How would you like a delicious Chicken Paprikash recipe that’s been made a tad leaner? Made with chicken breasts instead of the traditional thighs and legs, this recipe is not only lower on calories, it is also so much quicker.
Traditional Chicken Paprikash is one of my favourite meals to sit down to as a family. It’s delicious and comforting. Chicken braised in a rich sauce flavoured with paprika and enriched with sour cream is a delight.
It can be a bit heavy and calorie-laden. So I was determined to lightened it up. And after a few trials I ended up with something incredibly delicious even though not entirely authentic.
Lighter Version of Chicken Paprikash
Well, traditionally chicken paprikash is made with chicken legs and thighs that need to be fried first in order to crisp up the skin, which means ….more fat. Then it’s braised in a rich paprika sauce.
I wanted to avoid frying the chicken, so I chose skinless, boneless breasts instead. And to make things even lighter I used half the amount of chicken. Then I added red peppers for some needed vitamins.
I scaled down on the oil and sour cream to reduce the calories. Not only is this chicken paprikash healthy, it is also economical!
To bulk up the dish I added canned chickpeas. If you are a chickpea fan like myself, I don’t need to convince you what a great texture they add. Also being simmered in Hungarian paprika sauce makes them off the scale flavourful…little smoky nuggets of goodness.
Top Recipe Tips
- Sear sliced chicken strips over high heat to brown the meat. This step adds extra flavour to the chicken and the sauce.
- Do the same with red peppers. We want to see some colour on them.
- Use the paprika that is still potent and fragrant. Dried spices do go out of date, so make sure to check the expiration date.
- Use full fat sour cream as low fat tends to separate in sauces. Also stir in sour cream at the end and take off the heat immediate to keep the sauce from curdling.
- Sprinkle with fresh parsley before serving.
- Serve this creamy chicken paprikash with rice, noodles or mashed potatoes.
More chicken breast recipes:
This recipe was originally published in 02/2015. Updated and republished in 03/2021
- 1 tbsp olive oil
- 2 chicken breasts skinless and boneless, sliced in strips
- 1 red bell pepper
- salt and pepper to taste
- 1 onion chopped
- 3 garlic cloves minced
- 2 tbsp smoked paprika or sweet paprika
- 3 tbsp flour
- 375ml/1 ½ cups chicken stock
- 400ml/14oz canned diced tomatoes
- 400ml/14 oz canned chickpeas drained
- 125ml/1/2 cup sour cream or creme fraiche full fat
- flat leaf parsley chopped
- Cut chicken breast in strips and season with salt and pepper.
- In a large pan sear chicken strips in olive oil until just sealed but not completely cooked, approximately for 5-7 minutes. Remove to a plate.
- Add sliced pepper and stir fry over medium-high heat until slightly charred but still crispy. Remove to a plate and set aside.
- Reduce the heat to low and add chopped onion. Cook for 5-7 minutes until soft, add garlic and continue cooking for 1 minute.
- Add paprika and flour, stir to combine until you have a red paste.
- Whisk chicken stock in until the paste is completely blended into it. You might want to add ½ cup first and whisk, then the rest of the stock to avoid lumps.
- Add diced tomatoes.
- Return chicken to the pan and add chickpeas. Bring to a boil, then turn the heat down, cover with a lid and simmer for 20 minutes.
- After 20 minutes uncover your chicken paprikash, stir in sour cream, add red peppers and take off the heat immediately to avoid sour cream separating.
- Taste and add more salt if necessary.
- Serve sprinkled with chopped flat leaf parsley and steaming rice or noodles.