This paprika chicken recipe is a weeknight hero: juicy cutlets seasoned with smoky paprika, pan-seared until golden, then finished with a luscious apricot mustard pan sauce. The sauce comes together in minutes, using the pan drippings for maximum flavor.
On the side, we’ve got crispy roasted potatoes and tender green beans-perfect for soaking up every last bit of that sweet-tangy sauce. It’s a complete, satisfying meal that feels special but comes together in about half an hour.
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.
Ingredients
Instructions
- Preheat oven to 425°F. Cut potatoes into 1/2-inch wedges. Toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway.
- Trim green beans if needed. After potatoes have roasted 10 minutes, add green beans to the same sheet, toss with oil, salt and pepper and continue roasting until tender, about 10 more minutes.
- While vegetables roast, pat chicken cutlets dry. Season both sides with paprika, salt and pepper.
- Heat a large nonstick skillet over medium-high heat. Add a drizzle of oil. Cook chicken until golden and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
- Reduce heat to medium. Add apricot jam, Dijon mustard, juice of half the lemon and 2 tablespoons water to the skillet. Stir, scraping up any browned bits, until jam melts and sauce thickens slightly, about 1-2 minutes. Season with salt and pepper.
- Slice remaining lemon half into wedges. Serve chicken with pan sauce drizzled on top, alongside roasted potatoes and green beans. Garnish with lemon wedges.
Recipe Tips
For extra crispy potatoes, don’t overcrowd the baking sheet; give them space to roast.
If the pan sauce seems too thick, add a splash more water to reach your desired consistency.
Let the chicken rest for a couple minutes after cooking to keep it juicy.
FAQ
Can I use chicken breasts instead of cutlets?
Yes, but slice them in half horizontally to create thinner cutlets or pound them to even thickness for faster cooking.
What can I substitute for apricot jam?
Peach jam, orange marmalade or even a bit of honey mixed with a splash of vinegar will work.
Can I make this dish dairy-free?
Absolutely! The recipe uses no dairy, so it’s naturally dairy-free.
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