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Smoked Paprika Chicken: The Ultimate Spanish-Spiced Skillet with Lemon-Butter Excellence

Succulent chicken breasts coated in a vibrant, smoky spice blend and seared until golden-brown. This recipe is elevated by a quick deglazing of the pan with chicken broth and lemon juice, creating a savory, aromatic sauce that captures all the flavorful "fond" left behind from the spices.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • The Chicken & Rub: 4 boneless skinless chicken breasts ~1 lb, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp cumin, ½ tsp chili powder (optional), ½ tsp salt, ¼ tsp black pepper, 2 tbsp olive oil.
  • The Pan Sauce: 1 tbsp butter 2 cloves minced garlic, ½ cup chicken broth, 1 tsp smoked paprika, juice of ½ lemon, salt/pepper to taste.

Method
 

  1. Season: Pat the chicken dry (this is key for a good sear). Mix all spices in a small bowl and rub generously over all sides of the chicken.
  2. Sear: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–7 minutes per side. Ensure the internal temperature reaches 165°F (74°C). Remove the chicken and tent it loosely with foil to rest.
  3. Deglaze: Reduce heat to medium. Melt the butter in the same skillet and sauté the garlic for about 30–60 seconds.
  4. Simmer: Pour in the chicken broth, smoked paprika, and lemon juice. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Let it simmer for 2–3 minutes until it thickens slightly.
  5. Finish: Season the sauce with salt and pepper, then pour it over the rested chicken breasts.
  6. Serve: Slice and serve immediately.

Notes

  • Resting Time: Always let your chicken rest for at least 5 minutes before slicing. This allows the juices to redistribute, ensuring every bite is tender rather than dry.
  • Heat Control: Smoked paprika can burn and turn bitter if the heat is too high for too long. If the spices are browning too quickly, drop the heat to medium.
  • Meal Prep: This chicken holds up beautifully for meal prep. Slice it cold for salads or reheat gently with an extra splash of broth to keep it moist.