Chicken Paprika
Chicken Paprika is a great budget-friendly meal made for those days when you just want something different to do with the chicken you’ve got sitting in the fridge. You only need 5 ingredients for that nice smoky flavor, and although it looks spicy, it isn’t at all. My kids gobble it right up!
Not Your Average Baked Chicken
Chicken has a way of getting real boring, real fast in my house… there are only so many times you can put the same baked chicken on the table before everybody starts giving you that look (you know which one I’m talking about!) That’s exactly why this chicken paprika has become such a regular in our rotation.
Five simple ingredients you probably already have on hand, and suddenly that same old chicken tastes smoky, savory, and completely new. Don’t let the deep red color fool you either – it looks spicy, but it isn’t even a little bit, which means even the pickiest eaters at the table will clean their plates, saving you from a night of negotiating over “three more bites.”
Rather just throw something in a casserole and call it a day? Try my delicious Chicken and Rice Bake!
Made with Only 5 Ingredients:
- Boneless, skinless chicken breasts
- Smoked paprika (of course!)
- Garlic powder
- Salt & black pepper
- Olive oil (sub for vegetable oil if that’s all you have!)
How to Make Delicious Chicken Paprika
Step 1: Preheat & Prep
Preheat your oven to 350°F and spray a baking dish with cooking spray. Getting this out of the way first means you won’t be scrambling mid-recipe!
Step 2: Flatten the Chicken
You want to pound these kinda flat… trust me on this. A meat mallet works great, but honestly, whatever’s on top of the utensil drawer will do the job too.
Aim for about ½ inch thickness. Nothing too precise, you just don’t want a thick chicken breast that takes forever to cook through in the middle.
Step 3: Mix Your Spice Paste
Combine all of your spices in a bowl. It may seem like a lot of salt, but don’t be tempted to cut back too much. Salt is what gives these flavors their sparkle, and without enough of it, the chicken ends up tasting pretty bland.
Add your olive oil and stir until it comes together into a paste.
Step 4: Coat the Chicken
Brush the spice paste onto both sides of each chicken breast, making sure everything is nicely coated.
Step 5: Bake
Bake uncovered at 350°F for about 30 minutes, or until the chicken is no longer pink in the center.
Step 6: Rest & Serve
Let the chicken sit for a minute or two before cutting. This keeps the juices in!
Serve over rice and spoon those pan juices right over the top. So good.
Tips for Making Chicken Paprika
- Don’t skip the rest. Letting the chicken sit for a couple minutes before cutting makes a real difference. Slice into it too soon, and all those good juices run right out onto the cutting board instead of staying in the meat.
- Pan juices are everything. Don’t leave those behind in the baking dish! Spoon them generously over your rice and chicken when serving – that’s where a lot of the flavor lives.
- Check for doneness. The best way to know if your chicken is ready is to use a meat thermometer. Stick it in the thickest part, and it should read 165°F.
Great Sides to Serve with Chicken Paprika
Now, you can’t go wrong serving this chicken paprika over a bed of fluffy rice to soak up all those good pan juices. My Hot Buttered Sweet Rice would be delicious! Homemade Mashed Potatoes are another classic choice that’ll never let you down.
If you’re looking for something a little lighter, some Fresh Green Beans, Broccoli with Cheese Sauce, or a Quick & Easy Greek Salad is always a welcome addition to round things out!
How to Store
Leftovers keep well in an airtight container in the fridge for up to 3 days. When you’re ready to eat, a quick trip to the microwave with a tiny splash of water will do the trick and keep that chicken nice and juicy.
Ingredients
- 2-4 Boneless skinless chicken breasts
- 2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
Instructions
- Place chicken in a plastic bag and pound until it is about 1/2 thick.
- Spray a baking dish with nonstick cooking spray and add chicken breasts to dish.
- Combine all spices in a small bowl and stir to mix. Stir in olive oil until it forms a nice thin paste.
- Brush on both sides of the chicken breasts. Bake at 350 for 30 minutes or until no longer pink in the center.
- Allow to cook for a minute or two before cutting into. Serve over rice, adding pan juices over the top.
This is a fav at our house (like most of your recipes.) I also like serving it with riced cauliflower or zoodles.
I am so glad you like it Barbara!! Aren’t you loving the rice cauliflower?
I just gave this recipe a try after seeing it online yesterday. I wanted it to be ready to go in the oven when home from work, so I prepared sauce and spread over chicken the night before and let it sit in the sauce in the fridge overenight. It was really good. Not sure if marinating it changes anything, but loved the flavor.
Would really like to try my hand at making a sauce with sour cream next time. House smelled divine while it was cooking.
Great way to prepare a meal for those nights you could be short on time.
I’m am catching up on your past recipes, I’m a new follower, and i’m not sure if there is a time limit to comment. I am an avid fan of smoked paprika. I would not use it in Chicken Paprikas (the Hungarian dish other readers commented on) which I have been making for 40 years now. This is a quick easy way for cooking for this single diner, and the leftover is excellent chopped up and made into a tasty chicken salad sandwich for lunch the next day. Thank you for posting your archives so I can catch up gradually. Bless you and stay happy!
There is no time limit Elaine, I am so happy to have you and cherish all comments!! Welcome to Southern Plate and I look forward to getting to know you !!
Now you just made me hungry. What a blessed family you have to get to eat your wonderful cooking!