Smoky Paprika Chicken Skillet – A Flavor-Packed Weeknight Favorite

This smoky paprika chicken skillet is the kind of dinner that makes weeknights feel special without a lot of work. It’s rich with warm spices, a touch of garlic, and a hint of lemon to brighten everything up. The chicken cooks up juicy and tender, and the sauce is good enough to spoon over rice, potatoes, or crusty bread.

It’s simple, hearty, and ready in about 30 minutes. If you’re looking for a go-to dish that never disappoints, this is it.

Smoky Paprika Chicken Skillet - A Flavor-Packed Weeknight Favorite

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts, see Alternatives)
• Spices: 2 teaspoons smoked paprika, 1 teaspoon sweet paprika (optional), 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4–1/2 teaspoon crushed red pepper flakes (optional), kosher salt, black pepper
• Aromatics: 3 cloves garlic, minced; 1 small yellow onion, thinly sliced
• Liquids: 1/2 cup low-sodium chicken broth, 1/3 cup canned crushed tomatoes or tomato passata, 1 tablespoon lemon juice
• Fats: 2 tablespoons olive oil, 1 tablespoon unsalted butter (optional for richness)
• Fresh finishers: Handful of chopped parsley or cilantro, lemon wedges
• Optional add-ins: 1 roasted red pepper, sliced; 1/3 cup pitted green olives; 1/4 cup heavy cream for a creamier sauce

Instructions

 

• Mix the spice rub: In a small bowl, combine smoked paprika, sweet paprika (if using), garlic powder, onion powder, dried oregano, 1 teaspoon kosher salt, and several grinds of black pepper. Stir to blend.
• Season the chicken: Pat the chicken dry with paper towels. Sprinkle the spice mixture all over, pressing gently so it adheres. Let it sit while you prep the aromatics.
• Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil. When it shimmers, add half the chicken in a single layer. Sear 3–4 minutes per side until well browned. Transfer to a plate and repeat with remaining oil and chicken.
• Soften the aromatics: Reduce heat to medium. Add the butter (if using), then the sliced onion with a pinch of salt. Cook 3–4 minutes, stirring, until softened and lightly golden. Stir in the garlic and cook 30 seconds until fragrant.
• Build the sauce: Pour in the chicken broth and crushed tomatoes, scraping up any browned bits. Add lemon juice. If using roasted red pepper or olives, stir them in now. Bring to a gentle simmer.
• Finish the chicken: Return the chicken and any juices to the skillet. Reduce heat to medium-low. Simmer 5–7 minutes, uncovered, until the chicken is cooked through and the sauce slightly thickens. If you want a creamier finish, stir in the cream during the last 2 minutes.
• Taste and adjust: Add a pinch more salt, pepper, or lemon juice as needed. The sauce should taste smoky, savory, and bright.
• Garnish and serve: Sprinkle with chopped herbs. Serve hot with your favorite side—rice, potatoes, couscous, or charred bread are all great.

What Makes This Recipe So Good

• Big flavor, simple ingredients: Smoked paprika does the heavy lifting, giving the chicken a deep, slightly sweet smokiness without being spicy.
• One-pan convenience: Everything comes together in a single skillet, which means easier cooking and faster cleanup.
• Juicy chicken every time: A quick spice rub and a short sear lock in moisture, while the sauce finishes the job.
• Balanced and bright: A splash of lemon and a handful of fresh herbs keep the dish from feeling heavy.
• Flexible for sides: Serve it with rice, mashed potatoes, quinoa, or roasted veggies—whatever you have on hand.

Shopping List

• Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts, see Alternatives)
• Spices: 2 teaspoons smoked paprika, 1 teaspoon sweet paprika (optional), 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4–1/2 teaspoon crushed red pepper flakes (optional), kosher salt, black pepper
• Aromatics: 3 cloves garlic, minced; 1 small yellow onion, thinly sliced
• Liquids: 1/2 cup low-sodium chicken broth, 1/3 cup canned crushed tomatoes or tomato passata, 1 tablespoon lemon juice
• Fats: 2 tablespoons olive oil, 1 tablespoon unsalted butter (optional for richness)
• Fresh finishers: Handful of chopped parsley or cilantro, lemon wedges
• Optional add-ins: 1 roasted red pepper, sliced; 1/3 cup pitted green olives; 1/4 cup heavy cream for a creamier sauce

Instructions

1. Mix the spice rub: In a small bowl, combine smoked paprika, sweet paprika (if using), garlic powder, onion powder, dried oregano, 1 teaspoon kosher salt, and several grinds of black pepper. Stir to blend.
2. Season the chicken: Pat the chicken dry with paper towels.

   Sprinkle the spice mixture all over, pressing gently so it adheres. Let it sit while you prep the aromatics.

3. Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil.

   When it shimmers, add half the chicken in a single layer. Sear 3–4 minutes per side until well browned. Transfer to a plate and repeat with remaining oil and chicken.

