Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet

Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet – delicious, easy-to-make, 30 minutes from start to finish Mediterranean dinner!

Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet

In this recipe, I used boneless, skinless chicken thighs cooked in paprika and sun-dried tomatoes. I loved how the chicken tasted: super flavorful, moist, tender, easy-to-cook and easy on the budget!  Chicken and asparagus go so well together, just take a look at these recipes: One-Pan Pesto Chicken and Veggies and Basil Pesto Chicken, Tortellini, and Veggies.

Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet

How to cook paprika chicken

The recipe is basically done in 2 easy steps.

First, cook the chicken in olive oil, paprika, and sun-dried tomatoes until the chicken is completely cooked through. I used julienned sun-dried tomatoes, and I chopped them into even smaller bites. I used olive oil right from the jar with sun-dried tomatoes. Sprinkle chicken with salt as you’re cooking:

Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet

Then, remove the chicken from the skillet, and cook the asparagus (ends trimmed, cut in half) with some more chopped sun-dried tomatoes. Sprinkle some salt over asparagus as you’re cooking it.

Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet

Finally, add the cooked chicken back to the skillet, reheat, and serve. Your Mediterranean dinner is ready. In 30 minutes!

Paprika Chicken, Asparagus, and Sun-Dried Tomatoes Skillet

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