Can I just tell you how funny it is to hear a 2-year-old say paprika? J has been a late talker compared to M, who was very verbal, very early. He’s taking his time and I’m not the least bit concerned, but man, it makes for some hilarity. (And also confusion. Sometimes I have no idea what he’s saying!) Depending on the day, he will say, with enthusiasm, “Preeka!” “Pap-park!” “Prpka!" However you say it though, this easy paprika chicken is a weeknight dinner winner! I love this recipe for the big flavor that comes from so few ingredients. And they are ones that are easy to keep on hand so you can throw this together any ole night of the week. And here’s my secret tip for cooking chicken on the stove: cut it up! I think it’s way easier to cook chicken strips or pieces than whole breasts. It’s faster and more even cooking too. Also, I think it stretches the chicken to cut it up. You can’t serve someone half of a chicken breast (at least not without insulting them that they should perhaps be eating less) but once you’ve cut it up, you can easily get away with using 3 chicken breasts for 4 people. I do love when easy and budget-friendly get together for a delicious dinner party at my table. ❤️ Check out this easy chicken piccata for another go-to quick dinner. Or honey mustard chicken for another 15-minute skillet dinner that’s very family-friendly. Or if you love these flavors, this baked paprika chicken is a great variation. OK, let’s get cooking. Now, I’ve got some notes and tips coming up below on how to make paprika chicken. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Chicken: We’re using boneless, skinless chicken breasts here. You could also substitute boneless, skinless chicken thighs if you prefer. Paprika: I use and prefer regular paprika for this dish. You could also try it with half regular and half smoked paprika if you’d like. Poultry seasoning: This is a mix of herbs you can buy in the spice aisle of the grocery store that adds great depth of flavor to the chicken. Olive oil: It’s my go-to, but you are welcome to substitute canola oil or avocado oil in its place. Lemon juice: This is squeezed on at the end and really adds a bunch of brightness and flavor. I don’t recommend skipping it.
OK, let’s round out this meal so we can get ready to eat!
Serving Ideas:
We love to serve it over steamed brown rice or cauliflower rice. Be sure to drizzle any extra pan juices over top! You could also serve this alongside some microwave baked potatoes or with some roasted potatoes. Add your favorite veggie side. We often go with steamed broccoli or my super simple spinach salad. It’d be great with sautéed spinach and leeks or steamed lemon butter asparagus. Sometimes I even throw some diced zucchini, peppers or mushrooms into the pan with the chicken to use up whatever’s in my veggie bin in the fridge. This recipe is very adaptable and very forgiving.
I also use a version of this chicken to make my chicken hummus bowls, which are so flavorful and delicious for lunch or a light dinner! Last thing - what to do with leftovers. Leftovers, once cooled, will keep for up to 5 days in a covered container in the refrigerator. Reheat in a skillet on the stove over medium-low heat or in the microwave. The small chicken pieces and the sauce help ensure they heat quickly and don’t dry out too much. This quick chicken paprika has been a dinner favorite of ours for years. I hope you give it a try and enjoy it as much as we do. Happy cooking! XO, Kathryn Chicken: We’re using boneless, skinless chicken breasts here. You could also substitute boneless, skinless chicken thighs if you prefer. Paprika: I use and prefer regular paprika for this dish. You could also try it with half regular and half smoked paprika if you’d like. Poultry seasoning: This is a mix of herbs you can buy in the spice aisle of the grocery store that adds great depth of flavor to the chicken. Olive oil: It’s my go-to, but you are welcome to substitute canola oil or avocado oil in its place. Lemon juice: This is squeezed on at the end and really adds a bunch of brightness and flavor. I don’t recommend skipping it. Serving ideas: Serve over steamed rice and drizzle any extra sauce over everything. Or serve with couscous, orzo, or baked or roasted potatoes. Add your favorite steamed veggie or a small side salad and dinner is done! Leftovers: Leftovers, once cooled, will keep for up to 5 days in a covered container in the refrigerator. Reheat in a skillet on the stove over medium-low heat or in the microwave. The small chicken pieces and the sauce help ensure they heat quickly and don’t dry out too much. I also love using leftovers to make these chicken hummus bowls.