4. Soften the aromatics: Reduce heat to medium.

   Add the butter (if using), then the sliced onion with a pinch of salt. Cook 3–4 minutes, stirring, until softened and lightly golden. Stir in the garlic and cook 30 seconds until fragrant.

5. Build the sauce: Pour in the chicken broth and crushed tomatoes, scraping up any browned bits.

   Add lemon juice. If using roasted red pepper or olives, stir them in now. Bring to a gentle simmer.

6. Finish the chicken: Return the chicken and any juices to the skillet.

   Reduce heat to medium-low. Simmer 5–7 minutes, uncovered, until the chicken is cooked through and the sauce slightly thickens. If you want a creamier finish, stir in the cream during the last 2 minutes.

7. Taste and adjust: Add a pinch more salt, pepper, or lemon juice as needed.

   The sauce should taste smoky, savory, and bright.

8. Garnish and serve: Sprinkle with chopped herbs. Serve hot with your favorite side—rice, potatoes, couscous, or charred bread are all great.

Keeping It Fresh

• Make ahead: You can season the chicken up to 24 hours in advance and refrigerate it. The longer it sits (up to a day), the deeper the flavor.
• Storage: Leftovers keep well in an airtight container in the refrigerator for 3–4 days.
• Freezing: Freeze cooked chicken and sauce for up to 2 months.

  Thaw overnight in the fridge and rewarm gently on the stove with a splash of broth.

• Reheating: Warm over low heat until hot. Add a little water or broth to loosen the sauce and keep the chicken tender.

Health Benefits

• Lean protein: Chicken thighs offer satisfying protein with good iron and B vitamins. Chicken breasts are even leaner if you prefer.
• Antioxidant-rich spices: Paprika and oregano bring antioxidants that support overall wellness, while garlic adds anti-inflammatory compounds.
• Balanced plate: Pairing with a fiber-rich side like brown rice, quinoa, or a hearty salad helps keep you full and steady on energy.
• Low on added sugar: The sauce relies on tomatoes, spices, and lemon for depth, so there’s no need for sweeteners.

Common Mistakes to Avoid

• Skipping the pat-dry step: If the chicken is wet, it won’t brown properly.

  Dry surface equals better sear and deeper flavor.

• Crowding the pan: Sear in batches. Overcrowding traps steam and prevents that caramelized crust.
• Cranking the heat too high: Medium-high is enough for browning. Too hot, and the spices can burn and turn bitter.
• Underseasoning: Smoked paprika shines with the right amount of salt and acid.

  Taste at the end and adjust.

• Overcooking the chicken: Simmer just until cooked through. Leaving it too long will dry it out.

Alternatives

• Chicken breasts: Use the same method but reduce the simmer time by a couple minutes. Slice thick breasts horizontally for even cooking.
• Bone-in thighs: Sear as directed, then simmer longer (10–12 minutes) until the meat reaches a safe temperature and is tender.
• Vegetarian swap: Try chickpeas and sliced mushrooms.

  Brown them well, then proceed with the sauce. Add a splash more broth as needed.

• Spice variations: Add cumin for earthiness, a pinch of cinnamon for warmth, or chipotle powder for extra smoke and heat.
• Dairy-free creaminess: Stir in a tablespoon of tahini or a splash of coconut milk instead of cream.
• No tomatoes: Skip tomatoes and use extra broth plus a teaspoon of Dijon mustard for a lighter, tangy sauce.

FAQ

Can I use regular paprika instead of smoked paprika?

Yes, but the flavor will be milder and less smoky. If you have a bit of chipotle powder, add a pinch to bring back some of that smoky depth.

How do I know when the chicken is done?

The internal temperature should reach 165°F at the thickest part.

If you don’t have a thermometer, slice into a piece—juices should run clear and the center should be opaque, not pink.

What can I serve with this?

Rice, mashed or roasted potatoes, buttered noodles, polenta, or a warm grain salad all pair well. For something lighter, go with steamed green beans, sautéed spinach, or a crisp salad.

Is this recipe spicy?

It’s more smoky than spicy. The crushed red pepper flakes add gentle heat, so adjust to taste or leave them out if you prefer mild flavors.

Can I make it in advance for meal prep?

Absolutely.

It reheats well and keeps its flavor for several days. Store portions with a bit of sauce to keep the chicken moist.

What if my sauce is too thick or too thin?

If it’s too thick, add a splash of broth to loosen it. If it’s too thin, simmer a few extra minutes uncovered until it reduces to your liking.

Do I have to use lemon?

A little acid brightens the dish.

If you don’t have lemon, use a teaspoon of apple cider vinegar or a splash of white wine.

Wrapping Up

This smoky paprika chicken skillet is the kind of recipe you’ll keep coming back to—bold flavor, easy technique, and reliable results. It’s weeknight-friendly but special enough for company, and it takes well to whatever you have in the pantry. Keep smoked paprika on hand, and you’ll always be close to a great dinner.

Serve it hot, pass the lemon wedges, and enjoy every saucy bite.