paprika chicken

Our oven-baked chicken breast recipe is so easy and delicious. Here's how to bake chicken perfectly, with helpful instructions, including the best temperature to cook it, how to make it more flavorful, and other important tips.

Perfect Baked Chicken Breast

brown sugar

garlic powder

paprika

kosher salt

black pepper

Extra-virgin olive oil, for drizzling

chicken breasts (about 2 lbs.)

lemon,

parsley,

Which do you prefer: chicken breasts or thighs?

I made it today.  Delicious.  Flavorful.  Moist. I used seasoned pepper.

Just tried this recipe and I love it. Lots of flavor.

I made it tonight 
it was so good so much flavor I really recommend 
thank u so much for this recipe 
only thing I made some broccoli and brown rice on the side 
but together the flavor was amazing

I made this tonight. Very easy and very good. My picky college age sun liked it too. Very tender and flavorful. Will make again.

I used the recipe with the brown  sugar and my family simply loved it.  Easy to cook didn’t take a lot of time and it was good.

Delicious!  The whole family, including my picky boys, loved it.  Spice was perfect.  Omitted the brown sugar and still delicious.  I did have to bake for a full 45 min to get to 165 internal temperature.

Flavor profile is probably spot-on, I generally do not use any types of sugar to marinate anything. Sorry, Dr. told me not to. But the spice rub minus the brown sugar was still very tasty. Feel free to make spice/herb substitutions, everyone's tastes are different. I also cannot add salt to anything (same reason, Dr. said no). Please do be cognizant of the fact that different sized chicken breasts will call for different cooking times, it pays to pound them to even thickness before seasoning and popping them into the oven. If you don't feel safe doing that (I live in an apartment, and pounding the chicken is out of the question because of the noise that my neighbors would hear), simply try to fold the thin ends under to try to create pieces of even thickness. Enjoy!!!

I don't cook often but this the best chicken I ever had, thanks.

i am not a good cook at all and this recipe was so easy and the chicken turned out perfect!!

I made this tonight.  I didn't have lemons or paprika and it was still excellent.  I baked 18 minutes using very thin sliced organic chicken breasts.  Perfect time (used a thermometer as well).  Hardly any prep which was excellent.

This was so good and the chicken was extra juicy and tasty!

https://streaming.hearstdigitalstudios.com/5cb255af-f1c0-4e58-ad40-d2bac463f6fd/video_rover_16x9_1080p_hd_1533830771_27948.mp4

Let's face it, chicken breasts are really bland. Especially when there's no skin (i.e. fat and flavor). And baked chicken has a reputation for being even worse! When you don't sear it at all over the stovetop, you're losing out on texture too. It doesn't have to be this way. There are ways to make this innately boring cut of meat into something really delicious that will have the whole family excited. And no, it doesn't always mean stuffing the chicken.

Here's How To Make Perfect Baked Chicken Breast

Chicken Paprikash or paprika chicken is a hearty Hungarian dish. This dish consists of chicken simmered in a flavorful, paprika gravy and served over a plate of egg noodles.

Homemade Chicken Paprikash Recipe

Lbs,

Tablespoons Canola Oil, (or vegetable oil)

Cup White Onion, (diced)

Tablespoons Hungarian Paprika

Cups Chicken Broth, (1/4 cup reserved)

(14.5 Ounce) Can Diced Tomatoes

Tablespoons All-Purpose Flour

Ounces Sour Cream

Salt and Pepper to taste

Heat the oil (over medium heat) in a...

Heat the oil (over medium heat) in a deep stockpot and add the onions, Cook them until soft and translucent, then add the paprika.

Season the chicken with salt and pepper. Place...

Season the chicken with salt and pepper.  Place it in the stockpot.

Carefully pour in the tomatoes and chicken broth.

Cover and simmer over low heat for 1...

Cover and simmer over low heat for 1 hour.  Ensure that chicken cooks all the way through.

After the chicken cooks, remove it from the...

After the chicken cooks, remove it from the pan and set it aside.

Heat the remaining 1/4 cup of chicken broth...

Heat the remaining 1/4 cup of chicken broth just until warm. You can heat in your microwave.

Mix the broth and flour and stir until...

Mix the broth and flour and stir until a thick slurry forms. This is the roux.

Add the sour cream, salt, and roux to...

Add the sour cream, salt, and roux to the stockpot and whisk to combine.  Continue to whisk over low heat until gravy reaches desired thickness.

Serve the chicken and gravy over spaetzle or...

Serve the chicken and gravy over spaetzle or other egg noodles.

https://mediavine-res.cloudinary.com/video/upload/rwsdvkqwpsetyjuaulry.mp4

An instructional, step-by-step video showing how to make homemade chicken paprikash.

