This Creamy Paprika Chicken Skillet is a one-pan meal that the whole family will LOVE. Plus, it’s dairy free, grain free, low carb and whole30 compliant. You will find yourself making this over and over again!
Originally Posted: May 19th, 2016 | Updated: January 22nd, 2019
PAPRIKA CHICKEN RECIPE
Guess what? Even though it’s not listed in the title, this Creamy Paprika Chicken also has turmeric in it.
I am on a roll you guys. I am un-officially declaring it “turmeric month” on EverydayMaven.
Next week: Turmeric Tahini Salad Dressing so make sure you are signed up for my email list so you don’t miss that. It’s goooooooooooood.
Now, while I may be somewhat obsessed with turmeric, one of my other all-time favorite spices is paprika. I think it is because of my Bubby who lived with us growing up.
She wasn’t the best cook – not even close – and she pretty much put paprika on everything.
WHAT IS PAPRIKA?
Plain Paprika is made from dried and ground Capsicum peppers, usually mild in flavor and has a bright red color. Paprika is one of the most popular spices in the world and most often used in both Spanish and Hungarian cuisines for its bold flavor and beautiful color.
Spanish Paprika is usually made from Pimenton that is smoke-dried or placed on a grate above a fire. Once dried, the paprika is ground to a powder. Spanish Paprika has three main varieties.
Sweet; made from cherry-shaped peppers only without the seeds and ribs.
Bittersweet; made from long peppers that are a dark red color without the seeds and ribs.
Hot; made from spicy peppers and include the seeds and ribs when ground.
Paprika is the National Spice of Hungary so you know there are some serious options that originate from there. There are eight main varieties that vary in heat and color.
I miss it and miss her so I went a little crazy with this dish and made paprika the star and it’s pretty amazing. I have made this dish once a week since I first created it and my whole family loves it.
My older son even said it was his #1 favorite thing we ate last week. So now, you know, you must get to making this asap.
The prep time is very minimal (I’m talking 5 minutes), the dish cooks in one pan and if you have leftovers (which I bet you won’t!), it freezes and reheats well.
WHAT TO SERVE WITH PAPRIKA CHICKEN?
Great question! This is fantastic with plain rice. If you are following a low-carb diet or in the middle of a Whole30, cauliflower rice is a great option. I also really like this alongside mashed potatoes or mashed cauliflower.
Slammed for time? Serve a simple side salad of mixed greens, a pinch of Kosher salt and pepper and your favorite dressing!
Did you make this recipe? Please give it a star rating below!
This Creamy Paprika Chicken Skillet is a one-pan meal that the whole family will LOVE. Plus, it's dairy free, grain free, low carb and whole30 compliant. You will find yourself making this over and over again!
- 1 T avocado oil
- 1 pound boneless, skinless chicken thighs
- 2 T mild paprika
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground turmeric
- 1/2 tsp garlic powder
- 1 cup grape or cherry tomatoes
- 1/2 large yellow onion halved and thinly sliced
- 1/4 pound baby spinach finely chopped
- handful fresh cilantro finely chopped
- 2/3 cup full-fat canned coconut milk
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In a mixing bowl, combine chicken thighs with paprika, salt, pepper, turmeric, and garlic powder. Toss until well coated.
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Peel onion and thinly slice. Finely chop baby spinach and cilantro.
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Heat a large 12" cast iron skillet over medium heat. Once hot, add avocado oil and then chicken. Cook chicken 5 to 6 minutes, undisturbed and then flip and repeat.
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Add grape tomatoes and sliced onion. Gently toss to coat with spices.
Cook 5 to 7 minutes, until tomatoes, are soft enough to easily burst under the weight of a spatula or wooden spoon. Smash all of the tomatoes so they release their juices.
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Add chopped cilantro and spinach along with coconut milk and mix well.
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Reduce heat to low and continue cooking an additional 8 to 10 minutes until chicken is cooked through and the sauce has thickened a bit.
Serve over rice, cauliflower rice or gluten-free pasta and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Marcy youker says
May 18, 2019 at 10:38 amlove your recipes, this one specially,its easy and taste very good, thanks, keep them coming
Alyssa Brantley says
May 20, 2019 at 1:54 pmHi Marcy! Thank you so much – I so appreciate that!
