Go Back
Four whole smoked paprika chicken breasts with a lightly browned spice crust in a skillet

Smoked Paprika Chicken

Small chicken breasts cook in a skillet with smoked paprika, garlic, onion and cumin. Serve the chicken with its browned spice crust or add the optional lemon-garlic pan sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

Chicken and spice rub

  • 4 small boneless, skinless chicken breasts about 1 lb (450g) total; similar in thickness
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ground cumin
  • ½ tsp chili powder optional
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp olive oil

Optional lemon-garlic pan sauce

  • 1 tbsp butter
  • 2 cloves garlic minced
  • ½ cup chicken broth
  • 1 tsp smoked paprika
  • ½ lemon juiced
  • salt and black pepper to taste

Instructions
 

Season and cook the chicken

  • Pat the chicken dry. Mix the 2 teaspoons smoked paprika, garlic powder, onion powder, cumin, optional chili powder, salt and black pepper. Rub the mixture evenly over both sides of the breasts.
    Four small raw chicken breasts evenly coated with smoked paprika seasoning on a white plate
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken in one layer and cook the first side for about 6 to 7 minutes. Adjust the heat if the spice coating darkens too quickly.
    Seasoned chicken breasts cooking on their first side in a lightly oiled skillet
  • Turn the breasts and cook for about 6 to 7 minutes more, or until the thickest part reaches 165°F (74°C) on an instant-read thermometer. Thinner pieces may finish sooner; remove each piece as it is done.
    Paprika chicken in a skillet with two browned breasts turned over and two still cooking on the first side
  • Transfer the cooked chicken to a clean plate and let it rest for about 5 minutes. Make the optional sauce during this time, if using.
    Four browned smoked paprika chicken breasts resting whole on a plain white plate

Optional lemon-garlic pan sauce

  • For the optional sauce, reduce the skillet heat to medium. Melt the butter, then add the minced garlic. Cook, stirring, for 30 to 60 seconds until fragrant.
    Minced garlic softening in butter with browned paprika bits in the skillet
  • Stir in the chicken broth, 1 teaspoon smoked paprika and the juice of ½ lemon. Loosen the browned cooking bits with a pan-safe spoon. Simmer for 2 to 3 minutes, then taste and add salt and pepper as needed.
    Thin orange-red lemon-garlic paprika sauce simmering in the skillet after the chicken is removed

To serve

  • Serve the rested chicken whole or sliced, with the optional sauce spooned over it. Rice, potatoes or vegetables make suitable sides.
    A whole smoked paprika chicken breast served with a small pool of lemon-garlic pan sauce

Notes

The recipe uses four small chicken breasts, about 1 lb (450g) total. If the thick ends are uneven, gently pound them to a similar thickness before seasoning. Larger pieces or cooking in batches will take longer.
The 30-minute total is an approximate planning guide, including the optional sauce made while the chicken rests. Use the internal-temperature check to judge doneness.
For a milder dish, choose sweet smoked paprika and omit the optional chili powder. The sauce should remain loose, not thick like gravy.