Chicken Paprikash

Chicken PaprikashDifficulty: Medium

Category: Main Dish

Time: Hands on: 40 minutes total time: 60 minutes

Serving: 4


*Optimized from Clean Eating


2 tsp Coconut Flour

5 tsp sweet paprika, divided

1 tsp sea salt

1 Tbls olive oil

4 (6 oz) boneless, skinless chicken breasts

1 yellow onion, halved and thinly sliced

1 red pepper, thinly sliced

2 cloves garlic, minced

¼ tsp ground cayenne pepper, optional

¾ cup low-sodium chicken or vegetable broth

½ cup plain non-fat Greek yogurt

1 tsp chopped fresh dill


In a shallow bowl, combine flour, 2 tsp paprika and salt.

In a large skillet, heat oil on medium-high. Dredge chicken in flour mixture, turning to coat and shaking off excess. Add chicken smooth side down to skillet. Cook until golden brown, 3 to 4 minutes. Turn and cook other side until golden brown, 2 to 3 minutes. Remove from skillet.

Keep skillet on medium high heat and add onion and bell pepper. Sauté, stirring occasionally, until tender, about 5 minutes. Add garlic, remaining 3 tsp paprika and cayenne if using. Cook, stirring, until garlic is fragrant, about 1 minute. Add broth, scraping up browned bits from bottom of skillet.

Return chicken and any juices to skillet and bring to a boil. Reduce heat to a simmer, cover and cook until chicken is cooked through and vegetables are very tender, about 10 minutes.

Remove chicken from skillet and place on serving plate. In a small bowl, whisk about 2 Tbsp pan juices and yogurt. Add yogurt mixture to skillet, stirring to coat onion mixture. Bring to a gentle boil, stirring until thick and smooth. Spoon over top of chicken and top with dill.

Serve over Cauliflower “Rice”, see recipe under side dishes.

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