Juicy pieces of chicken tenderloin coated in paprika and other spices deliver an endlessly versatile entrée.
I love taking advantage of chicken’s versatility. No matter what I have in my pantry, I can always find a sauce or a rub to give it a fresh, fabulous spin. This paprika chicken recipe showcases a fave from my childhood. I can’t count the number of times I came home from school to the spicy-sweet aroma of chicken paprikash wafting from our kitchen.
While this recipe pays homage to that most famous of Hungarian dishes, it skips the heavy ingredients like cream and butter in favor of a lighter, leaner approach. You still get that sweet yet spicy flavor profile, thanks to the combination of paprika, mustard, and chicken seasoning, but skinless chicken tenderloins deliver delicious juiciness without simmering for hours in a tomato-based sauce. Plus, garlic, rosemary, and a splash of lemon juice bring complexity to every bite!
I’ve made lots of other chicken dishes, but this paprika chicken is simple enough for a fast weeknight dinner without compromising on flavor.
Is Paprika Chicken Healthy?
Yes, this paprika chicken recipe is healthy. It features lean chicken tenderloins, heart-healthy olive oil, and a blend of natural spices and herbs. The dish is low in carbs and calories, high in protein, and full of beneficial vitamins and minerals.
So long as you verify that the mustard and chicken seasoning you’re using are free of added sugars, gluten, and other non-compliant ingredients, this recipe is suitable for keto, Paleo, Whole30, and gluten-free diets—but you’d want to sub in cauliflower rice or steamed veggies for regular rice to keep it keto- and Whole30-compliant.
The sodium content is moderate, so those watching their intake might skip the salt, check the chicken seasoning for added salt, and lean into other spices for a flavor boost. Overall, this is a nutritious, flavorful, and versatile dish that fits well in a range of healthy, balanced diets.
A Brief History Of Paprika
The word paprika has a long history. Its origins trace to the ancient Greek word péperi and the Latin word piper, both of which mean “pepper.” Hungarians borrowed the word paprika from the Serbo-Croatian diminutive papar, meaning “little pepper.” The red peppers that are dried and ground to make this spice are native to Central and Southern Mexico, Central America, and the Antilles, where indigenous people used them for thousands of years. Christopher Columbus brought these peppers back to Europe in the late 15th century, where aristocrats viewed them as mere ornamental plants. It wasn’t until the 18th century that paprika made its European culinary debut. Commoners in Hungary started cooking with it because it was cheaper than black pepper at the time. By the 19th century, paprika became a defining element of both Hungarian cuisine and national identity, with regions like Szeged and Kalocsa producing some of the finest varieties. Today, the peppers are prized not only for their intense flavor but also for theeir high levels of antioxidants and vitamin C.
How Do I Store Leftovers?
Let the chicken cool completely, then store it in an airtight container in the fridge for up to 4 days. You can also freeze the chicken. Wrap it well, then store it in an airtight container or freezer-safe resealable bag in the freezer for up to 3 months. Let the chicken thaw overnight in the fridge, then reheat it in the microwave or a skillet on the stove until it reaches a safe internal temp of 165°F.
Serving Suggestions
Serve paprika chicken as a lean main alongside veggie sides like Air-Fryer Asparagus, Garlic Sautéed Spinach, and Maple-Glazed Carrots. Give it a Tex-Mex feel by pairing it with Cilantro-Lime Instant-Pot Rice—or keep the carbs in check by subbing in Roasted Cauliflower Rice. Level up your lunch options with paprika chicken served atop a Healthy Broccoli Apple Salad With Greek Yogurt or paired with Parsnip Fries as a tasty and healthy alternative to traditional french fries.
Ingredients
- 1/2 tablespoon paprika
- 1/2 tablespoon mustard
- 1/2 tablespoon chicken seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound chicken tenderloins
- 1 tablespoon olive oil
- 1 clove garlic
- 1 sprig rosemary
- Cooked rice for serving
- 1/2 lemon optional, for serving
Instructions
- In a medium bowl, mix paprika, mustard, chicken seasoning, salt, and pepper.
- Coat the tenderloin chicken pieces with the spice mix on all sides.
- Heat olive oil in a large skillet over medium heat. Add the chicken, garlic clove, and rosemary sprig. Cook for 5 minutes.
- Turn the chicken over and cook for another 5 minutes.
- Remove chicken from skillet and let rest for a few minutes. Serve over cooked rice with a lemon slice on the side.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment