Looking for a quick delicious dinner made in one pan that also happens to be low carb and Whole30 compliant? Well I am your girl! This Whole30 One Pan Paprika Chicken and Asparagus is prepped in minutes, then popped in the oven and ready 30 minutes later! And take a look at how beautiful it is…
(This post contains affiliate links from which I may make a commission. Your price remains the same.)
How to Make Whole30 One Pan Paprika Chicken and Asparagus:
First, season and brown the chicken in a large pan, then place in the oven for 22 minutes skin side down so that skin continues to brown nicely. Then flip the chicken and add shallots and asparagus to the pan for 8 more minutes. The shallots will caramelize and the asparagus will roast to snappy perfection.
Want To Use Breasts Instead of Thighs? Ok, But Here’s Some Tips!
Chicken thighs are so much more tender and juicy than breasts, but if you are just one of those people that is not a fan of dark meat, then yes you can use white meat, but I have some tips. Brining chicken breast in salt water for 30 minutes before cooking changes the game! It’s one easy step, but it improves the outcome incredibly. To Brine: simply place breasts in a bowl with 6 cups water with 1/3 cup sea salt or kosher salt for 30 minutes. Next tip, choose smaller breasts, bone in, skin on, The bone and skin both provide flavor and keep breasts from drying out. Using a smaller breast means you don’t have to cook it forever, which also means you decrease the likelihood of ending up with a dry chicken breast.
Need More Low Carb or Whole30 Chicken Recipes?
The Recipe: Whole30 One Pan Paprika Chicken and Asparagus!
An easily prepped meal that bakes in 30 minutes!
- 4 chicken thighs (about 1.8 pounds total)
- sea salt, freshly ground black pepper, and smoked paprika to taste
- 2-3 tablespoons extra virgin olive oil
- 1 bunch asparagus, ends trimmed off
- 2 shallots (optional for keto), peeled and sliced
Preheat oven to 450 degrees and place oven rack in center position
Place cast iron skillet on high heat. While pan heats, sprinkle chicken skin with sea salt, freshly ground black pepper, and smoked paprika to taste
When pan is hot, lower to medium heat and add olive oil (entire bottom of pan should be lightly coated
When oil is hot, add chicken skin side down, cook for five minutes until skin is nicely browned. Place pan in oven and set timer for 22 minutes
While chicken cooks, prep shallots and asparagus
When chicken has cooked 22 minutes, turn chicken over (skin side up) and scoot to one side of the pan. Add asparagus and shallots to pan, trying the best you can to create a single layer (no big deal if you can't achieve this)
Cook for four more minutes, turn shallots and asparagus, then cook for four more minutes (30 minutes total cook time). Remove from oven, spoon juices onto plate, place asparagus, shallots and chicken on plate. Serve.
May I Please Ask a Favor?
We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!