- 1½ lbs boneless, skinless chicken thighs (or breasts), cut into chunks
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons Hungarian paprika (key ingredient!)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 cup low-sodium chicken broth
- 1/2 cup plain Greek yogurt
- 1 teaspoon lemon juice or apple cider vinegar
- Heat olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, until soft and translucent. Add garlic and cook for 30 seconds.
- Reduce the heat to low. Stir in Hungarian paprika, smoked paprika, salt, and pepper. Cook for 30 seconds (don’t burn it!).
- Add chicken and toss to coat in the spices. Pour in chicken broth, bring to a simmer, cover, and cook 15–18 minutes until chicken is tender.
- Remove pan from heat. Stir in Greek yogurt and lemon juice or apple cider vinegar until smooth and creamy.