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Heat oven to 450°F. Pat chicken dry, then rub with paprika and ¼ teaspoon each salt and pepper.
Heat oil in medium ovenproof skillet on medium and cook chicken until browned on 1 side, 4 to 5 minutes. Flip chicken. Add onion, pepper, tomatoes, garlic, and ¼ teaspoon each salt and pepper.
Transfer skillet to oven and roast, stirring vegetables once, until chicken is cooked through and vegetables are tender, 14 to 16 minutes. Transfer 1 chicken breast and half of veggies to plate and serve sprinkled with parsley and almonds if desired. Refrigerate leftover chicken and vegetables.