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This Healthy Chicken Paprika Skillet from Healthy Seasonal Recipes with sautéed onions and peppers, tons of tasty paprika, a little sour cream and served over healthy low carb zucchini noodles is ready in 20 minutes and made in one pan!

Light Chicken Paprika Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

  • Author: Katie Webster
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

This healthy chicken paprika skillet is so yummy (yet secretly healthy) you may fall right on over backwards. Or fall in love at least!


Ingredients

Units Scale
  • 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 3/4 teaspoon coarse kosher salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 3 tablespoons all-purpose flour
  • 1 1/2 cup chicken broth
  • 3 tablespoons sour cream
  • 1/2 cup chopped parsley
  • 2 medium zucchini, spiralized with a 3 mm blade

Instructions

  1. 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.
  2. 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.
  3. Add paprikas, 1 teaspoon salt and pepper and cook, stirring until coated and fragrant.
  4. Sprinkle on flour and stir to coat. Whisk in broth. Bring to a boil, while whisking. Simmer until thickened.
  5. 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.
  6. 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.
  7. Serve the chicken over the zucchini. Top with parsley.

Notes

Tip: You can really change the flavor of this dish depending on what paprika you use. For mild flavor, use 4 teaspoons of sweet paprika. To add more flavor, try using 1 tablespoon sweet paprika plus ½ teaspoon each hot and ½ teaspoon smoked paprika.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: About 3 cups
  • Calories: 277
  • Sodium: 519 mg
  • Fat: 12 g.
  • Saturated Fat: 5 g.
  • Carbohydrates: 21 g.
  • Fiber: 5 g.
  • Protein: 27 g.
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