Paprika Chicken with Tomato Butter Sauce

5 from 2 votes

Pan-seared paprika chicken is paired with a delicious tomato butter sauce and then toped with thinly sliced red onions and fresh parsley.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: American

Keyword: chicken, paprika, paprika chicken, paprika chicken with tomato sauce, tomato

Servings:

Calories: 610kcal

Author: Aimee

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.

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.