Pan-seared paprika chicken is paired with a delicious tomato butter sauce and then toped with thinly sliced red onions and fresh parsley. This is an easy weeknight dinner that is so flavorful but easy to make.
This paprika chicken gives me vibes of a vacation in Spain.
Why? I think it's just the flavors of the smoked paprika, the tomatoes, and I don't know what else? Spanish-inspired or not, this is a delicious and flavorful dish.
It's easy to make and easy to double, triple, quadruple, depending on how many you're feeding. And it looks fancy. And isn't boring. And it tastes fresh and delicious.
Okay, I could go on and on. The chicken gets pan-fried in a skillet. And then the tomatoes, garlic, and butter come together to create a creamy, luscious sauce that is made slightly spicy with the addition of red pepper flakes.
Topped with fresh parsley and thinly sliced red onions, this paprika chicken is light, bright, and a dish you'll come back to again and again.
Ingredients
- 2 Chicken breasts
- Smoked paprika
- Roma or campari tomatoes (or cherry or grape, if needed)
- Butter
- Garlic cloves
- Red pepper flakes
- Olive oil
- Salt and pepper
- Red onions (optional, for topping)
- Fresh parsley (optional, for topping).
How to customize
Not a fan of spice? Leave out the red pepper flakes.
If you want more smokiness to your tomato sauce, you can add some smoked paprika right before or after blending the sauce.
If you want thinner chicken breasts, or want your chicken to cook more quickly, you can slice your chicken breasts in half.
You can also make this recipe with shrimp or other seafood.
Tools needed
- Blender - You'll want a blender for blending up the tomato butter sauce. If needed, you can use an immersion blender, but I prefer a regular blender for this.
- Meat thermometer - I always use a meat thermometer when cooking chicken! It helps me make sure I cook it to a safe temperature without overcooking it.
What to serve with the paprika chicken
The paprika chicken is so delicious on its own! But I do highly recommend serving with some crusty bread so you can mop up that delicious tomato sauce. If not, you can also just use a spoon and eat any of the tomato butter sauce as a soup.
I also recommend serving alongside some peri peri rice, roasted asparagus, or even this air fryer pesto garlic bread.
Recipe notes
- Cook times on the chicken will vary based on how thick your chicken is. For very large chicken breasts, slice in half so the chicken will cook more quickly.
- Highly recommend serving this with some crusty bread to dip in the tomato butter sauce.
How to make the paprika chicken in a butter tomato sauce
Pat chicken breasts dry with paper towels and trim as needed.
Season each chicken breast with smoked paprika, salt, and pepper.
Heat oil in a skillet and then cook chicken breast 7-8 minutes, then flip and cook an additional 6-7 minutes. (Note: cook times will vary based on size and thickness of chicken breast. Always use a meat thermometer to check. Chicken should be cooked to an internal temperature of 165 degrees F)
Remove chicken breasts from skillet and set aside. Wipe out the skillet.
Add 2 teaspoons olive oil to the skillet. Add tomatoes and cook for 4-5 minutes, flipping tomatoes as needed.
Add the butter, garlic, and red pepper flakes to the skillet. Stir occasionally, until butter is melted.
Lift the tomatoes out of the skillet and place in a blender. Pour in the butter mixture.
Blend until smooth, then return to the skillet. Heat the tomato butter sauce over low heat for another 3-4 minutes until hot.
Divide the tomato butter sauce between the two bowls. Add a cooked chicken breast to each. (You can serve whole or slice before serving).
Top with thinly sliced red onions (optional) and fresh parsley (highly recommended). Enjoy!
Bonus - make sure to have some crusty bread, like a baguette, on hand to mop up the leftover tomato sauce with.
More chicken recipes to try
- Lemon Chicken Piccata
- Air Fryer Paprika Chicken Thighs
- Air Fryer Greek-inspired Chicken
- Air Fryer Gochujang Chicken
- Air Fryer Crispy Onion Chicken
Recipes to love
Recipe adapted from and inspired by the Sea Bass in Tomato Butter Sauce from The Original Dish.
Paprika Chicken with Tomato Butter Sauce
Equipment
Ingredients
- 2 chicken breasts
- ½ teaspoon smoked paprika
- 1 pinch salt
- 1 pinch black pepper
- 2 Tablespoons olive oil divided
- 8 ounces tomatoes roma, campari, or cherry
- 4 Tablespoons butter
- 2 cloves garlic minced
- ½ teaspoons red pepper flakes
- thinly sliced red onion
- fresh parsley
Instructions
- Pat chicken breasts dry with paper towels. Trim if needed. Season each with salt, pepper, and smoked paprika on both sides.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Once hot, add the chicken breasts and cook chicken breast 7-8 minutes, then flip and cook an additional 6-7 minutes. (Chicken breast is done when internal temperature reaches 165 degrees F).
- Remove chicken from skillet and set aside. Wipe out skillet.
- Heat 1 Tablespoon olive oil in skillet. Add tomatoes and cook for 3-4 minutes, turning as needed. Add the butter, garlic, and red pepper flakes. Stir as needed and cook until butter is melted.
- Transfer tomatoes to a blender, then add the butter sauce. Blend until smooth.
- Return the tomato butter sauce to the skillet and heat for 3-4 minutes at low heat.
- Divide the tomato butter sauce between 2 bowls, then add the chicken. Top with red onion and fresh parsley if desired.
Notes
- Cook times on the chicken will vary based on how thick your chicken is. For very large chicken breasts, slice in half so the chicken will cook more quickly.
- Highly recommend serving this with some crusty bread to dip in the tomato butter sauce.
- I like to serve these in wide, shallow bowls.
- If needed, you can slice the chicken before adding to the bowls.
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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