This EASY Hungarian Smoky Paprika Chicken with Paprika Aioli has only 5 ingredients, can be marinated ahead, and takes only minutes to cook! It’s a great weeknight family dinner!
Ready for another Weeknight Quickie with only 5 Ingredients?? Hungarian Smoky Paprika Chicken with a Paprika Aioli is perfect!
More daylight means later nights for us, more hours at the park, and later dinners. When we finally do eat, it has to be QUICK and EASY! Here I have a quick way to get yummy goulash flavors into a weeknight dinner! This Hungarian Paprika Chicken Marinade gives beautiful color and a deep, peppery flavor. Drizzle with or dip in the easiest Paprika Aioli for a creamy, irresistible finish!
This chicken recipe is part of my Collection of 4 Make Ahead Marinated Chicken Recipes in 30 Minutes. They take just minutes to prepare, minutes to cook, and everyone will love them!!
Paprika is not just for deviled eggs!
Paprika is made from ground dried peppers that range from sweet to hot. Not only does it add a beautiful red color and peppery flavor, it has benefits for your health! Paprika is a great source of antioxidants and can help eye health. If you go for the hot paprika, then the capsaicin that gives the heat also has anti-inflammatory benefits.
So, don’t wait for that moment you can top potato salad or deviled eggs, put Paprika on EVERYTHING! Here are some of the great ways to incorporate paprika into food: Sprinkle over avocado toast, mix into cooked quinoa or rice, season raw meats or fish with it, add it to sauces or soups or stews, sprinkle over veggies before grilling, and so much more!
Ok, let’s get prepping!
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Prep-Ahead Steps for Smoky Paprika Chicken
We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)
In a storage bag or storage container, add the oil, water, paprika, minced garlic, and salt. Mix together, then add the raw chicken breasts.
You can marinade the chicken in the sauce for 1 hour up to 8 hours. You can also freeze the chicken in the marinade at this point and use it up to 4 months later!
Next up is the Paprika Aioli (I LOVE a good dipping sauce!). To a small-medium size mixing bowl, add the mayonnaise, minced garlic, and paprika. This is one instance where you want the garlic really, really minced, so using a garlic press is best or scraping it with a knife to create a paste works too. Otherwise, you can certainly use a teaspoon of garlic powder, but fresh is definitely better!
Whisk together until bright orange-red and thoroughly combined. If it’s too thick, you can add a tablespoon of milk or water to thin it out a bit.
Cook Your Smoky Paprika Chicken
When you’re ready to cook, remove the marinated chicken breasts from the marinade using tongs, saving the marinade to cook. Add the chicken to a preheated skillet with olive oil. Cook for 2-3 minutes until the the chicken starts to sear.
Flip the Chicken and sear for another 2-3 minutes. Remove the chicken and set aside on a plate.
Add ¼ cup water and the remaining marinade then bring to a simmer. Add back the chicken and juices and then cover the skillet and cook for 8-10 minutes until the internal temperature of the chicken reaches 165 F degrees or the chicken feels firm with a little give.
Uncover, turn off the heat and move the skillet off the hot burner. Let rest for a few minutes.
Then remove the chicken and slice it on a bias in ¾ inch slices. This should give you about 5-6 slices.
Spoon the sauce from the skillet on top and drizzle with the Paprika Aioli or serve it on the side. I like to transfer the aioli to a baggie and then snip the corner and squeeze it over. Then put the remaining in a dipping cup because you will not be able to get enough!
This Paprika Chicken would go great with my Roasted Garlic Cauliflower Mash, a cucumber salad, rice or veggies.
ENJOY! 😍 Carrie
Hungarian Smoky Paprika Chicken
Ingredients
Marinade
- 16 oz Chicken Breasts 2-8oz breasts
- 1 tablespoon Extra Virgin Olive Oil
- 2 Tbls Water
- 2 teaspoon Hot Hungarian Paprika You can substitute with Sweet or Regular Paprika
- 2 cloves Garlic, minced
- 1 teaspoon Salt
Cook and Make Aioli
- 1 teaspoon Extra Virgin Olive Oil For cooking chicken
- ½ cup Mayonnaise
- ½ clove Garlic, minced
- 2 tablespoon Hot Hungarian Paprika You can substitute with Sweet or Regular Paprika
Instructions
Prep Ahead
- In a storage bag or storage container, add the oil, water, paprika, minced garlic, and salt. Mix together, then add the raw chicken breasts.You can marinade the chicken in the sauce for 1 hour up to 8 hours. You can also freeze the chicken in marinade at this point and use it up to 4 months later!
- To make the Aioli, add to a small-medium size mixing bowl, the mayonnaise, minced garlic, and paprika. Whisk together until bright orange-red and thoroughly combined. If too thick, you can add a tablespoon of milk or water to thin it out a bit.
Cook
- Preheat a skillet on high, add a teaspoon of Olive Oil and spread around. Remove the marinated chicken breasts from the marinade using tongs, saving the marinade to cook. Add the chicken breasts to the hot skillet. Sear for 2-3 minutes until the the chicken starts to sear.
- Add ¼ cup water and the remaining marinade then bring to a simmer. Add back the chicken and juices and then cover the skillet and cook for 8-10 minutes until the internal temperature of the chicken reaches 165 F degrees or the chicken feels firm with a little give.
- Uncover, turn off the heat and move the skillet off the hot burner. Let rest for a few minutes. Then remove the chicken and slice it on a bias in ¾ inch slices. This should give you about 5-6 slices. Spoon the sauce from the skillet on top and drizzle with the Paprika Aioli or serve it on the side.
- Serve with a cucumber salad, rice or veggies. Enjoy!
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