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
Thanks to you both for the help 😀
Love this recipe! Just tried a version with rosemary and a touch of pumpkin seed oil. @Shawna: I don’t have a mallet either, but it works just fine to pound with the edge of a thick ceramic plate, the way I recall my mother doing it.
I dont have a mallet…. cutting the chicken breasts in half as evening as possible sufficient enough?
Hi Shawna, you can also use the back of a metal spoon or spatula to pound out the breasts. Or you can cut them thinner, if you prefer.
Hi Tori, I have a query. Do you know what temperature you should put the oven at (not the internal temperature of the chicken breast, but of the oven)? Since my oven is electric, for how long do I bake the chicken breasts for?
Thank you. Bye.
Hi Riaz, does your oven have a “broil” setting? Most ovens do, including electric. If it does, set the temperature to broil. If not, try 400 degrees. Cooking time will vary, so best to check the internal temperature to be sure it’s cooked through. Enjoy!
I have made this twice so far. It works beautifully on our stovetop Le Creuset grill! So happy to discover an easy, elegant entree that complements some of the heavier side dishes I am making as part of my Slovenian cooking journey. Thanks!
This looks great! Have been getting heavily into paprika this year, since I started my Slovenian roots cooking project. This seems very much in that spirit flavor-wise, but refreshingly lower in carbohydrates. Maybe I’ll try it tonight, probably (as some have suggested) lowering the salt.
tori, Have you tried this in the oven? It would seem difficult to make it with company if you have to watch over it carefully. Thank you.
Hi Tammy, it cooks so quickly that I’ve never really considered that issue– you only need to keep an eye on it periodically to make sure it doesn’t burn. That said, you won’t have to watch quite as carefully if you bake it rather than broil it. Put a rack in the center of the oven and preheat to 425 degrees F. Cook the chicken for 15-20 minutes, flipping once halfway through cooking, till it is cooked all the way through (cut the thickest piece with a sharp knife to check for doneness). You shouldn’t have any risk of burning with this method, but it will take a bit longer than broiling and there is a risk of the meat getting dry if you let it cook too long. Enjoy!
I just cooked this dish tonight, and it is spectacular! Thank you for putting this on the internet!
I made this with skin-on bone-in drumsticks with just paprika and garlic powder (no salt), about ten minutes per side. Came out well, but think next time I’ll add onion powder, chili powder, and cayenne for a little heat.
Next time try to use smoked paprika if you can find it– regular paprika isn’t going to give you the same flavor punch as the smoked variety.
Tonight we made the skinless/boneless chicken thighs seasoned as you directed and threw them on the grill with some asparagus spears – dinner took literally just minutes and it was so delicious and simple!
Thank you for the recipe idea! 🙂
I made this yesterday for lunch and it was the best chicken I had ever cooked! I think I may now be obsessed with smoked paprika.
Awesome Natalie! Thanks for reporting back! 🙂
Made this tonight using chicken breasts. It was delicious. My husband loved it. Moist, and smokey and just 6 minutes on each side did the trick. Used my wonderful Thermador electric oven, with door ajar. Thanks for the recipe and technique.
Will be making this again, maybe on the grill??
This has become my go to recipe, especially when I’m not up to cooking its so easy and fast and a lot heallthier than ordering in. I love this recipe its amazing I recommend it to everyone Thanks!!
I am going to for sure make this. And I am going to use the same oil mixture on potatoes and make the same way! And sweet potatoes! Great idea!
Pretty good. Had a smokey flavor and not salty. It was very juicy. I will make this again, I think I will add some pepper to it. It wasn’t bland at all, it was just missing something. This will be on my list of QUICK cooking meals for that busy night. No more fast food on the busy night. YAY!
WOW WOW W O W !!!! I thought this would be good but I did NOT expect the full smoked flavor and juiciness!
I used chicken breast, under the broiler (I left it in a bit longer because I sadly have an electric stove/ oven= hell), threw it on top of some lettuce with olive oil and lemon juice- yum yum yum!!!!
Thank you for my new go to chicken!!! and you’re right, regular paprika wouldn’t do what the smoked paprika did for this.
This recipe looks awesome… I love smoked paprika… I use it all the time on roasted potatoes with some garlic powder and olive oil roasted in the oven. Can’t wait to try this recipe out. Have to go buy Chicken!
This looks extra easy and delicious. And since I love smoked paprika and use it in almost everything I cook, I’ll definitely be giving this dish a try. A new chicken recipe is always a great addition. Thanks!
Sarah, this is good to know. A lot of people have enjoyed this recipe as written, but if you’re sensitive to salt it might be too salty. Also, I’m wondering if your garlic salt might have a higher salt content than the one I used. I have edited the recipe and added a “salt to taste” note for people who are more sensitive to salt– it would be a good idea to test your garlic salt before using it in the recipe to see how salty it is. If it seems very salty, go easy with it. Thank you for reporting back!
I made this the other night. I used the garlic salt as directed. It ended up barely edible because it was way too salty!!. Why do you need so much salt? I will make this again but will not use nearly that much salt.