Smoked Paprika Chicken
Chicken breasts rubbed with a paste of smoked paprika, garlic, lemon and olive oil, seared and finished covered, with sherry vinegar and parsley. Four servings in 30 minutes.
A dry spice rub burns before chicken is cooked, because paprika scorches at the heat needed to brown meat. Mixing the paprika with oil, lemon juice and garlic first makes a paste that clings to the chicken and protects the spice from the pan. That is the whole technique.
Sear on medium heat, not high. Smoked paprika turns bitter if it scorches, so the pan should sizzle gently and the chicken should colour slowly over about 4 minutes a side. Lower the heat, cover and let it finish in its own steam. A splash of sherry vinegar at the end lifts the pan juices.
Sherry vinegar and garlic do the job that salt usually does, and the smoked paprika supplies depth and a faint barbecue flavour. Slice the chicken across the grain. Parsley goes on at the end, for colour and freshness. Serve it with rice, green beans and a wedge of lemon.
Quick Answers
How long does Smoked Paprika Chicken take to make?
About 30 minutes in total — 10 minutes of preparation and 20 minutes of cooking. The recipe serves 4.
What are the key tips for making Smoked Paprika Chicken?
Rub the paste on up to 20 minutes before cooking, no more, so that the lemon does not turn the surface mealy. If the paprika darkens too quickly, lower the heat and add a splash of water. Use sweet smoked paprika unless you want heat; hot smoked paprika is considerably stronger.
What should I serve with Smoked Paprika Chicken?
Steamed white rice; Steamed green beans; A cucumber and lemon salad.
How should Smoked Paprika Chicken be stored?
Keeps in the fridge for up to 3 days. Eat cold sliced in a salad or reheat gently, covered.
Is Smoked Paprika Chicken suitable for a special diet?
This recipe is dairy-free, gluten-free, kidney-friendly, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Smoked Paprika Chicken?
About 198 kcal per serving, with 25 g protein, 2 g carbohydrate and 10 g fat. The figures are calculated from the ingredient list and are an estimate.
The Method for Smoked Paprika Chicken
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Stir the paprika, garlic, half the oil, the lemon juice and the pepper into a paste. Rub it over the chicken.
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Heat the remaining oil in a large frying pan over medium heat. Sear the chicken for 4 minutes a side, until it is deep red-gold.
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Lower the heat, cover and cook for 10 minutes, until the centres reach 74°C. Lift the chicken onto a board and rest it for 3 minutes.
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Pour the sherry vinegar into the pan and stir for 30 seconds, scraping up the juices. Slice the chicken, spoon over the pan juices and scatter with the parsley.
Worth Getting Right
- Rub the paste on up to 20 minutes before cooking, no more, so that the lemon does not turn the surface mealy.
- If the paprika darkens too quickly, lower the heat and add a splash of water.
- Use sweet smoked paprika unless you want heat; hot smoked paprika is considerably stronger.
Ingredient Swaps
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
What to Serve With It
Steamed white rice · Steamed green beans · A cucumber and lemon salad
Leftovers and Storage
Keeps in the fridge for up to 3 days. Eat cold sliced in a salad or reheat gently, covered.
Smoked Paprika Chicken Nutrition Facts
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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