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    Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet

    Published: Jun 17, 2016 / 16 Comments

    17.9K shares
    • Facebook326
    Recipe Print

    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)

    4.75 from 8 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
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 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

    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.

    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
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Reader Interactions

    Comments

    1. 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
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    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

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