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This smoked paprika chicken and potatoes is a definite winner!
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SkinnyMS

Smoked Paprika Chicken and Potatoes

A trip to Spain inspired this tasty, filling, and easy dinner recipe!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Spanish
Keyword: Gluten-Free, Quick and Easy
Servings: 4 people
Calories: 318kcal
Author: Chef Sallie

Ingredients

US Customary - Metric
  • 1 pound baby potatoes whole (if using larger potatoes, cut into 2-inch wedges)
  • 1 sweet onion cut into 1" wedges
  • 2 tablespoons olive oil divide in half
  • 1 tablespoon smoked paprika divided
  • 2 teaspoons sea salt divided
  • 2 teaspoons granulated garlic divided
  • 4 boneless skinless chicken breasts
  • 1/4 cup chicken broth
  • 2 tablespoons orange zest
  • 2 tablespoons parsley minced

Instructions

  • Preheat oven to 375 degrees F. Spray sheet pan with cooking spray.
  • Toss baby potatoes or potato wedges and onion wedges in a bowl with 1 Tablespoon of olive oil, and half of the smoked paprika, salt, and granulated garlic. Place on prepared sheet pan.
  • Using remaining smoked paprika, salt, and granulated garlic, mix together in a small bowl, and then rub the chicken breasts with the mixture. Reserve the remaining half of the smoked paprika, salt and granulated garlic for the potatoes.
  • Preheat a skillet over medium-high heat. Add 1 Tablespoon of the olive oil.
  • Place chicken breasts, 2 at a time in the preheated skillet and sear for about 2-3 minutes. Chicken should easily release from the pan when it is properly seared. Flip chicken over and sear the other side. Chicken will NOT be cooked through.
  • Place seared chicken on prepared sheet pan on top of the potatoes and onions. Add 1/4 cup chicken broth. Cover loosely with foil.
  • Bake covered in oven for 25-30 minutes. Remove foil and test chicken and potatoes for doneness. Potatoes should be easily pierced with a fork and chicken should have an internal temperature of 155 degrees.
  • While chicken and potatoes are cooking, prepare the garnish by mixing orange zest with parsley. Set aside.
  • Return to oven and allow to finish cooking, about 5-8 minutes. Chicken should have an internal temperature of 165 degrees when done.
  • Sprinkle with orange zest and parsley and serve.

Nutrition

Serving: 1chicken breast and 1/4 pound potatoes | Calories: 318kcal | Carbohydrates: 29g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1311mg | Potassium: 1070mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1080IU | Vitamin C: 34mg | Calcium: 49mg | Iron: 2mg |
SmartPoints (Freestyle): 8
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SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8