Trudy says
April 11, 2019 at 9:28 amThis recipe was so easy to make and surprised us by just how much flavor was packed in there! Thanks!!!
Alyssa Brantley says
April 11, 2019 at 10:16 amHi Trudy! So glad to hear it – such a good weeknight meal!
Heather B says
February 17, 2019 at 6:04 pmI have made this multiple times for myself and my husband and it is SO GOOD. Definitely my favorite recipe right now. Wondering how adding some saffron will do, if I can ever afford saffron! I will try it and report back. Thank you for this recipe, it is one of our staples now. My only problem is that I quadruple it and don’t have a big enough pan! The leftovers are incredible!
EverydayMaven says
February 25, 2019 at 1:23 pmHi Heather!! LOVE 🙂 Saffron sounds yummy – you have to let me know!!
Andrea says
February 1, 2019 at 11:29 amThis looks amazing and I want to make it tonight! Our family isn’t keen on tomatoes – does anyone have suggestions for a substitute? We’re good with pretty well any other vegetable!
Can’t wait to try it!
EverydayMaven says
February 14, 2019 at 9:20 amHey Andrea – I don’t. The tomatoes are a main component of the sauce and the acid really balances out everything.
carolyn huston says
January 24, 2019 at 8:25 pmI made the recipe last night. I was so excited to make it. I was acting like world chef in front of my husband. The aromatics were awesome. The dish was okay the first night but it was the 2nd day when I really fell in love with it. That’s when the flavors really popped!
Keep the recipes coming!
EverydayMaven says
January 30, 2019 at 8:00 pmThanks for the feedback Carolyn! You can find more recipes here https://www.everydaymaven.com/healthy-recipes/
Rose Helm says
January 23, 2019 at 8:10 amHello,
Is there anyway to reduce the potassium in this dish for someone who is on a low potassium diet? Sounds delicious……
EverydayMaven says
January 30, 2019 at 7:59 pmHi Rose, I am not sure. I would suggest checking with your Dr. or nutritionist to see which ingredients you should avoid.
Toria says
October 2, 2018 at 9:14 pmLoved it. Even my husband who isn’t keen on chicken keeps asking for it again.
EverydayMaven says
October 4, 2018 at 9:45 amWow! What great feedback Toria 🙂
Buttoni says
October 7, 2017 at 8:22 amThis looks and sounds delicious!
EverydayMaven says
October 12, 2017 at 2:48 pmIt is one of our FAV dishes!
Buttoni says
October 12, 2017 at 6:37 pmI’ve copied the recipe and plan to make it soon!
EverydayMaven says
October 15, 2017 at 7:30 amCan’t wait to hear what you think!
Brenda says
April 10, 2017 at 4:54 amHello… want to try this but spouse doesn’t care for cilantro. I realize that a substitution will change the flavor but wondering what you think about flat leaf parsley, or a combination of parsley and snipped chives. thanks!
EverydayMaven says
April 11, 2017 at 9:49 pmHey Brenda, I have used parsley multiple times and it’s amazing!
Cid says
November 14, 2018 at 9:02 pmI just omitted the cilantro and put extra spinach. Delicious!
Bea says
February 15, 2017 at 12:44 pmI do not care for the taste of coconut – I have tried coconut oil & find that it has too much of a coconut taste for me. Would I be able to make this using another type of milk? Almond – Brown Rice or maybe even 2/%???
EverydayMaven says
February 16, 2017 at 10:43 amHi Bea, some brands of coconut oil have a stronger taste than others. As for the coconut milk, I haven’t tried this with any other milk. You should be able to swap 2% or whole milk but watch it carefully for scorching. Let me know if it works out!
Cid says
November 14, 2018 at 9:09 pmI use the coconut milk/cream found in the Asian section called Thai Kitchen. It is not coconutty at all. Also, for oils, refined coconut oil takes out the coconut flavor, where unrefined has a strong coconut flavor.
Donna says
June 24, 2016 at 9:55 amI just made this last night and it was quick, easy and quite tasty. I served mine over yellow squash noodles. Thanks for sharing. Native Forest Simple also has no guar gum in it.
EverydayMaven says
June 24, 2016 at 12:46 pmSo glad you liked it Donna!
