This super easy paprika chicken recipe uses on-hand ingredients and is ready in just 15 minutes! It's perfect for a quick weeknight dinner with big flavor.
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
Paprika Chicken
This super easy paprika chicken recipe uses on-hand ingredients and is ready in just 15 minutes! It's perfect for a quick weeknight dinner with big flavor.
Ingredients
- 1 ½ lbs. boneless, skinless chicken breasts, cubed in ½-inch pieces
- 2 teaspoons paprika
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
Instructions
- Mix paprika, poultry seasoning, salt and pepper in a small bowl.
- Sprinkle the seasoning over the cubed chicken and toss to get it coated on all sides.
- Heat olive oil in a large saute pan over medium-high heat. Add chicken and saute for 5-6 minutes.
- Stir and turn the chicken pieces over and cook for another 3-4 minutes, until cooked through.
- Squeeze the fresh lemon juice over the chicken and serve!
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.
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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 316Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 145mgSodium: 656mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 53g
Rebecca @ Strength and Sunshine
Love!!! I am such a huge paprika (smoked paprika!) fan! And of course chicken 😉 Always delish!
Kathryn
Thanks Rebecca! This would definitely be fabulous with smoked paprika, too 🙂
Ali @ Home & Plate
Such an easy recipe and I know that my kids would love this. A squeeze of lemon is the perfect addition.
Kathryn
Thanks Ali! It's a great weeknight go-to!
Bob
Great, thanks for the help, my children might like lemon as well.
lisa @ garlicandzest.com
This looks really straight forward and easy! Thanks for sharing!
Kathryn
Thanks Lisa! It's a great dinner option for those crazy days 😉
Renz
I haven't had this in a while.. I looove paparika chicken. The smokey flavor is amazing. SImple recipe with bold flavor!!
Kathryn
Thanks so much Renz! It's definitely in the regular rotation here!
The Food Hunter
Another yummy chicken recipe to add to my collection!
Kathryn
Thanks! I hope you love it!
Cheyanne @ No Spoon Necessary
Hahaha... I can just imagine your little one trying to say "Paprika" - too cute!! Loving this paprika chicken, Kathryn! Simple to prepare and packed with flavor - WINNING! And I agree on cutting up chicken, definitely goes further and absolutely easier to cook. LOVE this dish! Cheers, my dear and happy Friday!
Kathryn
I made him say it again this morning and now it's devolved into "re-ga-ga-ga" and a giggle. Silly little boy! Hope you have a wonderful weekend lovely!
Lisa @ Chocolate Meets Strawberry
Delicious, Kathryn! I love paprika (both the sweet and smoked varieties), and am always adding them to bean dishes for that extra bit of flavour. I bet it would be so good with chicken too. Love that you have served this up with brown rice, our go-to side as well. We have it almost every single night with dinner without fail, and chicken is for dinner at least three times a week for us, so this would fit right in with our menu! Yum!
Kathryn
Lisa, we are the same way! Lots of chicken around here and I love having some easy go-to ways to prepare it, like this, that give big flavor with minimum effort!
Gloria @ Homemade & Yummy
WOW love the sounds of this. I happen to have like 4 different kinds of paprika....would love to try them all on this. Perfect for an easy and quick weeknight dinner.
Kathryn
4 kinds of paprika?! That's awesome Gloria! This would definitely be a fun way to use them - you could compare each one 🙂
GiGi Eats
Paprika on Chicken or Eggs - OMFG I ADORE IT SOOO MUCH! Whomever doesn't like paprika, is not my friend LOL!
Kathryn
I'm with you on that! Paprika is so delicious, how can you not like it?! Love the idea of sprinkling it on eggs, too - yum!
simonacallas
This recipe is so mouthwatering! We love chicken and rice, and this is not only easy and budget-friendly but also a healthy meal, so I'm on it! 🙂
Kathryn
Thanks! Chicken and rice is one of our favorite combos too 🙂
Kate @ Framed Cooks
First of all, thanks for the smile over the paprika pronunciation! And second, paprika and chicken is one of my favorite combos, so I will definitely be trying this out!
Kathryn
Yay, I love this combo too 🙂 Thanks Kate!
Susan
I am always looking for new ways to pump up chicken bites, and this looks scrumptious! Can hardly wait to try paprika and poultry seasoning together. Thanks for sharing.
Kathryn
Thanks Susan! We love this for an easy, fast weeknight dinner!
Karly
This looks AMAZING! Thanks for linking up with What's Cookin' Wednesday!
Kathryn
Thanks Karly 🙂
Frugal Hausfrau
We had a version of paprika chicken all the time when I was growing up and it was a huge hit - i love this pan version! Thanks for sharing this with us on Throwback Thursday!
Mollie
Kathryn
Thanks Mollie! I hope you try this super fast and easy version 🙂
Helen Fern
That certainly looks tasty! Thanks for sharing on the "What's for Dinner" link up!
Kathryn
Thanks Helen!
Kate
Something went terribly wrong.... I followed the recipe exactly and it was SO salty and dry, I had to throw it away.
Kathryn
I'm so sorry to hear that Kate - I know that's both frustrating and disappointing. I haven't made this in a while and have it on my menu in a couple of weeks so I'll check it out and see if the recipe needs adjusting.
Carol
I made this last night. I didn't have poultry seasoning on hand nor did I have all the spices I needed to make homemade poultry seasoning. I did the best I could though with what I had on-hand. I also cut the amount of salt in half and used sea salt instead of kosher. It turned out wonderful. It seems to be a very forgiving recipe if you don't have all the ingredients. Will definitely make this again.
Kathryn
I'm so happy to hear you enjoyed it Carol! I made this again recently and we still love it - even my picky 7-year-old! Also, I've decreased the amount of salt in the recipe from the original to be just 1/2 teaspoon. Glad you'll be having it again! 😊
ashley manila
I can't wait to try this! Yum!
Kathryn
I hope you love it!
Carolyn
I love how easy this is to make, perfect for weeknight dinner recipes!
Kathryn
It really is! Hope you try it!
Lindsay
This was AMAZING!!! My kids are already requesting it again for dinner
Kathryn
Oh yay! I'm so happy to hear you all loved it! Thanks so much for sharing! 😊
Michelle
First of all your 2 year old sounds adorable. I miss those days mine is almost 14. Second of all I was wondering how can I make sure I have enough pan sauce for 4 people to have on their rice besides what's on the chicken. Third do you know if smoked or regular paprika will bother someone who has acid reflux? Thanks
Kathryn Doherty
Aww, thanks - and haha, I miss those days too now (he just turned 7)! So there's really just a small bit of pan sauce (mainly from any liquid given off during cooking plus the lemon juice at the end). If you wanted to create more of one, I'd suggest also adding some low-sodium chicken broth and letting that simmer and pick up the flavor of the seasoned chicken. Also, not sure about paprika and acid reflux but regular paprika is more mild than the smoked version, so it might be a safer bet. Hope that helps!