Chicken Paprikas Light

READY IN: 20mins
Recipe by AlwaysEnL

This is a lighter, reduced fat version of this favorite dish. So quick and easy to make. My family loves this, even my two little ones gobble it up! I got the main recipe from and taylored it to my own needs, making it healthier, with less fat and fewer calories. So Yummy!

Top Review by Chef Tweaker

I liked this but not well enough to give it more stars. Maybe I don't like paprika? To me the paprika took over too much of the flavor. I also used the tofutti sour "cream" but I've used it as a substitute with simliar dishes with no problem. Maybe this wouldn't be traditional but I feel some garlic with the onion would help round the flavor out.

Ingredients Nutrition


  1. Cut chicken crosswise into 1/2-inch-wide strips. Season chicken with 1 teaspoon paprika, salt and pepper.
  2. Spray butter-flavored cooking spray in large nonstick skillet over medium-high heat. Add chicken and sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate.
  3. Add more butter-flavored cooking pray to the same skillet. Add onion and sauté until beginning to soften, about 3 minutes. Add remaining 3 teaspoons paprika; stir 10 seconds.
  4. Add tomato and stir until beginning to soften, about 1 minute.
  5. Add broth and increase heat to high and boil until sauce thickens enough to coat spoon thinly, about 5 minutes.
  6. Mix in chicken and any collected juices. Reduce heat to low. Add the reduced-fat sour cream and stir just until heated through (do not boil).
  7. Season paprikás to taste with salt and pepper and serve.

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