• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Julia's Album

I make lots of dinner recipes

  • Recipe Index
  • About
  • Holidays
  • Christmas
  • Facebook
  • bloglovin
  • Instagram
  • Pinterest
  • Twitter
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
Holidays Christmas

Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet

Last Updated: Jun 15, 2018 | 12 Comments

Jump to Recipe Print Recipe

Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet – delicious, easy-to-make, 30 minutes from start to finish Mediterranean dinner!

Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet

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!  Chicken and asparagus go so well together, just take a look at these recipes: One-Pan Pesto Chicken and Veggies and Basil Pesto Chicken, Tortellini, and Veggies.

Boneless skinless Chicken Thighs with Asparagus, and Sun-Dried Tomatoes Skillet

How to cook paprika chicken

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:

cooking chicken with sun-dried tomatoes and olive oil in a skillet (step-by-step photo)

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.

cook asparagus with sun-dried tomatoes in a skillet (process shot)

Finally, add the cooked chicken back to the skillet, reheat, and serve. Your Mediterranean dinner is ready. In 30 minutes!

add cooked chicken back to the skillet with asparagus and sun-dried tomatoes (step-by-step photos)

4 from 2 votes
Print
Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Easy and delicious Mediterranean recipe: skinless, boneless chicken thighs cooked in olive oil with paprika and then tossed with asparagus and sun-dried tomatoes.  Only 30 minutes from start to finish!

Course: Main Course
Cuisine: Mediterranean
Servings: 4 servings
Calories: 357 kcal
Author: Julia
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
  • 1/2 teaspoon paprika
  • 1 lb asparagus ends trimmed, cut in half
Instructions
Cook chicken
  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 the chicken in olive oil and sun-dried tomatoes. 

  3. 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.

  4. Cook chicken until completely cooked through. Remove chicken from the skillet, leaving the oil in the skillet.

Cook asparagus
  1. 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). 

  2. 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.

  3. Add chicken back to the skillet, reheat, and serve.
Nutrition Facts
Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet
Amount Per Serving
Calories 357 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 6g 30%
Cholesterol 111mg 37%
Sodium 257mg 11%
Potassium 775mg 22%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 5g
Protein 22g 44%
Vitamin A 23%
Vitamin C 12.1%
Calcium 4.6%
Iron 22.6%
* Percent Daily Values are based on a 2000 calorie diet.
Pin17.2K
Share153
+1
Email

Filed Under: Asparagus, Chicken, Dinner, Gluten Free, Healthy, Recipe, Sun-Dried Tomatoes, Vegetables Published: Jun 17, 2016 Updated: Jun 15, 2018 12 Comments

Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas!

Please leave your comment and STAR RATING in the comments section below

Previous Post: « Tomato Basil Avocado Mozzarella Salad with Balsamic Dressing
Next Post: Shrimp Scampi Pasta with Sun-Dried Tomatoes »

Reader Interactions

Comments

  1. Tothz Roque

    Jan 16, 2019 at 6:50 am

    Thanks so much. It was great privilege to join and know delicious meal

    Reply
  2. D nees

    Nov 05, 2018 at 5:41 pm

    My sun dried tomatoes burned before the chicken was cooked through. Ugh!

    Reply
  3. Sean

    Jul 10, 2018 at 8:48 pm

    I like this recipe, and have made it many times. I would like to know how long to leave the asparagus covered off the heat?

    Reply
    • Julia

      Jul 16, 2018 at 12:44 pm

      Thank you, Sean, I am glad you’ve been enjoying this recipe. Keep the asparagus covered in the pan, off heat, for about 7 minutes – by that time it should be cooked through but still crispy.

      Reply
  4. Judy Wand

    Jun 24, 2018 at 3:53 pm

    The avocado salad is delicious
    Thank you so much for the recipe
    Will be using your recipes again

    Reply
  5. Quiltgrrrl

    Mar 25, 2018 at 10:10 pm

    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!!

    Reply
    • Julia

      Mar 31, 2018 at 5:27 pm

      So glad you liked it! Thank you for stopping by and leaving your comment! 🙂

      Reply
  6. Lynn

    Jan 24, 2018 at 9:59 am

    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.

    Reply
    • Julia

      Feb 26, 2018 at 5:31 pm

      Great additions to add more flavor!

      Reply
  7. Kari

    Jul 28, 2017 at 9:25 pm

    What is the nutritional value on this meal. Carb and cholesterol, suger.

    Reply
  8. Lea

    May 23, 2017 at 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!!

    Reply
  9. Ally

    Apr 12, 2017 at 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.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Food blog, dinner recipes, weeknight dinners, chicken dinners, pasta recipesWelcome to my blog where I share easy-to-make weeknight dinner recipes!

Join me here:

Follow Us on FacebookFollow Us on Google+Follow Us on TwitterFollow Us on InstagramFollow Us on Pinterest

Popular Posts

Sun-Dried Tomato Pasta with Chicken and MozzarellaSun-Dried Tomato Pasta with Chicken and Mozzarella
Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream SauceChicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce

Footer

Privacy Policy | Terms and Conditions | Disclaimer

Copyright © 2018 · All Rights Reserved · JuliasAlbum.com

FOODIE PRO THEME BY FEAST DESIGN CO. * POWERED BY THE GENESIS FRAMEWORK