Creamy chicken paprikash with fresh dill
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Uncooked skinless boneless chicken breast
1 pound(s), cut into 1/2-inch pieces
Table salt
¾ tsp
Black pepper
¼ tsp
Olive oil
3 tsp
Uncooked onion
1 large, chopped
Bell pepper
1 item(s), medium, red variety, thinly sliced
Garlic
2 clove(s), minced
Paprika
2 Tbsp
All-purpose flour
2 Tbsp
Canned diced tomatoes
14½ oz, (1 can)
Reduced sodium chicken broth
1 cup(s)
Light sour cream
3 Tbsp
Dill
2 Tbsp, chopped
Instructions
1
Sprinkle chicken with ½ teaspoon salt and black pepper. Heat 2 teaspoons oil in large skillet over medium-high heat. Add chicken in two batches and cook, stirring occasionally, until browned and cooked through, 3–4 minutes. Transfer to plate.
2
Reduce heat to medium and add remaining 1 teaspoon oil to skillet. Add onion, bell pepper, and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add paprika, flour, and remaining ¼ teaspoon salt and cook, stirring constantly, 1 minute. Add tomatoes and broth and cook, stirring to scrape up browned bits from bottom of pan, until mixture comes to simmer and thickens slightly, about 3 minutes.
3
Return chicken to skillet and cook until heated through, 1 minute. Remove from heat and stir in sour cream and dill.
4
Serving size: 1¼ cups
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