Christeen says
May 23, 2016 at 2:33 pmI have 6 in my family 2 adults 2 toddlers and 2 preteens . How to adapt recipe for serving 6. The toddlers eat as much as the preteen
EverydayMaven says
May 23, 2016 at 8:06 pmI would just double the recipe Christeen. You will wind up with just a serving or two leftover and can use if for lunch!
Ruby says
May 23, 2016 at 2:24 pmWill grape seed oil work with this recipe?
EverydayMaven says
May 23, 2016 at 8:06 pmAbsolutely Ruby!
Ann says
May 22, 2016 at 5:24 pmMade this for dinner tonight. I used smoked paprika. I love anything with turmeric. Definitely a keeper. Simply delicious and so easy to make. I was a bit lazy so used extra coconut milk and tossed 1/2 cup of whole wheat couscous right into the pan. It was super yummy.
EverydayMaven says
May 23, 2016 at 8:05 pmSame with me Ann – I am obsessed with turmeric!
Atour says
May 21, 2016 at 7:55 pmI made this dish today and used 1 T smoked paprika and 1 T regular paprika. It was delicious and so easy. Thank you so much for posting this.
EverydayMaven says
May 23, 2016 at 8:05 pmYou’re welcome Atour! So glad you liked it 🙂
Rebecca says
May 21, 2016 at 6:05 amI made this last night and it was super easy and DELICIOUS!! Even my picky two year old went to town. I expected it to last us for two meals, but it was so good that we polished it all off at dinner! This will definitely be going into our regular rotation; I can’t wait to have it again! Thanks!!
EverydayMaven says
May 21, 2016 at 1:06 pmHi Rebecca – love it – nothing better than when your kids polish off a healthy meal. Thanks for taking the time to share with me!
Tony Heckard says
May 19, 2016 at 9:30 pmOK gotta save this one for when I get home. In Scottsdale, Az. right now but will be coming home to PNW tomorrow. Wife says I don’t know what’s for dinner when you get home….I do now!
This looks delish!
EverydayMaven says
May 20, 2016 at 11:41 amHope you both love it Tony!!
Scot says
May 19, 2016 at 6:36 pmHoly moley!! This is one of the best things I’ve ever cooked! It was so good!! I made it with smoked paprika and it was awesome!! II know I didn’t need to, but I served it with your roasted broccolini because that sounded so good (it was). My wife and my kids all loved it and can’t wait until we have it again!! Thanks!
EverydayMaven says
May 19, 2016 at 7:46 pmHi Scot! Thank you so much. I am so happy that your whole family loved it – your comment made my night!
Jackie says
May 19, 2016 at 3:55 pmThis looks really good. Can’t wait to try it. Would it work just as well with EVOO instead of avocado oil? Or does the avocado oil add something to the taste? Thanks!
EverydayMaven says
May 19, 2016 at 7:46 pmHey Jackie! Absolutely – I prefer the avocado oil here because it has a higher smoke point for searing the thighs but EVOO will be just fine!
Annie says
May 21, 2016 at 10:32 amEVOO Turns rancid at a high heat. Avocado oil can take a higher heat.
Kristi Rimkus says
May 19, 2016 at 2:37 pmWhat a gorgeous Whole 30 meal. We don’t use turmeric often enough in our house and it’s so healthy.
EverydayMaven says
May 19, 2016 at 7:45 pmIt really is Kristi! I am such a big fan of turmeric 🙂
Melissa says
May 19, 2016 at 1:00 pmLooks delicious! Will have to try!! Have you made this with boneless skinless chicken breasts before?
EverydayMaven says
May 19, 2016 at 7:45 pmHi Melissa – I haven’t. If you do it, I would recommend boneless, skinless tenders and really watch the cook time so they don’t dry out!
r.a. says
May 19, 2016 at 11:06 amI have been getting your posts for awhile but I don’t think I have made any of the recipes yet. Then for Mother’s Day my sons got me a variety of things for the kitchen including a bottle of avocado oil, something I have never used as I always use extra virgin olive oil. I thought I would have to look up some ways to use this new to me item and then you have posted these recent recipes. Now I need to try some of your recipes!
EverydayMaven says
May 19, 2016 at 11:43 amHi R.A! I can’t wait to hear back – hope you love this dish and the others that you try 🙂