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.
I 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!
Hi Heather!! LOVE 🙂 Saffron sounds yummy – you have to let me know!!
This 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!
Hey Andrea – I don’t. The tomatoes are a main component of the sauce and the acid really balances out everything.
I 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!
Thanks for the feedback Carolyn! You can find more recipes here https://www.everydaymaven.com/healthy-recipes/
Hello,
Is there anyway to reduce the potassium in this dish for someone who is on a low potassium diet? Sounds delicious……
Hi Rose, I am not sure. I would suggest checking with your Dr. or nutritionist to see which ingredients you should avoid.
Loved it. Even my husband who isn’t keen on chicken keeps asking for it again.
Wow! What great feedback Toria 🙂
This looks and sounds delicious!
It is one of our FAV dishes!
I’ve copied the recipe and plan to make it soon!
Can’t wait to hear what you think!
Hello… 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!
Hey Brenda, I have used parsley multiple times and it’s amazing!
I just omitted the cilantro and put extra spinach. Delicious!
I 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/%???
Hi 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!
I 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.
I 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.
So glad you liked it Donna!
I 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
I would just double the recipe Christeen. You will wind up with just a serving or two leftover and can use if for lunch!