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Smoky Paprika Chicken Skillet - A Flavor-Packed Weeknight Favorite

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.