Low Sodium Chicken Paprikash

Experience the rich, comforting flavors of this Low Sodium Chicken Paprikash, a healthier twist on a classic Hungarian dish! This recipe features tender, golden-browned chicken thighs simmered in a luscious, paprika-infused sauce made with sweet Hungarian paprika, smoked paprika, and unsalted chicken broth to keep the sodium in check without sacrificing flavor. Sautéed onions, red bell peppers, and a touch of garlic add a savory depth, while a silky blend of sour cream and flour creates a beautifully creamy finish. Perfect for a weeknight dinner or a cozy meal, this quick 15-minute prep recipe pairs wonderfully with spaetzle, egg noodles, or rice. With bold flavors, vibrant colors, and a low-sodium spin, this crowd-pleasing dish is a winner for any occasion!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 pounds Skinless, boneless chicken thighs
• 2 tablespoons Olive oil
• 2 cups Unsalted chicken broth
• 1 Large onion, finely chopped
• 1 Red bell pepper, sliced
• 3 Garlic cloves, minced
• 2 tablespoons Sweet Hungarian paprika
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped
• 0.5 cup Sour cream
• 2 tablespoons All-purpose flour

Directions

Step 1

Heat olive oil in a large pot over medium-high heat.

Step 2

Season the chicken thighs with black pepper.

Step 3

Brown the chicken thighs in the hot oil, about 4-5 minutes per side, until they are golden. Remove from the pot and set aside.

Step 4

In the same pot, add the chopped onion and sliced red bell pepper. Sauté for about 5 minutes until the onions are translucent.

Step 5

Stir in the minced garlic and cook for another minute until fragrant.

Step 6

Add sweet Hungarian paprika and smoked paprika to the pot, stirring well to coat the vegetables.

Step 7

Pour in the unsalted chicken broth and bring to a simmer, scraping any browned bits from the bottom of the pot with a spoon.

Step 8

Return the chicken thighs to the pot, cover, and let simmer for 25-30 minutes over medium heat until the chicken is cooked through and tender.

Step 9

In a small bowl, mix the sour cream with the flour until smooth.

Step 10

Slowly stir the sour cream mixture into the pot, blending until the sauce is creamy and thickened.

Step 11

Allow the sauce to heat through, but do not let it boil as the sour cream might curdle.

Step 12

Sprinkle chopped fresh parsley over the chicken paprikash before serving.

Step 13

Serve hot alongside spaetzle, egg noodles, or rice, if desired.

Nutrition Facts

Serving size	(1587.2g)

Amount per serving	% Daily Value*
Calories	2141.9

Total Fat 129.2g	0%
Saturated Fat 40.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 785.5mg	0%
Sodium 746.8mg	0%
Total Carbohydrate 55.3g	0%
Dietary Fiber 13.3g	0%
Total Sugars 19.8g
Protein 190.9g	0%

Vitamin D 0IU	0%
Calcium 362.4mg	0%
Iron 13.3mg	0%
Potassium 2659.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 35.6%

Carbs: 10.3%