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High Protein Creamy Paprika Chicken

Tender chicken breast in a rich, smoky paprika cream sauce that delivers 45g of protein per serving in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Hungarian-Inspired
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 800 g chicken breast cubed into 1.5-inch pieces
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp smoked paprika divided
  • 10 ml olive oil
  • 20 g light butter
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tbsp tomato paste
  • 250 ml chicken bone broth or regular chicken broth
  • 150 g low fat cream cheese or Greek yogurt full-fat Greek yogurt recommended if using yogurt
  • 1 tsp dried oregano
  • 1 tsp chili flakes optional
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • large skillet
  • large mixing bowl
  • wooden spoon
  • measuring cups and spoons

Method
 

  1. In a large bowl, season the cubed chicken breast with salt, black pepper, garlic powder, onion powder, and 1 teaspoon of the smoked paprika. Toss to coat evenly.
  2. Heat a large skillet over medium-high heat with olive oil and light butter. Let it heat for about 1 minute until the butter is melted and just starting to foam.
  3. Add the seasoned chicken to the skillet in a single layer without crowding. Cook for 7-10 minutes, stirring occasionally, until golden brown on all sides and cooked through to 75°C (165°F) internal temperature. Remove the chicken from the pan and set aside.
  4. In the same skillet without wiping it out, add the diced onion and sauté for 3-4 minutes until soft and translucent.
  5. Add the minced garlic and tomato paste. Cook for another minute, stirring constantly, until fragrant and the tomato paste darkens slightly.
  6. Stir in the remaining 1 teaspoon of smoked paprika, dried oregano, and chili flakes if using. Let the spices toast in the pan for about 30 seconds.
  7. Pour in the chicken bone broth, scraping the bottom of the pan with a wooden spoon to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
  8. Reduce the heat to low and stir in the cream cheese (or Greek yogurt). Keep stirring until the sauce is smooth and creamy. If using Greek yogurt, ensure heat stays low to prevent curdling.
  9. Add the cooked chicken back into the skillet and toss to coat in the sauce. Let it simmer for another 2 minutes to heat through and allow flavors to meld.
  10. Garnish with fresh chopped parsley and serve immediately over cauliflower rice, high-protein pasta, or roasted potatoes.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it sits. Reheat in the microwave for 1-2 minutes on medium power, adding a splash of broth if needed to thin the sauce.
Freezing: Can be frozen for up to 2 months. Thaw in refrigerator overnight and reheat gently on stovetop over low heat, stirring frequently. Note that cream-based sauces may separate slightly when frozen.
Serving suggestions: Serve over cauliflower rice for low-carb, high-protein pasta like Banza, roasted potatoes, or mashed sweet potatoes. Pair with steamed vegetables or a fresh salad.
Substitutions: Use boneless skinless chicken thighs for more flavor and moisture. Coconut cream can replace cream cheese for dairy-free version. Regular chicken broth works if bone broth is unavailable.
Variations: Add bell peppers, mushrooms, or spinach for extra vegetables. For Mediterranean twist, use sweet paprika and cumin instead of smoked paprika, and finish with lemon juice and dill.