Dinner
Paprika-Herb Rubbed Chicken
Paprika and herbes de Provence form a fragrant, smoky crust that clings to juicy chicken breast, delivering bright herbal notes and a gentle peppery finish in every tender bite.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
Nutrition per Serving
- Calories
- 127
- Protein
- 23g
- Carbs
- 1g
- Fat
- 3g
- Fiber
- 1g
- Sugar
- 0g
- Sodium
- 196mg
Ingredients
- 1 tbsp herbes de Provence (see Notes)
- 2 tsp paprika
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground pepper
- 1-1 1/4 pounds boneless, skinless chicken breast (see Notes)
Instructions
- Combine herbes de Provence, paprika, salt and pepper in a small bowl.
- Coat both sides of chicken with the rub up to 30 minutes before grilling or broiling.
- Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
- To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 8 minutes per side.
- To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 10 to 15 minutes total.