This healthy chicken paprika skillet is so yummy (yet secretly healthy) you may fall right on over backwards. Or fall in love at least!
Recipe by Katie Webster on August 23, 2016
Prep time: PT15M
Cook time: PT15M
Total time: PT30M
Rating
4.8 stars ( reviews)
Keywords
chicken paprika
Ingredients
1 tablespoon avocado oil or organic canola oil
1 pound boneless skinless chicken tenders
1 tablespoon unsalted butter
1 large sweet onion, sliced
1 bell pepper, any color, sliced
4 teaspoons sweet paprika or a blend of hot, smoked and sweet, see tip*
1 ¾ teaspoon coarse kosher salt, divided
½ teaspoon freshly ground pepper
3 tablespoons all-purpose flour
1 ½ cup chicken broth
3 tablespoons sour cream
½ cup chopped parsley
2 medium zucchini, spiralized with a 3 mm blade
Categories
Main Dish
Cuisine
American
Steps
Heat oil in a large non-stick skillet over medium-high heat. Add chicken tenders in a single layer. Cook, until browned on the bottom, 3 to 5 minutes. Turn over and continue cooking until no-longer pink, 3 to 4 minutes longer. Remove the chicken to a plate.
Return the skillet to the heat, and decrease to medium heat. Melt butter in the hot skillet, swirl and add onion and pepper. Cook, stirring often until the vegetables are soft, and just starting to brown, 6 to 8 minutes.
Add paprikas, 1 teaspoon salt and pepper and cook, stirring until coated and fragrant.
Sprinkle on flour and stir to coat. Whisk in broth. Bring to a boil, while whisking. Simmer until thickened.
Add the chicken and any juices from the plate and turn to coat in the sauce. Simmer, stirring often, until the chicken is cooked all the way through, 3 to 4 minutes. Remove from the heat and stir in sour cream.
Meanwhile sprinkle the remaining ¾ salt over the zucchini in a colander in the sink. Let sit 10 minutes. Rinse and drain thoroughly. Divide among four plates.
Serve the chicken over the zucchini. Top with parsley.
Nutitrion
Serving Size: About 3 cups
Calories: 277 calories
Carbohydrates: 21 g.
Protein: 27 g.
Fat: 12 g.
Saturated Fat: 5 g.
Sodium: 519 mg
Reviews
LISA ENTWISTLE on 2021-12-16 (4 stars): Very tasty! Very different. I don't use a lot of paprika in my cooking, although I did have 3 of 4 paprikas. My husband has requested I make it again. I used the sweet paprika, then the 1/2 smoked and 1/2 hot hungarian. Just the right amount of kick for us. Thank you!
