Love+Food: One-Pot Paprika Chicken Thighs

Today’s One-Pot Paprika Chicken Thighs, with potatoes and carrots, is flavorful, healthy, and good enough for company!

One-Pot Paprika Chicken Thighs | ReluctantEntertainer.com

As much as we feel we’ve let our garden go to “pot” this summer, with all of our travels, we couldn’t be happier with the harvest that continues to give and give! We feel very blessed this year, and most recently pulled baby red and white potatoes from the garden. I’m glad we got them when they were “babies,” since they are more tender and flavorful than the larger potatoes.

Garden potatoes.

This recipe today I made up on a whim, using what I had in the garden and fridge. I love those kinds of recipes – where everything goes into one pot!

One-Pot Paprika Chicken Thighs - garden potatoes

From our kitchen to hers.

I took one bite and thought to myself, Yum, this is fantastic! So I called one of my friends, who I know works out of the house, and asked if she wanted to swing by to “pick up dinner” from our house!

One-Pot Paprika Chicken Thighs | ReluctantEntertainer.com

She was elated, I was more than happy to practice a “random act of kindness,” and to think of how I could bless someone else.

One-Pot Paprika Chicken Thighs.

We enjoyed the dish for dinner, knowing our friends did as well.

Shake the chicken in paprika, salt and pepper. Cook for a few minutes on each side. Then get going on all the veggies, adding the chicken again, white wine, stock, cooking to perfection. Then … fresh thyme at the very end.

Serve it on rice, quinoa, farro, or even pasta – if you want the carbs!

One-Pot Paprika Chicken Thighs | ReluctantEntertainer.com

One-Pot Paprika Chicken Thighs

Readers have asked about what smoked paprika I used, so here is a picture.

We enjoyed it plain … well, not really plain. The juices and flavors explode in your mouth, so you really don’t need anything paired with it, except maybe a nice glass of wine.

It’s more than flavor.

For me, cooking and sharing are more than flavor—they’re about people, community, faith, life, feeding, leading—even though wholesome ingredients are important!

One-Pot Paprika Chicken Thighs

The challenge.

I’d like to challenge you to think differently the next time you make a large meal (maybe you’ll double the recipe, or you’ll make extra so you have leftovers) to think outside your “little box” of who could benefit from a serving or two, of the exact meal that your family will be enjoying?

I’d love to hear about how YOU do it, what surprises or significant things happen when you share love+food?

One-Pot Paprika Chicken Thighs | ReluctantEntertainer.com

One-Pot Paprika Chicken Thighs

Yield: 8

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

One-Pot Paprika Chicken Thighs, with potatoes and carrots, is flavorful, healthy, and good enough for company! Try it on served in rice, quinoa, or farro. You can use white grape juice in place of the white wine.

Ingredients:

  • 3 lb skinless, boneless chicken thighs, fat trimmed
  • Kosher salt and freshly ground pepper
  • McCormick Smoked Paprika
  • 2 Tbs. olive oil
  • Pressed garlic
  • 1 medium onion, finely chopped
  • 2 cups sliced mushrooms
  • 1 lb. red and white small potatoes, in 1-inch chunks
  • 2 cups baby carrots
  • 2 Tbs. flour
  • 1 1/3 cups chicken broth
  • 3/4 cup white wine (or white grape juice)
  • 1 1/2 Tbs. fresh thyme, finely chopped

Directions:

  1. In a Ziploc bag, combine about 2 T. smokey paprika, 1 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
  2. In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
  3. Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.
  4. Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
  5. Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, stir the chicken and vegetables; add in the thyme. Taste and adjust the seasoning with more salt and pepper. Serve on farro, rice, or quinoa.

Here are  some ideas how you can share meals with others:

It doesn’t have to be gourmet.

Here’s a cool concept how to eat with people from around the world.

Here’s a cool Pinterest board – Make Ahead Meals for Family & Hospitality.

Great concept here on simple hospitality meals – with Coconut Brownies? Yes!

And I wrote this one year ago! Embracing the company, within your own little family, over at The Art of Simple.

Are you interested in learning more about my 3 1/2 quart Le Creuset Braiser?

3.5 QT LeCreuset Braiser

I LOVE this beautiful piece in my kitchen … it’s the BEST size for most family dishes, and not too heavy for me to lift! (This post is not sponsored by Le Cresuet.)

