Wednesday, November 30, 2011

Easy Paprika Chicken

So now we're home from vacation and back to real life - which also means an empty fridge & pantry. I managed to scrounge dinner together with the following items: 2 frozen chicken breasts, a can of green beans, and some egg noodles (leftover from the Potato and Egg Casserole). 

Oddly enough, that sounds like the typical dinner of my childhood! My (skinny and very healthy) parents eat chicken, green beans, and a potato/pasta on a regular basis. Healthy but BOR-ING.

One of my most favorite food bloggers - Erika of In Erika's Kitchen - posted this recipe for Paprika Chicken a while back and I made it shortly after. It was another night like tonight where I was low on ingredients and/or pressed for time and the paprika chicken totally rocked my socks off! I knew the next time this scrumptious recipe graced my kitchen I'd have to share it.

Tonight I made a smaller batch using chicken breasts and used just "Paprika" vs Smoked Paprika. Is there a difference?

Easy Paprika Chicken

2 boneless, skinless chicken breasts
4 teaspoons garlic salt
6 teaspoons paprika
  Use a 2:3 ratio of garlic salt to paprika, as needed, I happened to have a clean teaspoon nearby!

Preheat your broiler to high. Line a baking sheet with foil. Since we only had 2 pieces of chicken I used the pan from the toaster oven and it was perfect! 

For our 3 year anniversary back in August, Bryce bought me the Le Creuset mortar & pestle! I didn't and still don't know exactly what to use it for, sadly. I used it tonight to mush up and mix the garlic salt & paprika. Can anyone help with that one, too?

Cover the chicken completely with the mixture. Pop that funky chicken into the broiler for 7 minutes on each side.


You'll know it's finished when the chicken gets a nice crusty exterior, yum!

I served it with aforementioned green beans and noodles, such a quick and healthy dinner!

Thanks for the great recipe, Erika. This will be my go-to meal for dinner in a hurry or an empty kitchen from now on!

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