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:
MY OTHER VIDEOSThen, 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:
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
- 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.
Loved this recipe! We are new to Paleo and love everything we are Trying! This is definitely a do over. Not too much salt so you can taste the flavors. Thanks!!
So glad you liked it! Thank you for stopping by and leaving your comment! 🙂
Thanks for this recipe. My folks like heat so I turned up the heat by using half smoked paprika and half regular paprika. I also added a dash of cayenne which also helped to bring out the flavor in the asparagus.
Great additions to add more flavor!
What is the nutritional value on this meal. Carb and cholesterol, suger.
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!!
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.