Paprika Chicken Thighs

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95 comments

  1. What a fun easy chicken dish. I’m loving all one pot meals at the moment.

  2. I’ve been sharing food often with my in-laws who aren’t able to cook for themselves as often as they would like. It makes me feel so good! I love feeding people and it doesn’t take much to make a little extra sometimes to pass along to someone who will truly love and appreciate it.
    What a nice meal to share with your friend. It’s gorgeous Sandy. So rustic! Love the color and LOVE those potatoes from your garden.

  3. YUM! That looks amazing! I just love the simple joy of blessing others with yummy goodness. I havent had a chance to do that in awhile but love it when I do. Adding this recipe to my pinterest boards :) Love that pot too!

  4. This looks crazy good and so perfect for Fall. Love that it’s a one pot meal too.

  5. That pot is just filled with all kinds of yum! I’m always surprised by how much a home-cooked meal pleases people, whatever it may be. Or maybe it’s the fact that it’s home-cooked meal that they didn’t have to prepare themselves. :) Still, it always makes me feel good to see their smiling faces as they eat.

  6. I love one pot dinners! I can not wait to try!

  7. Could I use bone in chicken thighs? And would this then increase the cooking time? And do you think an electric skillet could be used instead of a big pot?

  8. This was very good.. I used chicken breasts cut up in chunks but followed everything else exactly as written. Has a little bit of a kick but tasted great served over rice. Everyone really liked this dish!

  9. Incredibly delicious and so beautiful!

  10. Oh wow this sounds amazing, I will definitely be trying this out soon. Such a lovely idea to prepare it for your friend – I love cooking for people, if I think one of my friends needs a bit of TLC then cooking or baking for them is my go-to comforter. Your Le Creuset looks beautiful as well – I need to invest in some more cookware and this looks like it might fit the bill :)

  11. This looks delicious! Can’t wait to try! And one pot? Even better :)

  12. Just made this following the directions exact-it was so delicious!!

  13. Love the recipe – only thing that can make it better is paprika made straight at the farm – now available online – there is no fresher paprika than what Ray Bradley makes from the pimentón peppers he grows in New Paltz, N.Y. He does not smoke it the way they do in Spain, so his brushes the palate with sweet, vegetal flavor that harbors a nice, final kick. It’s coarsely ground and sold in small amounts that you will use up before it can fade.http://bradleyfarm.bigcartel.com/product/paprika-start-from-the-farm

  14. This is ah-mazing! I used drumsticks and they were perfect. I’ll be making this again next week. Thank you!

  15. This look delish! I am wondering if it could be done in a slow cooker? This would be a perfect fall meal!

  16. This looks awesome – I’m trying tomorrow! Quick question – at the end you say to mix the vegetables into the chicken. Aren’t they already mixed together in the pot? Just want to make sure I’m not missing something – thank you!

  17. if chicken and veggies are cooked together why does recipe say towards the end to combine chicken and veggies? Making it now.

  18. I made this tonight and OMG!!!! IT is soooo GOOD! A definite keeper, make for company or family night and great for sopping up with bread.

  19. Made it tonight..Took more than 15min prep but was very good

  20. I’m look for a recommendation on a get stove to oven skillet. Is cast iron the best option and what kind is in the above post?

    • Liz, I used a Le Creuset in this recipe. It can go right into the oven. If you’re looking for cookware, check out Swiss Diamond.

  21. i am also confused by step 5 where it says to mix the chicken and veggies.

  22. How would one make this in a crockpot?

  23. How would the instructions differ if I were to omit the white wine? Can I substitute with more chicken stock? Would love to give this a try tonight!

  24. I just made this last night. Swapped for chicken breast and omitted the wine – still turned out perfectly!

  25. We made this for our small Bible study group and again for taking to mother-in-laws and it was a huge hit! Leftovers are great. It is now on our regular dinner list of favorites.

  26. I just got my very first Le Creuset french oven as a 24th birthday present last night.. and I think I know what I’m making for dinner tonight! The recipe is making my mouth water & I love message to go along with it :)

  27. I made this last night and it was delicious! For tonight I had four thighs leftover and about a third of the veggies. I’ve torn the chicken up and I’m cooking more veggies and making a soup. I hope it comes out as good as last night’s dinner. Thank you!

  28. Easy to make and delicious, everybody in my family loves it!

  29. I made this last weekend and it was a huge hit!! My husband and I both absolutely *loved* this dish! The only change I made was to substitute the white wine with additional chicken broth. Thank you for sharing such a delicious recipe!

