Easy Paprika Chicken
Juicy pieces of chicken tenderloin are coated in a paprika and other spices for an entree the whole family will love.
Servings 6
Calories 114kcal
Ingredients
- 1 lb. chicken tenderloins
- ½ lemon
- ½ tbsp mustard
- ½ tbsp paprika
- ½ tbsp chicken seasoning
- 1 tbsp olive oil
- 1 clove garlic
- 1 sprig rosemary
- ½ tsp salt
- ¼ tsp pepper
- cooked rice for serving
Instructions
- In a medium bowl, mix paprika, mustard, chicken seasoning, salt and pepper.
- Coat the tenderloin chicken on all sides.
- Heat the olive oil in a large pan over medium heat. Add the chicken, garlic clove, and sprig rosemary. Cook for 5 minutes.
- Turn the chicken over and cook for another 5 minutes.
- Serve with cooked rice and a lemon slice on the side.
Notes
- Let the chicken rest for 5 minutes after cooking to allow the juices to redistribute and for the residual heat to finish off the chicken.
- Sear the chicken in a pan on HIGH heat before baking to give it a crust and color. It will also help lock in the juices.
- Deglaze the pan after cooking by using wine, chicken broth, or water. Add the fond (what you scrape off the pan) as a juice to the finished dish.
Nutrition
Calories: 114kcal | Carbohydrates: 2g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 296mg | Potassium: 314mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 327IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg