One of my favorite bloggers (and people!) is Erika Kerekes from In Erika’s Kitchen. A couple of months ago, Erika posted a super simple recipe– just three ingredients. Erika said the flavor was reminiscent of chicken wrapped in bacon. It was so easy, I just had to try it.
Fast forward to today– Erika’s Chicken with Smoked Paprika has become one of my go-to recipes for those evenings when I just don’t feel like cooking. Yes, it happens, even to me! Let’s face it, we all get busy and tired and stressed. Having a recipe like this in your repertoire makes life just a little bit easier. It tastes great, uses three simple ingredients, and the prep takes only a couple of minutes. Really. Two minutes!
Erika’s recipe uses boneless skinless chicken thighs; they have more natural moisture than breasts. For those of you who like using boneless skinless chicken breasts instead of thighs, I’ve included a modification. It will take a bit longer (breast meat tastes better when it’s had a chance to marinate), and it requires a little bit of olive oil to keep it from drying out under the broiler. But it’s a great alternative, and turns out really juicy if you follow the instructions carefully. The cooked breasts are perfect for slicing over a fresh salad for a protein and flavor boost.
Not all smoked paprika is created equal. Look for one that smells smoky and strong; a good smoked paprika has a mesquite-like essence that is unmistakable. I used Spice Islands Smoked Paprika for this recipe, and it was terrific. It’s OU certified for those of you who are keeping kosher. If you’ve never bought the spice before and are hesitating, wondering if you’ll ever use it again, not to worry– I’ve become a bit obsessed with it lately, so I’ll be posting several recipes that use it in the next few months. It’s worth the purchase, especially if you enjoy smoky grilled flavors.
If you like this recipe as much as I do, make sure you go give Erika’s blog a look. She’s an ace in the kitchen and a really nice person to boot.
Note: Since posting this recipe, I have adjusted the seasoning. Previously the recipe used garlic salt, which can vary in terms of saltiness from brand to brand. I’ve adjusted the seasoning to use garlic powder and salt separately, which gives you more control over the salt level (and garlic level!).
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Smoked Paprika Chicken
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 3/4 teaspoon salt (you can use less if salt sensitive, but don't cut it completely - the salt is a key component of the flavor here)
- 3 tablespoons extra virgin olive oil, (for chicken breasts) - plus 1 tbsp for brushing the baking sheet
Instructions
For Boneless Skinless Chicken Thighs
- Preheat the broiler on high. Set a rack in the oven at least 6 inches below the flame. If you put the rack right under the flame, the chicken will burn on the outside before it's cooked through. In my oven, placing the rack on the second tier works best. Yours may be different.
- Brush a baking sheet evenly with olive oil (about 1 tbsp to cover the sheet) and lay the chicken thighs out flat. In a small bowl, stir together the smoked paprika, garlic powder, and salt. Sprinkle boths sides of all the thighs generously with the seasoning, completely covering the surface of the chicken.
- Broil the chicken for about 7 minutes on each side, until the thighs are cooked through and have developed a nice crust. A little blackening on the edges is ok and will give it a "grilled" flavor. Broilers tend to vary in terms of strength; if your chicken seems to be burning or cooking too fast, move the rack down a notch and continue broiling until fully cooked.
- Once the chicken has cooked through (internal temperature of 160 degrees F), serve immediately.
For Boneless Skinless Chicken Breasts
- In a small bowl, combine smoked paprika, garlic powder, salt, and 3 tbsp olive oil to create a smooth paste.
- Trim chicken breasts of excess fat and tendons.
- Place the chicken breasts in a line on a layer of plastic wrap, spaced about 2 inches apart. Cover them with another layer of plastic wrap, so that the breasts are sandwiched between two layers of plastic.
- Use a mallet to gently pound out the chicken breasts until they are an even thickness all the way across and about 1 1/2 times their original size. This will allow the breasts to cook more evenly under the broiler.
- Brush a baking sheet with 1 tbsp olive oil. Place the chicken breasts on the baking sheet. Paint each breast on both sides with a thin, even layer of the smoked paprika paste. Let the breasts stand for 20 minutes to allow the flavor to infuse the meat.Place a rack at least 6 inches below your broiler and preheat the broiler. In my oven, placing the rack on the second tier works best. Yours may be different.
- Place the chicken under the broiler and let it broil for about 6-7 minutes until a crust begins to form around the edges. If your chicken seems to be burning or cooking too fast, move the rack down a notch.Flip the breasts with a pair of tongs. If the breasts appear to be dry after you turn them, baste them with a little olive oil. A little blackening here and there is ok and helps the flavor. Let the breasts continue cooking under the broiler for another 5-7 minutes, or until cooked through (internal temperature of 160 degrees F).
