Paprika Baked Chicken
This smoked paprika baked chicken is bold, smoky, and on the table fast—just right for effortless weeknight dinners. Serve it with your favorite sides or as part of a dinner salad.
Servings: 4 Servings
Calories: 141kcal
Ingredients
- 2 (8 ounces each) boneless, skinless chicken breasts See Note below
- 1 teaspoon smoked paprika
- ¾ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground pepper
- Olive oil spray
- 1 ½ teaspoons fresh lime juice
- 1 ¼ teaspoons liquid honey
- Parsley for garnich optional
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or foil.
- Cut the chicken breasts in half horizontally. Cover the breasts with plastic wrap and, using the flat side of a meat mallet or a rolling pin, lightly pound any thick sections so that the thickness of the breasts is as even as possible. The breasts should be about ¾-inch thick.
- In a small bowl, stir together the smoked paprika, cumin, ground coriander, salt, garlic powder and pepper.
- Place the breasts on the prepared baking sheet. Spray one side with olive oil spray, then sprinkle with half of the spice mixture. Turn over the breasts, spray with olive oil spray and sprinkle over the remaining spice mixture.
- In a small bowl, stir together the lime juice and honey.
- Bake until the chicken is almost cooked through (about 1 minute until done). Brush the chicken with the lime juice glaze. Cook for 1 more minute, or until the chicken juices run clear. The chicken should reach an internal temperature of 165 degrees F, but remember that the temperature will increase by about 5 degrees after the chicken is removed from the oven. Since these chicken breasts are thin, the cook time is about 9 to 12 minutes.
- Let rest for a few minutes. Sprinkle with parsley, if desired. Serve.
Notes
* If using smaller chicken breasts (5 ounces), use four of them. Whether you’re using large breasts that are cut in half or small breasts, you’ll need to even out the thickness so that they cook evenly by pounding them slightly, as outlined in Step 2.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1piece | Calories: 141kcal | Carbohydrates: 3g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 424mg | Fiber: 0.4g | Sugar: 2g
