Recipe Background
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!
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!
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
- Preheat the oven to 450 degrees F.
- Pat the chicken breasts dry with paper towels.
- Rub the chicken breasts with the paprika, the salt, and the black pepper, ensuring to coat both sides.
- In a medium ovenproof skillet over medium heat, add the olive oil.
- 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.
- Add the onions, the red peppers, the tomatoes, the garlic, the salt, and the black pepper to the skillet.
- 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.
- Serve topped with the parsley and the almonds.
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