This is such a cool dish! Golden brown nuggets of chicken, basking in a smoky, garlic- and onion-infused marinara. It’s the smoked paprika that adds real depth to the sauce (almost bacon-esque, without the bacon)! One pan, 5 ingredients, ready in 20 minutes!
Seriously, bacon “essence” always works, am I right? And it’s just ONE ingredient – smoked paprika – that does the work of many.
A quick primer: Smoked paprika is the Spanish cousin to the sweeter Hungarian paprika. It’s made from pimiento peppers that have been dried and smoked over an oak fire, then ground into a fine powder. The oaky quality of smoked paprika transcends itself into every dish it touches; and it’s magical.
Serving suggestion: I served my chicken and sauce over buttered egg noodles – and it was the perfect marriage. In my opinion, you’ll want something to soak up that delicious, smoky sauce.
And, as I said above, you need ONE pan, 5 ingredients and 20 minutes! That’s the quintessential “easy, weeknight meal”!
Skillet Chicken with Smoked Paprika Marinara
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon smoked paprika
Salt and ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Cooked egg noodles, rice, couscous, or quinoa for serving, optional
Chopped fresh parsley for serving, optional
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, stirring frequently. Season the chicken with the paprika, salt and pepper and stir to coat. Cook for 30 to 60 seconds, until the paprika is fragrant. Add the tomato sauce, garlic powder and onion powder and bring to a simmer. Reduce the heat to low and simmer for 8 to 10 minutes, until the chicken is cooked through. Spoon the chicken over egg noodles or rice (if using), top with parsley and serve.