Hungarian Smoky Paprika Chicken
If you want a quick way to get those delicious goulash flavors into a weeknight dinner, I have the answer! 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! Prepare days or months (in the freezer) ahead! #chicken #easychicken #easydinner #dinnerrecipes #dinner #healthydinner #healthyrecipes
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
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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!
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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
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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.
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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.
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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.
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Serve with a cucumber salad, rice or veggies. Enjoy!