Baked Paprika Chicken Breasts Recipe
Paprika Chicken & Spinach
Smoked Paprika Chicken Recipe
2 lbs. boneless, skinless chicken thighs or breasts
2 tbsp smoked paprika, or more if needed
1 tbsp + 1 tsp garlic salt, or to taste– if you’re sensitive to salt, use less (if you don’t have garlic salt on hand, substitute 1 tsp garlic powder, 1 tsp dried parsley and 3/4 tsp salt)
3 tbsp extra virgin olive oil, or more if needed (only for chicken breasts)
Preheat the broiler on high. Set a rack in the oven at least 4 inches below the flame. If you put the rack right under the flame, the chicken will burn on the outside before it’s cooked through.
In a small bowl, combine smoked paprika, garlic salt, and 3 tbsp olive oil to create a smooth paste.
Place a large piece of plastic wrap on a cutting board. Place your chicken breasts on top of the plastic wrap, with a few inches of space in between each breast Place another layer of plastic wrap on top of the breasts.
Use a mallet to gently pound out the chicken breasts till they are an even thickness all the way across and about 1 1/2 times their original size. This will allow the breasts to cook more evenly under the broiler.
Paint each breast on both sides with a thin, even layer of the smoked paprika paste. Let the breasts stand for 20 minutes to allow the flavor to infuse the meat.
Place a rack at least 4 inches below your broiler and preheat the broiler. Place the chicken breasts on a foil-lined baking sheet.
Place the chicken under the broiler and let it broil for about 7 minutes till a crust begins to form around the edges. If your chicken seems to be burning or cooking too fast, move the rack down a notch or two.
the breasts with a pair of tongs. If the breasts appear to be dry after you turn them, baste them with a little olive oil. Let them cook under the broiler for another 5-7 minutes, until cooked through (internal temperature of 160 degrees F).