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Test Kitchen Approved

Perfect Paprika Chicken

Time: 25 minutes

Yield: 2 servings

About

Perfect Paprika Chicken is a showcase of two distinct but beautifully intertwined flavors. There's the naturally savory and succulent poultry flavor of chicken and the smokey-sweetness of paprika, which blend in a delicious main course that you'll be thinking is magic! Of course, being cooked up with a mixture of tender roasted tomatoes and onions makes the Perfect Paprika Chicken all the better, too! Move over, PB & J, there's a new flavor combination in town!

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Ingredients

  • 2 (6-ounce) chicken breasts, boneless and skinless
  • 2 teaspoons smoked paprika
  • kosher salt, to taste
  • black pepper, to taste
  • 1 tablespoon olive oil
  • 1 red onion, cut into 1/2-inch-thick wedges
  • 1 red pepper, quartered, sliced crosswise 1/2-inch-thick
  • 4 ounces Campari® or large cherry tomatoes, halved
  • 1 clove garlic, thinly sliced
  • parsley, optional, to taste, chopped, for serving
  • almonds, optional, to taste, sliced, for serving

Directions

Step 1 -Preheat the oven to 450 degrees F.

Step 2 -Pat the chicken breasts dry with paper towels.

Step 3 -Rub the chicken breasts with the paprika, the salt, and the black pepper, ensuring to coat both sides.

Step 4 -In a medium ovenproof skillet over medium heat, add the olive oil.

Step 5 -Add the chicken breasts to the hot oil and cook, undisturbed, until they are browned on the bottom, about 4-5 minutes, then flip the chicken breasts.

Step 6 -Add the onions, the red peppers, the tomatoes, the garlic, the salt, and the black pepper to the skillet.

Step 7 -Transfer the skillet to the oven and cook, stirring the tomato mixture once, until the chicken breasts are cooked to an internal temperature of 165 degrees F and the peppers and the onions are tender, about 14-16 minutes.

Step 8 -Serve topped with the parsley and the almonds.

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