Paprika Chicken

Paprika Chicken has been one of my easy, quick, and well-received main dishes for years now.

Back when I was first getting used to cooking dinner every night as a newlywed, and then with babies and small children, Paprika Chicken was a great standby! It's so easy, and goes well with a variety of side dishes. (Fruit salad, cooked & buttered veggies, cauliflower rice, etc. . . )

I began making it with Costco SCD-legal frozen chicken, which made it very easy to pull together even if I hadn't recently bought meat at the grocery store. (Which was very handy when I had small children and didn't quite make it to the grocery store when I wanted to!) Now I usually plan it into our weekly meals, so mainly use fresh chicken.

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Paprika Chicken

Chop one onion into thin strips and brown in a pan with butter over medium heat. When the onions are golden brown, remove the onions to a plate and add boneless skinless chicken breasts to the pan. (You don't have to chop the chicken yet.) You can also add some more butter (can you ever get enough butter?).

Cook on medium heat with a lid over the chicken for a few minutes, and then flip to cook the other side.

Sprinkle lots of paprika and salt & pepper on each side and continue flipping ever couple of minutes, covering with a lid in between. This keeps the chicken moist, and if it's frozen the chicken cooks faster as the heat is trapped under the lid.

Check whether chicken is fully cooked by making a small slit in the chicken with a knife and fork. Sprinkle with more paprika if desired. Cut into bite-sized pieces. If you have a cast iron pan, this is a great surface for cutting the chicken. If you use a non-stick pan, remove to a plate and then cut. Combine with grilled onions and serve.

I like to serve this with cooked and buttered broccoli and carrots.

Enjoy!

~ Erin