  30. I made this last night and my husband thought it was so good. He didn’t think at first that potato and rice could go together with this dish, but it turned out so good. I took some leftovers to my parents house to share.
    Thank you for the great recipe! It was delish!

  31. Husband won’t do cooked carrots and neither of us do mushrooms … what would you suggest as substitutes??

  32. this dish was so so tasty. I reduced the salt by quite a bit and it was still delish!!!! Most definitely will do this one again and again . good enough for company or family.

  33. I made this dish tonight…..for color I added frozen Trader Joe’s green beans during the last 30 mins of cooking time (when chicken was added back to the pan). Very good even though I’m not a fan of cooking with wine.

  34. I made this tonight and it’s delicious, thanks for the recipe, and your website is gorgeous. I too used bone in, skin on chicken breast due to not being a huge fan of thighs. I browned them for 3-4 min a side, took them off the heat and covered with foil to rest. I then took the meat off the bone during the last 15 min of cook time for the stew to ensure the meat didn’t overtook. And used my 8 qt Le Creuvet, worked perfectly. If you don’t own one its really with the investment. And I don’t understand people’s reluctance to use wine in braises. It adds such a tasteful element to a dish. If concerned about alcohol consumption rest assured that it cooks off during the cooking process, go ahead and try it!

    • Thanks, John. I agree with cooking with wine … only makes the dish more flavorful. I’m glad you loved it, and I use my Le Creuset’s every day in my kitchen. Happy New Year!

  35. I am so excited to make this tonight. And seeing how many others have made it with great results tells me it’s going to be a hit here. I think any of the root vegetables would work as substitutes for those who don’t like the original ones listed. But I like working with the listed flavor combination so I won’t make changes.

  36. Tried this dish tonight. Followed the recipe as listed. Very tasty. Had just the right bite to it. Will make it again.

  37. I have heard that you should use any wine to cook with that you would be willing to drink. However, since I am not a wine aficionado, won’t each types of wine impart their distinct flavor? That being the case, what types of wines, both red or white, would be a good choice start with?

  38. Has anyone made this in the crock pot?

    Thanks,
    Dawn

  39. This recipe was fabulous! I had to substitute white and red potatoes for sweet potatoes because that is what I had on hand, but otherwise everything else was great. My husband devoured our dinner. Thank you!

  40. I was wondering if I could use sweet potatoes instead of white potatoes.

  41. Made this for my husband’s birthday. Omitted mushrooms since he doesn’t care for them. Took more like an hour to cook, but I had it on a gentle simmer. Served it with Spaetzle, a German pasta. Very good!

  42. Didn’t add the chicken broth, but added in more wine! Sooo good!

  43. Is there a substitute I can use instead of using the white wine. Thanks! Cant wait to try this recipe.

  44. looks amazing. What are the nutritional numbers to this dish?

  45. Sandy,

    One pot meals are very convenient right now especially with a little one. What can I substitute for the white wine? Currently breastfeeding so trying to stay away from alcohol even though I know it cooks down.

    Thanks!

    • Candice, for white wine, here are the substitutes: chicken broth/stock, vegetable stock, white grape juice or ginger ale or cider vinegar.

  46. Literally just got back from the store with all my ingredients to make this. First time ever actually trying to make something with wine (we don’t really ever buy it but I have some left over from last weekend!), and all we have is a white pino grigio. I’m assuming any white wine would work right….

  47. I made this tonight and it was excellent! I forgot to pick up wine at the store today, so I had to sub with more chicken stock, but it was still really good. We put it over quinoa – it made a ton! Definitely a keeper.

  48. I made this today using half of everything and it still made a bunch. I’m glad it did because it’s yummy. I didn’t add it on any rice or anything, ate it alone as a kind of stew. Added some hot sauce and it was a party in my tummy. My twin boys loved it too! Thanks

  49. Delicious! I will definitely make this recipe again and again. Thanks.

  50. Made this tonight and just had to post how delicious it was! I even forgot the thyme by accident and it was sooooooo good! Perfect that I didn’t need to put the oven on in the hot weather too :)

  51. Going to try this one today!! Yum

  52. I made this for dinner after work today and it was perfect. Thanks! The one pot put it over the top!

  53. I love making this dinner for my family. EVERYONE LOVES IT, including my picky toddler and squeamish seven year old. We are undergoing a MAJOR kitchen renovation and I’ve been craving real home cooked food but I have no stovetop to work with. Have you tried making this in an electric skillet? Any tips or suggestions would be appreciated! Thanks in advance!

