion. Cook for 5-7 minutes until softened and translucent.
Add the minced garlic to the onions and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the onion and garlic mixture and stir well to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Add the sweet and smoked paprika, stirring to combine. Slowly pour in the chicken broth while stirring to avoid lumps.
Return the seared chicken thighs to the skillet, along with any juices they released. Cover and simmer over low heat for 20-25 minutes, or until the chicken is cooked through and tender.
Remove the skillet from heat. If using Greek yogurt or sour cream, temper it by adding a few spoonfuls of the hot sauce into the yogurt first, then stirring it gently back into the dish. This will help prevent curdling.
Taste the sauce and adjust seasoning with the remaining salt and pepper, if needed.
Serve the chicken paprikash hot, garnished with fresh parsley. Pair it with egg noodles, rice, or your choice of side.
Enjoy your Light and Savory Chicken Paprikash!
Nutrition Facts
Calories |
2930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 898 mg | 299% | |
| Sodium | 3289 mg | 143% | |
| Total Carbohydrate | 244.8 g | 89% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 21.5 g | ||
| Protein | 224.5 g | 449% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2937 mg | 62% | |
*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.
