Juicy Paprika Chicken combines with other spices for an entrée the whole family will love.
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I love taking advantage of chicken’s versatility. No matter what I have in the kitchen, I can find something that will pair with it, whether it’s a sauce or, in this case, a rub. Today we’re using paprika as our main ingredient. It’s a spice derived from ground, dried, sweet or hot peppers. I don’t specify which type to use for this recipe (though I do make a recommendation in the FAQs) so that you can cater to the preferences of your family. See? Even the paprika is versatile!
I’ve made other chicken dishes—my Za’atar Chicken Thighs and Crispy Breaded Chicken recipes come to mind—but this Paprika Chicken is really simple and yet doesn’t compromise on taste.
Is Paprika Chicken Healthy?
Yes, it’s healthy. Chicken is a lean source of protein, while a majority of the ingredients are whole, natural foods. You may want to inspect the ingredients of the mustard and chicken seasoning, though, to make sure all the ingredients work with your diet. This recipe is suitable for low-carb/keto, Whole30, paleo, and gluten-free diets, though, again, the ingredients of the chicken seasoning may have an effect, so double check them.
INGREDIENTS
- 1 lb. chicken tenderloins
- ½ lemon
- ½ tbsp mustard
- ½ tbsp paprika
- ½ tbsp chicken seasoning
- 1 tbsp olive oil
- 1 clove garlic
- 1 sprig rosemary
- ½ tsp salt
- ¼ tsp pepper
- cooked rice (for serving)
INSTRUCTIONS
Mix
In a medium bowl, mix paprika, mustard, chicken seasoning, salt and pepper.
Coat
Coat the tenderloin chicken on all sides.
Cook
Heat the olive oil in a large pan over medium heat. Add the chicken, garlic clove, and sprig rosemary. Cook for 5 minutes.
Flip
Turn the chicken over and cook for another 5 minutes.
Serve
Serve with cooked rice and a lemon slice on the side.
DEVOUR!
Tips & Tricks to Making a Perfect Easy Paprika Chicken
- Let the chicken rest for 5 minutes after cooking to allow the juices to redistribute and for the residual heat to finish off the chicken.
- Sear the chicken in a pan on HIGH heat before baking to give it a crust and color. It will also help lock in the juices.
- Deglaze the pan after cooking by using wine, chicken broth, or water. Add the fond (what you scrape off the pan) as a juice to the finished dish.
- Keep your temperature in check. You want to simmer the chicken so that the flavors meld and it cooks evenly.
FAQs
For this recipe, if you’re not going to use tenderloin, I recommend using breast or thigh. Drumsticks also work. Use a meat thermometer to confirm when the chicken is done cooking (internal temperature should be at 165 F).
No. You can use bone-in, skin-on chicken, if you like. The skin will get nice and crispy (and tasty) while cooking and the bone adds more flavor.
Hungarian sweet paprika is both rich and sweet, and goes well with chicken dishes. Smoked paprika is also an option, provided you like that smoky taste.
Add some cayenne pepper or hot paprika.
I’ve used regular ol’ yellow mustard but Dijon has a more refined taste to it; use it if you have it. You may also want to use a whole-grain mustard to add a slight crunch to the chicken.
Serving Suggestions
Cilantro Lime Instant-Pot Rice: The recipe calls for rice, so here’s one you might like that’s quick and easy (and bears a striking resemblance to Chipotle rice!)
Healthy Broccoli Apple Salad With Greek Yogurt: A sweet and creamy side dish that’s packed with protein.
Parsnip Fries: A tasty and healthy alternative to traditional french fries.
Crispy Asparagus: Succulent stalks served with Parmesan.
How To Prep and Store Paprika Chicken
Let the chicken cool completely then store it in an airtight container or wrap each piece in foil. Keep it in the fridge for no longer than 4 days. You can also freeze the chicken. Wrap it then store it in an airtight container or freezer-safe resealable bag. It should last for up to 3 months. Let the chicken thaw overnight in the fridge then reheat in the microwave or in a pan on the stove.
Ingredients
- 1 lb. chicken tenderloins
- ½ lemon
- ½ tbsp mustard
- ½ tbsp paprika
- ½ tbsp chicken seasoning
- 1 tbsp olive oil
- 1 clove garlic
- 1 sprig rosemary
- ½ tsp salt
- ¼ tsp pepper
- cooked rice for serving
Instructions
- In a medium bowl, mix paprika, mustard, chicken seasoning, salt and pepper.
- Coat the tenderloin chicken on all sides.
- Heat the olive oil in a large pan over medium heat. Add the chicken, garlic clove, and sprig rosemary. Cook for 5 minutes.
- Turn the chicken over and cook for another 5 minutes.
- Serve with cooked rice and a lemon slice on the side.
Tips & Notes:
- Let the chicken rest for 5 minutes after cooking to allow the juices to redistribute and for the residual heat to finish off the chicken.
- Sear the chicken in a pan on HIGH heat before baking to give it a crust and color. It will also help lock in the juices.
- Deglaze the pan after cooking by using wine, chicken broth, or water. Add the fond (what you scrape off the pan) as a juice to the finished dish.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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