Paprika Chicken Skillet (8 pointsplus)

Paprika Chicken Skillet (8 pointsplus)

One-skillet dishes are delightful. After a long day at work, a skillet dish can be made with minimal prep work in just 30 minutes or less. Skillet cooking can provide a quick and simple twist in the traditional chicken breast, too. It’s easy to feel uninspired when eating chicken breast for the umpteenth time, but skillet cooking offers a quick way to infuse a huge variety of healthy flavor into your meal. This recipe for Paprika Chicken is similar to chicken paprikash–a simple Hungarian dish. It whips up quick and tastes absolutely delicious. It’s a warm, comforting, unique way to serve up chicken for dinner tonight.

Chicken breasts are so popular because they’re easy to find, inexpensive, simple to cook, and provide lean protein that doesn’t add excess fat and calories to your recipes. This chicken is spiced with paprika, a spice used in traditional Hungarian dishes that adds a spicy, earthy flavor to everything it touches. We think it is underused in American cooking, as it provides a burst of flavor that can’t be beat! Cooking with coconut oil, and with coconut milk, reduces the calorie and fat content of this recipe. And adding a heaping amount of spinach amps up this recipe’s fiber load, antioxidant content, and vitamins and minerals.

The flavors of spicy paprika and exotic coconut make this an excellent dish to serve to friends and family on a special night. But its ease of preparation and clean-up make it a great weeknight dish, too. Add it to your dinnertime repertoire and it will soon become a favorite.

Yields: 4 servings | Serving Size: 1 chicken breast with sauce | Calories: 301 | Previous Points: 7 | Points Plus: 8 | Total Fat: 19 g | Saturated Fat: 14 g | Trans Fat: 0 g | Cholesterol: 76 mg | Sodium: 123 mg | Carbohydrates: 6 g | Dietary Fiber: 3 g | Sugars: 1 g | Protein: 28 g |


  • 4 chicken breasts
  • 6 teaspoons paprika
  • 3 teaspoons sea salt
  • 1 teaspoon pepper
  • 4 tablespoons coconut oil
  • 2 cloves garlic, finely chopped
  • 1 can reduced fat coconut milk
  • 2 cups spinach


Sprinkle chicken breasts with paprika, sea salt, and pepper.

Heat coconut oil in a large skillet over medium-high heat. Once melted, add garlic and chicken. Cook chicken on both sides until golden brown, then drizzle with coconut milk. Cover and cook over medium-low heat until chicken is cooked through, about 8-10 minutes.

Transfer chicken to plate, add spinach to the skillet. Cook until slightly wilted, then turn off heat and return chicken to skillet. Serve and enjoy.

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