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Chicken with Creamy Paprika Sauce | @foodiephysician

Chicken with Creamy Paprika Sauce

Paprika infuses the creamy sauce with earthy flavor and a lovely red hue in this comforting, budget-friendly chicken dish.
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 490 kcal
Author The Foodie Physician

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • ½ teaspoon salt, divided
  • ¼ teaspoon pepper, divided
  • 1 tablespoon flour (I used white whole wheat)
  • 1 tablespoon tomato paste
  • ½ cup low sodium chicken stock
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 8 ounces cremini mushrooms, sliced
  • 1 tablespoon sweet paprika
  • ¼ cup sherry or white wine (optional)
  • ¼ cup reduced fat sour cream or Greek yogurt
  • 8 ounces enriched egg noodles, cooked and drained
  • ¼ cup chopped parsley
US Customary - Metric

Instructions

  1. Heat 1 ½ tablespoons oil in a large sauté pan over medium high heat. Season the chicken pieces with ¼ teaspoon salt and 1/8 teaspoon pepper and sprinkle them with flour. Toss to coat all of the pieces. Add the chicken to the pan in a single layer and cook without moving until golden, 3-4 minutes. Flip the pieces over and cook another 2-3 minutes on the other side (the chicken will finish cooking later in the sauce). Remove chicken from the pan.
  2. Whisk the tomato paste and chicken stock together in a bowl. Set aside.
  3. Heat the remaining ½ tablespoon oil in the pan and add the onion. Cook 2-3 minutes until it starts to soften and then add the garlic and mushrooms. Cook, stirring occasionally, until vegetables are tender, 4-5 minutes. Add the chicken back to the pan along with the paprika and stir to combine well. Turn the heat up to high and add the sherry or wine (if using). Cook until reduced. Pour in the tomato paste and chicken stock mixture and season the sauce with the remaining ¼ teaspoon salt and 1/8 teaspoon pepper. Simmer a few minutes until the sauce starts to thicken and the chicken is cooked through. Turn the heat off and stir in the sour cream or yogurt.
  4. Serve the chicken over egg noodles. Sprinkle with parsley before serving.
Nutrition Facts
Chicken with Creamy Paprika Sauce
Amount Per Serving
Calories 490 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3.6g23%
Sodium 464mg20%
Carbohydrates 51.1g17%
Fiber 3.7g15%
Sugar 4g4%
Protein 36.3g73%
* Percent Daily Values are based on a 2000 calorie diet.