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Paprika Chicken Skillet

A quick and easy Chicken with Paprika recipe, perfect for lunch skillet. 7 Ingredients. 25 Minutes. Gluten-Free. Low-Carb. Keto. Paleo. Whole 30.

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It’s a simple and easy dish that comes together in no time and can be served for lunch or dinner and with rice, zucchini noodles, stuffed in a sandwich, with a simple salad and some green beans on the side.

The choice is yours. You can be as creative or uncreative as you feel like. What I can guarantee is some serious flavor in a simple package that will definitely be a hit with the family.

Ingredients to Make Paprika Chicken Skillet:

  • chicken breasts
  • yellow onions
  • red bell pepper
  • garlic powder
  • ground coriander
  • dried oregano
  • paprika

How to Make Paprika Chicken Skillet:

  1. In a large saut̩ pan, over a medium/high heat Рsaut̩ the onions until soft and translucent and starting to caramelize.
  2. While the onions are cooking, season the chicken with the spice mix and be generous with the salt.
  3. When the onions are done, push them to one side and add the chicken and red bell pepper. Be sure to let the chicken sit for a minute or two to give it time to sear.
  4. Then stir everything together and once the chicken is almost cooked, add the water (or cream) and allow to heat through for a couple of minutes.
  5. Garnish with a bit of fresh parsley and serve immediately.

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Easy Paprika Chicken Skillet

A quick and easy Paprika Chicken Skillet recipe, perfect for lunch skillet. 7 Ingredients. 25 Minutes. Gluten-Free. Low-Carb. Keto. Paleo. Whole 30.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Serving Size 4 servings

Ingredients

  • 4 chicken breasts, cubed
  • 2 medium yellow onions, sliced
  • 1 red bell pepper, diced
  • 1 tsp garlic powder
  • 2 tsp ground coriander
  • 2 tsp dried oregano
  • 2 tbsp paprika
  • to taste salt and white pepper
  • 1/2 cup hot water (or same amount of cream, sour cream or coconut cream)

Instructions

  • In a large sauté pan, over a medium/high heat – sauté the onions until soft and translucent and starting to caramelize.
  • While the onions are cooking, season the chicken with the spice mix and be generous with the salt.
  • When the onions are done, push them to one side and add the chicken and red bell pepper. Be sure to let the chicken sit for a minute or two to give it time to sear.
  • Then stir everything together and once the chicken is almost cooked, add the water (or cream) and allow to heat through for a couple of minutes.
  • Garnish with a bit of fresh parsley (optional) and serve immediately.

Notes

  • You can add sour cream or coconut cream instead of hot water for a creamier end result. 
  • Serve with a side salad, like our Avocado Tomato Cucumber Salad.

More Dinner Recipes:

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