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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!
In a mixing bowl, combine chicken thighs with paprika, salt, pepper, turmeric, and garlic powder. Toss until well coated.
Peel onion and thinly slice. Finely chop baby spinach and cilantro.
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.
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.
Add chopped cilantro and spinach along with coconut milk and mix well.
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!