Paprika Chicken with Greek Yogurt (One-Pan, High Protein)
If you’re looking for a chicken dinner that the whole family will love, then this Paprika Chicken delivers! It’s made with everyday spices like paprika, garlic powder, salt and pepper. Paprika with chicken is delicious any way you prepare it- but this version comes together in one pan and has a creamy sauce made with tomato paste, non-fat greek yogurt and chicken broth.
These Paprika Chicken thighs are perfect for meal prep or busy weeknights. It pairs well with rice, pasta, salad or roasted vegetables like Rosemary Carrots.
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Why this recipe works
- Creaminess without feeling heavy: This chicken with paprika recipe uses non-fat greek yogurt instead of cream to give a more rich sauce.
- Family friendly: Similar to this Harissa Chicken Recipe, Whole30 Chicken Thighs, Sheet Pan Mediterranean Chicken, Italian Chicken Thighs, Greek Yogurt Chicken, Pumpkin Glazed Chicken and Honey Mustard Chicken Thighs, this paprika chicken is kid friendly.
- Clean eating comfort food: Made with simple ingredients, this creamy chicken is satisfying, delicious and pairs perfectly with side dishes like Buttermilk Mashed Potatoes, Roasted Za’atar Potatoes, or Whole30 Mashed Potatoes.
Ingredients you’ll need
- Boneless skinless chicken thighs. About 5 chicken thighs is good.
- Extra virgin olive oil.
- Spices. Paprika, garlic powder, kosher salt and pepper.
- Shallots.
- Garlic cloves.
- Tomato paste.
- Chicken broth.
- Non-fat Greek yogurt.Just like in this Ground Chicken Chili and Beef Enchilada Soup, Greek yogurt gives it a richness without feeling too heavy.
- Spinach.
How to make Paprika Chicken
Step One: In a small bowl, add the seasonings and stir to combine. Season the chicken with the spices on the front and back.
Step Two: In a large pan, add the olive oil over medium heat. Once the oil is shimmering, add the seasoned chicken thighs. Sear 5 minutes each side or until golden. Then place the chicken on a plate and set aside.
Step Three: Reduce the heat slightly, add the garlic and shallots and let it cook for 1 minute while still stirring. Pour ¼ cup of chicken broth into the pan to deglaze, getting all the brown bits at the bottom of the pan.
Step Four: In a blender, combine the greek yogurt, tomato paste and remaining chicken broth. Blend for 30-45 seconds until smooth.
Step Five: Return the chicken to the pan and pour in the sauce mixture. Cover and let it simmer for about 15 minutes. Add spinach the last 5 minutes of cooking and stir until wilted. Chicken will be done when the internal temperature reaches 165 degrees F.
Storing and reheating
Store in an airtight container in the fridge for up to 2-3 days. Reheat in the microwave for 1-2 minutes.
Helpful tips for this Paprika Chicken recipe
- Blending the tomato paste, broth and greek yogurt helps the sauce mix together with less curdling. The paprika chicken thighs recipe was tested both ways and it doesn’t affect the taste.
- Use boneless skinless chicken thighs, chicken tenders or thinner chicken breast.
- Lower the heat before adding the garlic and shallots. Garlic can burn quickly and will mess with the taste of the dish.
- Adjust the consistency of the sauce if needed. If it’s too thick , add a splash of chicken broth or if it’s too thin, let the chicken cook with the lid off for a few minutes so it can reduce down.
Serving suggestions
Try this paprika chicken recipe with dishes like:
- Garlic Turmeric Rice, brown rice, or white rice.
- Cauliflower Tabbouleh, Cauliflower Parmesan or Murasaki Sweet Potato Salad if you want to keep it low carb.
- Flatbread, pita or naan to dip.
- Alongside sauteed greens like spinach or kale.
- Roasted vegetables like Cumin Sweet Potatoes, Roasted Butternut Squash and Cauliflower or Roasted Brussel Sprouts with Carrots.
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Paprika Chicken with Greek Yogurt (One-Pan, High Protein)
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Ingredients
- 1 ½ pound chicken thighs boneless skinless
- 2 tbsp extra virgin olive oil
- 2 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 medium shallot diced
- 3-4 cloves garlic chopped
- 1 tablespoon tomato paste
- 3/4 cup chicken broth divided
- 1/2 cup greek yogurt (non-fat)
- 2 cups spinach
Instructions
- In a small bowl, add the seasonings and stir to combine. Season the chicken with the spices on the front and back.
- In a large pan, add the olive oil over medium heat. Once the oil is shimmering, add the seasoned chicken thighs. Sear 5 minutes each side or until golden. Then place the chicken on a plate and set aside.
- Reduce the heat slightly, add the garlic and shallots and let it cook for 1 minute while still stirring. Pour ¼ cup of chicken broth into the pan to deglaze, getting all the brown bits at the bottom of the pan.
- In a blender, combine the greek yogurt, tomato paste and remaining chicken broth. Blend for 30-45 seconds until smooth.
- Return the chicken to the pan and pour in the sauce mixture. Cover and let it simmer for about 15 minutes. Add spinach the last 5 minutes of cooking and stir until wilted. Chicken will be done when the internal temperature reaches 165 degrees F. Adjust seasoning or reduce down more if needed. Serve immediately with your favorite side dish.
Notes
Store in an airtight container in the fridge for up to 2-3 days. Reheat in the microwave for 1-2 minutes. Helpful tips
- Blending the tomato paste, broth and greek yogurt helps the sauce mix together with less curdling. The paprika chicken thighs recipe was tested both ways and it doesn’t affect the taste.
- Use boneless chicken thighs, skinless chicken tenders or thinner chicken breast.
- Lower the heat before adding the garlic and shallots. Garlic can burn quickly and will mess with the taste of the dish.
- Adjust the consistency of the sauce if needed. If it’s too thick , add a splash of chicken broth or if it’s too thin, let the chicken cook with the lid off for a few minutes so it can reduce down.
Nutrition
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