Paprika Chicken with Olive Walnut Vinaigrette
Juicy chicken thighs are rubbed with smoked paprika and roasted to perfection, then topped with a zesty vinaigrette made from briny olives, crunchy walnuts, lemon, and herbs. This dish strikes the perfect balance between savory, nutty, and bright—ideal with roasted vegetables, rice, or couscous.
⏱️ Time:
Prep: 15 minutes
Cook: 30–35 minutes
Total: ~50 minutes
Ingredients:
For the Paprika Chicken:
4 bone-in, skin-on chicken thighs (or boneless thighs or breasts)
1½ tsp smoked paprika (or sweet paprika for milder flavor)
1 tsp garlic powder
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil (for rubbing or searing)
Optional: pinch of chili flakes for heat
For the Olive Walnut Vinaigrette:
⅓ cup green or black olives, finely chopped (Kalamata or Castelvetrano work great)
¼ cup toasted walnuts, finely chopped
1 small shallot, finely minced (or 2 tbsp red onion)
1 tsp Dijon mustard
2 tbsp fresh parsley, chopped
2 tbsp fresh lemon juice
½ tsp lemon zest
3 tbsp extra virgin olive oil
Salt & pepper, to taste
Instructions:
1. Prepare and Cook the Chicken:
1. Pat chicken dry with paper towels.
2. In a small bowl, mix paprika, garlic powder, cumin, salt, and pepper.
3. Rub spice mix all over the chicken. Let sit 10 minutes at room temperature (or marinate longer in the fridge).
4. Heat 2 tbsp olive oil in a skillet (oven-safe if baking later) over medium-high heat.
5. Sear chicken skin-side down until golden and crispy (5–7 minutes). Flip and cook 3–4 more minutes.
6. Transfer to a 375°F (190°C) oven and roast for 15–20 minutes, until internal temp reaches 165°F (74°C).
(If using boneless, pan-cook fully for ~6–7 mins per side.)
2. Make the Vinaigrette:
1. Toast the walnuts in a dry pan for 2–3 minutes until fragrant. Cool slightly, then chop.
2. In a bowl, whisk together lemon juice, zest, Dijon mustard, and a pinch of salt and pepper.
3. Slowly whisk in the olive oil until emulsified.
4. Stir in olives, walnuts, shallot, and parsley. Taste and adjust seasoning.
3. Serve:
Spoon the olive walnut vinaigrette generously over warm chicken.
Serve with lemon wedges, extra herbs, or drizzle with more olive oil.
️ Suggested Sides:
Herbed couscous or quinoa
Roasted cauliflower or carrots
Greek lemon potatoes
Arugula salad with citrus
Notes & Tips:
Paprika Tip: Use smoked paprika (pimentón) for earthy, BBQ-like flavor.
Toast walnuts just until golden; don’t burn them!
Add capers or a pinch of chili flakes to vinaigrette for extra zing.
This vinaigrette is also great on grilled fish or roasted vegetables.
❓ Frequently asked questions FAQ
Q: Can I make this with chicken breasts?
A: Yes! Use boneless breasts, pound them to even thickness, and sear ~5–6 minutes per side.
Q: How long does the vinaigrette last?
A: Up to 3 days in the fridge. Let it sit at room temp before serving for best flavor.
Q: Can I substitute walnuts?
A: Yes—try almonds, pistachios, or pecans for a similar crunch.
Nutrition information
Calories: ~430
Protein: 26g
Fat: 33g
Carbs: 4g
Fiber: 1g