Ingredients
Scale
- 4 chicken breasts or thighs
- 2 tablespoons smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil or vegetable oil
- 1 lemon, sliced
- Fresh parsley, chopped (for garnish)
- Optional: honey or balsamic glaze for glaze finishing
Instructions
- In a small bowl, combine smoked paprika, sweet paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Rub the spice mixture generously over the chicken breasts or thighs.
- Heat the olive oil in a large skillet over medium heat.
- Add the seasoned chicken and sear until golden brown, about 4-5 minutes per side.
- Transfer the chicken to an oven-safe dish and bake at 375°F (190°C) for 20-25 minutes or until fully cooked.
- While the chicken bakes, fold paper origami birds using light paper for display purposes.
- Arrange the origami birds on top of the chicken platter or around the dish for an eye-catching presentation that mirrors the origami bird.
Notes
- Store leftover paprika chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave to maintain flavor and texture.
- Repack origami birds separately if used for display to keep presentation fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Searing
- Cuisine: International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 2 grams
- Sodium: 500 mg
- Fat: 20 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 85 mg
