One-Pot Paprika Chicken Breasts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
• 3 lb skinless, boneless chicken breasts, fat trimmed• Kosher salt and freshly ground pepper• Smokey paprika• 2 Tbs. olive oil• Pressed garlic• 1 medium onion, finely chopped• 2 cups sliced mushrooms• 1 lb. red and white small potatoes, in 1-inch chunks• 2 cups baby carrots• 2 Tbs. flour• 1 1/3 cups chicken broth• 3/4 cup white wine• 1 1/2 Tbs. fresh thyme, finely chopped
1. In a Ziploc bag, combine about 2 T. smokey paprika, 1 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
2. In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
3. Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.
4. Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
5. Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, stir the chicken and vegetables; add in the thyme. Taste and adjust the seasoning with more salt and pepper. Serve on farro, rice, or quinoa.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user WRCFORESMAN.
2. In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
3. Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.
4. Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
5. Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, stir the chicken and vegetables; add in the thyme. Taste and adjust the seasoning with more salt and pepper. Serve on farro, rice, or quinoa.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user WRCFORESMAN.
Nutritional Info Amount Per Serving
- Calories: 335.6
- Total Fat: 5.6 g
- Cholesterol: 83.3 mg
- Sodium: 927.9 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 2.4 g
- Protein: 37.3 g
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