Tuesday, February 22, 2011

Tasty Tuesdays: Chicken Paprikash Topped Potatoes

Chicken Paprikash Topped Potatoes

I love finding recipes on Cooking Light's recipe portal myrecipes.com, but sometimes I get overwhelmed by the number of options, number of ingredients, number of steps involved.  Know what I mean?  When I'm searching for tasty and delicious recipes that are quick and easy to make, I go immediately to their "Dinner Tonight" section.  It has a great selection of meal options that can be prepared with just a few common ingredients in no time at all.
Just because a recipe is quick and simple, doesn't mean it has to be low in flavor.  I have made chicken paprikash several times, but I've never served it over a baked potato before!  I thought this looked like such a great way to change up my old version paired with egg noodles.  
Paprika not only adds a lovely color to this dish, but it also adds a great flavor.  There are many varieties of this delicious spice.  There is a sweet variety which is often found in deviled eggs or goulash.  There is a smoked variety prepared by drying the peppers over an oak burning fire...mmmm!!!  You can also find a spicy smoked paprika.  You can use whatever you have around in this recipe, but I like to mix it up with the spicy variety.
Yield: 4 servings (serving size: 1 potato and 1/2 cup chicken mixture)


  • 4  baking potatoes (about 1 1/2 pounds)
  • 4  skinless, boneless chicken thighs (about 12 ounces), cut into bite-sized pieces
  • 2  tablespoons  all-purpose flour
  • 2  teaspoons  paprika
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  ground red pepper
  • 1  tablespoon  butter
  • 1/2  cup  coarsely chopped onion
  • 1  (8-ounce) package presliced mushrooms
  • 2  garlic cloves, minced
  • 1/2  cup  fat-free, less-sodium chicken broth
  • 1/4  cup  reduced-fat sour cream
  • 2  tablespoons  chopped fresh parsley


Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
Combine chicken, flour, paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.
Melt butter in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, mushrooms, and garlic; saute 5 minutes. Add broth; bring to a boil. Cook 6 minutes or until chicken is done and the sauce thickens, stirring frequently. Remove from heat; stir in sour cream.
Split potatoes open with fork; fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.

What's your favorite spice to cook with?


  1. That looks yummy! i want to come to New Orleans so bad! xoxo

  2. I might try this tomorrow! thanks!

  3. this looks delicious!! always great posts!

  4. Looks so mouth watery cant wait to try thanks for sharing

  5. Oh em GEE these look so good! I can't believe the recipe is from Cooking Light. It doesn't look light, it looks delish! Ha ha. Thanks for sharing, this one is going in the TO MAKE IMMEDIATELY file.

  6. ooooh, yummmm, i haven't had lunch yet, this is definitely making me hungry. ;) my favorite spice is cumin - it makes everything delicious. :D

    <3, Mimi

  7. These sound delicious!!!! Hope you had a great day. I'm having a fun giveaway to celebrate my blog makeover! Make sure to enter before Friday if you haven't already! Kori xoxo




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