Chicken Paprikash

This flavor-packed paprika chicken is never a hard sell at my house. And I'm not shy serving it to company (yes, directly from the pan!)

Sheet Pan Paprika Chicken and Vegetables

chicken

Salt

lb Brussels sprouts, trimmed, and halved

potatoes,

shallots,

garlic cloves,

Private Reserve Greek Extra Virgin Olive Oil

lemon juice

tbsp sweet Spanish Paprika, divided

tsp ground coriander, divided

Pat the chicken dry and salt generously on both sides. Set aside at room temperature for a few minutes while you prepare the rest of the ingredients (ideally 30 minutes, if you have the time).

Place sprouts, potatoes, and shallots on a large sheet pan. Season with salt and add a generous drizzle of olive oil. Toss.

Now, in a small bowl mix the spices together.

Sprinkle 1 1/3 tbsp of the spice mixture on top of the veggies.

To the remaining spice mixture, add the garlic, lemon juice and 3 tbsp extra virgin olive oil. Stir to combine into a paste. Coat the chicken with this paste on both sides and also underneath the skin (lift skin up and add spice paste, this is important for flavor).

Nestle the chicken pieces in with the vegetables on the sheet pan.

Roast in heated oven until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender (about 35 minutes or so). Enjoy! (see suggestions for what to serve with paprika chicken up in the post)

Suzy, You nailed it with this recipe!  I had a family pack of 10 chicken thighs and a variety of veggies that I needed to use so I made 2 sheet pans full. Veggies used- asparagus, Brussel sprouts, sweet potato, russet potatoes, carrots, onion, shallots. No excuses for not eating our veggies the next few days. 😊
For those who need low sodium dishes, this was perfect without ANY added salt (not even on the chicken). The spices add so much flavor that it wasn't missed.
Thanks for another winner!

Savory paprika chicken is packed with just the right amount of spice. Warm and comforting, this no-fuss weeknight meal can be on the table in less than an hour.

Paprika Chicken

olive oil

dark brown sugar

sweet paprika

chipotle chili pepper

onion powder

salt

chicken thighs, (skinless, bone-in (about 2 pounds total))

parsley

Preheat oven to 400F.

In a small bowl, mix together the olive oil, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Set aside.

Remove any excess fat from the chicken thighs, pat them dry with a paper towel, and place them in a large bowl. Pour the olive oil mixture over the chicken and toss to coat making sure to completely cover each chicken piece in the spice mixture.

Place the chicken thighs in a single layer in a 9x9 baking dish. Cook for 40 minutes until the chicken is cooked through, juices run clear and a meat thermometer inserted into the thickest part of the chicken reads 165F.

Allow the chicken to rest for 5 minutes before garnishing with fresh chopped parsley and serving.

Paprika Chicken is delicious roasted or grilled.

Paprika Chicken with Bell Peppers

buttermilk

chicken pieces, bone-in, skin-on (Use a whole cut-up chicken

smoked paprika

tsp black pepper

cayenne pepper (optional)

Marinated Roasted Bell Peppers (*See note)

arugula

plain, unsweetened greek yogurt (or, use homemade labneh)

garlic

fresh oregano, minced

Pour the buttermilk and 1 tablespoon salt into...

Pour the buttermilk and 1 tablespoon salt into a large zip-top bag. Add the chicken pieces. Zip the top (make sure it's completely closed!) and smush the chicken around in the bag a bit to coat evenly with buttermilk and salt. Put in the refrigerator for up to 24 hours.

If roasting chicken, heat the oven to 425...

If roasting chicken, heat the oven to 425 degrees F. If grilling the chicken, prepare the grill.

Lay the chicken out on paper towels and...

Lay the chicken out on paper towels and pat dry on all sides.

In a large bowl, add the paprika, salt,...

In a large bowl, add the paprika, salt, pepper, brown sugar, and cayenne. Stir to mix. Add the chicken to the bowl and toss it around in the spices to coat the chicken completely.

If roasting in the oven put the chicken...

If roasting in the oven put the chicken in a roasting pan and cook for 30-40 minutes until cooked through. When pierced with a fork, the chicken's juices should run clear.

If cooking the chicken on the grill, place...

If cooking the chicken on the grill, place the chicken over a low-heat section, cover it, and let roast for 20 minutes. Turn the chicken over, cover, and cook for another 15 minutes, until cooked through.

Add all the ingredients to a bowl and...

Add all the ingredients to a bowl and stir to mix. Taste and add more salt, pepper, or lemon juice if desired. Chill the sauce until ready to serve.

