Ingredients for Smoked Paprika Chicken Breast
- Skinless Chicken Breasts
- 2 tablespoons smoked paprika (or Hungarian sweet paprika)
- Olive Oil
- 2 cloves minced garlic
- Fresh Basil Leaf
- 1 teaspoon salt
- Cayenne Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Smoked Paprika Chicken Breast? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Smoked Paprika Chicken Breast
- In a small bowl, whisk together 2 tablespoons smoked paprika (or Hungarian sweet paprika), 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon dried basil, 1 teaspoon salt, and 1/4 teaspoon cayenne pepper (optional).
- Place chicken breasts in a resealable bag or shallow dish. Pour the paprika mixture over the chicken, ensuring it's evenly coated. Marinate for at least 20 minutes (longer is better!), allowing the flavors to penetrate.
- Heat 1 tablespoon olive oil in an oven-safe skillet (cast iron is ideal) over medium-high heat. Sear the chicken breasts for 4-5 minutes per side, until golden brown and nicely seared.
- Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 12-15 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove from oven, let rest for 5 minutes before slicing on the diagonal. Serve immediately and enjoy!
- Garnish with fresh parsley or a squeeze of lemon for extra zest (optional).
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
0g
Fat
11g
Carbs
0g