Chicken Paprikash-Topped Potatoes

  • Yield: 4 servings


1.5pounds baking potatoes
2tablespoons all-purpose flour
2teaspoons paprika
3/4teaspoon salt
1/4teaspoon ground red pepper
12ounces boneless chicken thighs, cut into bite size pieces
1tablespoon butter
1/2cup chopped onion
2teaspoons bottled minced garlic
8ounces presliced mushrooms
1/2cup fat-free, lower-sodium chicken broth
1/4cup reduced-fat sour cream
2tablespoons chopped fresh parsley


Pierce potatoes with a fork; arrange in a circle on paper towels in a microwave oven. Microwave on HIGH 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.


Combine flour, paprika, salt and pepper in a large zip-top plastic bag; add chicken. Seal and shake to coat.

Melt butter in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, garlic, and mushrooms; sauté 5 minutes. Add broth; bring to a boil. Cook 6 minutes or until chicken is done and sauce thickens, stirring frequently. Remove from heat; stir in sour cream.


Split potatoes open with a fork; fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.


Reprinted with permission from Cooking Light, The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough (c) Oxmoor House 2011

Nutritional Info *per serving

  • Calories 311
  • Fat 8.6
  • Saturated Fat 3.9
  • Polyunsaturated Fat 1.2
  • Monounsaturated Fat 1.9
  • Cholesterol 86
  • Sodium 619
  • Carbohydrate 36.3
  • Fiber 3.4
  • Protein 22.9
  • Calcium 56
  • Iron 2.6