Add a pile of greens to each plate...

Add a pile of greens to each plate and top with a few slices of marinated peppers and a drizzle of the vinaigrette the peppers are soaking in. Top with a piece or two of chicken. Serve with the yogurt sauce.

Here&#039;s how to make whole roast chicken in the oven perfectly every single time. This chicken is juicy on the inside with a crisp golden skin on the outside that looks perfect on the center of any festive dinner. The best part is it&#039;s using simple and easy-to-find ingredients. Leftovers are perfect for sandwiches and wraps.

Roast Chicken in Oven

lbs Chicken

tbsp Smoked sweet paprika

tbsp Hot paprika

Pepper

tbsp Olive oil

Rosemary

Thyme

Lemon (halved)

tbsp Butter (room temperature)

tbsp Garlic (minced)

Stock

All-purpose flour

Preheat the oven at 425°F / 220°C / Gas mark 7

Prep chicken - Clean and pat dry the chicken on all sides with paper towels. Remove excess fat or leftover feathers. While the chicken is dry use your finger to loosen the gap between the breast and the skin to fill the garlic butter marinade later Pro tip - A dry bird will give crispy skin. When possible leave the chicken uncovered in the fridge overnight. Loosening the skin under the breast now is easier than when it&#39;s greasy with the oil.

Garlic butter - In the same bowl, combine the garlic, butter, salt, and pepper. Fill half the garlic butter under the skin over the breast (see video). Spread the remaining over the chicken.Pro tip - adding butter under the skin will keep the breast moist and tender.

Dry rub - In a bowl, combine paprika, salt, pepper, and olive oil. Rub the paprika mixture all over the chicken skin as well as in the cavity.Pro tip - rubbing the skin with paprika gives a deeper color which looks nice. You can use hot or sweet paprika.

Cavity - Fill the cavity with rosemary, thyme, and lemon halves. Then, truss or tie the chicken legs and tuck the wings under.Pro tip - filling the cavity with herbs will perfume the bird from the inside.

Roast - Place the chicken on a roasting pan, breast side up. Roast the chicken for 15 minutes at 220°C / 425°F / Gas Mark 7 then reduce temperature to 165°C / 325°F Gas Mark 3 turning once in between. Pro tip - we turn the chicken so it is golden on all sides and also prevent the breast from drying out.

As a guide, you roast the first 15 minutes at 220°C/ 425°F/ Gas Mark 7, and reduce the temperature to 165°C / 325°F Gas Mark 3. Calculate 20 minutes for every 1 lb ( 500 grams) of chicken until juices run clear or the internal temperature reaches 165°F / 75°C. Pro tip - Using a meat thermometer is a great way to take the guesswork and omit any calculating time. All you do is stick the thermometer and check the internal temperature. It should be 165°F or 75°C in the thickest part of the thigh or 145 F in the breast.

Rest - Remove the chicken from the oven and tent it with foil – let cool for at least 15 to 20 minutes before you carve. Serve with pan juices or use any pan dripping to make gravy.Pro tip - letting the bird rest will help the juices settle otherwise the moment you cut all the juices will run out leaving the bird dry.

Roasting chicken

Skim off any fat in the pan juices. Place the roasting rack on the stovetop or transfer the juices to a frying pan. Add the stock and deglaze the pan. Then, add the flour and continue to cook until thickened. Strain gravy through a sieve into a serving bowl. Serve hot with cut chicken.

Gravy (optional)

There is something so comforting about a whole roasted chicken, I just love it. The chicken came out so delicious and juicy - it was definitely a hit!

Nothing beats a nice crispy whole roasted chicken for a weekend dinner! Love this simple recipe - perfectly seasoned and juicy!

This chicken is so moist and tender and seasoned perfectly. Such a great recipe for the festive season especially.

I love roasting up a chicken and then shredding it to add to meals throughout the week. This looks delicious.

Roast chicken is one my all time favourites. Will try this recipe soon. Thanks for sharing.

This was such a helpful guide to making the best roast chicken ever! We served this at our Christmas dinner table and it was a hit!

I always struggle to cut a whole chicken so thanks for the tips!

I made this today, and let me tell you it turned out fantastic. It was so juicy and tender I couldn't get enough of it. This recipe is a keeper. The instructions are perfect too. I couldn't have been happier with the outcome if I tried.

Have a great day
Heidy

This is such a great tutorial! You make it look so easy.

