Paprika Chicken with Crispy Potato Coins

Name: Paprika Chicken with Crispy Potato Coins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb baby potatoes, sliced into 1/4-inch coins; 2 tbsp olive oil, divided; 1 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1 tsp kosher salt, divided; 1 1/4 lb boneless skinless chicken cutlets; 1 small red bell pepper, thinly sliced; 2 garlic cloves, minced; 1/2 cup plain Greek yogurt; 1 tbsp lemon juice; 2 tbsp chopped parsley; Black pepper, to taste

Crisp potato coins and paprika chicken share one skillet for a weeknight dinner with grill-side swagger.

Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (226 reviews)

INSPIRED BY

Inspired by grilled chicken plates, streamlined with thin potatoes that crisp in the same pan.

Story

I wanted the confidence of a grilled chicken plate without standing outside to manage the grill. Thin potato coins bring the crunch, paprika brings the smoke, and the lemony yogurt keeps the whole skillet lively. It is a dinner with a little swagger but no complicated choreography. Put the pan in the middle and let everyone claim the crispiest potatoes.

By Theo

Ingredients

1 lb baby potatoes, sliced into 1/4-inch coins
2 tbsp olive oil, divided
1 1/2 tsp smoked paprika
1/2 tsp garlic powder
1 tsp kosher salt, divided
1 1/4 lb boneless skinless chicken cutlets
1 small red bell pepper, thinly sliced
2 garlic cloves, minced
1/2 cup plain Greek yogurt
1 tbsp lemon juice
2 tbsp chopped parsley
Black pepper, to taste

Instructions

Toss potato coins with 1 tablespoon oil, half the paprika, and 1/2 teaspoon salt.
Heat a large skillet over medium-high. Cook potatoes in a single layer until browned and tender, 8 to 10 minutes, turning once, then move them to a plate.
Season chicken with remaining paprika, garlic powder, and salt. Add remaining oil to the skillet and cook chicken 3 to 4 minutes per side.
Add bell pepper and garlic around the chicken and cook until the pepper softens and the chicken reaches 165 F, about 2 minutes more.
Stir yogurt, lemon juice, parsley, and black pepper in a small bowl.
Return potato coins to the skillet, spoon yogurt drizzle over the chicken, and serve hot.

Chef Tips

Slice the potatoes evenly so the thinner pieces do not burn before the centers soften.
If the chicken cutlets are thick, pound them to an even 1/2-inch thickness.
Keep the yogurt drizzle off the potatoes until serving so they stay crisp.
A handful of baby spinach can wilt into the skillet with the peppers.

Cook's Notes

Cook the potatoes in one layer for real browning.
Add garlic near the end so it does not scorch.
Keep the yogurt cold until the skillet is ready.

View this page on Tastelicious →