  54. made this yesterday for Sunday dinner… My husband had 2 servings last night, and another 2 for lunch today…loved it!! I did too! Thanks for sharing!

  55. Made this with chicken breast strips and plum wine….hoorah…it is good. Have to go chase down my two bachelor neighbors and son in law to share the joy! Thanks for idea!

  56. This recipe was so amazing! I added a teaspoon of cayenne to the paprika mixture and I threw in 1 1/2 Tbls. oregano in with the thyme. I will definitely save this recipe to cook for my friends

  57. I saw this on Pinterest and told my husband, “This is tomorrow night’s dinner!” Looking forward to trying it.

  58. This was delicious and a hit with my whole family, even my very picky 3 year old. THANK YOU!!!

  59. I finally made this dish tonight and it was wonderful! Full of flavor and so easy to make. Love it being a one dish meal; made clean-up a breeze!

  60. Made this tonight, awesome delicious! Did not have any wine or white grape juice so substituted more chicken broth, also used regular paprika, did not have smoked paprika (first I have heard of it.) This is a dish I would make for company not just family, it’s that good. Also very easy to make, prep did not take long at all and cleanup easy. Thanks for sharing this.

  61. HI! I am excited to try this recipe! What are your thoughts/pointers on making this in a crockpot?

    • Amy, just make sure and brown your meat first (use the ziploc bag for the seasoning), then add all the ingredients with plenty of liquid. I’ve never tried this though, but it looks like others have!

    • Amy, how did it turn out in the crockpot? I was going to fix it following the recipe but it’s gonna have to go in the crockpot…did you do anything different? I’m thinking cooking on low about 8 hrs and putting the mushrooms in about 2 hrs before its done. When did you put the mushrooms in? Any other suggestions for making it in the crockpot. Thanks for the help. Also Sandy thanks for the recipe. Can’t wait to make it the way you wrote.

  62. I cooked this tonight for Thanksgiving dinner and it was a rousing success.  I used the cheap dollar paprika I had on hand and added more chicken broth so it came out kinda like a stew.  It was very good though a little spicy.  Thanks for the recipe!

  63. Just made.this dish for.the  second time.  So easy,,,, and delicious!

  64. I made this for the family and it was a big hit.  I had used a large pack of chicken thighs so they didn’t all fit into my pot.  I ended up putting the extra pan fried thighs in my toaster oven and baked them for 25 minutes at 425 degrees.  They were really good this way as well. The kids are already asking me to make this again. :D

  65. Im cooking this tonight. Gonna take out the mushrooms but add brussel sprouts to fit my family’s taste buds. Defently excited about this one. Yummy!

  66. Uh, yum!  I made this tonight. I’ve never used smoky paprika before, but someone recently gave me some. So, why not! The second this chicken hit the pan, the aroma cloud that filled my kitchen sent me into a nasal overload. Amazing! Why have I never used this stuff before? This was a hearty meal, and oh so delicious. My husband and I were licking our plates. I’ll definitely make this again. Thank you for this delightful recipe.

  67. Sandy, how many cloves of garlic did you use?

  68. Sandy, I asked a question few minutes ago but of course thought of 1 more. I’m going to make this tomorrow but have to put in the crockpot. I asked Amy how hers turned out cooking it that way. I thought I might need to wait till last couple of hours to add mushrooms then got to thinking about the rice. Would you put it in from the beginning or wait? If you think you’d wait, when would you add it? Thanks again for what looks like not only a delicious recipe but one that can be made several different ways…my favorites!! 

    • I’m sorry I was looking at 3 different recipes (1 had rice)  & doing 2 other things at the same time. Of course being blonde that’s doing about 3 things to many at one time…lol. Since your recipe is the one I’m making & it does NOT call for rice… I think I’ll leave it out. Thanks & sorry about the confusion. 

  69. Do you think this recipe would freeze well?  I have started to make big batches to freeze and use over winter (I’m in Australia)  I think this looks like a perfect meal for a cold winters night!

  70. I know what I am going to cook this week-end, it simply looks delicious!

    Thanks a lot for sharing the recipe

  71. This was delish!! I followed the recipe, except used bone in skinless thighs and threw in a boneless skinless chicken breast. I’ve made it twice and its a real keeper. Husband loves it!

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