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 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Serving Size 4servings
Ingredients
4chicken breasts,cubed
2medium yellow onions,sliced
1red bell pepper,diced
1tspgarlic powder
2tspground coriander
2tspdried oregano
2tbsppaprika
to tastesalt and white pepper
1/2cuphot 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.