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!
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:
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.
Then, add the cooked chicken back to the skillet, reheat, and serve:
Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
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
Chop sun-dried tomatoes (drained of most oil) into smaller bites (I used julienned sun-dried tomatoes).
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.
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.
Add chicken back to the skillet, reheat, and serve.