Reduced Fat Chicken Paprikash
Lighten up your weeknight dinner menu with this deliciously comforting Reduced Fat Chicken Paprikash! This healthier take on the classic Hungarian dish features tender, juicy chicken thighs smothered in a rich, velvety paprika-infused sauce, made creamy with low-fat sour cream. The recipe is brimming with bold, aromatic flavors from sweet Hungarian paprika, sautéed onions, and garlic, all simmered together in a savory, low-sodium chicken broth. By swapping in lower-fat ingredients and using just a touch of olive oil, you can enjoy a guilt-free indulgence that doesn't compromise on taste. Pair it with hearty wide egg noodles or enjoy it on its own, and don’t forget a sprinkle of fresh parsley for the perfect finishing touch. Ready in just 50 minutes, this wholesome, one-pan dish is as easy to prepare as it is satisfying! Perfect for family dinners or meal prepping, this healthier Chicken Paprikash delivers traditional flavors with a modern, lighter twist.
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Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons paprika (sweet Hungarian)
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves minced garlic
- 2 cups low-sodium chicken broth
- 0.5 cup low-fat sour cream
- 1 tablespoon all-purpose flour
- 8 ounces wide egg noodles (optional, for serving)
- 2 tablespoons chopped parsley (for garnish)
Directions
Step 1
Season the chicken thighs with 1 teaspoon of salt, 0.5 teaspoon of ground black pepper, and 1 tablespoon of sweet Hungarian paprika. Rub the seasoning into the meat and set aside.
Step 2
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken thighs and sear them for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
Step 3
Lower the heat to medium. Add the finely chopped onion to the same skillet and sauté for 5-6 minutes, stirring frequently, until softened and golden. Add 2 cloves of minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
Step 4
Sprinkle the remaining 1 tablespoon of paprika into the skillet and stir well to coat the onions in the spice.
Step 5
Pour in 2 cups of low-sodium chicken broth, stirring to deglaze the skillet and scrape up any browned bits from the bottom. Allow the mixture to come to a gentle simmer.
Step 6
Return the seared chicken thighs to the skillet, ensuring they are submerged in the broth. Cover with a lid and simmer over low heat for 20 minutes, or until the chicken is cooked through and tender.
Step 7
In a small bowl, whisk together 0.5 cup of low-fat sour cream and 1 tablespoon of all-purpose flour until smooth. Gradually add a few tablespoons of the hot broth from the skillet to the sour cream mixture, whisking constantly to temper it.
Step 8
Stir the tempered sour cream mixture into the skillet, combining it with the sauce. Cook for 2-3 minutes over low heat, stirring gently, until the sauce thickens slightly. Do not allow the sauce to boil, as this may cause the sour cream to curdle.
Step 9
Optional: While the chicken is simmering, cook 8 ounces of wide egg noodles according to package instructions. Drain and set aside.
Step 10
Serve the Chicken Paprikash hot, either over the cooked egg noodles or on its own. Garnish with 2 tablespoons of chopped parsley for a fresh, bright finish.
Nutrition Facts
| Serving size | 1455.8 grams (1455.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1684 |
| Total Fat 78.10g | 100% |
| Saturated Fat 22.10g | 111% |
| Polyunsaturated Fat 1.30g | |
| Cholesterol 665mg | 222% |
| Sodium 3111mg | 135% |
| Total Carbohydrate 95.40g | 35% |
| Dietary Fiber 10.60g | 38% |
| Total Sugars 14.80g | |
| Protein 143.10g | 286% |
| Vitamin D 32IU | 159% |
| Calcium 350mg | 27% |
| Iron 11mg | 61% |
| Potassium 2063mg | 44% |
Source of Calories