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A skillet filled with chicken breasts cooked in a rich tomato-based sauce with wilted spinach. Nearby are bowls of rice, plates, forks, spices, and scattered fresh spinach leaves on a light surface.

Paprika Chicken with Greek Yogurt (One-Pan, High Protein)

Kristina Cadelina
This Paprika Chicken delivers! Made with everyday spices like paprika, garlic powder, salt and pepper. This version comes together in one pan and has a creamy sauce made with tomato paste, non-fat greek yogurt and chicken broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Dinner, Main Course
Cuisine European
Servings 4
Calories 302 kcal

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

Notes:
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
  • 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.
 
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Nutrition

Calories: 302kcalCarbohydrates: 5gProtein: 40gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 121mgSodium: 640mgPotassium: 620mgFiber: 1gSugar: 2gVitamin A: 2053IUVitamin C: 11mgCalcium: 76mgIron: 3mg
Keyword Paprika Chicken
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