Main courseLow carb€€

Creamy Chicken Paprikash

This updated recipe preserves the characteristic rich, smoky flavor of the traditional dish, but with balanced macronutrients. Using lean chicken thigh meat and Greek yogurt creates a silky, protein-rich sauce that keeps chicken paprikash tasty while making it a healthier choice.

Prep time
20 min
Cook time
45 min
Total time
65 min
Servings
4

Recipe

Main ingredients

Chicken, thigh, boneless, skinless, raw
800 g
Onions, yellow, raw
3 medium
Peppers, bell, red, raw
1 medium
Oil, olive, extra virgin
2 tbsp
Garlic, raw
3 clove
CONCENTRATED TOMATO PASTE, TOMATO
1 tbsp
Soup, chicken broth cubes, dry, prepared with water
500 ml

Spice mix:

Spices, pepper, red or cayenne
3 tbsp
Spices, pepper, red or cayenne
0.5 tsp
Spices, marjoram, dried
1 tsp
Spices, bay leaf
1 piece
Salt, table, iodized

For the creamy thickening

Yogurt, Greek, plain, whole milk
100 g
Cream, sour, full fat
50 g
CORN STARCH
1 tsp
Parsley, fresh

Per servingTotal
Calories:497.9 kcal1991.6 kcal
Protein:43.1 g172.3 g
Carbohydrates:21.2 g84.7 g
Fiber:6.1 g24.4 g
Water:401.5 ml1605.8 ml
Fat:29 g115.9 g
Micronutrients
Sugar:9.2 g36.9 g
Saturated fat:6.8 g27.2 g
Cholesterol:194 mg775.8 mg
Sodium:563.9 mg2255.5 mg
Potassium:1125.4 mg4501.6 mg
Calcium:117.7 mg470.7 mg
Iron:3.8 mg15 mg
Magnesium:82.9 mg331.5 mg
Zinc:3.5 mg14 mg
Phosphorus:484.1 mg1936.3 mg
Vitamin C:55.6 mg222.5 mg
Vitamin A:316.7 µg1266.6 µg
Vitamin D:0 µg0 µg
Vitamin B12:0.2 µg0.9 µg

Instructions

1
Cut the chicken thighs into bite-sized pieces. Season lightly with salt and pepper.
2
Heat 1 tablespoon of olive oil in a pot. Quickly sear the meat on all sides until golden, which will help it stay juicy. Remove the meat from the pot and set aside.
3
Add the remaining tablespoon of oil to the same pot. Add the chopped onion and a pinch of salt. Sauté over medium heat for 10–12 minutes, until the onion is completely softened and translucent, but not browned. Add the sliced red bell pepper and garlic, and sauté for another 2 minutes.
4
Add the tomato paste and briefly cook it through. Remove the pot from the heat and stir in the sweet and smoked paprika. Paprika should not be cooked over high heat, as it becomes bitter.
5
Return the pot to the heat, add the seared meat along with the accumulated juices, and pour in the stock. Add the bay leaf and marjoram. Cover and simmer over low heat for 30–40 minutes, until the meat is tender and the sauce naturally thickens from the softened onion.
6
In a bowl, mix the Greek yogurt, sour cream, and starch. Add a ladleful of the hot sauce from the pot to this mixture, stir well, and then pour everything back into the pot. Cook for another 2 minutes to combine, but do not let it boil vigorously.
7
Remove the bay leaf, sprinkle with fresh parsley, and serve.

Nutritional benefits

This dish is high in protein, which helps maintain and build muscle mass, while red bell pepper provides over 100% of the recommended daily intake of vitamin C to support the immune system.

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About the author

Andrejka Poljak

Andrejka Poljak is a licensed personal trainer (AFP) with many years of hands-on experience. In addition to working with clients, she is co-founder of the AdvancedU platform, whose mission is to improve the health of the broader population by providing affordable and professionally vetted access to workouts and verified health-and-movement experts. Her work combines a systematic approach, very high professional standards, and a clear vision of how to bring quality training closer to a larger number of people.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.