Paprika-Crusted Chicken with Dill Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts coated in smoky paprika and served with herb-infused roasted potatoes. This american-inspired chicken ready in about 45 minutes pairs Chicken breasts, Paprika, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 American cuisine 385 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 1 1/2 lbs baby potatoes with 2 tbsp olive oil, 1 tsp garlic powder, and 1 tsp dried thyme on a baking sheet.
  2. Step 2: Roast potatoes for 25 minutes until golden and fork-tender, flipping halfway through.
  3. Step 3: Pat chicken breasts dry with paper towels. Mix 2 tsp paprika, 1 tsp garlic powder, and 1/2 tsp salt on a plate.
  4. Step 4: Press both sides of chicken into paprika mixture, then place on a separate baking sheet.
  5. Step 5: Bake chicken for 20-22 minutes until internal temperature reaches 165°F (74°C), while potatoes roast.
  6. Step 6: Top chicken with 2 tbsp chopped dill just before serving with roasted potatoes.

Frequently asked questions

How long does Paprika-Crusted Chicken with Dill Potatoes take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Paprika-Crusted Chicken with Dill Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Paprika-Crusted Chicken with Dill Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Paprika-Crusted Chicken with Dill Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Paprika-Crusted Chicken with Dill Potatoes?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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