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chicken with smoked paprika and bourbon

Kinepeli avatar
Recipe by
Jennifer R
@Kinepeli
Portland, OR

Sometimes you just have to throw some stuff in a pan and cross your fingers - it's great when it turns out! I wanted a chicken dish to go with the http://www.justapinch.com/recipes/side/potatoes/bourbon-mashed-sweet-potatoes.html I was making, and this used up the rest of the 50 mL bottle of Pendleton (whiskey) perfectly. You'll start by browning the chicken on the stove top and then finishing in the oven. There is no salt added to this dish intentionally - as the broth condenses, it adds just enough.

yield 2 serving(s)
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For chicken with smoked paprika and bourbon

  • 2 Tbsp
    olive oil
  • 2
    boneless, skinless chicken breasts
  • 1/2 tsp
    smoked paprika
  • 1/2 tsp
    poultry seasoning
  • 1 Tbsp
    fresh thyme leaves, removed from stems
  • 1 Tbsp
    bourbon or whiskey (i used pendleton)
  • 1/2 c
    chicken broth, more if needed

How To Make chicken with smoked paprika and bourbon

  • 1
    Pre-heat oven to 400.
  • 2
    Heat olive oil in an oven-proof skillet over medium high heat. Season one side of each chicken breast with a portion of the smoked paprika and poultry seasoning. Place into skillet seasoning-side down. Season each chicken breast with remaining smoked paprika and poultry seasoning. Cook 3-4 minutes or until a nice sear is on the chicken. Turn chicken, sprinkle with 1/2 fresh thyme leaves and brown the other side 3-4 minutes.
  • 3
    After chicken has browned, remove from heat. Pour chicken broth and bourbon into the pan. Sprinkle the remaining thyme leaves in the broth and stir. If desired, shake just a bit of smoked paprika and poultry seasoning into the broth, as well.
  • 4
    Place the skillet in the oven, uncovered, for 20-30 minutes depending on the thickness of the chicken.
  • 5
    Remove from the oven. Plate the chicken and spoon the broth over the top.
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