Paprika Chicken Skillet loaded with veggies in a non-dairy creamy sauce is a 30-minute weeknight meal that is Whole30, GF, and Low Carb! Can be made spicy!
Whole30 Paprika Chicken
If you haven’t tried paprika chicken before, then you need to save this recipe now! This Whole30 Paprika Chicken skillet recipe is a quick recipe that you can have on the table in just 30 minutes!
Guess what? Even though it’s not listed in the title, this Creamy Paprika Chicken also has turmeric in it, which pairs perfectly with the paprika, and other spices that are blended up into this simple and delicious who30 skillet dinner recipe.
If you love turmeric like I do and are always looking for an excuse to eat more of it, be sure to check out all of my Turmeric recipes!
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.
Now I understand why though, it’s a spice that can really liven up any dish that needs a little extra something to make it stand out of the crowd.
Ingredients for Paprika Chicken
- Avocado oil
- Boneless, skinless chicken thighs
- Paprika
- Kosher salt
- Ground black pepper
- Ground turmeric
- Garlic powder
- Grape or cherry tomatoes
- Yellow onion
- Baby spinach
- Fresh cilantro
- Full-fat canned coconut milk
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.
How To Make Paprika Chicken
This recipe couldn’t be easier to make! All you need is a few minutes of prep time and one skillet to make a delicious meal everyone will love.
- Start by peeling and slicing the onion. Next up, chop the spinach and cilantro. (Picture #1)
- In a mixing bowl, combine chicken thighs with paprika, salt, pepper, turmeric, and garlic powder. Toss until well coated. (Picture #2)
- Heat a large 12″ cast-iron skillet over medium heat. Once hot, add avocado oil and then chicken. (Picture #3)
- Cook chicken, undisturbed and then flip and repeat. Add grape tomatoes and sliced onion. Gently toss to coat with spices, and cook 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. (Pictures #4 and #5)
- Add chopped cilantro and spinach along with coconut milk and mix well (Picture #6). Reduce heat to low and continue cooking until chicken is cooked through and the sauce has thickened a bit (Picture #7). Serve over rice, cauliflower rice or gluten-free pasta and Enjoy!
Can I Make Paprika Chicken in Advance?
Yes! This recipe stores and reheats very well, so feel free to make enough to save for later and eat throughout the week. It’s a great Sunday meal prep recipe because it only takes 5 minutes to prep, and 30 minutes to cook.
Place any leftovers in an airtight container and store in the refrigerator for up to 4 days. You can also store in the freezer for up to 4 months. Simply let the leftovers thaw on the counter before reheating.
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!
More Whole30 Recipes
Strawberry Salad with Balsalmic Dressing
Quick Homemade Pasta Sauce with Sausage
Did you make this recipe? Please give it a star rating below!
Paprika Chicken Skillet loaded with veggies in a non-dairy creamy sauce is a 30-minute weeknight meal that is Whole30, GF, and Low Carb! Can be made spicy!
- 1 Tablespoon avocado oil
- 1 pound boneless, skinless chicken thighs
- 2 Tablespoon 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
- 1 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.
UPDATE NOTES: The Paprika Chicken was originally published in May 2016 and was updated in July 2019 with edited photos, step-by-step recipe instructions and answers to the most commonly asked questions about the recipe.
Ruby says
Will grape seed oil work with this recipe?
EverydayMaven says
Absolutely Ruby!
Teresa L. Eskew says
Amazing flavor my whole family enjoyed. I am happy because they are also getting a great healthy dinner
Alyssa Brantley says
Thanks so much Teresa! So happy to hear it 🙂
Ann says
Made 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
Same with me Ann – I am obsessed with turmeric!
Atour says
I 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
You’re welcome Atour! So glad you liked it 🙂
Rebecca says
I 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
Hi 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
OK 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
Hope you both love it Tony!!
Jackie says
This 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
Hey 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
EVOO Turns rancid at a high heat. Avocado oil can take a higher heat.
Scot says
Holy 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
Hi Scot! Thank you so much. I am so happy that your whole family loved it – your comment made my night!
Kristi Rimkus says
What a gorgeous Whole 30 meal. We don’t use turmeric often enough in our house and it’s so healthy.
EverydayMaven says
It really is Kristi! I am such a big fan of turmeric 🙂
Melissa says
Looks delicious! Will have to try!! Have you made this with boneless skinless chicken breasts before?
EverydayMaven says
Hi 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
I 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
Hi R.A! I can’t wait to hear back – hope you love this dish and the others that you try 🙂
R.A. says
I never got back to tell you how much we enjoy this recipe. I have made it many times and on Father’s Day one of my sons was over and he is going low carb for a month.When he saw this recipe in my book of printed recipes he took my copy.
Alyssa Brantley says
Thank you so much!!! This is the best – day made <3