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!
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
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Chop sun-dried tomatoes (drained of most oil) into smaller bites (I used julienned sun-dried tomatoes).
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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.
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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.
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Cook chicken until completely cooked through. Remove chicken from the skillet, leaving the oil in the skillet.
Cook asparagus
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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).
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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.
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Add chicken back to the skillet, reheat, and serve.