Smoky Paprika Chicken

Cooking up chicken breast during my meal prep has become a weekly thing ever since I created that Simple Mustard Chicken a few weeks ago.  It’s just so easy and then I can cut up some for my lunches and eat the rest for dinners throughout the week.

Killing multiple birds with one stone is kind of my jam.  When it comes to food, not killing actual birds because that’s a little mean.  And who goes out and kills a bird with a stone nowadays? Smoky Paprika Chicken | Life Healthfully Lived

Anyways, I’ve started playing with different variations of the marinade in my original recipe just to see what I could come up with.  Some versions kind of flopped while others have been even tastier than the mustard one.

This smoked paprika version is clearly one of the winners.

I don’t know about you but I am a fan of smoky flavor.  I use liquid smoke liberally, smoked paprika is a staple, and I yearn for a place where I can grill outside so I can have that just-off-the fire flavor all the time.

But until I have that grill, I have to settle for recipes like this.  If you’re getting a little bored with plain chicken or need a new go-to chicken (and pork and fish) marinade, give this one a shot.  It’s just as easy as my Simple Mustard Chicken and full of smoky yumminess.

Smoky Paprika Chicken- Makes enough for 4 chicken breasts Smoky Paprika Chicken | Life Healthfully Lived

Calories: 268 Total Fat: 11.95g Carbs: Fiber: Protein: 

  • 1/4 cup avocado oil (can also use olive oil)
  • 2 tbsp dijon mustard
  • 2 cloves garlic
  • 1/2 cup cilantro leaves
  • 2 tsp smoked paprika
  • 1 tsp salt
  • extra salt and pepper as needed
  • up to 4 chicken breasts
  1. Blend together the avocado oil, dijon mustard, garlic, cilantro, smoked paprika, and salt.  I recommend a tall cup and an immersion blender or a small food processor so you can make sure everything is smooth.
  2. Once the marinade is blended, place the chicken in a large Ziploc bag or shallow dish with a cover.  Pour the marinade over the chicken and seal and squish or shake to distribute the marinade.  Keep in the fridge for at least 4 hours and overnight if possible.
  3. When ready to cook, Preheat the oven to 400 and spray a baking dish with a little oil.  Heat some type of fat in a skillet over medium-high heat.  Sear the chicken breast on each side for about two minutes and then transfer to the baking dish.
  4. Cover with foil and bake for 20 to 30 minutes, until a meat thermometer reads 165.  Let the chicken rest for five minutes if eating right away or if storing for later let it cool completely before keeping in the fridge in an airtight container.