Chicken Paprikash

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This is our chef Steven's favorite dish from childhood. It is warm and comforting with just a bit of spice.


  • 2 teaspoons olive oil
  • 1 pound boneless skinless chicken breasts
  • 1/2 cup diced onion
  • 1 1/2 teaspoons grated garlic
  • 1 1/2 tablespoons sweet Hungarian paprika
  • 1 1/2 teaspoons smoked paprika
  • 1/2 cup low sodium chicken broth
  • 14.5 ounce can diced fire roasted tomatoes, with juice
  • 1/2 cup plain non-fat Greek yogurt
  • Flat leaf parsley for garnish


  1. Heat the oil in a large skillet over medium-high heat and cook the chicken until no longer pink, about 4-5 minutes. Remove the chicken from skillet onto a plate and add in the onion. Cook 2-3 minutes or until softened and beginning to brown. Add in the garlic and cook another minute.
  2. Return the chicken to the skillet. Add in both paprikas and stir to coat. Add in the broth, tomatoes and season with salt and pepper. Stir together and bring to a boil. Cook until slightly thickened, about 2 minutes.
  3. Remove from heat and stir in yogurt, taste for seasoning. Serve over egg noodles, rice or gluten-free pasta topped with chopped parsley.