I am just loving all the paprika you used on this chicken. I'll bet it has so much flavor. Great tips too!

https://www.youtube.com/watch?v=8pAn1uPWzAU

Here's how to make whole roast chicken in the oven perfectly every single time. This chicken is juicy on the inside with a crisp golden skin on the outside that looks perfect on the center of any festive dinner table. The best part is it uses simple and easy-to-find ingredients. Leftovers are perfect for sandwiches and wraps.
Get the full recipe with progress pictures here - https://veenaazmanov.com/perfect-roast-chicken/


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Paprika Roast Chicken

This super easy paprika chicken recipe uses on-hand ingredients and is ready in just 15 minutes! It&#x27;s perfect for a quick weeknight dinner with big flavor.

lbs. boneless (skinless chicken breasts, cubed in 1/2-inch pieces)

poultry seasoning

Mix paprika, poultry seasoning, salt and pepper in a small bowl.

Sprinkle the seasoning over the cubed chicken and toss to get it coated on all sides.

Heat olive oil in a large saute pan over medium-high heat. Add chicken and saute for 5-6 minutes.

Stir and turn the chicken pieces over and cook for another 3-4 minutes, until cooked through.

Squeeze the fresh lemon juice over the chicken and serve!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1532654499/lm0by5wrriq871zcmreo.mp4

This super easy 15-minute paprika chicken recipe uses on-hand ingredients and has such big flavor! It's perfect for a quick weeknight dinner the whole family will love.

15-minute paprika chicken

This Sheet-Pan Roasted Red Onion Chicken is a flavorful and comforting one-pan meal featuring juicy roasted chicken atop sweet, caramelized red onions with a rich, blended onion sauce. Infused with fresh sage and thyme, paprika, and a hint of crushed red pepper flakes, this recipe delivers a beautifully roasted chicken with a savory, smooth sauce that's perfect for a delicious weeknight dinner or casual gathering.

Sheet Pan Red Onion Chicken Recipe

red onions,

garlic,

Tbsp. chopped fresh sage

thyme,

1 (3 1/2- to 4-lb.) whole chicken, or 8 assorted chicken pieces

Kosher salt

red pepper flakes

Tbsp. unsalted butter, softened

sweet white vinegar

water

Preheat and prepare baking surface

Arrange a rack in the center of your oven with no other rack above it, and preheat the oven to 450°F (230°C). Place a baking sheet on the rack to preheat while you prepare the ingredients.

Toss onions with herbs and oil

In a large bowl, combine the sliced red onions, peeled garlic cloves, chopped fresh sage, chopped fresh thyme, and extra-virgin olive oil. Season generously with kosher salt and freshly ground black pepper. Toss gently to coat all ingredients, separating some, but not all, of the onion layers for even cooking.

Prepare the chicken

Pat the chicken dry thoroughly with paper towels. Season all over with paprika, 4 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Arrange the chicken breast side up. Tie the legs together with kitchen twine if desired and tuck the wing tips underneath for even roasting.

Arrange chicken and onions on the hot baking sheet

Carefully remove the preheated baking sheet from the oven. Transfer the onion mixture evenly across the sheet, then place the seasoned chicken on top in the center, ensuring the onions spread out around it.

Roast the chicken and onions

Roast in the oven for 60 to 70 minutes, rotating the pan halfway through cooking for even browning. The chicken is done when an instant-read thermometer inserted into the thickest part of a thigh registers 165°F (74°C).

Prepare the blended onion sauce

Transfer the cooked chicken to a cutting board to rest. Meanwhile, take half of the roasted onions and all the garlic from the baking sheet and place them into a blender. Add the softened butter, sweet white vinegar, crushed red pepper flakes, 1/4 teaspoon kosher salt, and 2 tablespoons water. Blend until smooth and creamy.

Serve

Break the rested chicken down into 8 pieces. Transfer the remaining roasted onions to a serving platter, place the chicken pieces on top, then spoon the blended onion sauce generously over the chicken. Garnish with additional fresh thyme for a fragrant finishing touch.

Top 8 paprika chicken recipes from across the web

The most viewed paprika chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Perfect Baked Chicken Breast

Homemade Chicken Paprikash Recipe

Sheet Pan Paprika Chicken and Veget...

Paprika Chicken

Paprika Chicken with Bell Peppers

Roast Chicken in Oven

Paprika Chicken

Sheet Pan Red Onion Chicken Recipe

Top 8 paprika chicken recipes from across the web

The most viewed paprika chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Baked Chicken Breast

Homemade Chicken Paprikash Recipe

Sheet Pan Paprika Chicken and Veget...

Paprika Chicken

Paprika Chicken with Bell Peppers

Roast Chicken in Oven

Paprika Chicken

Sheet Pan Red Onion Chicken Recipe

The most viewed paprika chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine