Spice up your usual chicken dinner!
One-skillet dishes are delightful. After a long day at work, a skillet dish can be made with minimal prep work in just 30 minutes or less. Skillet cooking can provide a quick and simple twist in the traditional chicken breast, too. It’s easy to feel uninspired when eating chicken breast for the umpteenth time, but skillet cooking offers a quick way to infuse a huge variety of healthy flavor into your meal. This recipe for Paprika Chicken is similar to chicken paprikash–a simple Hungarian dish. It whips up quick and tastes absolutely delicious. It’s a warm, comforting, unique way to serve up chicken for dinner tonight.
Paprika Chicken Skillet
Ingredients
- 4 boneless and skinless chicken breasts
- 6 teaspoons Hungarian paprika
- 3 teaspoons sea salt
- 1 teaspoon pepper
- 4 tablespoons coconut oil
- 2 garlic cloves finely chopped
- 15 ounce can coconut milk can
- 2 cups baby spinach loosely packed
Instructions
- Sprinkle chicken breasts with paprika, sea salt, and pepper.
- Heat coconut oil in a large skillet over medium-high heat. Once melted, add garlic and chicken. Cook chicken on both sides until golden brown, then drizzle with coconut milk. Cover and cook over medium-low heat until chicken is cooked through, about 8-10 minutes.
- Transfer chicken to plate, add spinach to the skillet. Cook until slightly wilted, 30-seconds to 1 minute, then turn off heat and return chicken to skillet. Serve and enjoy.
Nutrition Information
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I think this recipe sounds fantastic but it seems 3 teaspoons of salt for 4 chicken breasts is excessive. I see there are other commenters who have made this but haven’t said anything about the amount of salt specified. Just checking because I’m very interested in making this dish.
Suzanne, As always, feel free to decrease the amount of salt used in any of our recipes. 🙂