This Cast-Iron Chicken Paprika Recipe Is a Sweet + Smoky One-Pot Dish
This dish gives the poultry a flavor twist thanks to paprika and sliced onions cooked in pan juices
Your weeknight dinner crowd will love this Cast-Iron Chicken Paprika recipe! The combination of onions, mushrooms, white wine and seasonings gives plain chicken breasts a sweet and spicy flavor. Additionally, the chicken is seasoned using a unique trick: dusting paprika onto the meat using a fine-mesh strainer. This evenly distributes the spice onto the meat so it’s flavorful and develops a seasoned crust while searing in the cast iron skillet. Our recipe calls for using boneless, skin-on chicken breasts because the skin helps them maintain their moisture during cooking. Plus, it crisps up nicely while frying in the heated oil. However, if you can’t find these types of chicken breasts, use a boneless, skinless variety instead. As long as the chicken is browned and reaches an internal temperature of 165°F, you’re guaranteed to serve a succulent meat dish to your dinner crowd. For a more complete dinner, enjoy this saucy chicken paprika with rice or pasta.
Yields
Total Time
Prep Time
Ingredients
- 2 (5-6 oz.) boneless, skin-on chicken breasts
- Kosher salt
- ½ tsp. sweet, smoky or hot paprika
- 2 Tbs. extra-virgin olive oil
- 2 large garlic cloves, grated
- 1 yellow onion, halved, thinly sliced
- 8 (oz.) white button mushrooms, stemmed, sliced
- ½ cup dry white wine
- Zest and juice of 1 large lemon
Instructions
Season chicken: Season both sides of chicken with a sprinkle of salt and use a small fine-mesh strainer to dust the chicken with the paprika.
Cook chicken: In cast-iron skillet, heat oil over medium heat until it smokes lightly. Remove from heat; add chicken breasts, rounded side down, leaving space between. Return to heat; cook until golden, 5-7 min. Flip chicken and cook until meat thermometer inserted into thickest part registers 165°F, 5-7 min. Transfer chicken to plate to rest.
Make sauce: Discard all but a little of grease from pan. Add garlic, onion, mushrooms and a pinch of salt. Over medium heat, cook until mushrooms are tender, 3-5 min. Add wine; reduce until liquid cooks down. Stir in splash of water, zest and juice. Taste for seasoning and reduce heat to medium-low.
Serve: Place breasts in sauce and spoon sauce over meat, warming it gently so it stays moist. Serve with sauce.
