Paprika Chicken with Olive Walnut Vinaigrette Recipe
If you’re looking for a weeknight dinner that’s as vibrant as it is effortless, Paprika Chicken with Olive Walnut Vinaigrette is destined to become your new favorite. This dish combines juicy, spice-kissed chicken with a zesty Mediterranean vinaigrette, delivering layers of smoky, nutty, and briny flavors in every bite. The paprika-marinated chicken is quickly seared, then finished in the oven, and topped with an irresistible topping of olives, toasted walnuts, and fresh herbs. Trust me, you’ll want to drizzle that vinaigrette over just about everything!
Ingredients You’ll Need
This recipe shines with simple ingredients that each play a starring role. From richly smoked paprika providing bold color and depth, to the crunchy walnuts bringing unexpected texture, every element in Paprika Chicken with Olive Walnut Vinaigrette has a delicious reason for being here.
- Chicken Breasts: Juicy, boneless, skinless chicken is the perfect blank canvas for all those Mediterranean flavors.
- Smoked Paprika: Adds a bold, warm smokiness and gorgeous red color that makes this chicken unforgettable.
- Garlic Powder: Brings mellow, savory depth that melds perfectly with the paprika.
- Salt: Essential for bringing out every flavor in both the chicken and the vinaigrette.
- Black Pepper: Adds gentle heat and rounds out the spice blend beautifully.
- Olive Oil: Used for both searing and in the vinaigrette, olive oil gives richness and sleek texture.
- Green Olives: Their bright, briny punch is the soul of the vinaigrette—don’t skip them!
- Walnuts: Toasted for earthy crunch, walnuts are a delicious surprise in every forkful.
- Extra Virgin Olive Oil: Brings a mellow, luxurious body and smooth mouthfeel to the vinaigrette.
- Red Wine Vinegar: Lively acidity that cuts through the richness and keeps every bite fresh.
- Dijon Mustard: Adds subtle tang and helps make the vinaigrette irresistibly creamy.
- Fresh Garlic: Just one clove, minced, gives the vinaigrette a bit of punchy brightness.
- Fresh Parsley: A sprinkle of chopped parsley brings color and garden-fresh flavor.
- Salt and Pepper (to taste): Balances and sharpens all the flavors in your vinaigrette.
How to Make Paprika Chicken with Olive Walnut Vinaigrette
Step 1: Prep the Spice Blend
In a small bowl, mix together the smoked paprika, garlic powder, salt, and black pepper. This simple blend is the secret to deeply flavorful chicken, and rubbing it in ensures every bite is savory, smoky, and perfectly seasoned.
Step 2: Season the Chicken
Pat your chicken breasts dry, then generously massage the spice mixture all over them. If you have time, let them marinate for 30 minutes for extra flavor—this makes a real difference and can easily be done while you prep the vinaigrette or sides.
Step 3: Sear the Chicken
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3 to 4 minutes per side until you get that gorgeous golden crust. This step locks in those smoky spices and gives the chicken an incredible texture.
Step 4: Bake to Juicy Perfection
Once seared, transfer the skillet directly to a preheated 400 degree Fahrenheit oven. Bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. This quick oven finish keeps your chicken juicy and fork-tender.
Step 5: Make the Olive Walnut Vinaigrette
While the chicken bakes, stir together chopped green olives, toasted walnuts, extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, parsley, and a pinch of salt and pepper in a small bowl. This vinaigrette doesn’t just add flavor—it transforms the whole dish with its zesty crunch!
Step 6: Slice and Serve
Once the chicken is out of the oven, let it rest for a few minutes, then slice it up and arrange on plates. Generously spoon the Olive Walnut Vinaigrette over the top, making sure every piece gets a share of that addictive topping. Paprika Chicken with Olive Walnut Vinaigrette just begs to be devoured right away!
How to Serve Paprika Chicken with Olive Walnut Vinaigrette
Garnishes
Brighten up your plate with a final shower of fresh chopped parsley and maybe a little extra diced olive or toasted walnut. Not only does this add color, but it gives each serving an extra pop of flavor and crunch that everyone will love.
Side Dishes
This dish happily welcomes all sorts of Mediterranean-inspired sides. Fluffy couscous, lemony roasted potatoes, or a crisp green salad with tomatoes and cucumbers are perfect partners that soak up that vibrant vinaigrette. Don’t forget a hunk of crusty bread to mop up every last drop!
