This One-Pot Paprika Chicken Thighs recipe, with potatoes and carrots, is healthy and delicious, and good enough for company!

a blue braiser pan with paprika chicken thighs, carrots, and potatoes

Enjoy One-Pot Paprika Chicken Thighs for dinner tonight or this week! And friends, have you bought my new cookbook? Buy Big Boards for Families today! It’s “editor’s pick” on Amazon this month! 

One-Pot Paprika Chicken Thighs

I came up with this recipe a couple years ago, and it’s now one of our family-favorites. We used fresh garden potatoes, but now that we don’t have a garden, it’s just as tasty to buy them!

cooked saucy paprika chicken thighs with veggies

Ingredients for paprika chicken thighs:

  • Skinless, boneless chicken thighs
  • Kosher salt and freshly ground pepper
  • Smoked Paprika (you can also use regular paprika)
  • Olive oil + garlic
  • Onion + mushrooms
  • Red and white small potatoes
  • Baby carrots
  • Flour
  • Chicken broth
  • White wine, or white grape juice
  • Fresh thyme

How do you cook chicken thighs in a Dutch oven?

This recipe is great for leftovers, and super easy to put on your weekly menu rotation! If you’re a sweet potato lover, then you’ll really like Paprika Sweet Potatoes Chicken Thighs!

Pull out your favorite dutch oven and get ready to make your family happy!

close up of a cooked chicken thigh in a paprika sauce

Is Paprika good on chicken?

Paprika is delicious on chicken! You can use hungarian paprika, or regular. It’s so easy to make a one-pot meal, and the flavor is delish!

I love a “one-pot” meal, a recipe where you put everything into one pot!  If you’re a one-pot cook, then you may also want to try The Pioneer Woman’s Perfect Pot Roast Turned into Soup or this One-Pot Sausage Spaghettini Dinner – both so good!

One tip for this recipe, make sure you are using fresh paprika (and not outdated paprika, you know, a bottle that’s been in your pantry for 5 years!)

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!

a dutch oven with paprika chicken thighs, carrots and potatoes

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.

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

Saucy Paprika Chicken Thighs

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.

beautiful photo of paprika chicken thighs with potatoes and carrtots, cooked in a dutch oven

Chicken Paprika substitutions

  1. Serve this dish on rice, quinoa, farro, or even pasta – if you want more carbs! The sauce is that good! Otherwise, just enjoy the potatoes.
  2. Readers have asked about “smoked paprika,” but if you can’t find it in the store, you can also use regular paprika in this recipe.
  3. You don’t cook with wine? Don’t worry, you can use white grape juice in place of white wine.

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!

This recipe, served in my beautiful Le Creuset Braiser, is great to take straight to the table for serving. [affiliate link]

One-Pot Paprika Chicken Thighs

Double the recipe and share

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

It’s so lovely to share!


More one pot meals:

One Pot Asian Braised Beef

One-Pot Beef Marsala Stew

Creamy Chicken and Vegetable Pasta

I am also a huge fan of my KitchenAid multi-cooker and Instant Pot for these types of recipes!

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!


saucy paprika chicken thighs with carrots and potatoes
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One-Pot Paprika Chicken Thighs

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.


  • 3 lb skinless, boneless chicken thighs, fat trimmed
  • 1 tsp. each Kosher salt and freshly ground pepper
  • 2 Tbsp. McCormick Smoked Paprika, you can also use regular 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


  • In a Ziploc bag, combine about 2 T. smoked 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.
  • 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.
  • 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.
  • 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.
  • 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.



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.
Originally posted on RE September 2016.
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cooked saucy paprika chicken thighs with veggies recipe in blue braiser

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