Low Fat Chicken Paprikash
Discover the lighter side of comfort food with this Low Fat Chicken Paprikash recipe, a healthier twist on the Hungarian classic. Made with lean boneless, skinless chicken breasts, sweet paprika, and a creamy sauce created using non-fat Greek yogurt, this dish offers rich, authentic flavor without the extra calories. Simmered with onions, garlic, and tomatoes, the tender chicken is served over hearty egg noodles, making it a wholesome and satisfying meal. Perfect for busy weeknights, this recipe comes together in under an hour and is balanced with the vibrant freshness of chopped parsley. Enjoy guilt-free indulgence while savoring this flavorful, easy-to-make, low-fat dinner option!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 unit large onion, thinly sliced
- 3 unit garlic cloves, minced
- 2 tablespoons sweet paprika
- 0.5 teaspoon dried thyme
- 2 cups low-sodium chicken broth
- 1 14.5-ounce can diced tomatoes, no salt added
- 0.5 cup non-fat Greek yogurt
- 2 tablespoons chopped fresh parsley
- 8 ounces egg noodles
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until browned, about 5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onion and cook until it becomes translucent, about 5 minutes. Stir in the garlic and cook for an additional minute.
Reduce the heat to medium and add the sweet paprika and thyme to the onions, stirring to coat the onions in the spices.
Pour in the chicken broth and diced tomatoes, bringing the mixture to a simmer.
Return the chicken breasts to the skillet, ensuring they are submerged in the sauce. Cover and cook for 25-30 minutes, or until the chicken is cooked through and tender.
While the chicken is cooking, bring a large pot of water to a boil. Cook the egg noodles according to package instructions, then drain and set aside.
Once the chicken is cooked, remove it from the skillet. Stir the non-fat Greek yogurt into the sauce, mixing well until it's creamy and smooth.
Slice the chicken into thick strips and return to the skillet to warm through.
Serve the chicken and sauce over the cooked egg noodles, garnishing with chopped fresh parsley.
Nutrition Facts
Calories |
1494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 1805 mg | 78% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 27.5 g | ||
| Protein | 175.0 g | 350% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 381 mg | 29% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2941 mg | 63% | |
*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.
