Broiled Paprika Chicken
This delicious dish is one of our best, simplest dinner recipes.
Why This Recipe Works
We wanted a quicker version of this classic Hungarian dish, without sacrificing any flavor. Our Broiled Paprika Chicken recipe uses bone-in, skin-on split chicken breasts. Smearing the paprika-butter spread beneath the chicken skin ensured the spread won’t slide off the meat. Coating the exposed surface of the breast with additional paprika, salt, and pepper gave the chicken a crisp, deeply flavored, brick red exterior. To ensure the crisp skin, we broiled the chicken breasts skin side down, then finished them skin side up.
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