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Homemade Paprika Chicken photo

Paprika Chicken

This Paprika Chicken is bursting with flavor! Quick and easy, it's perfect for impressing guests or a cozy family dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1/2 tablespoon paprika This spice is the star of the dish, providing both color and flavor.
  • 1/2 tablespoon mustard Adds a tangy kick that complements the chicken beautifully.
  • 1/2 tablespoon chicken seasoning A blend of spices that enhances the chicken’s natural flavors.
  • 1/2 teaspoon salt Essential for bringing out the flavors of the other ingredients.
  • 1/4 teaspoon pepper Adds a subtle heat and depth.
  • 1 pound chicken tenderloins Tender meat that cooks quickly and is perfect for this recipe.
  • 1 tablespoon olive oil For sautéing the chicken and adding richness.
  • 1 clove garlic Fresh garlic infuses the chicken with a savory aroma.
  • 1 sprig rosemary A fragrant herb that elevates the dish.
  • 1 cooked rice For serving, helping to soak up all the delicious flavors.
  • 1/2 lemon (optional) A squeeze of lemon adds brightness to the dish.

Equipment

  • Large skillet
  • Measuring Spoons
  • Cutting board
  • Chef's knife
  • Serving plates

Method
 

Instructions:
  1. Start by gathering all your ingredients. Wash the chicken tenderloins under cold water and pat them dry with paper towels. Mince the garlic and strip the rosemary leaves from the stem.
  2. In a mixing bowl, combine the paprika, mustard, chicken seasoning, salt, and pepper. Add the chicken tenderloins to the mixture, ensuring they are evenly coated in the seasoning blend.
  3. Place the large skillet over medium heat and add the olive oil. Allow the oil to heat up until it shimmers but does not smoke.
  4. Add the minced garlic to the skillet and sauté it for about 30 seconds, just until fragrant. Be careful not to let it burn, as this can turn the flavor bitter.
  5. Add the seasoned chicken tenderloins to the skillet in a single layer. Cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through (the internal temperature should reach 165°F).
  6. In the last minute of cooking, add the sprig of rosemary to the skillet. This will infuse the chicken with its aromatic flavor.
  7. Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Serve the Paprika Chicken over a bed of warm cooked rice, and if desired, squeeze some fresh lemon juice on top for an extra zing.

Notes

  • For the paprika, consider using smoked paprika for an added depth of flavor.
  • If you prefer a milder flavor, you can reduce the amount of mustard.
  • Feel free to substitute the chicken tenderloins with boneless chicken thighs for a richer taste.