paprika chicken recipe
The Best paprika chicken recipe
I also love how this dish strikes a great balance for health-conscious cooking. The chicken is lean, and the spices add flavor without relying on heavy sauces or extra fats. It’s not so light that it feels like a chore to eat, but it’s also a way to keep things fresh and nutritious without sacrificing taste. Plus, it’s versatile—you can serve it with roasted potatoes, a simple salad, or even over rice if you’re in a hurry. It’s the kind of recipe that feels like a win in every way, whether you’re feeding your family or treating yourself to something a little extra.
Spiced Paprika Chicken with Crispy Cornbread
A flavorful one-pan dish featuring tender chicken thighs glazed in smoky paprika and sweet tomato sauce, served with a quick cornbread topping. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional)
- 1 tsp salt
- ½ tsp black pepper
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- 1 large egg
- ½ cup shredded cheddar cheese
- 2 tbsp melted butter
- 1 cup tomato sauce
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 400°F. In a bowl, toss chicken thighs with olive oil, paprika, garlic powder, onion powder, cayenne, salt, and black pepper until evenly coated. -
2
Place chicken in a large skillet over medium heat. Cook for 5–6 minutes per side until golden brown and cooked through (165°F internal temperature). Remove and set aside. -
3
In the same skillet, add tomato sauce, honey, vinegar, and oregano. Simmer for 5 minutes to thicken slightly. Pour sauce over chicken. -
4
In a separate bowl, whisk together cornbread ingredients until smooth. Spoon half the batter over the chicken, then top with remaining batter and cheese. -
5
Bake uncovered at 400°F for 15–20 minutes until the cornbread is golden and crispy. Let rest 2 minutes before serving.
🔧Equipment
- Mixing bowls
- Large skillet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Spiced Paprika Chicken with Crispy Cornbread Works
❓ Frequently Asked Questions About Spiced Paprika Chicken with Crispy Cornbread
Can I substitute smoked paprika for regular paprika in this recipe?
Yes, you can use smoked paprika as a substitute, but adjust the quantity slightly. Smoked paprika has a stronger, deeper flavor, so start with half the amount of regular paprika (about 1–2 tablespoons instead of 3–4) and taste as you go. If the dish needs more warmth, add a pinch more.
How do I ensure the chicken stays moist while baking?
To keep the chicken juicy, pat the pieces dry before seasoning and brining them in a mixture of ½ cup warm water, 1 tablespoon lemon juice, and 1 teaspoon salt for 15 minutes. This helps retain moisture during baking. Avoid overcrowding the pan—bake at 375°F (190°C) for 20–25 minutes, basting halfway with pan juices.
What if I don’t have a baking sheet or parchment paper?
Use a nonstick skillet or cast-iron pan instead of a baking sheet. Lightly grease the pan with oil or butter, then arrange the chicken cutlets in a single layer. Cook over medium heat for 5–6 minutes per side until golden and cooked through. If you’re baking, line a regular oven-safe dish with aluminum foil and place parchment paper inside before adding the chicken.
Can I make this recipe ahead of time?
Yes, you can prep the chicken and paprika mixture up to 24 hours in advance. Store the seasoned chicken in an airtight container in the fridge for up to 1 day. Bake it straight from the fridge—add 5–10 minutes to the cooking time if needed. For the sauce, make it fresh just before serving to avoid thickening too much.
