Paprika Chicken Skillet

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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.

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Paprika Chicken Skillet

Change it up with a one-pot chicken skillet dish that is low in carbs, gluten-free, and easy on your budget.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield 4 people
Serving Size 1 chicken breast with sauce
Course Dinner
Cuisine Universal
Author SkinnyMs.


  • 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 ounces coconut milk can
  • 2 cups baby spinach loosely packed


  • 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

Serving: 1chicken breast with sauce | Calories: 301kcal | Carbohydrates: 6g | Protein: 28g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 123mg | Fiber: 3g | Sugar: 1g |
SmartPoints (Freestyle): 10
Keywords Budget-Friendly, Gluten-Free, Low-Carb, Quick and Easy

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    1. Vickie, That "and sprinkle" was a typo so I just took those two words out. Follow the directions as they are now. Thanks for checking!

  1. Do you leave the remaining coconut milk/liquid in the pan to use with the spinach or does that get removed with the chicken?

  2. I don't have canned coconut milk, but I do have So Delicious unsweetened coconut milk in the carton. Will that work for this recipe?

  3. Can you give me an idea of how many pounds the 4 chicken breasts should equal? I just measured mine and they're like almost a pound each – so that seems WAY too much chicken per serving? You have a couple other recipes that are listed that way – I think for me, it helps if you say 16 oz of chicken or whatever… Thanks! Having tonight for dinner. Skinny Ms recipes have been a HUGE help in our weight loss / improved health progress. Thank you!!

    1. Katie, For boneless, skinless chicken breasts weigh 1-1/2 pounds, and with skin and bones closer to 2 pounds. You can use either. You're welcome! That is great to hear.

  4. this recipe is a staple in my house now! My husband and I follow a paleo diet so this recipe covers our bases of protein and veggies (we usually put this over a bed of arugula). Great flavor in this dish, thanks for the recipe!

    1. Great! I’ll have to try it over arugula, sounds like a delicious pairing. Thanks for the suggestion. 🙂

  5. We made this tonight and LOVED it! Even my picky 10 and 7 year olds loved it! It was amazing. Thanks so much. I can’t wait to make it again!

  6. Made this tonight for dinner and served it over hash brown potatoes. It was ummm, ummm…delicious! Definitely a keeper! Thanks for sharing!

  7. The seasoning was a bit salty for me but that’s easily fixed. I highly recommend using Hungarian paprika for this as the plain paprika at most stores is just not as flavorful. This is definitely a keeper.

    1. Hi Tamara! You could definitely replace the spinach with mushrooms! They will probably need a little more time to cook.

  8. This is a big hit in my house and I’ve made it several times. Can anyone help me figure out how to make it in an instant pot? Thanks!

    1. Hi Debbie, in order to make this in an Instant Pot you will need to add about 1/4 to 1/3 cup more liquid, chicken broth would be best. You can follow the instructions using the saute setting. Once you add the chicken change the setting to manual and cook on high pressure for about 8 minutes. Keep in mind your Instant Pot will take about 10 to 15 minutes to heat up – if you’re looking to use the Instant Pot to save time it may take longer for this recipe do to the heating time.

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