Chicken Paprika

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Chicken Paprika

Chicken Paprika is great for one of those days when you just want something different to do with boneless skinless chicken breasts! This recipe gives them a nice smokey flavor and although it looks spicy, it isn’t at all. My kids gobble it right up!

Thank you to everyone for all of the great compliments on the new, I’m pretty tickled with it myself! To finally have a professionally designed website that works efficiently and is as user friendly as this is a real treat for me and I’m thrilled that you are enjoying it, too!

With spring in full swing – at long last – I’ve got my garden in and am anxiously watching all of the sprouts and blossoms on my plants. I even have tiny tomatoes already growing and can’t wait to put them up! Of course, we’ll eat a good bit of them fresh, but I’m specifically planning my garden this year so that I can have food to preserve during the fall and winter.

With the price of groceries set to go up like a small nitrogen propelled rocket, I strongly encourage you to put in a garden if you haven’t already. Grow something. Anything. If you can raise your own meat, even better! If you’re only good at growing one thing, then grow a lot of it and see about trading produce with someone who is good at growing something else.

I’m trying out some new methods myself this year and since I don’t live in an area where I am able to have  large garden, I’ve made contributions to my parent’s garden in order to help them have a greater output. Mama and Daddy have even put in an assortment of fruit trees on their land and this year’s garden is four times the size of last years. This is a great idea if you do have family that has the land to offer and willingness to help. Join forces to make the load lighter on everyone and the yield better than ever.

Where there is a will there is a way, so if at all possible I strongly encourage you to get growing! 🙂

Chicken Paprika

You’ll need: Garlic Powder, Smoked Paprika, Black Pepper, Salt, and Olive Oil.

Now you can use regular paprika if you want or just grab a bottle of the smoked kind next time you are at the store.

You can also use vegetable oil instead of olive oil if that is what you have on hand.

Chicken Paprika

You’re also going to need some chicken breasts. Now listen y’all, this recipe is enough for four chicken breasts but you know how some chicken recipes seem to almost expand the chicken? This is one of them. So when I make this, I only make two for my entire family.

Sounds crazy, I know. But we have also started eating more sides and like one reader said, think of your meat as a side rather than an entree. This saves a great deal of money but either way, when I cook two chicken breasts like this by the time they are done it feels like four small chicken breasts – plus three or four bites of chicken is all Katy Rose eats. Clearly, she did not come with the wooden leg component that our teenage son has.

OH, did I mention you want to pound these kinda flat? Well ya do. I have a perfectly acceptable and really nice meat mallet just for this purpose but why dig for it when that spaghetti server is right on top?

Chicken Paprika

whack! whack! whack!

There ya go! Nice and uniform thickness. These are about 1/2 inch thick or so right now. We don’t have to be too particular with it though. You just don’t want this hugely thick chicken breast because it would take forever to cook in the middle.

Chicken Paprika

Now take all of your spices and combine them in a bowl or cup or whatever you grab first.

See how close I had to crop this shot?

Chicken Paprika

This is why. Sometimes, when I measure out spices, it looks as if my dogs helped me.

They didn’t, I promise.

I’m just messy that way.

I used to be a personal chef and one of my clients called me “The White Tornado”. He said “It’s always spotless when you leave, but I’ve learned its best not to even look in the kitchen when you’re here…”

P.S. It may seem like a lot of salt but the salt is what adds sparkle to these flavors. With less, the chicken ends up tasting somewhat bland. Feel free, of course, to add less if you prefer. But if you go rogue and end up with bland chicken, I warned ya 🙂

Chicken Paprika

Stir those up a bit.

Chicken Paprika

Add your Olive Oil and stir it up until it is well mixed.

Chicken Paprika

Spray a baking dish with cooking spray.

Chicken Paprika

Brush your paste on each side of the chicken breasts.

Bake, uncovered, at 350 for about 30 minutes, or until no longer pink in the center.

Chicken Paprika

Let sit for a minute or two before cutting and serve over rice*, adding the pan juices over the top.

Learn how to make your own instant rice from bulk rice by clicking here.

Chicken Paprika

Chicken Paprika is great for one of those days when you just want something different to do with boneless skinless chicken breasts! This recipe gives them a nice smokey flavor and although it looks spicy, it isn't at all.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: American
Keyword: chicken
Servings: 4
Calories: 170kcal


  • 2-4 boneless skinless chicken breasts
  • 2 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil


  • 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.


Calories: 170kcal
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  1. This is a fav at our house (like most of your recipes.) I also like serving it with riced cauliflower or zoodles.

  2. 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.

  3. 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!

  4. Oh my !! Made this tonight and we absolutely LOVE it !! I didn’t serve over rice but may next time. I had never used smoked paprika before, its amazing ! I’m thinking I want to use the sauce on ribs or something on the grill. Or pork chops or burgers or………everything ! So good, thanks so much !
    I did put just a tad of water in the bowl after brushing on the chicken and stirred that up a little bit and poured that in the bottom of the pan. Didn’t want to waste a drop of that flavor !

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