One pan, one sheet tray, dinner done. This Betr take on sheet-pan paprika chicken pairs juicy chicken breast with crispy roasted chickpeas and blistered tomatoes for a weeknight meal that's as easy to clean up as it is to enjoy. Chicken and chickpeas bring a hearty dose of protein and fiber to the plate, while the tomatoes, garlic, and smoky paprika keep every bite bright and flavorful.
BETR SHEET-PAN PAPRIKA CHICKEN
Betr Sheet-Pan Paprika Chicken
4
10 minutes
20 minutes
main dish
1
One pan, one sheet tray, dinner done. This Betr take on sheet-pan paprika chicken pairs juicy chicken breast with crispy roasted chickpeas and blistered tomatoes for a weeknight meal that's as easy to clean up as it is to enjoy. Chicken and chickp...
Ingredients
- 12 oz cherry or grape tomatoes
- 8 cloves garlic, smashed, in their skins
- 1 (15-oz) can chickpeas, rinsed
- 3 Tbsp olive oil, divided
- Pink Himalayan sea salt and pepper
- 4 (6-oz) boneless, skinless chicken breasts
- 2-3 tsp paprika
- Fresh parsley sprigs
Directions
- Heat the oven to 425°F.
- While the tray roasts, warm the remaining 1 tablespoon olive oil in a large skillet over medium heat. Season the chicken breasts with the paprika and 1/2 teaspoon each salt and pepper, then sear until golden brown on the first side, 5 to 6 minutes. Flip and cook 1 minute more.
- Spread the tomatoes, garlic, and chickpeas on a rimmed baking sheet and toss with 2 tablespoons of the olive oil and 1/4 teaspoon each salt and pepper.
- Roast for 10 minutes, until the tomatoes are just starting to blister.
- Nestle the chicken onto the baking sheet with the tomatoes and chickpeas, and return everything to the oven.
- Roast until the chicken is cooked through, about 6 minutes more. Discard the garlic skins before serving.
- Plate the chicken with the roasted tomatoes and chickpeas, and finish with a few fresh parsley sprigs for a bright, fresh garnish.
