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    Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet

    By Julia | Updated: Jun 05, 2023 | Published: Jun 17, 2016 | 18 Comments

    18.0K shares
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    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)

    4.73 from 11 votes

    Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet

    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!
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Mediterranean
    Servings 4 servings
    Calories per serving 357 kcal
    Author: Julia

    Ingredients

    • ⅓ 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
    • ¼ teaspoon salt
    • ½ teaspoon paprika
    • 1 lb asparagus ends trimmed, cut in half
    Prevent your screen from going dark

    Instructions 

    Cook chicken

    • 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 the chicken in olive oil and sun-dried tomatoes. 
    • While cooking, season chicken thighs generously with salt (about ¼ teaspoon), and sprinkle with paprika from all sides (use either ¼ teaspoon or ½ 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.

    Cook asparagus

    • 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.

    Nutrition

    Nutrition Information
    Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet
    Amount per Serving
    Calories
    357
    % Daily Value*
    Fat
     
    26
    g
    40
    %
    Saturated Fat
     
    6
    g
    38
    %
    Cholesterol
     
    111
    mg
    37
    %
    Sodium
     
    257
    mg
    11
    %
    Potassium
     
    775
    mg
    22
    %
    Carbohydrates
     
    9
    g
    3
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    22
    g
    44
    %
    Vitamin A
     
    1150
    IU
    23
    %
    Vitamin C
     
    10
    mg
    12
    %
    Calcium
     
    46
    mg
    5
    %
    Iron
     
    4.1
    mg
    23
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword chicken and asparagus, paprika chicken
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Randal

      November 17, 2023 at 6:16 pm

      Love this recipe! I've tried 5 of your recipes on your site and have been impressed with every one. I modified this by just topping the chicken with some crumbled feta. Mmm. Delicious!

      Reply
      • Julia

        November 18, 2023 at 3:41 pm

        Randal, I love the addition of Feta! ❤️ So glad you've enjoyed my recipes and thank you for taking the time to comment! 🙂

        Reply
    2. Karinpolzin

      June 10, 2021 at 8:25 pm

      Delicious! I used chicken tenderloins and love the flavors!

      Reply
      • Julia

        July 13, 2021 at 6:51 pm

        So glad you enjoyed it! Thank you for the feedback!

        Reply
    3. Susan

      February 20, 2020 at 6:48 am

      This recipe was absolutely delish!

      Susan

      Reply
      • Julia

        February 20, 2020 at 3:44 pm

        Thank you! 🙂

        Reply
    4. Tothz Roque

      January 16, 2019 at 6:50 am

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

      Reply
    5. D nees

      November 05, 2018 at 5:41 pm

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

      Reply
    6. Sean

      July 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

        July 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
    7. Judy Wand

      June 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
    8. Quiltgrrrl

      March 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

        March 31, 2018 at 5:27 pm

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

        Reply
    9. Lynn

      January 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

        February 26, 2018 at 5:31 pm

        Great additions to add more flavor!

        Reply
    10. Kari

      July 28, 2017 at 9:25 pm

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

      Reply
    11. 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
    12. Ally

      April 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

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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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