One-Pot Paprika Chicken Thighs
This One-Pot Paprika Chicken Thighs recipe, with potatoes and carrots, is healthy and delicious, and good enough for company!
Enjoy One-Pot Paprika Chicken Thighs for dinner tonight or this week! This one-pan chicken dinner I came up with years ago, and now it’s one of our family favorite’s. It’s make with boneless skinless chicken thighs, garlic, onions, carrots and potatoes. Easy!
It only takes 55 minutes, from start to finish. If you love chicken and sweet potatoes, then try this One Pot Chicken Thighs with Sweet Potatoes (no paprika), or a different spin–Paprika Sweet Potato Chicken Thighs.
One-Pot Paprika Chicken Thighs
When we had our 12 garden beds, I created this recipe with fresh garden potatoes. You know, the kind of small potatoes that you turn over in the dirt, and bring them inside (while still warm), wash, and then add to a recipe? The best.
But don’t worry, now that we don’t have a garden, it’s just as tasty to buy them in the store. This is a great recipe with so much flavor!
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!
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One tip for this recipe, make sure you are using fresh paprika (and not outdated paprika, you know, a bottle that’s been in your pantry for 5 years!)
How to make chicken and potatoes
- In a Ziploc bag, combine smoked paprika, salt and pepper. You can also use a large bowl (if you don’t want to use a Ziploc bag.
- 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 and add chicken and cook until brown. 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. Add the mushrooms and potatoes and carrots. Sprinkle with salt and pepper and sauté.
- Gently whisk the flour into the wine (or white grape juice). Gradually pour into the vegetable mixture. Bring to a boil and then add the chicken stock; stir.
- Cover the pan, and simmer until the chicken and vegetables are cooked.
How do you serve saucy Paprika Chicken Thighs?
At the very end of the cooking time, when you’re ready to serve, add fresh thyme. This gives a whole other fresh flavor to the chicken if you love fresh herbs.
Taste and adjust the seasoning with more salt and pepper.
Serve on farro, rice, or quinoa. You can also serve this recipe as a “stew” or by itself, in bowls (like you would serve soup), if you want to cut the carbs. Since there are already carbs in the potatoes and carrots.
Chicken Paprika substitutions
- 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.
- 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.
- 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.
This recipe, served in my beautiful Le Creuset Braiser, is great to take straight to the table for serving. [affiliate link]
Storing & Reheating Leftovers
If you have leftovers, they will keep up to 5 days and can be reheated in the microwave. If you don’t have a microwave, reheat in the oven on low heat.
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!
ENJOY!
More one pot meals:
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?
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!
ENJOY!
Get the Recipe:
One-Pot Paprika Chicken Thighs
Ingredients
- 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 ⅓ cups chicken broth
- 3/4 cup white wine, or white grape juice
- 1 ½ Tbs. fresh thyme, finely chopped
Instructions
- 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.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
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.
I just made this last night. Swapped for chicken breast and omitted the wine – still turned out perfectly!
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!
It says u can use white grape juice
How would one make this in a crockpot?
i am also confused by step 5 where it says to mix the chicken and veggies.
Jacque, stir the chicken and veggies together. :)
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.
Made it tonight..Took more than 15min prep but was very good
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.
if chicken and veggies are cooked together why does recipe say towards the end to combine chicken and veggies? Making it now.
Because the chicken is removed from the pan after searing it. The onions ad garlic are sautéed then the veggies then the chicken is added back in.
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!
This look delish! I am wondering if it could be done in a slow cooker? This would be a perfect fall meal!
Yes, Caroline. I bet it would be fabulous in the slow cooker!
This is ah-mazing! I used drumsticks and they were perfect. I’ll be making this again next week. Thank you!
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
Just made this following the directions exact-it was so delicious!!
Viewing this with an iPhone and part of the recipe is displayed on the bacon and is virtually unreadable. Where can I find this in an unobstructed version? Thank you.
Sorry about that Teresa. Can you check out the link on a computer? I’m not sure why that is happening!
This looks delicious! Can’t wait to try! And one pot? Even better :)
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 :)
Incredibly delicious and so beautiful!
? I’ll try it since I saw you liked it ?
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!
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?
I used bone in thighs and only cooked for 20 minutes before they were done.
Awesome!
I love one pot dinners! I can not wait to try!
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.
This looks crazy good and so perfect for Fall. Love that it’s a one pot meal too.
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!
Yummy goodies is a very easy way, I agree. Love to take them to our neighbors! :)
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.
Aggie, you are so good about sharing with your inlaws! I need to do that more … thanks for the inspiration!
What a fun easy chicken dish. I’m loving all one pot meals at the moment.
Made this for supper tonight and boy was it yummy! My husband just kept complimenting me. Thanks for posting.