This rich and creamy chicken paprikash recipe is a healthier take of the beloved Hungarian dish. This take on the dish still has all the flavors you love in the classic.
I’m not exactly sure why, but I’ve had a massive craving for paprika lately. I want to put it in everything. Luckily with chicken paprikash it is literally the definition of the dish. PAPRIKA IS AMAZING!
Sort of sad news for the husband, since he’s a steak and potatoes kind of guy. I seriously tried to add some paprika to our steak seasoning the other day. ???? And I’ve been adding it to every Mexican dish out there like this Taco Sauce
Now that summer is rolling around lets make a point to make this delicious and easy chicken paprikash. You won’t be disappointed. Another fabulous chicken dish from our friends over at That’s Low Carb
So let us dive into all the wonderful world of Chicken Paprikash…
What is Chicken Paprikash?
Like any good comfort food, authentic Hungarian paprikash is made with chicken thighs. Chicken thighs is just not a cut of chicken I have sitting in the freezer so I used boneless skinless chicken breast instead.
I figured since it’s generally what I also have sitting in the freezer this could be the same for everyone else.
Same goes for my substituting rice for the high carb spaetzle or egg noodles that are traditionally used since most probably have rice sitting in their cupboards right now.
I love filling the house with healthier snacks like kale chips and ranch roasted nuts. It’s only natural to make some healthier dinners too.
What to serve this on
Traditionally chicken paprikash is served with spaetzle or egg noodles. This is 100% a fantastic option.
However, you may notice that we have served ours with rice. You can also serve it on cauli-rice to make it low-carb. Both rices are naturally gluten-free and fortunately for many this dish can be made gluten-free with the simple swaps. See below.
How to thicken chicken paprikash? You can use either flour or xanthan gum for a low-carb alternative. Or simply using a 1-1 gluten-free flour to make it gluten-free – xantham gum is naturally gluten-free to so both options would work.
If you want to be a high quality healthy eating hero (a name I made up to make myself feel good about eating well), get yourself a digital kitchen scale and use it to portion out 4 ounces (1/2 cup) of cooked rice and 6 ounces of the chicken paprikash.
I use my scale every time I’m in the kitchen and absolutely love it. It’s thin, so it doesn’t take up much space in my kitchen and it holds anything up to 12 pounds in weight (helpful if you want to weigh a small turkey…or your newborn baby).
other recipes you may enjoy:
Easy Chicken Paprikash
- 2 tablespoons avocado oil or grapeseed oil (or other neutral flavored oil)
- 1 medium yellow onion diced
- 2 tablespoons Hungarian sweet paprika
- 1.5 pounds boneless skinless chicken breast cut into bite sized pieces
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon all-purpose flour or 1/4 teaspoon xanthan gum for low carb option
- 1 bell pepper orange, red, or yellow, diced
- 14.5 ounces canned diced tomatoes (I used organic)
- ½ cup chicken bone broth or chicken stock
- ½ cup sour cream (I used light)
- ⅛ cup flat leaf parsley finely chopped
- 2 cups cooked whole grain rice (1 cup uncooked = 2 cups cooked)
- Heat oil over medium heat in a large, deep skillet. Add onion and cook for 2-3 minutes.
- Add paprika, stir, and cook 2 more minutes, stirring often to assure that the paprika doesn't burn.
- Sprinkle salt and pepper over chicken and add to pan; cook, stirring occasionally, chicken is lightly browned on all sides. Stir in flour and cook for 1 minute.
- Slowly whisk in chicken stock. Don't pour it in at once or your sauce won't thicken! After stock is incorporated, add in tomatoes and peppers. Reduce heat to medium-low and lightly simmer (covered) for 15 minutes, stirring occasionally.
- In the last minute, stir in sour cream. Once thoroughly heated through, serve hot paprikash over rice and garnish with chopped parsley.