≡ Menu

Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet

Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly meal planning!

chicken skillet and veggies, asparagus recipes, gluten free dinner, Mediterranean diet, Italian recipes

Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet – delicious, easy-to-make, 30 minutes from start to finish Mediterranean dinner! In this recipe, I used boneless, skinless chicken thighs cooked in paprika and sun-dried tomatoes – I loved how the chicken tasted: super flavorful, moist, tender, easy-to-cook and easy on the budget!

how to cook chicken thighs boneless skinless, asparagus recipes, best chicken dinners, Italian chicken recipes

The recipe is basically done in 2 easy steps. First, cook the chicken in olive oil, paprika, and sun-dried tomatoes until the chicken is completely cooked through. I used julienned sun-dried tomatoes, and I chopped them into even smaller bites. I used olive oil right from the jar with sun-dried tomatoes. Sprinkle chicken with salt as you’re cooking:

how to cook chicken, skillet chicken and veggies, Mediterranean diet, Mediterranean chicken, Italian recipes

Then, remove the chicken from the skillet, and cook the asparagus (ends trimmed, cut in half) with some more chopped sun-dried tomatoes. Sprinkle some salt over asparagus as you’re cooking it.

how to cook asparagus in a skillet, chicken asparagus dinner, chicken and veggies, gluten free dinner

Then, add the cooked chicken back to the skillet, reheat, and serve:

best chicken, easy chicken recipes, simple chicken recipes, Summer chicken dinner, Spring chicken dinner, chicken and veggies, Mediterranean food

Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet

Ingredients

  • 1/3 cup sun-dried tomatoes, julienned, drained of most of oil
  • 2 tablespoons olive oil from the sun-dried tomato jar
  • 1 lb chicken thighs, boneless, skinless, sliced into thinner strips
  • 1/4 teaspoon salt
  • 1/4 or 1/2 teaspoon paprika
  • 1 lb asparagus, ends trimmed, cut in half

Instructions

  1. Chop sun-dried tomatoes (drained of most oil) into smaller bites (I used julienned sun-dried tomatoes).
  2. Heat half the amount of chopped sun-dried tomatoes and olive oil in a large skillet on medium heat. Add boneless, skinless chicken thighs, sliced into thinner strips. Cook in olive oil and sun-dried tomatoes. While cooking, season chicken thighs generously with salt (about 1/4 teaspoon), and sprinkle with paprika from all sides (use either 1/4 teaspoon or 1/2 teaspoon paprika, to taste). Chicken should be nicely colored but not too red.:) Cook chicken until completely cooked through. Remove chicken from the skillet, leaving the oil in the skillet.
  3. Add asparagus to the skillet with the remaining half of sun-dried tomatoes. If there is not enough oil in the skillet from the chicken, add 1 tablespoon more of olive oil (from the jar). Season asparagus generously with salt, and cook asparagus with sun-dried tomatoes in olive oil on medium heat for about 5 minutes. Remove from heat, cover the skillet with the lid, and let the asparagus continue cooking, off heat, until crispy.
  4. Add chicken back to the skillet, reheat, and serve.
http://juliasalbum.com/2016/06/chicken-asparagus-and-sun-dried-tomatoes-skillet/

CONNECT WITH ME ON MY SOCIAL MEDIA:

PINTEREST | FACEBOOK | GOOGLE+ | TWITTER | INSTAGRAM | BLOGLOVIN’

Get updates about my new posts/recipes via email! Enter email address:

Delivered by FeedBurner

To search my site for other recipes, type your search text below and hit enter:

{ 2 comments… add one }
  • Ally April 12, 2017, 12:23 am

    Disappointed in this recipe although could have guessed just from the minimal ingredients. I fried bacon with the asparagus and mixed it all together but definitely could have used more of a variety of spice.

  • Lea May 23, 2017, 7:23 pm

    This recipe was so delicious!!!

    I’m not a fan of thighs, so I used chicken breasts. The only changes I made were to serve the chicken and asparagus separately, serve it with Jasmine rice (didn’t have ingredients on hand for a salad).

    Thanks for a great recipe!!

Leave a Comment