Baked Paprika Chicken
Easy baked paprika chicken uses on-hand ingredients and is ready in just 30 minutes! It's perfect for a weeknight dinner with big flavor and a scrumptious sauce.
Yield: 4 servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 ½ lbs. boneless, skinless chicken breasts
- 2 teaspoons paprika
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- ¼ cup low sodium chicken broth
- Juice of 1 lemon
Instructions
- Preheat oven to 400. Spray a 9x13 baking dish with cooking spray and set aside.
- Combine paprika, poultry seasoning, salt and black pepper in a small bowl. Season chicken breasts evenly on both sides with the seasoning mixture.
- Heat the olive oil in a large skillet over medium high heat. Add the seasoned chicken breasts and cook for 3-4 minutes per side, until browned. (They do not need to be cooked through, they will finish cooking in the oven.)
- Place the chicken breasts in the baking dish.
- Add the butter to the pan and swirl until melted. Add the garlic, chicken broth and lemon juice. Stir well to combine and scrape up any browned bits from the bottom of the pan. Pour the liquid mixture over the chicken breasts in the baking dish.
- Bake the chicken at 400 for 20 minutes, or until cooked through. Serve the chicken with sauce spooned over top.
Notes
Chicken: You’ll want to make sure your chicken breasts are evenly sized so they cook in the same amount of time. We’re searing them first in a skillet then baking them in a casserole dish in the oven along with the sauce. Searing the chicken really helps lock in the flavor, so don’t skip this step.
Paprika: I use regular paprika but you could also try this with half regular and half smoked paprika if you love that flavor.
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.
Garlic: Feel free to add another clove of garlic to the recipe if you’re a big garlic fan.
Lemon: Fresh lemon juice is squeezed into the sauce and adds a bunch of brightness and flavor. I don't recommend skipping it.
Herbs: Feel free to sprinkle some fresh chopped herbs, such as parsley, over the cooked chicken if desired.
Chicken temp: I highly recommend using a digital thermometer to check the temperature of your chicken. This eliminates the guessing game of whether or not it’s cooked through to a safe temperature. (Reminder: it should be 165 degrees F.)
Leftovers: Leftovers will store in the refrigerator for up to 3 days or in the freezer for up to 4-5 months. Store the chicken with extra sauce too!
Reheating: You can reheat the chicken in a skillet over medium low heat. Slice it first so it warms through more evenly and quickly, without drying out. Be sure to add some leftover sauce as well to help keep the chicken moist. Or you can reheat the chicken quickly in the microwave. This helps prevent it from drying out.
Video
Nutrition
Serving: 1serving | Calories: 399kcal | Carbohydrates: 3g | Protein: 54g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Cholesterol: 167mg | Sodium: 448mg | Fiber: 1g
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