- Let the breasts rest for a minute or two before serving to allow the juices to evenly distribute through the meat. Serve.
NOTES
Nutrition
I typically cook and serve chicken pieces or whole roasters but having nothing thawed, I grabbed thin sliced cutlets at the grocery store and made this recipe.
We all loved it. Our 6yo son had two cutlets. This is a winner.
Happy you enjoyed the recipe Heather! I especially love how easy it is. I keep a few cutlets in the freezer for those nights when I’ve run out of ideas and defrost for a quick meal. 🙂
This looks like the key to a beautiful weeknight meal. I love the simplicity and flavors for this one. Paprika is a favorite in my spice pantry. 🙂
Yum! This looks fantastic, and you can’t beat how easy it is =)
This is my first recipe using a good quality Smoked Paprika and I am pleased as punch!! This is really easy and so good. It has made it into my “Go To” recipe book.
Thank you for sharing this and so many other great recipes.
Anita
Happy you enjoyed it Anita! Now that you’ve tried a good quality Smoked Paprika, I’m guessing you’ll find all kinds of yummy ways to use it. 😉
Hi Tori
I did a google check and my Shop rite does not carry this spice. Any suggestions were I can purchase it .,I live in Highland Park, NJ.Appreciate any help you can offer.
Hi Natalie, I used Spice Islands smoked paprika for this blog. I did a search on the Spice Islands website for your area, and it says that Stop and Shop carries the Spice Islands line. I’m not sure if that listing is current, and I don’t know if they carry smoked paprika specifically, but you might want to try calling them. If that fails, you can get the spice online– just do a search for Spice Islands Smoked Paprika, there are many online shops that carry it. Good luck!
You can order it online at penzey’s.com. They have all kinds of spices I love. I hope this helps.
This definitely sounds like a keeper. My hubby and I a trying to lose weight and I have plently of chicken cutlets in the freezer..I woulder how this would work on fish??? Once I get the Spice Island Paprika , I am going to try it on both..Keep up the good work..I love these nice easy recipes. I woulder if my KOsher experience carries this spice. I’ll give them a ring tomorrow morning.
HAve a great weekend.
I have a massive jar of smoked spanish paprika that I’ve been avoiding, so I may have to try this. I like that you put different techniques for different cuts of chicken.
Alright, I made this for dinner last night. I didn’t feel up to cooking at all but Tori, you’re comments that it is so quick to prepare that I couldn’t resist. I must say, this recipe is spectacular! I can’t believe how fast prep was. Before I knew it, I had a delightful chicken dish to serve to the Mister along side some steamed rice.
Delicious. The Mister commented immediately. The chicken was tender, smokey and full of flavor. I only wish I’d make more. I’ll be following your lead Tori – this recipe is going in my repetoire as well for those nights when I don’t have time to cook. Next time, I’m making a double batch. 🙂
Awesome Faythe! I’m so happy you liked it, and that the Mister liked it too. It’s totally part of our regular recipe rotation now. 🙂
That looks amazing!
I am so totally in agreement with you about smoked paprika. It, (along with chipotle chile powder) is one of the spice isle’s best kept secrets! Thanks so much for sharing this recipe. It is definitely on my “to-do-immediately-if-not-sooner” list for dinner.
Mmm I love paprika and your chicken looks amazing! Cooked to perfection! I bet your kitchen smelled amazing too 🙂 If you haven’t already, feel free to stop by my blog and check out the $50 Williams-Sonoma gift card giveaway going on right now! xoxo
Perfect timing – I’ve been looking for new chicken recipes, and I’ve got some wonderful smoked paprika I’ve been dying to use. Thanks!
Im a breast girl myself, and these sound AMAZING.
I’m thinking sliced chicken topped on a nice crispy salad. YUM!
I wa wondering if I can substitute with regular paprika?
Hi Rocio– while you technically could sub regular paprika, it won’t taste the same. The flavor in this dish comes from the smoky essence of the smoked paprika. It won’t be bad if you use regular paprika, but it won’t be nearly as yummy.
Yum I loved smoked paprika. looks lovely Tori! We all need those easy recipes I know I have a couple of handfuls 🙂
I’m totally making this for dinner tonight. I had the Mister take some boneless skinless thighs outta the freezer, so this post is perfect timing. YAY! Thanks for giving substitution instruction for garlic salt – I don’t have it so it’s good to know I can make do with garlic powder and salt.
Faythe, you will love it! It’s become a go-to dinner in my home, the whole family likes it.
I have some chicken breasts to cook and all the needed ingredients – not that this recipe requires too many as you’ve said 😉 – and the end result looks way too good! It’s decided – making this tomorrow night, to relax with some easy cooking after a hard, post-Thanksgiving week!
Terrific Claudie! Enjoy, let me know how you like it!