Paprika Chicken Skillet

Paprika Chicken Skillet

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

Paprika Chicken Skillet

Yields: 4 servings | Serving Size: 1 chicken breast with sauce | Calories: 301 | Total Fat: 19 g | Saturated Fat: 14 g | Trans Fat: 0 g | Cholesterol: 76 mg | Sodium: 123 mg | Carbohydrates: 6 g | Dietary Fiber: 3 g | Sugars: 1 g | Protein: 28 g | SmartPoints: 10

Ingredients

  • 4 chicken breasts
  • 6 teaspoons Hungarian paprika
  • 3 teaspoons sea salt
  • 1 teaspoon pepper
  • 4 tablespoons coconut oil
  • 2 cloves garlic, finely chopped
  • 1 (15-ounce) can coconut milk
  • 2 cups (loosely packed) baby spinach

Directions

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.

https://skinnyms.com/paprika-chicken-skillet/

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26 Comments on "Paprika Chicken Skillet"

  1. Vickie B  March 27, 2015

    In the recipe directions it says drizzle with the coconut milk and sprinkle. Sprinkle what?

    Reply
    • SkinnyMs  March 28, 2015

      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!

      Reply
  2. TEP  March 29, 2015

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

    Reply
    • SkinnyMs  March 30, 2015

      TEP, Add spinach in with the coconut milk that is in the pan, yes. Thanks for checking!

      Reply
  3. KTurn  April 11, 2015

    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?

    Reply
    • SkinnyMs  April 12, 2015

      KTurn, Yes, as long as it's unsweetened, that will work!

      Reply
  4. Katie  May 5, 2015

    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!!

    Reply
    • SkinnyMs  May 5, 2015

      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.

      Reply
  5. Gill  September 21, 2015

    How big is the coconut milk can

    Reply
    • SkinnyMs  September 21, 2015

      Most cans are 15 ounces.

      Reply
  6. Francesca  November 14, 2015

    Do you use smoked or sweet paprika?

    Reply
    • SkinnyMs  November 15, 2015

      We used sweet.

      Reply
  7. Erika  January 24, 2016

    Where did the recipe disappear to? I don’t see it still posted. Were the directions removed? Thanks

    Reply
  8. Jennifer  January 27, 2016

    I made this dish last night, it is insanely good! Thank you!

    Reply
    • Gale Compton  January 27, 2016

      Jennifer, YAH!!! Thank you for letting us know. 🙂

      Reply
  9. sammy  February 2, 2016

    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!

    Reply
    • Gale Compton  February 2, 2016

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

      Reply
  10. Erika  February 29, 2016

    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!

    Reply
    • Gale Compton  February 29, 2016

      Erika, YAH!!! Thanks for letting us know, so happy your family enjoyed. 🙂

      Reply
  11. Terri  April 26, 2016

    My kids really love chicken legs could I use them instead of breast

    Reply
    • SkinnyMs.  April 27, 2016

      Yes, you can substitute legs for breasts, but you will need to adjust the cooking time.

      Reply
  12. Kisha  June 15, 2016

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

    Reply
    • Kym Votruba  June 15, 2016

      We’re so happy you enjoyed the recipe! Thanks for letting us know. 🙂

      Reply
  13. Carol  July 30, 2016

    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.

    Reply
    • Gale Compton  July 31, 2016

      Carol, I’ll make note of your recommendation. Thanks so much for the feedback. 🙂

      Reply

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