Ellen Bales


I recently found this chicken recipe online and thought it sounded different from all the run-of-the-mill chicken dishes I've seen so many times before. I had to change some things to suit my personal likes, so here it is.
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★★★★★ 1 vote
25 Min
35 Min


skinless, boneless chicken breasts
1 1/2 Tbsp
paprika, divided
2 tsp
fine sea salt, divided
1 1/2 Tbsp
unsalted butter, divided
1 medium
yellow onion, roughly chopped
3/4 c
low fat chicken broth
1 can(s)
(14.5 oz.) diced tomatoes
1 pkg
(16 oz.) frozen black-eyed peas, prepared according to package instructions
1/3 c
plain greek yogurt


1Season chicken all over with 1 Tbsp. paprika and 1 tsp. salt. Melt 1/2 Tbsp. butter in a large skillet over medium-high heat, add chicken breasts and cook, turning once, until golden brown, 10 to 12 minutes; transfer to a plate.
2Add onion and remaining 1/2 Tbsp. paprika to skillet, reduce heat to medium and cook until just tender, about 5 minutes. Whisk in broth scraping up any browned bits, increase heat to medium-high and boil until reduced by half, 3 to 4 minutes. Whisk in tomatoes and 1/2 tsp. salt.
3Return chicken and its juices to skillet. Bring to a boil, cover, reduce heat to medium-low and simmer until cooked through, about 35 minutes. Meanwhile, smash peas with remaining 1 Tbsp. butter and 1/2 tsp. salt in a medium pot and heat over medium heat until hot throughout.
4Transfer peas to serving plate; remove chicken from sauce and arrange over peas. Whisk yogurt into sauce and simmer gently, uncovered, 5 minutes more. Spoon sauce over chicken and serve.

About this Recipe

Course/Dish: Chicken
Hashtags: #onions, #tomatoes, #Paprika