Smoked Paprika Chicken

This recipe is a simple smoked paprika chicken stir-fry seasoned with fragrant spices which adds the most divine color to your chicken.

a skillet filled with golden brown vegetables and chicken pieces coated with spices

What is Smoked Paprika Chicken?

This recipe is a simple chicken stir fry seasoned with fragrant smoked paprika and turmeric which adds the most divine color to your chicken. Add in a lot. These Moroccan seasonings like turmeric and smoked paprika add so much flavor to any dish. 

Loads of fresh ginger and garlic are also stars in this recipe. The health benefits of these super star foods include regulating blood sugar (see Cleveland Clinic article here) to lowering cholesterol, combating cancer cells, and helping with weight loss. 

Here is a rather interesting study from the National Institutes of Health. An easier guide to the benefits of eating garlic- raw or cooked is here. 

Packed within this recipe are superfoods like red onion, broccoli, edamame and mushrooms. Just before serving I add in roasted cashews for a bit of crunch. I find these vegetables so filing and satisfying that I have pretty much eliminated the desire to cook rice and serve it on the side with my dinners anymore. 

a bottle of trader joes sesame seed mix

Ingredients in Smoked Paprika Chicken:

  • chicken breasts or thighs
  • smoked paprika, turmeric, garlic powder, ground pepper
  • everything but the bagel seasoning mix 
  • garlic
  • ginger
  • olive oil
  • broccoli
  • red onion
  • edamame
  • cremini, shiitake or portobello mushrooms
  • bell peppers
  • asparagus 
  • roasted cashews
  • tamamri
  • sweet chili sauce
A blue and white small bowl filled with chopped garlic

Equipment and Utensils needed for Smoked Paprika Chicken:

  • large skillet with a tight fitting lid
  • cutting board
  • measuring cups and spoons
  • sharp knife
  • microplane
a skillet filled with chunks of chicken coated with smoked paprika and turmeric while cooking in olive oil

Other High Protein Chicken Recipes: 

  1. Quinoa Chicken Power Bowl
  2. Coconut Milk Chicken with Spinach
  3. Thai Chicken with Soba Noodles and Peanut Sauce
  4. One-Dish Mediterranean Baked Chicken
  5. Balsamic Chicken with Peppers
a skillet filled with chunks of golden brown chicken coated with smoked paprika and turmeric

Pro- tips for this Smoked Paprika Chicken Recipe: 

  • Fresh Spices- since the key to this recipe is spices- make certain your spices are no more than 3 months old. 
  • Chop the chicken in uniform pieces for even cooking.
  • Cover the skillet with a tight fitting lid if the sauce gets too thin. 
  • Add water to the pan if needed or if the sauce is during out too quickly.
  • To clean the mushrooms, use a damp paper towel – never wash them with water- they will sog out and not brown, but steam.
  • If you cannot find “everything but the bagel” mix, use black sesame seeds. 
  • To trim your asparagus, do not use to old “snap” method. Instead peel the ends of the asparagus and when the stem is no longer woody or dried out- that is where the asparagus can be trimmed. 
a skillet filled with mushrooms, broccoli, peppers and asparagus

Variations and substitutions for this chicken skillet: 

  1. A can of coconut milk added to the pan to create a creamy sauce for the dish. 
  2. Add pineapple, cauliflower, bok choy, carrots, or green beans to add variety to the dish
  3. Omit the chicken for a vegetarian option
  4. Shrimp or Salmon makes a great seafood alternative 
  5. Serve with basmati rice, couscous or quinoa
  6. Instead of cashews, add pepitas (sunflower seeds) for a nut-free options
a shallow white bowl filled with a chicken stir fry

Smoked Paprika Chicken

Recipe by Meggen Arthur Wilson Course: Chicken Entrees, Main CourseDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

331

kcal

One-pan chicken dinner ready in about 30 minutes packed with nutritious ingredients and a Moroccan spice profile. Discover the deliciousness and health benefits of Smoked Paprika Chicken stir fry, packed with superfoods like ginger, garlic, and broccoli.

Ingredients

  • 2 whole chicken breasts, cut into bite sized chunks

  • 1 tsp smoked paprika

  • 2 tsp tumeric

  • 1 tsp garlic powder

  • 1/2 tsp fresh ground black pepper

  • 4 cloves garlic, minced fine

  • 2 TBSP fresh ginger, grated

  • 1 tsp “Everything but the Bagel” seasoning blend

  • 1/4 cup tamari- gluten free spy sauce

  • 3 TBSP sweet chili sauce

  • 1/2 cup water

  • 1/2 red onion, sliced

  • 1 large red, yellow OR orange bell pepper, sliced

  • 8 oz gourmet mushrooms, such as cremini, shitake, portobello, sliced

  • 1 cup frozen shelled edamame, thawed

  • 3 cups broccoli, cut into florets

  • 7-9 stalks – asparagus, sliced on the diagonal and white part removed.

  • 1/2 cup roasted cashews

  • Olive oil

Directions

  • Heat 1 TBSP olive oil in a large non stick or ceramic skillet until just shimmering.
  • Add in chicken, in batches, taking care not to let sides touch so they meat will brown and not steam. Sprinkle chicken with the tumeric, garlic powder, smoked paprika and black pepper while cooking. When the chicken is golden brown, (about 5-7 minutes) turn over and brown the other sides. You may lower the heat to keep the chicken from cooking too quickly. Set aside to rest, covered, to keep warm.
  • Lower the heat in the pan to medium. Add in another 1 TBSP of olive oil.
  • Sauté the garlic and ginger for 1-2 minutes until fragrant.
  • Add in the onions and mushrooms. Cook until the edges are just browned- about 4-5 minutes. Add in the peppers, broccoli, and asparagus. Sauté another 3-4 minutes.
  • Stir in the Everything but the Bagel seasoning, tamari, (or low sodium soy sauce) water and sweet chili sauce.
  • Add in the edamame and return the chicken to the pan. Cook for another 5 minutes until the chicken is cooked through and the vegetables are crisp tender. Add in the cashews and toss well in the pan so they are well coated with the sauce.
  • If pan becomes too dry, turn down the heat and add more tamari and water- 1-2 TBSP at a time. You can also cover the pan for a few minutes to help keep the dish from drying out.
  • If there is too much liquid in the pan, just increase the heat to help it evaporate. Watch the pan though- you do not want the dish to dry out.

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