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:
- 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 and serve immediately.
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Easy Paprika Chicken Skillet
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.Â
- Serve with a side salad, like our Avocado Tomato Cucumber Salad.
More Dinner Recipes:
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One of my new go-to recipes for lunch! Thank you for sharing