Creative Ways to Present
Want to impress? Try slicing the chicken thinly and arranging the pieces over a bed of baby arugula, with vinaigrette drizzled artistically over the top. Or, pile everything onto a platter family-style, letting friends and family help themselves to as much Paprika Chicken with Olive Walnut Vinaigrette as they like.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep the sliced chicken and vinaigrette separate in airtight containers in the refrigerator. The flavors only deepen, making Paprika Chicken with Olive Walnut Vinaigrette just as delicious for lunch the next day.
Freezing
While the cooked chicken itself freezes beautifully for up to two months, the vinaigrette is best made fresh. If you want to freeze, just portion the chicken breasts into freezer bags. When ready, thaw overnight in the fridge, whip up a new batch of vinaigrette, and enjoy.
Reheating
For the best results, reheat the chicken gently in a 325-degree Fahrenheit oven, covered with foil to retain moisture. Serve with freshly made vinaigrette to keep the topping crisp and vibrant. Avoid microwaving the vinaigrette, as it can lose its lovely texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are just as delicious here—they’ll come out extra juicy and flavorful. Just be sure to adjust the cooking time as thighs may need a few extra minutes in the oven.
What can I substitute for walnuts if someone has a nut allergy?
If nuts are off the table, try toasted sunflower seeds or pumpkin seeds for a similar crunch without the allergens. The vinaigrette will still be wonderfully flavorful and satisfying.
Does Paprika Chicken with Olive Walnut Vinaigrette work for meal prep?
Definitely! This dish holds up very well in the fridge, making it a great option for prepping lunches or weeknight dinners ahead of time. Just keep the vinaigrette separate until you’re ready to eat.
How can I make this recipe dairy-free and gluten-free?
Great news—Paprika Chicken with Olive Walnut Vinaigrette is already naturally free of both dairy and gluten, so you can serve it confidently to most guests with dietary restrictions.
Can I grill the chicken instead of baking?
Yes, grilling is a fantastic option! Sear the spice-rubbed chicken breasts on a medium-high grill for 4-5 minutes per side, then check for doneness. The smoky flavors of the grill pair beautifully with the tangy vinaigrette.
Final Thoughts
If you’re craving a dinner that’s equal parts bold, bright, and downright delicious, Paprika Chicken with Olive Walnut Vinaigrette ticks all the boxes. It’s a true crowd-pleaser that’s quick enough for any busy evening but special enough for guests. Give it a try—your taste buds will say thank you!
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Paprika Chicken with Olive Walnut Vinaigrette Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Paprika Chicken with Olive Walnut Vinaigrette recipe is a flavorful and easy-to-make dish that’s perfect for a healthy dinner. The combination of smoked paprika-seasoned chicken paired with a tangy olive walnut vinaigrette is a Mediterranean-inspired delight.
Ingredients
For the Paprika Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Olive Walnut Vinaigrette:
- 1/4 cup pitted green olives, chopped
- 1/4 cup walnuts, toasted and chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven: Preheat the oven to 400 degrees Fahrenheit.
- Season the chicken: In a small bowl, combine smoked paprika, garlic powder, salt, and pepper. Rub the spice mixture evenly over the chicken breasts.
- Sear the chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until browned.
- Bake the chicken: Transfer the skillet to the oven and bake for 15-20 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Prepare the vinaigrette: In a bowl, whisk together olives, walnuts, olive oil, red wine vinegar, Dijon mustard, garlic, salt, pepper, and parsley.
- Serve: Once the chicken is cooked, slice and drizzle with the olive walnut vinaigrette before serving.
Notes
- For extra flavor, marinate the chicken in the paprika mixture for 30 minutes before cooking.
- Serve with roasted vegetables or a fresh green salad.
- Toast walnuts carefully to avoid bitterness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing, Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast with vinaigrette
- Calories: 360
- Sugar: 1 gram
- Sodium: 580 milligrams
- Fat: 24 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 18 grams
- Trans Fat: 0 grams
- Carbohydrates: 4 grams
- Fiber: 1 gram
- Protein: 35 grams
- Cholesterol: 100 milligrams
