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!
A Quick Look At The Recipe
- Recipe Name: Chicken Paprika
- Ready In: 40 minutes
- Serves: 4
- Main Ingredients: 2-4 Boneless skinless chicken breasts, smoked paprika, garlic powder, salt, black pepper, olive oil
- Why You'll Love It: 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.
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.
I always slice my chicken breasts in half horizontal when I get home from the store. This not only saves time it’s economical. I can make twice the meals with one package of chicken.
I do that same thing and one feeds me and my husband for dinner with sides.
Okay, so I don’t have “smoked” paprika, and I want to grill my chicken on this nice day. I hear you Christy, “Whatever cranks yer tracter”…. Besides, I need something to eat other than the lemon chess pie and rolls from Easter =)
If it were me, I’d use whatever I had, but then again you already knew that! Go get ’em!
Looks yummy, going to try this one for sure : ))
I’ve always made Chicken Paprika with a sour cream ‘sauce’ w/ rice. Add a chicken bullion or chicken stock to pan juices, thicken with a tad of flour and then add at least a cup of sour cream to make the sauce/gravy. Add the chicken and pour over rice. YUMMY. I’ve been making it this way for 40 years and my mom made it for 30 years prior to that.
That kind is delicious as well!!! I bet you and your mama are wonderful cooks 🙂
Sharon, how much chicken broth and flour do you add to the pan juices to make this cream sauce for the rice.
Linda
My momma made it this way also except she used egg noodles not rice
This sounds good! How much chicken broth do you use with an 8 oz container of sour cream?
YUM! Now to try and find Smoked Paprika! 🙂
Trader Joe’s!
Spice Island has Smoked Paprika!
Sometimes Aldi’s has it
Walmart carries it
What a timely recipe. I am cooking fried chicken for a fundraiser on Sunday and always get request for something gluton free. Rather than the same old baked chicken I can now add this to the table and I know it will be tasty.
YUM! Now, lets go shopping!