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One tip for this recipe, make sure you are using fresh paprika (and not outdated paprika, you know, a bottle that’s been in your pantry for 5 years!)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
Equipment
- Large frying pan (I like this enameled cast iron pan)
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...
Delicious! I will definitely make this recipe again and again. Thanks.
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
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.
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….
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.
looks amazing. What are the nutritional numbers to this dish?
Is there a substitute I can use instead of using the white wine. Thanks! Cant wait to try this recipe.
Didn’t add the chicken broth, but added in more wine! Sooo good!
I like to try this recipe.
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!
I was wondering if I could use sweet potatoes instead of white potatoes.
Yes, Melissa! It’s delicious both ways!
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!
Awesome, Amanda. Thanks for sharing!
Has anyone made this in the crock pot?
Thanks,
Dawn
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?
Tried this dish tonight. Followed the recipe as listed. Very tasty. Had just the right bite to it. Will make it again.
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.
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!
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.
Great idea to add grean beans. I may try that!
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.
Thanks, June! I’m glad you enjoyed it. Agree – good enough for company!
Husband won’t do cooked carrots and neither of us do mushrooms … what would you suggest as substitutes??
Most any kind of vegetable would work – potatoes, broccoli, green beans, even cauliflower!
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!
Just an option, because the sauce is so good!
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!
Glad to hear that you can subsitute the wine, Caitlyn!
Easy to make and delicious, everybody in my family loves it!
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!
Great idea, Danielle, to use the leftovers in soup!
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 :)