Smoked Paprika Chicken – 5 Ingredient Easy Dinner Recipe

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Smoked Paprika Chicken is an effortless dinner that turns everyday chicken thighs or breasts into a flavorful, healthy meal with a touch of smoky magic. This recipe is inspired by quick dinner ideas and Simple Chicken Recipes, using only five ingredients and a broiler for a golden, crisp finish. Whether you need an answer for busy weeknights or want a versatile shredded chicken option, this baked chicken recipe is a must-try for home cooks who appreciate bold, simple flavors.

Table of Contents

Why You’ll Love This Recipe

• Only 5 easy ingredients
• Fast prep, perfect for busy nights
• A smoky, savory flavor profile
• Multiple cooking options thighs or breasts
• Ideal for meal prep and versatile uses
• Packed with protein, low carb

Ingredient List

Ingredient	Amount	Notes
Boneless, skinless chicken thighs or breasts	2 pounds	Thighs for moisture, breasts for lean option
Smoked paprika	2 tablespoons	Look for a smoky aroma, adds bold flavor
Garlic powder	1 teaspoon	For deep savory taste
Salt	3/4 teaspoon	Adjust to taste, don’t skip entirely
Extra virgin olive oil	3 tablespoons (breasts), 1 tbsp for sheet	For paste and brushing, adds moisture

You’ll also need: Baking sheet (baking sheets), broiler, brush (kitchen utensils), plastic wrap (cutting board), mallet (meat tenderizer) if using breasts.

Step-by-Step Instructions

For Boneless Skinless Chicken Thighs

1. Preheat your broiler on high, placing a rack 6 inches below the flame.
2. Brush a baking sheet evenly with 1 tbsp olive oil.
3. Lay chicken thighs flat on the sheet.
4. In a bowl, mix smoked paprika, garlic powder, and salt.
5. Sprinkle all sides of thighs generously with seasoning.
6. Broil about 7 minutes per side, until cooked through with a crisp crust.
7. Move rack down if chicken cooks too fast or starts burning.
8. Chicken is done when the internal temperature reaches 160°F serve hot.

For Boneless Skinless Chicken Breasts

1. Mix smoked paprika, garlic powder, salt, and 3 tbsp olive oil to create a paste.
2. Trim excess fat/tendons from breasts.
3. Place breasts between layers of plastic wrap; pound gently using a mallet to ensure even thickness.
4. Brush baking sheet with 1 tbsp olive oil; lay out chicken.
5. Paint paste on both sides of each breast. Let them stand 20 minutes.
6. Preheat broiler; place rack 6 inches below flame.
7. Broil about 6-7 minutes, forming a crust around edges.
8. Flip and baste with olive oil if needed. Broil 5-7 minutes more.
9. Rest 2 minutes before serving.

Ingredient Table

Chicken Type	Prep Steps	Broiler Time	Notes
Thighs	Season and broil	7 min/side	Juicy, crisp edges
Breasts	Pound, paste, marinate, broil	6-7 min/side	Tender, evenly cooked

Tips for Success

• Use high-quality smoked paprika for max flavor.
• Don’t skip oil; it prevents dryness.
• Monitor broiler closely adjust rack for ideal crispness without burning.
• Use a thermometer for perfect doneness.
• Try shredded leftovers on salads, tacos, sandwiches.

Kitchen Equipment Spotlight

• Air fryer: For faster, even cooking option if not broiling.
• Baking sheets: Essential for this technique.
• Cutting board & meat tenderizer: Useful for prepping chicken breasts.
• Kitchen utensils: For brushing and handling.
• Measuring cups and spoons set: For accurate seasoning.

Nutrition Info (per serving, using chicken breasts)

• Calories: 197
• Fat: 10g
• Protein: 24g
• Carbs: 1g
• Sodium: 351mg
• Fiber: 1g

FAQ SECTION

Can I use bone-in chicken?

Boneless is best for quick broiling, but bone-in can be adapted with longer cook time.

Is smoked paprika the same as regular paprika?

No. Smoked paprika brings a deep, mesquite-like flavor perfect for grilled profiles.

Can I prep this recipe ahead?

Yes! Marinate breasts with the spice blend for up to 24 hours for deeper flavor.

How do I know when chicken is done?

Use a thermometer to check for 160°F internal temp.

What’s the best way to shred leftovers?

Use two forks or a mixer (electric mixer) for easy, uniform shreds.

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