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Paprika-Chicken, Asparagus and Sun-Dried Tomato Skillet

Delicious, easy-to-make, 30 minutes from start-to-finish Mediterranean dinner! Skill Level: Intermediate

20 min Prep
30 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 177
Protein 24.8g
Total Carbohydrates 6.7g
Dietary Fiber 3.0g
Net Carbohydrates 3.7g
Sugar 2.2g
Total Fat 6.1g
Saturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 107.5mg
Sodium 421.7mg
SmartPoints® 3.0


  • 2 Tablespoons reserve oil from sun-dried tomatoes
  • 1/3 cup sun-dried tomatoes, packed in oil, drained (reserving some of the oil)
  • 1 pound boneless skinless chicken thighs, sliced into thinner strips
  • 1/4 teaspoon salt, for the chicken
  • 1/2 teaspoon paprika
  • 1 pound asparagus, ends trimmed, cut in half
  • 1/4 teaspoon salt, for the asparagus


  1. Drain most of the oil and chop the sun-dried tomatoes into smaller bites.
  2. Heat the reserved oil and half of the chopped sun-dried tomatoes in a skillet on medium heat.
  3. Add the sliced chicken thighs. While cooking, season chicken thighs with salt and sprinkle all sides with paprika. Chicken should be nicely colored but not too red. Cook chicken until completely cooked through.
  4. Remove chicken from the skillet, leaving the tomatoes and oil in the skillet.
  5. Add the asparagus to the skillet with the remaining half of sun-dried tomatoes. If there is not enough oil in the skillet from the chicken, add a small amount more. Season asparagus with salt and cook asparagus with sun-dried tomatoes on medium heat for about 5 minutes.
  6. Remove from heat, cover the skillet with the lid, and let the asparagus continue cooking, off heat, a few more minutes.
  7. Add the chicken back to the skillet, reheat, and serve.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing