Ingredients
For the Chicken
- 4 boneless skinless chicken breasts (~1 lb / 450g)
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cumin
- ½ tsp chili powder optional, for a mild kick
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the Sauce (Optional)
- 1 tbsp butter
- 2 cloves garlic minced
- ½ cup chicken broth
- 1 tsp smoked paprika
- Juice of ½ lemon
- Salt & pepper to taste
How To Make Smoked Paprika Chicken
Prepare the Chicken
Pat chicken breasts dry with paper towels.
In a small bowl, mix smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper.
Rub the spice mixture evenly over all sides of the chicken breasts.
Cook the Chicken
Heat olive oil in a large skillet over medium-high heat.
Add chicken breasts and cook 6–7 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C).
Remove chicken from skillet and keep warm.
Make the Sauce (Optional)
Reduce heat to medium, add butter to the skillet.
Sauté garlic for 30–60 seconds until fragrant.
Stir in chicken broth, smoked paprika, and lemon juice.
Let simmer for 2–3 minutes until slightly thickened.
Season with salt and pepper. Pour over cooked chicken.
Serve
Slice the chicken or serve whole.
Pair with roasted vegetables, rice, or a crisp salad for a complete meal.